Creamy risotto with golden mushrooms, Parmesan, fresh thyme and a touch of lemon.
PREP TIME
15 MIN
DIFFICULTY
Medium
SERVES
4
INGREDIENTS
1 1/2 cups Arborio rice
300 g mixed mushrooms, sliced
1 small onion, finely chopped
2 garlic cloves, minced
4 cups vegetable stock
1/2 cup dry white wine
1/2 cup grated Parmesan
2 tbsp butter
1 tbsp olive oil
1 tsp fresh thyme leaves
Salt and black pepper to taste
INSTRUCTIONS
Warm the vegetable stock in a saucepan and keep it over low heat.
Heat the olive oil and 1 tablespoon of butter in a large pan.
Add the mushrooms and cook until golden. Season lightly and set half of them aside for serving.
Add the onion to the pan and cook until soft and translucent.
Add the garlic and Arborio rice and cook for 1–2 minutes, stirring continuously.
Pour in the white wine and cook until almost completely absorbed.
Add the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
Continue for approximately 18–20 minutes, until the rice is creamy but still has a slight bite.
Stir in the remaining butter, Parmesan, mushrooms and thyme.
Season with salt and black pepper and serve immediately with the reserved mushrooms and additional Parmesan.
