'Shrooms & Sauces
This is a hearty risotto that will leave you feeling full and satisfied.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable stock
-2 cups sliced mushrooms (a mix of shiitake and oyster provide a good flavour and texture)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons olive oil
-1 sprig of fresh thyme or 1/2 teaspoon of dried
- juice of 1/2 lemon
- Salt and pepper to taste
Preparation
1. Heat the stock in a saucepan and keep it warm over low heat.
2. In a separate large pan, heat the olive oil over medium heat.
3. Add the chopped onions and sauté until translucent, then add the garlic and cook for another minute.
4. Add the sliced mushrooms to the pan and cook until they are golden brown and tender.
5. Destalk the thyme and stir through.
6. Add the rice to the pan and stir to coat it with the oil mixture.
7. Pour in the white wine and allow it to be absorbed by the rice, stirring occasionally.
8. Begin adding the warm stock to the rice mixture, one ladleful at a time, stirring from time to time. Wait until each addition of stock is absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired texture (about 30-40 minutes).
9. Season with salt and pepper to taste.
10. Remove the risotto from heat, cover, and let it rest for a couple of minutes.
11. Serve the mushroom risotto hot, squeeze lemon over the top and garnish with Parmesan cheese if desired.
12. Enjoy