This risotto is one of my tried and true recipes. My favorite version is this one with mushrooms, but it is easy to substitute peas, spinach, asparagus, or a combination of your favorite vegetables, with equally delicious results.
Ingredients
2 c arborio rice
1 small onion or 2 shallots, minced
1 c dry white wine
6 c chicken, turkey, or vegetable broth
4-6 c mushrooms (I like to use a variety), cleaned and sliced
4 Tbsp olive oil or butter (or a combination)
1 tsp dried thyme
Salt (to taste)
1 c Parmesan cheese
Fresh thyme (for garnish)
Directions
In a large pot, saute the sliced mushrooms in half of the oil/butter until softened and then set aside. Then saute the minced onion or shallots using the remaining half of the oil/butter, cooking until soft and translucent. Add arborio rice and stir to coat. Add wine and turn heat to high to reduce. Once boiling, add 1c broth, lower heat, and stir constantly. Add ½ c of the broth at a time, when the rice begins to get dry, continuing to add until the rice is cooked, and the rice is moist but not soupy. Toward the end of the cooking time, stir in the dried thyme, salt, most of the mushrooms, and parmesan. Garnish with remaining mushrooms and a sprig of fresh thyme.