The *Best* Mushroom Risotto
The secret to restaurant quality mushroom risotto? Make your own mushroom broth using dried mushrooms! You can simply add these to water with mirepoix and let it simmer for 30 minutes-1 hour to make your own mushroom broth. OR, you can take a shortcut like I did and just pop the mushrooms into some pre-made vegetable stock and let it simmer for 30 minutes to infuse. Either way, you’re going to take your risotto to the next level.
And because you know I love a video tutorial, see my tiktok below!
|6cups vegetable stock or broth
|3oz. dried wild mushrooms (I used a mix with hen of the woods and porcini)
|10oz. blend of oyster and shitake mushrooms
|1/2 white onion, small diced or minced
|Kosher salt, for seasoning
|2cloves garlic, minced
|1 1/2cups arborio rice
|1/2cup white wine
|2/3cup grated Parmesan
|1/2cup unsalted butter
|2tbsp finely chopped thyme (plus a few whole leaves for topping)