Rosemary & Thyme Wild Mushroom Risotto
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Indulge in the rich flavors of this Rosemary & Thyme Wild Mushroom Risotto. Perfectly creamy Arborio rice absorbs aromatic vegetable broth, enhanced by earthy wild mushrooms, fragrant herbs, and a touch of white wine. This risotto not only tantalizes the taste buds but also provides a comforting, cozy meal for any occasion. Garnished with Parmesan and fresh herbs, it’s a delightful dish that brings warmth and sophistication to your table, making it a wonderful choice for dinner gatherings or special celebrations.
Rosemary & Thyme Wild Mushroom Risotto
Rated 5.0 stars by 1 users
Category
Herbal
Cuisine
Italian
Author:
Ci BonAppetit
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Calories
450
Indulge in the rich flavors of this Rosemary & Thyme Wild Mushroom Risotto. Perfectly creamy Arborio rice absorbs aromatic vegetable broth, enhanced by earthy wild mushrooms, fragrant herbs, and a touch of white wine. This risotto not only tantalizes the taste buds but also provides a comforting, cozy meal for any occasion. Garnished with Parmesan and fresh herbs, it’s a delightful dish that brings warmth and sophistication to your table, making it a wonderful choice for dinner gatherings or special celebrations.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup wild mushrooms, sliced (such as cremini or shiitake)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon butter
Directions
- In a saucepan, heat the vegetable broth over low heat, keeping it warm.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Stir in the wild mushrooms and cook until softened.
- Add the Arborio rice, stirring to coat with the oil and toast for a minute.
- Pour in the white wine, stirring until it's mostly absorbed.
- Add the warm broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the Parmesan cheese, butter, rosemary, thyme, and season with salt and pepper.