Creamy Mushroom Risotto

Creamy Mushroom Risotto
2.7 from 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
servings
Creamy Mushroom Risotto
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. Melt 1 tablespoon butter in a sauté pan over medium heat until foaming.
  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. In a medium-sized pot, bring 4 cups chicken broth to a simmer over medium heat. Keep to a low simmer.
  4. 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. 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. 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. 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. 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. Taste, and if it's not creamy enough, add the remaining cream.
  10. Season with salt, to taste, and pour into plates. Top with the mushroom topping and garnish with parsley.
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