Risotto with Mushrooms, Parmesan and Thyme
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Gastrotools
Recipes from professionals
Risotto is a simple, classic Italian dish that is loved around the world for its creamy consistency. This mushroom risotto with parmesan and thyme is one of those versions that never disappoints.
The result is indeed a super creamy risotto, perfect for a cozy meal where you want to slow down the pace a bit and turn up the flavour a notch.
Servings
: 4
servings
Ingredients
200
g
mushrooms (preferably brown button mushrooms, oyster mushrooms or king oyster mushrooms)
1
large onion
2
cloves
garlic
2
tsp
dried thyme
300
g
risotto rice
2.5
dl
white wine
1
l
vegetable stock
70
g
parmesan
70
g
butter
Fresh thyme
Salt and pepper
Olive oil
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Instructions
Step 1/7
Cut the mushrooms into rough pieces, and fry them in olive oil in the cast iron casserole. Let their liquid evaporate, and continue frying until they turn golden. Put them on a plate, and set them aside.
Step 2/7
Chop the onion finely, and press the garlic cloves. Fry them in olive oil in the cast iron casserole for a couple of minutes, until the onions become translucent.
Step 3/7
Then add the dried thyme and risotto rice to the casserole, and let it fry for a couple of minutes.
Step 4/7
Add the white wine, and reduce it to about half while stirring.
Step 5/7
Add the vegetable stock a splash at a time while stirring. It takes about 15-20 minutes, and it is done when the consistency is creamy, and the rice grains still have a bit of bite.
Step 6/7
Turn off the heat under the cast iron casserole, and fold in half of the parmesan together with butter and mushrooms.
Step 7/7
Season the risotto with salt and pepper, and top with the rest of the parmesan, fresh thyme, freshly cracked pepper and olive oil.
