BEST Mushroom Risotto Recipe

Cut the mushrooms into slices as well as smaller cubes, varying sizes work well. Measure out remaining ingredients before beginning.

Heat the butter and 1 tablespoon of oil in a large skillet over medium heat.

Add the shallots, mushrooms, and thyme and cook for 4 minutes, stirring frequently.

Add the soy sauce, garlic, salt, and pepper and stir to combine. Cook for another 3 to 4 minutes, or until golden brown and cooked through. (If there is excess liquid in the skillet, increase the heat to medium-high and cook it off for a minute or so, stirring continuously.) Remove the mushroom mixture and set aside.

Add the chicken broth to a separate saucepan over low heat. Add about 1/3 cup of the cooked mushroom mixture to infuse it with mushroom flavor. Cover and let it simmer very gently while you proceed with the following steps.

Add the remaining 1 tablespoon of oil to the same skillet over medium heat. Add the rice and stir to combine. Cook for 2 to 3 minutes, stirring continuously, until you can start to smell the rice.

Add the wine over medium heat and stir to combine. Let it simmer and reduce until most of the liquid is absorbed, about 5 minutes.

Add one ladle of warm broth and stir periodically until most of the liquid has been absorbed. Continue adding broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Cook for 18-22 minutes, until the rice is creamy and tender with a slight bite in the center (al dente). You may not need all of the broth. Add additional splashes of broth as needed as you finish the dish.

Add the cooked mushroom mixture back and stir to combine. Reduce heat to low.

Add the mascarpone and cold butter and stir to combine. Stir in the Parmesan and add the lemon juice.

Finish with a little splash of broth if desired and remove the thyme stem. Garnish with fresh parsley or chives and serve!