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Mushroom Risotto INGREDIENTS • 6 cups chicken stock • Kosher salt and freshly ground black pepper, to taste • 1/4 cup unsalted butter • 1 1/2 pounds assorted fresh mushrooms, sliced or chopped into bite-size pieces • 2 shallots, diced • 3 cloves garlic, minced • 1 1/2 cups arborio rice • 1 tablespoon chopped fresh thyme leaves • 1/2 cup dry white wine • 1/2 cup freshly grated Parmesan INSTRUCTIONS • STOCK MIXTURE: Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer. • Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes. • Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm. • Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes. • Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes. • Reduce heat to low. Stir in 1 cup STOCK MIXTURE. Cook, stirring constantly, until almost completely absorbed. • Continue adding remaining STOCK MIXTURE, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional STOCK MIXTURE, until al dente, about 20 minutes. • Stir in Parmesan; season with salt and pepper, to taste. • Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired. ➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee 🦉