Mushroom Risotto

Step 1

In a large skillet, melt 2 tablespoons (28g) of butter over medium high heat and sauté the onions until tender, about 5 minutes.

Step 2

Add in the fresh mushrooms and sauté until they turn tender.

Step 3

Add in the garlic and thyme and saute until fragrant, less than a minute.

Step 4

Add the rice to the skillet and toast them by stirring until they start to turn translucent, about 3 minutes.

Step 5

Add the white wine and deglaze the bottom of the skillet. Continue to stir to cook the rice until wine has mostly disappeared.

Step 6

Heat up chicken broth in microwave for 15-20 seconds then add the warm chicken broth to the skillet ½ cup at a time, stirring until it has disappeared. You may not use all the chicken stock, if it's starting to look like the arborio rice is not sopping up the liquid anymore, stop.

Step 7

Add the remaining 1 tablespoon (14g) of butter to the skillet along with the Parmesan cheese. Stir until all has melted and well incorporated.

Step 8

You may cover the skillet with a lid to let the arborio rice cook in the liquid some more, but that might not be necessary in your case.

Step 9

Season with salt and pepper.

Step 10

Serve and garnish with parsley.