Servings:
8
Prep:
10 min
Cook:
45 min
Ingredients
Servings
- 12 Cups Chicken Stock
- ¼ Cup Olive Oil
- 2 Shallot, Finely Chopped
- 2 lbs Shiitake Mushrooms
- ¼ Cup Unsalted Butter
- 4 Cloves Garlic, Minced
- 2 Tsp Thyme
- Kosher Salt to Taste
- Black Pepper to Taste
- 3 Cups Arborio Rice
- 1 Cup White Wine, or Lemon Juice
- 2 Cups Grated Parmesan Cheese
- ½ Cup Fresh Parsley
Nutrition (per serving)
578
Calories
19g
Protein
21g
Fat
72g
Carbs
Steps
- Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low.
- Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook until translucent.
- Add the shiitake mushrooms and butter. Cook until the mushrooms have cooked down and browned. Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the garlic is fragrant.
- Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until aromatic. Add the white wine and cook until evaporated, stirring occasionally.
- Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed by the rice. Continue to add the stock, 1/2 cup at a time, stirring continuously, until fully absorbed.
- Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine. Garnish the risotto with parsley, Parmesan, salt, and pepper.