Mushroom Risotto

By Thom7747

Ingredients

• 6 cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped shallots
• 1 teaspoon minced garlic
• 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed
• 2 cups Arborio rice
• 1 teaspoon chopped fresh thyme
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 1 cup finely grated Parmesan
• 2 teaspoons chopped fresh parsley
• 4 ounces Prosciutto

Details

Servings 4

Preparation

Step 1

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
 
In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Then...
1. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.
2. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes.
3. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme.
4. Add the wine and cook, stirring, until nearly all evaporated.
5. Add ¾ cup of the stock, the salt, and pepper.
6. Cook, stirring constantly, until the stock is nearly all evaporated.
7. Continue adding more stock ½ cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes.
8. Stir in cream, ½ cup of the cheese, and the parsley and mix well.
9. Remove from the heat and adjust the seasoning, to taste.

Finally...Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.