Ingredients
4 portobello mushroom, sliced
12 medium mushrooms, crimini or white button, quartered
½ cup dry white wine
4 cups heated chicken or vegetable broth, heated (Give or take. Risotto takes however much or little broth as it takes to stay moist until it the rice is tender.)
1 onion, chopped
2 cloves of garlic, minced
3 to 4 sprigs of thyme, stems removed
¼ cup butter, plus 1 Tbsp
¼ cup parmesan, grated
salt and pepper to taste
2 Tbsp olive oil
Preparation
In a large saucepan or pot, sautee the mushrooms in 1 Tablespoon of butter until softened, about 3 minutes. Remove mushrooms and their liquid and reserve. In the same pan. add 1 tablespoon of olive oil and sauté the onion over medium heat until golden. Add thyme and garlic and cook until fragrant, about 30 seconds. Add rice and cook until translucent. Add wine and cook until absorbed. Stir in 1 cup of chicken broth (It is important that the broth is heated in the microwave, especially in the beginning, to keep the cooking process going. Risotto is too tricky to have cold or room temperature broth slow cooking) and bring to a simmer, stirring regularly. When the broth has been absorbed, add another cup and continue adding cups as absorbed, for 18 to 20 minutes or until rice is tender. When the rice is soft, stir in the cheese and remaining butter. Return mushrooms to the risotto and stir.
