Mushroom Risotto

 Risotto is one of my favorite things to make. It looks so fancy, tastes so good, but is easy to make! The addition of mushrooms and a splash of cream makes this risotto feel so rich. This could easily be a main course meal.

3 Tbsp Olive Oil
3 Tbsp Butter
2 c Sliced Cremini (Baby Bellas) Mushrooms
1/2 Medium Onion - Finely Diced
2 Cloves Garlic - Crushed
1 1/2 c Arborio Rice
1 c White Wine
4 - 6 c Chicken or Vegetable Stock
2 tsp Fresh Thyme - Finely Chopped
2/4 c Grated Parmesan Cheese
                                                                                        1 Tbsp Heavy Cream
                                                                                        1 Tbsp Fresh Basil - Finely Chopped
                                                                                        Kosher Salt
                                                                                        Fresh Ground Black Pepper
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In a medium deep skillet melt 2 Tbsp butter with 1 Tbsp of the olive oil. Add the sliced cremini mushrooms. Stir to coat the mushrooms in the butter/oil mixture. Let the mushrooms cook over medium heat for 3 -5 minutes. Season the mushrooms with a pinch of salt and some pepper and give them a stir.  Let them cook another 3 - 5 minutes. When the mushrooms are a nice golden brown color, transfer them to a small bowl to reserve for later.

Add the remaining olive oil and butter.  Once the butter is melted add the onion, garlic, pinch of salt and some pepper. Stir to coat. Let it cook 3 - 5 minutes. Add the Arborio rice and stir to combine. Let the rice toast for 3 - 5 minutes. Add the white wine and stir to incorporate. Add another pinch or two of salt, some more pepper and the thyme. Let the mixture simmer until the liquid has almost reduced by half.

Add a cup or so of the stock to the rice and stir to combine. Let the mixture simmer until the liquid has almost reduced. Repeat adding the stock and letting it cook down making sure that the rice doesn't get too dry or start to stick to the bottom of the skillet.

After the fourth cup of stock has been almost reduced from the rice, give the rice a taste. The rice should be slightly firm, but cooked through.  If needed add up to an additional 2 cups of stock to the rice.

Once the rice is cooked and all the liquid has been reduced add the reserved mushrooms, heavy cream, parmesan cheese and basil. Stir to combine. Turn off the heat. Give the rice a taste and add salt and pepper if needed. Transfer to a bowl and serve.

Serves 4 - 6 people

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