Ingredients:

  • 1 lb mixed mushrooms (Cremini, Shiitake, and Oyster), sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1.5 cups Arborio rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 6 cups chicken or vegetable broth
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat olive oil and 2 tbsp of butter in a wide, heavy-bottomed skillet over medium-high heat.
  2. Add the sliced mushrooms in a single layer and let them sit undisturbed for 3 minutes to develop a mahogany-colored crust.
  3. Stir and sauté for another 4 minutes until the edges are browned and the moisture has evaporated; remove mushrooms from the pan and set aside.
  4. In the same pan, sauté the diced onion for 3-4 minutes until translucent and fragrant.
  5. Stir in the minced garlic and Arborio rice, stirring constantly for 2 minutes until the edges of the rice grains look clear/glassy.
  6. Pour in the white wine and stir until the liquid is completely absorbed by the rice.
  7. Add the warm broth 1.5 cups at a time, stirring occasionally and allowing the liquid to be absorbed before adding the next batch.
  8. Perform the Mantecatura: Remove the pan from the heat and vigorously stir in the cold cubed butter, grated Parmesan, lemon juice, chopped parsley, and cracked black pepper to create a glossy emulsion.
  9. Fold the sautéed mushrooms back into the risotto and serve immediately.