Risotto e Funghi -- Mushrooms and Rice

1. 1

   Heat the stock in a saucepan and keep hot over a low heat.

2. 2

   Heat the olive oil over medium heat in a separate medium-sized pot.

3. 3

   Add the onion and cook until translucent, about 5 minutes.

4. 4

   Add the mushrooms and cook until tender, about 10 more minutes.

5. 5

   Add garlic and thyme and cook for about 2 minutes more.

6. 6

   Add the rice to the onion mixture, stir and turn the heat to low.

7. 7

   Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.

8. 8

   Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

9. 9

   The rice is cooked when it is creamy on the outside and slightly firm in the center, about 20-25 minutes.

10. 10

    Stir in half of the Parmesan cheese and the mushrooms.

11. 11

    Season with salt and pepper to taste.

12. 12

    If the risotto becomes to thick, add a little more stock until it becomes creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.