Mushroom and Thyme Risotto

Mushroom and Thyme Risotto

This mushroom and thyme risotto is flavored with lovely earthy mushrooms and fresh thyme, and finished off with parmesan cheese and butter. Risotto is one of those dishes that takes a bit of time and effort to put together, but when it’s done right just tastes magnificent.

Mushroom and Thyme Risotto

Course: Main Dish, Vegetarian
Servings:
Prep Time: 10 minutes
Cook Time: 30 minutes

 

Ingredients:

  • 1 cup arborio rice
  • ½ onion
  • 2 celery stalks
  • ¼ pound porcini mushrooms
  • ¼ pound cremini mushrooms
  • 3 tablespoons fresh thyme
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup white wine
  • 4-6 cups vegetable stock
  • 3 oz. Parmesan cheese
  • salt and pepper

Instructions:

  1. Pour the vegetable stock in a large pot and set it over medium heat. You need to keep the stock warm throughout the cook.
  2. Heat the olive oil and butter in a large skillet over medium heat.
  3. Chop the onion and celery and quarter the mushrooms. Add the veggies to the hot oil and sauté for 5-10 minutes, or until the onions are really soft and the mushrooms have cooked down. Season with salt and pepper to taste and add in the thyme.
  4. Add in the rice and cook for 2-3 minutes, or until the rice gets nicely toasted. Deglaze the pan with the white wine and cook for another 4-5 minutes, or until the rice soaks up the wine.
  5. Add in a ladle of the stock at a time and cook until the rice soaks up the stock, stirring constantly with a wooden spoon. Repeat until the rice is cooked through and very creamy – don’t let the rice dry out. Taste and adjust the seasonings to your liking.
  6. Turn off the heat and grate in the parmesan cheese with your Indy Chef cheese grater. Let the rice sit with the parmesan for a few minutes before serving. Enjoy!

Recipe Notes:

Tip: You can use dry porcini if you can’t find fresh ones – just reconstitute them in a bit of warm vegetable stock for 20 minutes, but don’t throw out the stock. Once the mushrooms have plumped up, strain them, and use the stock to cook the rice.

Here is where you can find the Indy Chef Cheese Grater

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