Recipes

Creamy Mushroom Risotto

Jessica Chou|Feb. 1, 2021 11:14 am EST

Creamy Mushroom Risotto

2.7 (3 ratings)

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This recipe borrows a trick from Thomas Keller, who mixes in softly beaten heavy whipping cream at the very end for a super luxurious risotto.

Prep Time

20

minutes

Cook Time

30

minutes

Servings

2

Total time: 50 minutes

Ingredients

• 1 tablespoon unsalted butter
• 3 1/2 ounce mushrooms, such as maitake or chanterelle
• 2 sprigs thyme
• 2 sprigs parsley, plus more for garnish
• salt and pepper, to taste
• 3-4 cup chicken broth or vegetable broth
• 1/2 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 1 cup carnaroli or arborio rice
• 1 cup dry white wine, plus more for drinking
• 1/2 cup grated parmesan
• salt, to taste
• parsley, for garnish

Directions

1. Step 1: Melt 1 tablespoon butter in a sauté pan over medium heat until foaming.
2. Step 2: Add 3 1/2 ounces mushrooms, 2 sprigs of thyme, and 2 sprigs of parsley, and cook to soften. Season with salt and pepper, to taste.
3. Step 1: In a medium-sized pot, bring 4 cups chicken broth to a simmer over medium heat. Keep to a low simmer.
4. Step 2: Meanwhile, in place 1/2 cup heavy whipping cream in a mixing bowl and beat using an electric mixer or by hand until soft peaks form. (The cream should just curl over softly when the whisk is held up.)
5. Step 3: In a large pot, melt 2 tablespoons of the butter. When it foams, add 1/2 cup finely chopped onion and cook until translucent.
6. Step 4: Add 1 cup rice to the butter and onion mixture, and mix vigorously for about 1 minute. Add 1 cup white wine and let the wine soak into the rice until evaporated. Stir vigorously, scraping the bottom so the rice doesn't stick, until the rice has toasted, about 2 minutes.
7. Step 5: Add enough chicken broth to cover the rice and cook, stirring frequently. When the rice has soaked up the broth (take a spoon and run it through; if the broth doesn't pool, it is ready), add another 1/2 cup of broth. Stir frequently until it has soaked in. Repeat with 1/2 cup increments until the rice is al dente.
8. Step 6: Once the rice is ready (there should be a bite, but the center should be cooked through), remove from the heat and vigorously beat in the remaining 1/4 cup butter, about 1-2 tablespoons at a time, with a wooden spoon. Beat in 1/2 cup Parmesan and 1/2 of the cream.
9. Step 7: Taste, and if it's not creamy enough, add the remaining cream.
10. Step 8: Season with salt, to taste, and pour into plates. Top with the mushroom topping and garnish with parsley.