Mushroom Risotto

Ingrediënten

  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper, (to taste)
  • ¼ cup unsalted butter
  • 1 ½ pounds assorted fresh mushrooms, (sliced or chopped into bite-size pieces)
  • 2 shallots, (diced)
  • 3 cloves garlic, (minced)
  • 1 ½ cups arborio rice
  • 1 tablespoon chopped fresh thyme leaves
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan

Aanwijzingen

  1. STOCK MIXTURE: Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
  2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes.
  3. Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm.
  4. Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes.
  5. Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes.
  6. Reduce heat to low. Stir in 1 cup STOCK MIXTURE. Cook, stirring constantly, until almost completely absorbed.
  7. Continue adding remaining STOCK MIXTURE, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional STOCK MIXTURE, until al dente, about 20 minutes.
  8. Stir in Parmesan; season with salt and pepper, to taste.
  9. Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired.

Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.

herkomst

Voorbereidingstijd: 20min

Kooktijd: 35min

Porties: 6 servings

Voedingswaarden: