Risotto with Mushrooms and Thyme
Published: 25/11/2009
Ingredients:
• 350g button mushrooms, sliced
• 350g (1¾ cups) risotto rice
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons finely chopped thyme
• 1 small onion, finely sliced
• 1 garlic clove, finely chopped
• 90ml (1/3 cup) dry white wine
• 750ml (3 cups) vegetable stock
• 60g (1/2 cup) freshly grated Parmesan
• Salt & pepper to taste
• Celery to garnish
Method:
• Melt 1 tablespoon butter with 2 tablespoons of oil in a large saucepan – medium heat
• Add onion and garlic; sauté until onion is clear (about 3-4 minutes)
• Add mushrooms and sauté until they start to soften (about 3-4 minutes)
• Add rice and sauté for 2 minutes
• Gradually add the stock ½ cup (125ml) at a time. Cook and stir until each addition is absorbed and the rice is tender (about 15-18 minutes)
• Stir in the remaining butter and parmesan.
• Add salt, pepper and thyme and mix well.
• Remove from heat and let it rest for 1 minute.
• Garnish with celery.
• Serve hot.
Serves: 4
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Risotto with Mushrooms and Thyme Recipe
