Mushroom Risotto

Embrace the essence of indulgence with this creamy and luxurious Mushroom Risotto, the ideal side dish to enhance the flavors of your Thanksgiving feast. With its rich and earthy aroma, this velvety risotto showcases tender mushrooms, finely sautéed with aromatic onions and garlic, and slow-cooked to perfection in a delicate blend of Arborio rice and vegetable broth. A touch of dry white wine (optional) adds depth to this savory masterpiece, while a finishing flourish of butter and Parmesan cheese ensures a silky texture that's pure indulgence. Elevate your Thanksgiving table with this sumptuous side, setting the stage for a memorable holiday meal.

Ingredients:

• 2 cups Arborio rice

• 8 cups vegetable broth (keep it warm)

• 1 lb (450g) mushrooms (such as cremini or shiitake), sliced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup dry white wine (optional)

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter (use vegan butter for a vegan option)

• 1/2 cup grated Parmesan cheese (use a vegetarian-friendly cheese if needed)

• 2 tablespoons fresh parsley, chopped

• Salt and black pepper to taste

Instructions:

1. Sauté the Mushrooms:

• In a large skillet or a wide, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium-high heat.

• Add the sliced mushrooms and sauté them until they turn golden brown and release their moisture, about 5-7 minutes.

• Season with a pinch of salt and pepper. Remove some mushrooms for garnish if desired.

2. Cook the Aromatics:

• In the same skillet or pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.

3. Toast the Rice:

• Add the Arborio rice to the skillet and stir to coat it with the mushroom mixture. Toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges.

4. Deglaze with Wine (Optional):

• Pour in the white wine (if using) and stir until most of the liquid is absorbed.

5. Start Adding Broth:

• Begin adding the warm vegetable broth, one ladleful at a time, to the rice mixture. Stir constantly and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).

6. Finish with Butter and Cheese:

• When the rice is tender and creamy, remove the skillet from heat.

• Stir in the remaining tablespoon of butter and the grated Parmesan cheese until the risotto becomes creamy and glossy.

• Season with salt and black pepper to taste.

7. Garnish and Serve:

• Serve the mushroom risotto hot, garnished with the sautéed mushrooms you set aside earlier and a sprinkle of chopped fresh parsley.