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
- 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.
- 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.
- 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.
- 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.
- 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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