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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This is a combination of a few different risotto recipes since I couldn't find one that was exactly what I wanted. I wanted to remember how I put this together so next time I make it I won't have to guess! Ingredients:
4 cups chicken broth |
1 tablespoon butter |
8 ounces baby portabella mushrooms, sliced |
1 tablespoon olive oil |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 1/4 cups arborio rice |
1/2 cup dry white wine |
1/4 cup parmesan cheese, grated |
2 fresh thyme sprigs |
pepper |
chives, chopped (optional) |
Directions:
1. Heat chicken broth to a boil, reduce to simmer, and keep hot.
2. In a separate pan, melt butter and saute mushrooms until soft.
3. Add olive oil to pan and saute onions for 4 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice to pan and cook for about 2 minutes.
6. Stir in wine. Cook and stir until liquid is absorbed.
7. Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
8. Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
9. Season with pepper, sprinkle with chives, and serve.
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