Earthy and rich, this risotto combines the deep umami of rehydrated slippery jack mushrooms with fresh creminis, aromatic herbs, and creamy rice. Finished with butter and Parmesan, it's a comforting side dish perfect for cozy nights or family gatherings.
- Soak dried slippery jack mushrooms in hot water for 30 minutes. Roughly chop and set aside. Reserve the soaking liquid.(30 minutes)
- In a saucepan, combine vegetable broth and mushroom soaking liquid. Keep warm over low heat.(2 minutes)
- In a large pan, heat 1 tablespoon of olive oil and 1 teaspoon of butter. Sauté the chopped onion with salt and pepper for 6–7 minutes. Add in the minced garlic and cook for 1 more minute.(8 minutes)
- Add the cremini mushrooms and cook 3–5 minutes, until mushrooms are tender and liquid evaporates.(5 minutes)
- Stir in the rehydrated mushrooms, thyme, and parsley. Then add the rice and stir to coat. Toast for 1 minute. Begin adding the hot broth mixture 2 ladles at a time, stirring often. Allow each addition to absorb before adding more. Continue for 26–28 minutes, until the risotto is creamy and the rice is al dente.(30 minutes)
- Remove from heat. Stir in ⅓ cup of Parmesan cheese and the remaining 1 teaspoon of butter. Serve topped with extra cheese, fresh parsley, and thyme. Enjoy!
