mushroom & thyme risotto
This is a super simple recipe - a mashup of various ones I've tried over the years - and a family favorite. We really like to mix up the mushrooms, depending on what looks good at the farmers market. Half portabello and half crimini is a good basic mix. Baby shiitake and oyster are good, too! If using shiitake, omit the thyme.
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yield
2 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For mushroom & thyme risotto
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3 cchicken broth or salted water
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3 Tbspextra virgin olive oil, divided use
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1 lbmixed mushrooms (portabello, crimini, oyster)
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4 clovegarlic, minced
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1 lgshallot, minced
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3/4 cArborio Rice
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1/4 cdry white wine
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1 tspfresh thyme, minced
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2 Tbspunsalted butter
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1/4 cgrated Parmesan (not stuff in green can)
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2 Tbspflat leaf parsley, chopped
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Kosher salt, to taste
How To Make mushroom & thyme risotto
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1Clean the mushrooms and slice thinly. Set aside. Prep other ingredients in small bowls (shallots, rice, wine, parsley, cheese), as this recipe comes together quickly.
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2Pour the chicken broth or salted water into a saucepan and bring to a boil. Reduce heat to a very low simmer.
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3Add 2 tablespoons of the olive oil to a large saucepan and heat over medium high heat. Add the mushrooms and cook until they soften up and release their liquid, about 4 minutes. Transfer mushrooms and liquid to a bowl and set aside.
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4To the same pan, add the remaining tablespoon of oil. Heat. Add the garlic and shallot. Cook for 1 minute. Add the rice. Stir to coat with oil. Cook until the rice is lightly golden and slightly translucent, about 3 minutes, stirring constantly.
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5Pour wine into the rice. Stir constantly until the wine is absorbed by the rice.
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6Add the broth, a half cup at a time, and stir into the rice. Stir frequently until the broth is absorbed. Then add another half cup and repeat. The rice should be boiling nicely, but not as low as a simmer. Keep stirring so the rice releases its starch, which makes for the creaminess of the finished dish. Repeat until the broth is gone. Add the thyme about halfway through. Taste a bite to make sure the rice is fully cooked and creamy. If not, add water a half cup at a time, stirring until it's done. Don't let it dry out. At the end stage, and before moving to Step 7, the rice should still be fairly loose, but not soupy. The cheese will thicken it up.
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7Add the mushrooms and their liquid to the rice. Stir to combine. Add the butter, stir into the rice. Add the parmesan cheese, stir into the rice. Add 1 tablespoon of the chopped parsley, stir to combine. Taste for salt and add as necessary. Optionally, grind some pepper to taste.
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8Serve immediately. Garnish with some of the chopped parsley and a sprinkling of grated parmesan. Maybe a little sprig of thyme.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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