AuthorNora WariachCategorySavouryDifficultyIntermediateThis Mushroom & Parmesan Risotto is so wholesome and well balanced. This recipe is sure to become a household staple with such simple, healthy and tasty ingredients.
In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
In a large pot, heat oil. Add onion and cook, stirring often, until translucent. Add a tablespoon of butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about five more minutes. Season with salt and pepper, to taste. Remove the mixture from the pot.
Melt another tablespoon of butter in the pot and add the rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. Using a quality dry wine is encouraged.
WIth a ladle, add about 1 cup of hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth, about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy.
Add the mushroom mixture back into the rice and gently stir. Try not to stir aggressively to avoid mushy rice.
Stir in parmesan and peas.
Garnish with parsley finely chopped. Add wedge of fresh lemon. Serve with toasted baguette or fresh salad.
Ingredients
Directions
In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
In a large pot, heat oil. Add onion and cook, stirring often, until translucent. Add a tablespoon of butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about five more minutes. Season with salt and pepper, to taste. Remove the mixture from the pot.
Melt another tablespoon of butter in the pot and add the rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. Using a quality dry wine is encouraged.
WIth a ladle, add about 1 cup of hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth, about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy.
Add the mushroom mixture back into the rice and gently stir. Try not to stir aggressively to avoid mushy rice.
Stir in parmesan and peas.
Garnish with parsley finely chopped. Add wedge of fresh lemon. Serve with toasted baguette or fresh salad.
