Recipe+Vintage Apron: Risotto

My mom used to make delicious risotto often and it was always one of my favorite dishes. This is a twist on her classic recipe, I like to make risotto as a meal and throw in whatever vegetables and herbs I have on hand. This mushroom and thyme version turned out excellently, a bit earthy and hearty. Serve it with a big green salad and you are good to go!

Mushroom and Thyme Risotto

You need:
  •  2 T olive oil
  • 1 shallot (chopped finely)
  • 1/2 cup wine (sherry or white preferably)
  • 1 cup mushrooms (diced)
  • 1 cup arborio rice
  • 4 cups chicken, beef, or vegetable broth
  • 1/2 cup shredded parmesan cheese
  • A few sprigs of thyme, leaves removed
Heat olive oil in a pan, add chopped shallot and cook over low to medium heat for about a minute. Add mushrooms and rice, stirring until rice is slightly translucent, having absorbed most of the oil. Pour wine into pan, and cook until absorbed. Add broth, one cup at a time, stirring often and cooking until absorbed before adding the next cup. When the rice is tender with a little bite, stir in parmesan until melted and and toss in the thyme. Put some sprigs on top as a garnish too, if you want it to be beautiful.


No comments:

Post a Comment