Tuesday, January 18, 2011

Mushroom and Thyme Risotto

This risotto was really delicious.  I made this yesterday and it came out wonderful. Once you get the risotto method down, you can make a risotto with almost any combination of ingredients.  In this recipe I used beef stock to give the risotto a rich flavor and darker color.  The mushrooms absorbed all of the wonderful flavors and the thyme was a nice complement. I served this with steak and it worked so well.  Don't be afraid to make your own risotto or check this one out, especially if you love mushrooms like me! 


Mushroom and Thyme Risotto
- 1 cup arborio rice
- 4 cups beef broth (or stock for more flavor)
- 1/3 cup dry white wine
- 3/4 cup onion, diced
- 8 oz. white mushrooms, sliced
- 4 cloves garlic, minced
- fresh thyme leaves
- 4 tbs butter, divided
- 1/4 cup parmesan cheese
- salt and pepper


Start by prepping all of your ingredients, it will make everything much easier if you're ready to add them when you need them.  You'll need to dice the onion, slice the mushrooms, mince the garlic, and pull the thyme leaves from their stems.  Add the beef stock to a pot and heat over medium-high heat. You want this to be boiling or very close to it, so it can cook the rice immediately when it is introduced to the risotto.


Add 2 tbs of butter to a large saute pan over medium heat. Add the onions and saute until translucent. Add the garlic, mushrooms, and half of your thyme; saute for about one minute.  


Once the garlic is fragrant, but not browned, add the rice to the pan. Stir so that the aromatics can infuse the rice, but do not let the rice brown.  


Pour the white wine into the pan and stir.  Allow all of the wine to evaporate, then add about 2/3 cup stock to the pan.  


Stir often, adding stock when the liquid in the pan has been absorbed by the rice.  Continue stirring and adding liquid until you have added all of the stock or the rice is cooked through.  

Swirl in the remaining butter and parmesan cheese. Season with salt and pepper to taste. Garnish with thyme and serve immediately. Serves 4. 

 source: Newlywed McGee original



4 comments:

  1. Yum...love that combination! And it seems like it's not too labor intensive, as far as risotto goes!

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  2. This sounds SO good! I really wish my husband liked mushrooms, but sadly he doesn't. I wonder if it would still be good if I just left them out?

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  3. Hi Morgan, you could leave the mushrooms out and have a plain risotto. I'm sure it would still be really good. Or, you could substitute another vegetable for the mushrooms.

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