Wild Mushroom-Thyme Risotto

Fresh Parmesan cheese, herbs, and butter add appetizing complexity to this Wild Mushroom-Thyme Risotto.

Wild Mushroom-Thyme Risotto
Makes 6 servings
  • 9 cups low-sodium chicken broth
  • 1 pound assorted wild mushrooms
  • 6 sprigs fresh thyme
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 large yellow onion, minced
  • 1½ cups Arborio rice
  • 1 cup dry white wine
  • ⅓ cup freshly grated Parmesan cheese
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and ground black pepper, to taste
  1. In a large saucepan, bring broth to a simmer over medium-high heat. Remove stems from mushrooms; add thyme sprigs and mushroom stems to broth. Reduce heat to low; gently simmer until ready to use.
  2. In a Dutch oven, heat 4 tablespoons butter and oil over medium heat. Add mushroom caps; sauté until deep golden brown, about 10 minutes. Remove mushroom caps using a slotted spoon, and set aside.
  3. Add onion to Dutch oven; sauté until tender, about 10 minutes. Add rice; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook for 3 minutes, stirring frequently.
  4. Discard mushroom stems and herb sprigs from hot broth. Add 1 cup hot broth to rice mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time, until liquid is absorbed, 30 to 35 minutes total.
  5. Remove from heat; stir in mushroom caps, cheese, chopped thyme, remaining 2 tablespoons butter, and salt and pepper to taste. Serve immediately.

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