Mushroom & Brown Butter Risotto with Spring Herbs


February 16, 2018

Mushroom & brown butter risotto with spring herbs


1 lb wild mushroom mix (or 1 lb white button mushrooms)

1/4 cup Dale's Seasoning

1/2 tsp black pepper

2 cloves garlic, peeled and finely chopped

1 tsp fresh thyme

4 cups chicken broth

2 tbsp olive oil

1 small yellow onion, peeped and finely diced

1 1/2 cup Arborio rice

1/2 cup white wine

6 tbsp butter, diced and divided

1/2 cup freshly grated parmesan cheese, plus additional for serving

1/2 cup choppd assorted spring herbs (leaves and small stems only); such as: dill, parsley, tarragon and/or chives, chopped


Preheat the oven to 175°F.

Trim ¼” from the stem of each mushroom and brush any remaining dirt away to clean.

Slice the mushrooms into ½” pieces.

Place in a large bowl and cover with Dale’s seasoning.

Season with black pepper and toss to combine.

Set aside for 15 minutes to marinate, stirring occasionally.

Drain the mushrooms from the liquid and dry on a paper towel lined plate.

Heat a large skillet over medium-high heat.

Add 4 tablespoons of butter and cook until light brown and bubbly.

Add the mushrooms and cook about 3 minutes.

Add the garlic and thyme and cook 2 more minutes until the mushrooms are softened.

Cover loosely with foil and hold warm in the oven.

Meanwhile, place the chicken broth with 2 cups of water into a medium saucepan.

Bring to a simmer over medium heat, then reduce heat to low to hold warm while you cook the rice.

Heat a medium skillet over medium heat.

Add the olive oil, then the onion.

Cook about 6 minutes, or until the onion is translucent.

Add the rice and stir well to combine.

Cook two minutes, stirring frequently, until the rice is pale yellow and aromatic.

Add the white wine and reduce until almost completely evaporated.

Add the chicken broth, ½ cup at a time, and continuously stir until the liquid is almost fully evaporated.

Repeat: continue adding broth and stirring consistently for about 16-18 minutes, until the risotto is creamy, and the rice is tender yet has a slightly firm bite in the center. (You may not use all of the chicken stock mixture).

Reduce heat to low and add ¼ cup of chicken stock, 2 tablespoons butter and freshly grated parmesan cheese.

Serve risotto immediately: divide evenly among 4 shallow bowls, topped with mushroom mixture, a drizzle of the pan drippings, spring herbs, and additional grated parmesan cheese, if desired.

Tips: 1.) If you are using a dark skillet such as cast-iron to cook the mushrooms, check the color of your brown butter with a light, silver spoon. 2.)Mushrooms can be made 30 minutes in advance, and held warm, in the skillet, in a 175°F oven, until ready to serve over the risotto.