Wild Mushroom Risotto
Servings: 4 servings
Ingredients
- 6 cups vegetable or chicken stock
- 4 tbsp olive oil (divided)
- 1 tbsp butter
- 2 cups chopped mushrooms
- the leaves from 5 sprigs of fresh thyme (divided)
- 1 clove of garlic, minced
- 1½ cups Arborio rice
- 1 tbsp soy sauce
- ½ cup shredded parmesan cheese
Instructions
- Heat the vegetable or chicken stock in a saucepan, bring to a simmer, cover and keep hot.
- In a large skillet, heat two tablespoon of olive oil and one tablespoon of butter.
- Add the chopped mushrooms and sauté until golden. Add the minced garlic and leaves from 3 sprigs of fresh thyme and cook 30 seconds longer.
- Scape the mushroom, thyme and garlic out of the pan and into a bowl and set aside.
- Using the same skillet, heat up the remaining two tablespoons of olive oil. Add the Arborio rice to the hot oil and toast for 2-3 minutes. Add ½ cup of hot broth to the rice and stirring constantly cook until the broth has been absorbed into the rice. Repeat.
- Continue adding the broth one ladle at a time, stirring the rice constantly. Add more broth only after the previous addition has been absorbed. This process will take about 40-45 minutes.
- Once the last ladle of broth has been absorbed into the rice, add the reserved mushrooms to the pan, along with the soy sauce, parmesan cheese and leaves from the last two sprigs of thyme. Stir to combine.
- Serve immediately and enjoy!