Mushroom Risotto


8 cups reduced sodium chicken broth
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
1.5 pound fresh crimini mushrooms, sliced
2 tablespoons butter
Black pepper
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated


Warm chicken broth in a saucepan over low heat. Keep warm. In a large skillet over medium heat, sauté 1/2 onion and 1 clove garlic in 1 Tbsp olive oil until clear. Add mushrooms, butter, herbs, salt and pepper and cook until lightly browned. Remove from heat and set aside.

Add remaining 2 Tbsp olive oil to another saucepan and sauté 1/2 onion and 1 garlic clove until clear. Add in Arborio rice and stir quickly until well coated and opaque, roughly 1 minute. Add wine and cook until almost all is evaporated.

Using a ladle, add approximately 1 cup of the warm chicken broth and cook, stirring until the rice has absorbed all of the liquid. Continue adding the remaining chicken broth, 1 ladle-full at a time, each time allowing the rice to absorb all of the liquid before adding the next. Risotto should be firm and creamy. Add cooked mushroom mixture to the rice. Add parmesan cheese and stir, serve immediately.

Adapted from Tyler Florence, Food Network