📖 Instructions

1. Prepare the Mushrooms: Start by cleaning 1 pound of your favorite mushrooms (cremini, shiitake, or a mix work wonderfully). Slice them into even pieces, about 1/4 inch thick. Nobody likes a huge hunk of mushroom, am I right?
2. Sauté the Mushrooms: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown. This usually takes about 8-10 minutes. Don’t rush this step; the browning adds incredible flavor. Season with a pinch of salt and black pepper.
3. Add Aromatics: Push the mushrooms to one side of the pot and add 1 finely chopped shallot (or 1/2 small onion) and 2 cloves of minced garlic to the empty space. Sauté for about 2-3 minutes, or until softened and fragrant. Be careful not to burn the garlic!
4. Toast the Rice: Add 1 1/2 cups of Arborio rice to the pot and stir well to coat it with the butter and mushroom mixture. Toast the rice for about 2-3 minutes, stirring constantly, until the edges become translucent. This toasting step is crucial for developing the risotto's signature creamy texture.
5. Deglaze the Pot: Pour in 1/2 cup of dry white wine (such as Pinot Grigio or Sauvignon Blanc) and stir, scraping up any browned bits from the bottom of the pot. Cook until the wine is almost completely absorbed.
6. Add Broth Gradually: Begin adding warm broth, 4-6 cups, one ladleful at a time. Stir frequently, allowing each ladleful to be absorbed before adding the next. This is where the magic happens. The constant stirring releases the starch from the rice, creating that beautiful creamy texture. Continue this process for about 20-25 minutes, or until the rice is al dente (tender but still slightly firm to the bite).
7. Stir in Cheese and Butter: Once the rice is cooked to your liking, remove the pot from the heat. Stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter. The cheese and butter add richness and creaminess. Season with salt and pepper to taste. I like to add a squeeze of lemon juice at this stage for a touch of brightness.
8. Serve Immediately or Cool for Freezing: If serving immediately, garnish with extra Parmesan cheese and fresh parsley. For freezer meal prep, let the risotto cool completely before portioning it into freezer-safe containers or bags. I usually portion it into individual servings for easy lunches or dinners.
9. Freeze: Label the containers with the date and contents. Freeze for up to 2-3 months for the best quality. It is super important to label this, you don't want to be surprised in the future!
10. Reheat: To reheat, thaw the risotto in the refrigerator overnight. Then, heat it in a saucepan over medium heat, adding a splash of broth or water if needed to loosen it up. Stir until heated through and creamy. You can also reheat it in the microwave, but be sure to stir it occasionally to prevent it from drying out.