Wild Mushroom Risotto

Creamy Arborio rice with shiitake mushrooms, thyme, scallions and Parmesan.

Ingredients

• Risotto — 2½ cups Arborio Rice
• Risotto — ½ lb Shiitake Mushrooms De-stemmed and Thinly Sliced
• Risotto — 1 Shallot Minced
• Risotto — 5 Garlic Cloves Minced
• Risotto — 2 Tbsp Fresh Thyme Minced
• Risotto — 1 cup Scallions Finely Chopped
• Risotto — 2 qts Gluten-Free Beef Broth
• Risotto — ½ cup Dry White Wine
• Risotto — ¼ cup Grated Parmesan Cheese
• Risotto — 2 Tbsp Extra Virgin Olive Oil
• Risotto — 2 tsp Kosher Salt
• Risotto — 1 tsp Coarse Ground Black Pepper

Method

1. COOK THE MUSHROOMS: Heat the olive oil in a large pan over medium heat. Cook the shallot, garlic and thyme for 2–3 minutes, stirring frequently, until the shallot is translucent. Add the shiitakes and cook for 5 minutes, stirring.
2. TOAST THE RICE: Add the Arborio rice and cook for 3 minutes, stirring frequently. Add the wine, salt and pepper and cook for 1 minute, stirring constantly.
3. ADD THE BROTH: Add about 1½ cups broth and stir frequently until mostly absorbed, about 5 minutes. Repeat with another 1½ cups broth. Continue adding broth in stages, stirring and scraping rice from the pan edges, until the rice is al dente and the risotto is creamy. Stop adding broth when it reaches that texture; you may not need all of it.
4. FINISH: Reduce to low, add the Parmesan and scallions and stir for 1–2 minutes. Serve.