Easy No-Stir Mushroom Risotto

Directions

1. 1
   Combine the chicken stock and water in a medium saucepan and bring to a very low simmer.In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until it is lightly bubbling.
2. 2
   Add the onion and salt, and saut for 5 to 7 minutes, or until the onion is soft and translucent.
3. 3
   Add the garlic and saut for 30 seconds to 1 minute, or until fragrant. for
4. 4
   Add the carnaroli rice and toast, stirring constantly with a wooden spoon, for 2 to 3 minutes (the individual rice grains should be slightly translucent along the edges).
5. 5
   Add the white wine and continue to cook for 2 to 3 minutes, or until the wine has completely absorbed into the rice.
6. 6
   Add 5 cups of the hot broth mixture to the pot, stir, reduce the heat to low, cover, and simmer for 15 to 18 minutes.
7. 7
   Remove the lid and stir twiceduring the cooking process, adjusting the heat as necessary to maintain a low simmer.As the risotto is cooking, saut the mushrooms.
8. 8
   Heat very large (more surface area the better)sautpan over high heat.
9. 9
   Add the olive oil and butter, followed by the mushrooms, spreading them into a single layer with a wooden spoon. Saut themushrooms for 3 to 5 minutes, stirring occasionally, or until they have caramelized and the bottom of the pan has formed a nicelight brown fond.
10. 10
    Add the garlic andstiruntil fragrant, about 30 seconds.
11. 11
    Remove the pan from heat and deglaze with the dry white wine.
12. 12
    Place back on the heat, add the choppedthyme and rosemary, and continue to cook until all of thewhite wine hasevaporated. Season with salt and pepper to taste. Set aside.Once the risotto has finished simmering, add 1 cup of hotbroth and stir gently and continuously with a wooden spoon, for 3 to 5 minutes, until the risotto is creamy and has thickened considerably.
13. 13
    Add the parmesan and stir until evenly incorporated.
14. 14
    Remove from the heat, cover, and allow to sit for 5 minutes. Stir in the remaining 2 tablespoon of butter, lemon juice, and most of the sauted mushrooms (I like to leave some in the pan for topping each individual serving, but this is up to you!).
15. 15
    Add the remaining broth (or as much as you desire) to help loosen the risotto, if it has gotten a bit too thick. Ideally, risotto should be loose enough that it flows when tilted in a bowl or plate.Season the risotto to taste with salt and pepper and serve in pre-warmed bowls or plates.
16. 16
    Garnish with additional sauted mushrooms and sprinkle with freshly grated parmigiano-reggiano cheese and a few thyme leaves.