Mushrooom Thyme Risotto Also Known As Arborio Rice Recipes

MUSHROOM RISOTTO

Steps:

• To prepare the mushrooms, clean the mushrooms by brushing them off (avoid washing with water) and cut into quarters (stems may be left on).
• In a medium sauté pan, melt the one tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note - it's important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming.) Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more - this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.
• To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
• Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
• Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot - you want a medium simmer.) Add more stock ¼ cup at a time - adding more stock just as most but not all of the liquid has been absorbed before adding in more stock.)
• Cook the rice and stock together in this manner for approximately 25 minutes or so - until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.
• Remove from heat and cover - let sit for 5 minutes before serving.
• Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.

MUSHROOM & THYME RISOTTO

Steps:

• Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
• Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.

MUSHROOOM THYME RISOTTO ALSO KNOWN AS ARBORIO RICE

Steps:

• Preheat oven to 375 degrees.
• In a large oven proof skillet, melt butter over medium heat; add mushrooms & onions, cook about 5 minute.
• Stir in rice; cook until lightly toasted, about 2 minute Strir in broth, season with salt and pepper.
• Cover skillet, place in oven; bake 45 minute Cook until rice is almost done.
• Remove skillet stir in Parmesan Cheese and Thyme, season with salt and pepper if neessary. Seve.

MUSHROOM THYME RISOTTO

Steps:

• Heat chicken broth to a boil, reduce to simmer, and keep hot.
• In a separate pan, melt butter and saute mushrooms until soft.
• Add olive oil to pan and saute onions for 4 minutes.
• Add garlic and cook for 1 minute.
• Add rice to pan and cook for about 2 minutes.
• Stir in wine. Cook and stir until liquid is absorbed.
• Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked).
• Stir in parmesan cheese, cooked mushrooms, and thyme leaves.
• Season with pepper, sprinkle with chives, and serve.