Friday, December 13, 2013

Mushroom Thyme Risotto

1 oz dried mushrooms
1 cup boiling chicken stock
2 TBSP butter
1 onion - diced
1 cup mushrooms - sliced
2 cloves garlic - chopped
1 tsp fresh thyme - chopped
1 cup arborio rice
1/2 cup white wine
1 cup warm chicken stock
1 TBSP butter
1/2 cup parmigiano reggiano
salt and pepper to taste

Soak the dried mushrooms in boiling chicken stock for 20-30 minutes.
Meanwhile, melt the butter in a pan over medium heat. Add the onion and saute until tender. Add the fresh mushrooms and saute until they turn tender, about 10-15 minutes. Add the garlic and thyme and saute until fragrant, 1 minute.

Remove the dried mushrooms from the chicken stock and squeeze out excess - reserving liquid. Chop mushrooms and add them to sauce pan. Add the rice and toast until it starts to turn translucent. Add the wine to deglaze the pan and cook while stirring until the wine has disappeared. Mix the reserved stock and additional cup of stock together and add to pan 1/2 cup at a time until it has disappeared.

Add the butter and parmigiano reggiano and stir until it has melted. Season with salt and pepper.

**Allergy-free Substitutions:
Butter - coconut oil
Garlic - omit
Cheese - omit

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