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Mushroom Risotto With Fresh Thyme

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Ingredients
  Onion 1 Large, finely chopped
  Red bell pepper 1 , diced
  Garlic 2 Clove (10 gm), mashed
  Butter 2 Tablespoon, divided
  Chardonnay 2 Tablespoon
  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)
  Milk 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Chopped fresh italian parsley 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Mushroom
Interest: 
Everyday

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