Mushroom Risotto

March 29, 2020

Pair with Pinot Noir

Serves 6

Preparation Time:  15 minutes
Cook Time:  40 Minutes

4 cups chicken broth
2 tablespoons unsalted butter
1/3 cup chopped sweet onions
2 teaspoons minced garlic
12 ounces assorted mushroom, wiped clean and thinly sliced
1 cup Arborio rice
1 teaspoon chopped fresh thyme
1/2 cup grated Parmesan cheese
Salt and fresh-milled pepper

In medium pot, heat chicken broth to simmer. Melt 1 tablespoon butter in small saucepot over medium heat. Add onions, and sweat for 4 to 5 minutes. Add garlic, and sweat for 2 minutes. Add mushrooms, and sauté for until wilted and their liquid is evaporated, 4 to 5 minutes. Add rice, season with salt and pepper, and sauté for 1 minute. Add thyme.

Stirring constantly, add 1/2 cup chicken broth. As rice absorbs the liquid, continue to add broth 1/4 cup at a time. Once all broth is added, decrease heat to low simmer, and continue to cook for 30 minutes, stirring occasionally. When rice is tender, remove from heat, and let stand for 5 minutes. Stir in remaining butter and cheese. Add more broth, if needed, for a creamy consistency.  Season with salt and pepper.