Creamy Parmesan Risotto with Roasted Thyme Mushrooms (Edit recipe)

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Original recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

20

Serves: 4

Ingredients

Risotto

6 cups Chicken Stock, low-sodium, or vegetable stock
2 Tbsp Olive Oil
2 Shallot, finely chopped
3-4 Tbsp Butter, Unsalted
4-6 cloves Garlic, minced
2 tsp Thyme, Fresh, finely chopped
Salt and Pepper, to taste
1.5 cups Arborio Rice
.5 cup White Wine
1.5 cups Parmesan Cheese, plus more for serving, grated

Roasted Thyme Mushrooms

8-10 oz Baby Bella Mushrooms, King Trumpet Mushrooms, sliced
8 oz Oyster mushrooms, Dried, sliced
5 Tbsp Butter, Unsalted
Salt, to taste
Black Pepper, to taste
3 Tbsp Thyme, Fresh
2 cloves Garlic, smashed then sliced
3 tsp Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium saucepan, warm the broth over low heat. Place aside until ready to use.
Heat the olive oil in a wide pot over medium heat. Once the oil begins to shimmer, add the shallots and cook, stirring frequently, until translucent.
Add 2 tablespoons of the butter, the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
Add the rice and stir until fully coated, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
While the risotto cooks, make the Mushrooms. Preheat the oven to 400. Place the mushrooms on a sheet pan. drizzle with the olive oil. Meanwhile, heat the butter and 2 teaspoons of olive oil in a large oven safe skillet over medium heat. When the butter has melted, Add the garlic and thyme, cook until the garlic is fragrant, about 1 minute. Remove from the pan and pour the butter over the mushrooms, make sure they're fully coated. Place in the oven and roast for 20 minutes, tossing halfway.
Once the rice is al dente, remove from the heat. Add the Parmesan, the rest of the butter and stir to combine.If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and season with salt.
Top with the Roasted Mushrooms,parmesan, flaky sea salt and pepper.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	998
Fat:	42 g
Carbohydrates:	105 g
Protein:	54 g
Cholesterol:	84 g
Sodium:	1016 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.