Ingredients

• 6 cups homemade chicken broth, add as needed.
• 3 tablespoons olive oil, divided
• 2 ½ pounds of mushrooms, thinly sliced, we used maitake, shiitake and oyster mushrooms
• 2 medium shallots, diced
• 3 cups Arborio rice
• ½ cup dry white wine
• 4 tablespoons butter
• 3 tablespoons finely chopped thyme
• ½ cup freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste

Directions

• 1. Warm chicken broth in a saucepan over low heat.
• 2. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add mushrooms; cook and stir until soft, about 5-8 minutes. Remove mushrooms and their liquid to a bowl; set aside.
• 3. Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
• 4. Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm chicken broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
• 5. Stir in reserved mushrooms and their liquid, butter, thyme , and Parmesan cheese. Season with salt and pepper, drizzle with good olive oil, garnish with thyme and serve immediately.

Nutrition

Photos