Risotto is a creamy, rich dish of short grain rice and vegetables. Cooking constantly while stirring releases starch from the rice which makes the mixture thick.
- 3 tablespoons olive oil
- 1½ cups assorted fresh mushrooms, sliced
- ½ teaspoon dried thyme leaves
- 1 cup Arborio rice
- 4 cups vegetable stock
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Place olive oil in large saucepan over medium heat. When hot, add the mushrooms and thyme. Cook and stir until mushrooms give up their liquid and the liquid evaporates, about 6 to 8 minutes. Then stir in rice; cook and stir for 3 to 4 minutes, until rice is opaque.
Meanwhile, heat vegetable stock in another saucepan; keep over low heat while making risotto. Add the stock to the rice mixture about one cup at a time, stirring until the liquid is absorbed.
When all the stock is added and rice is tender, remove from the heat, stir in cheese and butter, cover, and let stand for 5 minutes. Stir and serve immediately.
The variety of fresh mushrooms is staggering. In the regular grocery store, you can find portobello, cremini, button, chanterelle, shiitake, and porcini mushrooms. Use a combination for a rich, deep, earthy flavor in just about any recipe. Just brush them with a damp towel to clean, then slice and cook.