Description
A creamy wild mushroom risotto made with Arborio rice and fresh herbs.
Ingredients
- 1 cup Arborio rice
- 2 cups wild mushrooms, sliced
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Heat broth in a saucepan and keep warm.
- Sauté onions and garlic in olive oil until soft.
- Add mushrooms and cook until tender.
- Stir in rice, coating it with oil.
- Pour in wine and cook until absorbed.
- Add broth gradually, stirring until absorbed each time.
- Cook until rice is creamy and tender.
- Remove from heat, stir in butter and Parmesan.
- Season with salt, pepper, and thyme.
Notes
- Use fresh mushrooms for best flavor.
- Stir constantly for a creamy texture.
- Adjust broth quantity if needed.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian