Mushroom Risotto
Mushroom Risotto is so creamy and dreamy! Made with Arborio rice, parmesan and thyme, this decadent meal will come together perfectly and is sure to satisfy!
Servings: 4 people
Ingredients
- 2 cups mushrooms thinly sliced
- 1 small onion diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup dry white wine
- 2 cups Arborio rice
- 6 cups chicken or vegetable broth
- ½ cup grated parmesan
- 1 teaspoon thyme
Instructions
- Melt the butter and olive oil in a large sauté pan or dutch oven pot. Add the sliced mushrooms, diced onion and thyme. Sauté until tender. Add a pinch of salt.
- In another medium sized-pot, warm up the chicken or vegetable broth.
- Add the Arborio rice to the pan with the mushrooms and onions. Let the rice cook in the dry pan for about 2 minutes, until the rice is slightly translucent.
- Add the wine and let it cook down, about 2 minutes.
- Add a ladle of broth (about ½ cup) to the rice and stir. Let the broth cook down and soak into the rice, then add another ladle and stir. Continue this process until the rice is tender.
- When the risotto is almost ready, stir in the grated parmesan. Serve hot and enjoy!
Notes
Make sure you only add a ladle of broth at a time to the risotto as it cooks. Adding too much at a time will cause mushy rice!