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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 4 cups of chicken stock into a tall pot and bring to a rolling boil over high heat, then reduce to a simmer and keep warm nearby.
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Use a tall pot so the stock does not boil over, and keep it warm so adding it to the rice does not lower the cooking temperature.
Place an empty pot on the stove over medium heat, add 1 tbsp of olive oil, then add 1 cup of shallots and cook until they are translucent.
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Do not let the shallots brown or burn, otherwise they will impart a bitter taste to the risotto.
Add 2 cups of mushrooms and 2 tbsp of butter to the pot, cooking down until soft and tender.
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Cook mushrooms slowly until completely tender, otherwise rushing will prevent them from releasing their moisture properly.
Add 2 cloves of minced garlic, 1 tsp of thyme, 1 tsp of salt, and 0.5 tsp of black pepper, then stir well.
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Stir the garlic thoroughly so it does not burn and turn bitter against the hot bottom of the pan.
Add 1 cup of arborio rice and stir until fully coated with the mushroom mixture, toasting for 1 to 2 minutes without burning.
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Toast the rice until edges are translucent, otherwise if you skip this step the rice grains will break apart and become mushy.
Add 0.5 cup of white wine and stir continuously until the wine is completely cooked off.
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Cook off the wine completely before adding stock, otherwise the risotto will taste overly acidic and raw.
Add warm chicken stock bit by bit just enough to cover the rice, stirring fairly constantly until absorbed, continuing for 15 to 20 minutes until the rice is al dente and creamy.
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Do not dump all the stock in at once, otherwise the rice will not cook evenly and you will end up with a soupy mess.
Add 0.5 cup of grated parmesan and stir to combine until melted and creamy.
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Stir the parmesan in quickly over low heat so it incorporates smoothly without clumping.
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