Dinner Tonight: Mushroom Risotto

This dish is high on my list of comfort foods. It’s so versatile you can put anything you have on hand in it. Also, it’s surprisingly quick and easy.

1 tablespoon butter
1 tablespoon olive oil
1 cup diced onion
2 cloves garlic (minced)
1/2 cup sliced mushrooms
2 teaspoons fresh thyme
2 cups arborio or risotto rice
1 cup white wine
4-6 cups chicken or vegetable stock
1 teaspoon salt
1 teaspoon pepper
1 cup grated parmesan cheese

First heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil and melt the butter on medium high heat. Add the diced onion and minced garlic. Cook until translucent and tender, about 5 minutes. Add the salt and pepper and thyme. Add the mushrooms and cook a few minutes.

Add the rice and stir to ensure it gets coated thoroughly in the butter and oil. Toast the rice for about 3 minutes.
Turn the heat to medium and add the wine. Once the rice has absorbed all the liquid you can start adding the stock.
Laddle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.
Stir in the grated parmesan cheese and serve with a nice baguette and salad.

You have leftovers? Good! Stay tuned and I’ll show you how to turn your leftover risotto into the best party hors d’oeuvres ever.

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