Murray’s Risotto From Stranger Things – The Official Recipe

story by SOFIA MARTINEZ • photo by GRUBBANA STUDIOS

Erica’s pie from the iconic “eat your damn pie!” scene. A sundae from Scoops Ahoy. A burger and fries from Benny’s Burgers. There’s much to crave in Stranger Things, but if you’ve ever wondered what Murray’s homemade risotto from Season 4 really tastes like, you’re in luck. The recipe was just revealed in the official Stranger Things cookbook.

In case you need a refresher, the risotto makes its appearance when Murray arrives to California and pays a visit to the Byers house. Apparently it’s just the dish to serve whether you’re breaking the news that you’ll be going to a “business trip” in Alaska, or battling a case of the munchies. So what makes Murray’s risotto so “schmakin”? Well, according to the official cookbook, it’s parmesan, shallots, thyme, among a handful of other tasty ingredients. Try it out for yourself—the full recipe is below.

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Murray’s Risotto Recipe from The Stranger Things Cookbook

Ingredients:

• 3 large sprigs fresh thyme
• 2 dried bay leaves
• 7 cups / 1.7L low-sodium chicken stock or vegetable stock
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large shallot, finely chopped (about ½ cup / 80g)
• Kosher salt and freshly ground black pepper
• 4 garlic cloves, minced
• ¼ cup / 55g unsalted butter, divided
• 1¾ cups / 350g Arborio rice
• ¾ cup / 175ml dry white wine
• 1 cup / 100g freshly grated Parmesan cheese, plus more for sprinkling
• Celery salt, for sprinkling (optional)
• 2 to 3 tablespoons sliced fresh chives

Instructions:

1. Tie the thyme sprigs together with kitchen twine, then combine with the bay leaves and stock in a medium saucepan. Set over medium heat until it comes to a simmer, about 10 minutes, then reduce the heat to low, cover with a lid, and keep warm while you start on the risotto.
2. In a large high-sided skillet over medium heat, warm the olive oil until it shimmers. Add the shallot, a large pinch of salt, and several grinds of black pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring constantly, until softened, about 2 minutes.
3. Add 2 tablespoons of the butter and cook, stirring constantly, until melted, about 1 minute.
4. Add the rice, season with a large pinch of salt, and toast, stirring occasionally, until it smells nutty and starts to turn light golden brown in spots, about 5 minutes. Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
5. Ladle 1 cup / 240ml of the warm stock into the rice and cook, stirring constantly, until the rice has absorbed the liquid, 2 to 3 minutes.
6. Repeat this process, adding more stock, a scant cup at a time, until the rice is al dente, about 20 additional minutes. You may have a little bit of stock left over, but that is okay, and you can use it to loosen up the cooked risotto as needed.
7. Add the Parmesan and the remaining 2 tablespoons butter and stir vigorously until the butter and cheese are melted and the risotto is nice and creamy, about 1 minute. Adjust the risotto to your liking by stirring in a splash or two of the remaining stock and season with more salt and pepper if needed. Divide the risotto among four to six shallow serving bowls, drizzle with more olive oil, and sprinkle generously with additional Parmesan and a dash of celery salt (if using). Top the risotto with the sliced chives and serve immediately.

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Find this recipe and more in The Official Stranger Things Cookbook.