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Wild Mushroom-Thyme Risotto

Source of Recipe

Southern Lady


Recipe Introduction

"Fresh Parmesan cheese, herbs, and butter add appetizing complexity to this Wild Mushroom-Thyme Risotto."

Recipe Link: https://www.southernladymagazine.com/wild-mushroom-thyme-risotto-recipe/

List of Ingredients

◦  9 cups low-sodium chicken broth
◦  1 pound assorted wild mushrooms
◦  6 sprigs fresh thyme
◦  6 tablespoons unsalted butter, divided
◦  2 tablespoons olive oil
◦  1 large yellow onion, minced
◦  1½ cups Arborio rice
◦  1 cup dry white wine
◦  ⅓ cup freshly grated Parmesan cheese
◦  2 teaspoons chopped fresh thyme
◦  Kosher salt and ground black pepper, to taste


Recipe

In a large saucepan, bring broth to a simmer over medium-high heat. Remove stems from mushrooms; add thyme sprigs and mushroom stems to broth. Reduce heat to low; gently simmer until ready to use.

In a Dutch oven, heat 4 tablespoons butter and oil over medium heat. Add mushroom caps; sauté until deep golden brown, about 10 minutes. Remove mushroom caps using a slotted spoon, and set aside.

Add onion to Dutch oven; sauté until tender, about 10 minutes. Add rice; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook for 3 minutes, stirring frequently.

Discard mushroom stems and herb sprigs from hot broth. Add 1 cup hot broth to rice mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time, until liquid is absorbed, 30 to 35 minutes total.

Remove from heat; stir in mushroom caps, cheese, chopped thyme, remaining 2 tablespoons butter, and salt and pepper to taste. Serve immediately.


Makes 6 servings