Prep Time: 10 minutes.   Cook time 30 – 40 minutes.

Servings: 2 – 4

It’s very filling

A Word From The Cook

The creaminess of this Risotto is amazing.   The mushrooms up the flavours.

Ingredients

• 3 Tbsps extra virgin olive oil (divided)
• 3/4 lbs mushrooms (I like Cremni)
• 4 -5 grinds of Salt
• 6 – 8 grinds of Pepper
• 1/2 yellow onion (diced)
• 2 cloves garlic (chopped)
• 1/2 Tbsp dried Thyme
• 3/4 cup uncooked Arborio rice
• 1/3 cup dry white wine
• 3 cups chicken stock (or vegetable stock)
• 1/4 cup parmesean cheese (grated)
• parsley for garnish / serving

Instructions

1. In a medium skillet sauté the mushrooms in 1/2 the olive oil
2. Once partially cooked, add the salt and pepper to the mushrooms
3. Continue cooking until tender and browned.
4. While the mushrooms are finishing sauté the onions in the rest of the olive oil.
5. After 3-4 minutes add the garlic, thymeand sauté for an additonal 2 minutes
6. Then add the arborio and the wine.   Sauté until the wine is gone and the arborio looks translucent – about 3 – 4 minutes.
7. While constantly stirring, add about 1/2 cup of the stock at a time and cook until it is gone before adding the next 1/2 cup.   Do this until all the broth (3 cups is gone).
8. The risotto will become creamy – at this time add the parmesean and mushrooms and stir to combine.