by JackieK
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my 6 recipes »
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JackieK's Notes:
Expand1 1/4 cup mushrooms, cleaned and divided Ask a question about this ingredient
2 1/2 cups chicken or vegetable broth Ask a question about this ingredient
2 teaspoons extra virgin olive oil Ask a question about this ingredient
1/2 onion, minced Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1 cup arborio rice Ask a question about this ingredient
2/3 cups dry white wine Ask a question about this ingredient
1/4 cup grated Parmesan cheese Ask a question about this ingredient
1/2 teaspoon chopped fresh thyme Ask a question about this ingredient
1 tablespoon unsalted butter, divided Ask a question about this ingredient
Puree 3/4 cup of the mushrooms in a food processor until finely chopped. Thinly slice the remaining 1/2 cup mushrooms and set aside.
Ask a question about this stepHeat the broth in a pot over medium heat. Once it reaches a simmer decrease the heat to low and cover to hold warm.
Ask a question about this stepHeat the olive oil in a deep, wide pan over medium heat. Add the minced onions and cook, stirring until the onions become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, then add the chopped mushrooms. Cook for 2 minutes, stirring often, then mix in the arborio rice and cook for 1 minute.
Ask a question about this stepPour in the wine and stir until the wine has been absorbed by the rice. Add one ladle of broth, about 1/2 cup, and stir every 30 seconds to 1 minute until all the broth has been absorbed. Continue this process until all the broth has been absorbed and a grain of rice pressed between two fingers separates into three pieces.
Ask a question about this stepStir in the Parmesan cheese, thyme and 1/2 tablespoon butter. Season to taste with salt and pepper.
Ask a question about this stepIn a skillet melt the remaining 1/2 tablespoon butter over medium-high heat. Add the mushrooms and saute until the edges become lightly browned. Season with a pinch of salt and pepper.
Ask a question about this stepTo serve, spoon the risotto in a large serving bowl or onto individual plates. Garnish with the sauteed mushrooms.
Ask a question about this stepI've got a little bit of risotto left and some dried mushroom. I know what I'm making!
Selmelier works at Meadow, a shop that specializes in salt.
Yum. I can almost smell it! Hubby gave this one a thumbs up, as it contains minimal vegetable matter.