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© Meredith Corporation. All rights reserved. Used with permission.
(5 1/2 cups)
Halve any large mushrooms. In a very large skillet melt 4 tablespoons of the butter over medium-high heat. Add mushrooms; cook for 4 to 6 minutes or until tender and beginning to brown, stirring occasionally. Season with 1/8 teaspoon each salt and pepper. Set mushrooms aside.
In a medium saucepan bring broth to boiling; reduce heat to maintain simmer.
Meanwhile, in a large heavy saucepan melt the remaining 2 tablespoons butter over medium-low heat. Add shallots; cook and stir for 4 to 5 minutes or until tender. Add rice and thyme; increase heat to medium. Cook and stir for 2 minutes. Add wine; cook and stir about 1 minute or until liquid is absorbed. Add about 1 cup broth; stir until almost all of the broth is absorbed. Continue cooking and adding broth, 1 cup at a time, stirring until almost all the broth is absorbed before adding more, until the rice is halfway cooked, about 10 minutes. Measure 1/2 cup of the mushrooms and set aside; stir the remaining mushrooms into the rice mixture. Continue adding broth and cooking until rice is tender but still firm to the bite and risotto is creamy, 10 to 12 minutes more. Stir in 1/3 cup Pecorino Romano cheese, chives and parsley. If desired, season with a pinch each salt and pepper.
Divide risotto among 4 serving bowls. Top with the reserved mushrooms. If desired, sprinkle with additional Pecorino Romano cheese and/or chives.