Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.
Making risotto at home does not have to be intimidating at all. All you need is an assortment of mushrooms, a nice white wine, freshly grated Parmesan, and a little bit of time and patience.
The key to a good risotto is to cook it on a low simmer, stirring constantly, and adding the stock gradually to let the rice fully absorb all that flavor and goodness for the creamiest texture.
You can use your favorite kind of mushrooms here, and you can save a little bit of the garlicky, buttery mushroom mixture as a topping for serving alongside some freshly shaved Parmesan. It will make all of the difference.
TOOLS FOR THIS RECIPE
WHAT MUSHROOMS ARE BEST HERE?
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