Ingredients:

  • 1 lb mixed mushrooms (Cremini, Shiitake, or Oyster), sliced
  • 5 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups Arborio rice
  • 1 medium shallot, finely diced
  • 5 cups vegetable or chicken broth
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat the olive oil and 2 tbsp of butter in a skillet over medium-high heat. Add the mushrooms in a single layer and let them sit without stirring until they turn a deep mahogany-colored brown.
  2. Stir in the garlic, salt, and pepper to the mushrooms, cooking for another 2 minutes until fragrant. Remove from heat and set aside.
  3. In a heavy-bottomed pot, melt 1 tbsp of butter over medium heat and sauté the shallots until translucent (about 3 minutes).
  4. Add the Arborio rice, stirring constantly for 2 minutes until the edges of the grains become translucent and smell nutty.
  5. Pour in the white wine and stir until the liquid has completely evaporated.
  6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the rice has absorbed nearly all the liquid before adding the next ladle. Continue for 18–22 minutes until the rice is al dente.
  7. Remove the pot from the heat. Stir in the remaining 2 tbsp of butter, grated Parmesan, and the seared mushrooms.
  8. Gently fold in the parsley and lemon juice. Cover the pot for 2 minutes to let the flavors meld before serving.