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R0048

Mushroom Risotto

Gluten-Free, Italian, Vegetarian  | Serves: 4

Ingredients

  • 6 cups vegetable or chicken stock, kept warm
  • 3 tbsp butter, divided
  • 1 lb mixed mushrooms, sliced
  • 1 onion, finely diced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan
  • Fresh thyme, salt, and pepper

Method

  1. Sauté mushrooms in 1 tbsp butter until browned; set aside.
  2. In the same pot, melt remaining butter and sauté onion until translucent.
  3. Add rice and toast 1-2 minutes, stirring, until edges look translucent.
  4. Pour in wine and stir until absorbed.
  5. Add warm stock one ladle at a time, stirring frequently and waiting for each addition to absorb before adding more — about 20 minutes total.
  6. Stir in the cooked mushrooms during the last few additions.
  7. Off heat, stir in Parmesan and thyme.
  8. Season and serve immediately.

Notes

Keep the stock at a bare simmer on the next burner — cold stock slows the whole process down.

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