Serves 4: Prep 10 mins: Cook 20 mins
Ingredients
2 tbls Butter
1 Medium White Onion
2 Cloves Garlic
1 tbsp Fresh Lemon Juice
1 tsp Fresh Chopped Thyme
A pinch or two of freshly ground Salt & Pepper
60ml White Wine
200g Risotto Rice
145g Mixed White & Chestnut Mushrooms, chopped
940ml Chicken or Vegetable Stock
Fresh Thyme or Parsley and Parmesan Cheese to garnish
Method
Heat a large skillet over medium heat and add the butter.
1/Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
2/Add the lemon juice, thyme and salt and pepper.
3/Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
4/Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it's coated and move it around the pan for about 1 minute.
5/Stir in the mushrooms.
6/Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.
7/Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.
8/Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.
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