Mushroom Risotto

Risotto is a staple recipe in Northern Italian cuisine. If you were to travel up North, you would find a lot of dishes that encompass richer, cream sauces, risottos, polenta and stuffed meats. The dishes give salute to the nearby area of France and many similar ingredients are used. This dish is a hardy and tasty combination that is the perfect winter meal.







Recipe



Ingredients

3 tbs. butter
10 oz. mushrooms, your choice
1 small onion
5 cloves of garlic, minced
1 tbs. thyme pulled off stem and whole or
3/4 cup dried thyme
1 cup arborio rice
4-4 1/2 cups beef broth
1/2 cup parmesan cheese, freshly grated
Salt



Instructions

1. Warm the broth separately on the stove over medium heat.

2. In a large pan, melt butter. Then add garlic, mushrooms, thyme, and a 1/2 tsp of salt. Cook for 4-5 minutes.

3. Once the mushrooms are sweated out, add rice. Toast for another 4 minutes until translucent.

4. Add the first round of broth. Depending on pan, add broth until it just covers risotto. Give it a mix, shake the pan to ensure all grains are covered and cook until the majority of the broth is absorbed. Mix after each time you add more broth. Add 1/2 tsp. of salt after first round of broth.

5. Keep repeating above steps until the broth is absorbed, roughly 20 minutes total. Rice should be loose, creamy, and al dente. If it is too undercooked, add more broth and let it cook a little longer.

6. Mix in parmesan cheese and serve hot.



Check out this 4.5 Nonstick Cast Iron Dutch oven from Zakarian by Dash

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