Mushroom and Thyme Risotto
Creamy, earthy risotto with deeply caramelized mushrooms and fresh thyme. Yes, it requires stirring. Yes, it is worth every minute.
Main Dish · Prep 10 min · Cook 30 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 300 g arborio rice
- 400 g mixed mushrooms, sliced
- 1 L chicken stock, warm
- 150 ml white wine, dry
- 1 onion, finely diced
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 40 g butter
- 60 g parmesan, grated, plus extra for serving
- 2 tbsp olive oil
- salt, to taste
Risotto has a reputation for being fussy and high-maintenance. And honestly, it kind of is — you do need to stand there and stir for 20 minutes. But the result is so creamy and luxurious that I forgive it every time.
The mushrooms get cooked separately first, hard and fast, until they are deeply golden and almost crispy on the edges. Then they go on top of the finished risotto instead of into it. This way they keep their texture and flavor instead of getting lost in the rice.
Put on a podcast, pour a glass of wine, and stir. It is actually kind of meditative once you get into it.
Pro Tips
- Warm your stock. Adding cold stock to hot rice shocks the temperature and slows everything down.
- Add stock one ladle at a time and wait until it is absorbed before adding more.
- The risotto is done when it flows like lava when you shake the pan. Not stiff, not soupy.
- Stir in the butter and parmesan OFF heat. This is called mantecatura and it is the creamy finish.
Serving
Serve in warm bowls, topped with the sauteed mushrooms, fresh thyme, and shaved parmesan. A crack of black pepper and you are done.
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