Mushroom Risotto with Fresh Thyme
|Onion||1 Large, finely chopped|
|Red bell pepper||1 , diced|
|Garlic||2 Clove (10 gm), mashed|
|Butter||2 Tablespoon, divided|
|Chicken stock||1 1⁄2 Liter (6 Cups, Divided)|
|Chopped fresh thyme||1 Teaspoon|
|Arborio rice||450 Gram (2 Cups, Uncooked)|
|Sliced mixed mushrooms||1⁄2 Pound (225 Grams, Chanterelle, Morel, Or Portobello, Depending On Time Of Year)|
|Mascarpone cheese||2 1⁄2 Tablespoon (2 Rounded Tablespoon)|
|Grated parmesan cheese||2 Tablespoon|
|Chopped fresh italian parsley||2 Tablespoon|
In a large saucepan, saute onions, bell peppers and garlic in 1 tablespoon butter until quite soft.
Add wine and 1/2 cup of chicken stock.
Simmer until reduced by half.
Add thyme and rice, and stir until the rice absorbs all of the liquid.
Continue adding stock, 1 cup at a time, and cook until rice is al dente, stirring constantly.
Meanwhile, in a nonstick skillet, quickly saute mushrooms in the remaining 1 tablespoon butter, until they are just lightly brown.
Add mushrooms to rice, and stir in mascarpone cheese and milk.
Stir until well-mixed and creamy.
Garnish with Parmesan cheese and Italian parsley.