Serves: 4
A creamy and comforting dish filled with richness and bursting with umami, or savoriness. Risotto may take a bit of effort to make, but it is well worth it. This is a great dish for a side or even a main course of a meal. Vegetarian friendly.
Ingredients
- 1 lb portabella mushrooms, wiped clean, trimmed, and sliced
- 4 whole garlic cloves, plus 1 clove minced
- 5 sprigs of thyme, plus 2 tsp chopped thyme
- 4 tbsp olive oil, divided
- 5 c vegetable broth (or chicken broth if you want more richness)
- 3 tbsp unsalted butter, divided
- ½ medium yellow onion, small diced
- ½ c dry white wine
- 1 c arborio rice
- ½ c grated parmesan cheese, plus more to garnish with
- Salt and pepper to taste
Directions
- Preheat oven to 400 F. Place mushrooms, the 4 garlic cloves and thyme sprigs on a baking sheet. Toss with 3 tbsp of olive oil and season with salt and pepper. Roast, tossing occasionally, for 20-25 minutes or until soft and golden brown. Mince the roasted garlic and turn into paste. Discard thyme sprigs and set garlic aside.
- In a pan over medium heat bring broth to a simmer. Once simmering, reduce heat to low and keep warm.
- In a large, heavy-bottom pot, warm 1 tbsp of olive oil and butter over medium heat. Add onions and a pinch of salt, and cook for 3 minutes. Add minced garlic and chopped thyme and cook for another 2-3 minutes or until onions are tender but not browned.
- Stir in rice and cook for 2 minutes, stirring occasionally to coat rice in the fat. Add white wine and cook for 1 minute, then add 1 cup of broth and a pinch of salt. Cook, stirring occasionally, until the rice has absorbed all the liquid. Continue adding broth ½ c at a time, waiting until the broth is absorbed by the rice, and stirring frequently to prevent the mixture from burning. Continue until the rice is cooked through and al dente (about 30-35 minutes) You may not need to use all the broth.
- When you add the last amount of broth, stir in half the roasted mushrooms and the roasted garlic paste, as well as any juices accumulated from the mushrooms.
- When the last of the broth has been absorbed, take risotto off the heat, stir in parmesan cheese and 2 tbsp of butter. Season with salt and pepper to taste
- To serve, divide risotto into bowls and garnish with remaining mushrooms, a sprinkle of parmesan cheese, and a pinch of black pepper.
Tips
If garlic is not softened after roasting, separate it from the mushroom and continue roasting it until it is softened.
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