Mushroom Risotto
By: Bull City Food
Published: Monday, October 11, 2010 - 5:30pm

Ingredients




2 tablespoons olive oil
1 medium shallot, diced
8 ounces fresh mushrooms, sliced (shiitake, crimini, or portobello)
2 teaspoons fresh thyme, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
6 cups low-sodium chicken or vegetable stock
1/4 cup Parmesan cheese

Preparation

1 In a saucepan, heat the stock over low heat on a back burner. 2 In a large pan, one with straight sides, heat oil over medium low heat. 3 Saute shallots for 1 minute; add mushrooms and saute for about 5 minutes to soften mushrooms. 4 Season with thyme, salt and pepper; saute another minute. 5 Add arborio rice and stir to combine. 6 Pour in white wine, stirring until the wine has reduced by half. 7 Incorporate the stock 1 cup (or less) at a time; stirring constantly as the stock is absorbed. 8 Add the next cup of stock when most of the liquid is absorbed but before the pan is dry. 9 Continue adding stock until the rice is very soft but not mushy (start checking after about 4 cups of stock by tasting a piece of rice). 10 When the rice is fully cooked with a little liquid left, remove the pan from the heat. 11 Stir in the Parmesan cheese and cover the pan. Let the risotto sit for a couple of minutes. 12 Check the seasoning and serve garnished with a sprinkle of Parmesan.