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Wild Mushroom Risotto
Serves 4
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Ingredients:
| 1 cup Arborio rice |
| 1/2 onion, chopped fine |
| 1/4 cup white wine |
| 1 clove garlic, minced |
| 4 cups chicken broth & mushroom broth |
| 1/2 cup fresh mushrooms |
| 2 tablespoons olive oil |
| 1/2 cup Parmesan cheese |
| 2 tablespoons butter |
| Fresh thyme |
| Salt, to taste |
| Pepper, to taste |
Directions:
- Place dried mushrooms in a bowl and cover with boiling water, set aside.
- Place medium sauce pan on medium-high heat with oil. Add onion and garlic and sweat but not brown. Then add rice, stirring until rice starts popping, about 2 minutes. Add wine and mushrooms and cook another minute.
- Combine mushroom water with chicken broth and add 1 cup at a time to rice, letting each addition reduce to a quarter cup. Keep adding liquid until rice is al dente, or is still a little chewy. Turn off heat and stir in cheese, butter, thyme, salt & pepper. Serve immediately.
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