Risotto : Mushrooms With Garlic, Thyme And Parsley

1. 1

   Thinly slice or tear the mushrooms.

2. 2

   In a very hot pan, heat the olive oil, and add the mushrooms and thyme. Cook for 1 minute, toss them, then add the garlic and a pinch of salt.

3. 3

   Cook for 2 or 3 more minutes, taste them to make sure they're cooked through. Add some parsley, a pinch of chili powder, a squeeze of lemon juice, and some pepper. Toss about another minute more, and remove from the heat.

4. 4

   Finely chop half the cooked mushroom mixture. Add the chopped half to the basic risotto recipe at step 8 (the same time you add liquid or stock).

5. 5

   Add the other half of the mushroom mixture at step 12 (with the butter and cheese at the very end).

* Per serving · 4 servings · Values may vary.

No additional tips available.