Risotto is a simple, classic Italian dish that is loved around the world for its creamy texture. This mushroom risotto with Parmesan and thyme is one of those versions that never disappoints.
The result is a super creamy risotto, perfect for a cosy meal where you want to slow down a little and turn up the flavour.
Ingredients
• 200 g mushrooms (preferably brown mushrooms, oyster mushrooms or king oyster mushrooms)
•1 large onion
• 2 cloves of garlic
• 1 -2 tsp dried thyme
• 300 g risotto rice
• 2.5 dl white wine
• 0.8-1 l vegetable stock
• 70 g Parmesan cheese
• 70 g butter
• Fresh thyme
• Salt and pepper
• Olive oil
Method:
- Cut the mushrooms into large pieces and fry them in olive oil in a cast iron pan. Allow their liquid to evaporate and then fry them until golden brown. Place them on a plate and set aside.
- Finely chop the onion and crush the garlic cloves. Fry in olive oil in the cast iron pan for a few minutes until the onions become translucent.
- Then add the dried thyme and risotto rice to the pan and fry for a few minutes.
- Add the white wine and reduce it to about half while stirring.
- Add the vegetable stock a few decilitres at a time, also while stirring. It takes about 15-20 minutes and is ready when the consistency is creamy and the rice still has a little bite to it.
- Turn off the heat under the cast iron pot and stir in half of the Parmesan cheese along with the butter and mushrooms.
- Season the risotto with salt and pepper and top with the rest of the Parmesan cheese, fresh thyme, freshly ground pepper and olive oil.