Mushroom Risotto Recipe

Make the pistou first so flavors can rest: in a small food processor or using a mortar and pestle, combine basil, parsley, garlic clove, lemon juice, salt and pepper. Pulse while streaming in the 3 tbs extra-virgin olive oil until a coarse, saucy paste forms. Taste and adjust salt/lemon. Set aside at room temperature.

Prepare mushrooms: if larger mushrooms are present, slice them into bite-sized pieces so cooking is even.

Heat a wide sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the butter foams, add the mushrooms in a single layer (work in batches if necessary to avoid steaming).

Sauté without stirring for 2 minutes to allow browning, then stir occasionally until golden and any released liquid has mostly evaporated, about 5–7 minutes total.

Add thyme, 1/2 tsp salt and 1/4 tsp black pepper; toss to coat and cook 30 seconds more. Remove from heat and transfer mushrooms to a bowl. Reserve pan drippings for extra flavor in the risotto.

Warm the stock: place the stock in a saucepan and keep it at a very low simmer over low heat (do not boil). You will add warm stock to the rice.

In a heavy-bottomed saucepan or deep skillet, heat 2 tbs butter and 2 tbs olive oil over medium heat until the butter melts.

Add the finely chopped onion and a pinch of salt. Sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the 1.5 cups arborio rice and stir to coat each grain with the fat. Toast the rice, stirring, for 1–2 minutes until edges look translucent.

Pour in the 1/2 cup dry white wine and stir constantly until the wine is mostly absorbed.

Begin adding warm stock, 1/2 cup at a time. Stir frequently (but not constantly) so the rice surface is agitated and releases starch. When most of the liquid is absorbed (about 4–5 minutes), add the next 1/2 cup. Continue this process for about 18–22 minutes until the rice is al dente — creamy but with a slight bite in the center. You may not need all 5 cups; stop when texture is right.

About 3–4 minutes before the risotto is done (when rice is nearly al dente), fold the sautéed mushrooms and any accumulated juices into the rice so they heat through and meld with the risotto.

Turn off the heat. Stir in 1 tbs butter and 3 tbs grated parmesan until melted and well incorporated. Season to taste with remaining salt and 1/2 tsp freshly ground black pepper.

Plate the risotto immediately into warmed bowls. Dollop about 1 teaspoon to 1 tablespoon of pistou per serving on top (start small; guests can add more).

Sprinkle extra grated parmesan and chopped parsley or microgreens, if using. Serve immediately — risotto will set as it cools.