Risotto with Mushrooms and Thyme

  • 10 minutes for preparation time and 35-45 minutes for cooking time

    Preparation Time

  • moderate

    Difficulty Level

  • 4

    Serves

Risotto has its roots in North Italy. It is a recipe of moderate difficulty and, provided that the steps of the recipe are followed to the letter, it satisfies every palate. The preparation of risotto starts with sautéing of the onion and, then, the rice, continues with the addition of the wine which must be absorbed, and it finishes with the gradual addition of the broth, which is the secret behind a successful risotto. The last step of the risotto cooking is the addition of butter and parmesan. The best rice varieties for the risotto are Arborio and Carnarolli because they contain high amounts of starch, while the Greek variety of Carolina rice. The risotto must have creamy texture and form waves when served in plates, while the rice should be cooked al dente.

Ingredients

Aromatic, For Vegetarians

  • 1.5-2 lt vegetable broth
  • ½ tsp dried thyme Sunspices
  • 30+50+70 gr butter
  • 200 gr mushrooms, in slices
  • 100 ml white wine
  • 1 onion, chopped
  • 400 gr risotto rice (Arborio, Carnarolli, Carolina)
  • 100 gr grated parmesan
  • Mixed pepper Sunspices

Method

  1. We warm the broth and let it in the saucepan, with the lid on, so that it doesn’t cool. Then, in a frying pan, we melt the 30 gr of butter and sauté the mushrooms, until they get a nice color. We remove them from the pan and let them aside.
  2. In a saucepan, we melt the 50 gr of butter and sauté the onion for about 3 minutes, until it starts caramelizing. We add the rice and we stir well for about 1 minute. This step is very important because in that way we sear the rice. We add the wine and we wait for it to be fully absorbed.
  3. Now we start gradually adding the broth to the risotto, adding one ladle at a time. We add one ladle of broth to the rice and, continually stirring, we wait for the rice to completely absorb the broth. When that happens (if you draw a line in the middle of the risotto, you will see that the risotto no longer fills it), we add another ladle of broth. We repeat this process for another 12 minutes. In the 12th minute, we add half of the mushrooms, we stir very well and we add another ladle of broth. In the 15th minute, we check if the rice is ready.
  4. When ready (it should be cooked al dente), remove the saucepan from the heat and add the 70 gr of butter, the parmesan and a lot pepper. Stir very well. If you see that the risotto is very thick, add some broth until the risotto is creamy. Serve in plates with the remaining mushrooms and immediately consume it.

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