2TeaspoonsFresh Thyme Leavesor 1 Teaspoon of Dried Thyme
1Shallotchopped
1/2Clove of Garlic, choppedthe other half can go into the risotto
Pinch of Salt
2TbspFresh Sage or Parsley choppedOr half & half
Squeeze of Fresh Lemon
Risotto
3CupsStockChicken, Vegetable, or Seafood
2TeaspoonsOlive Oil
2Onionchopped
2Ribs of Celeryfinely chopped
1Garlic clove, finely chopped
1CupArborio or Carnaroli Rice
1/2CupDry White Vermouth or Dry White Wine
2TbspButter
1/4CupFreshly Grated Parmesan Cheese
salt and pepper to taste
Dash of Truffle Oiloptional
Instructions
Mushrooms
Heat a skillet and put in the Olive Oil. Reduce the heat to medium
Add the Mushrooms and Thyme and cook for about 1 minute
Add the chopped Garlic, a Pinch of Salt, Sage or Parsley, and a Squeeze of Lemon Juice. Taste to be certain the mushrooms are cooked and seasoned to your taste. If not, cook them a little longer and add additional salt, parsley and lemon to your liking.
If you would like your mushrooms in smaller sizes, or chopped, do so after they are cooked.
Risotto
Heat the Stock in a saucepan and place at the back of the stove. Keep it on a low burner as it will need to be hot-at a low simmer-while adding it to the rice mixture.*Keep a ladle close by to be prepared to add the stock to the rice when ready.
Heat another saucepan and add the Olive Oil. Reduce to medium heat and add the Shallot or Onion, Celery, and a Pinch of Salt. Stir, cover, and cook for about 3 minutes.
Add the chopped Garlic and cook for another 2 minutes, allowing everything to sweat and soften.
Turn the heat to high and add the rice, and continue to stir constantly. You want to somewhat “fry” the rice a little without browning it. Do this for about 2 to 3 minutes.*From this point on, you will be stirring constantly, so come to the stove prepared. Have all your ingredients, utensils, etc. within reach. You will need be here for 15-18 minutes.
Reduce heat to medium-high and add the Mushroom mixture, Vermouth or White Wine
Once the Vermouth or wine has been absorbed into the rice, add 1 ladle of Stock. Stir continually, until the liquid has been absorbed into the rice, and then add another ladle of stock. Repeat & continue this process for 15-18 minutes, from the time you added the first ladle of stock. *The heat should remain at a medium-high so that the liquid is simmering as you are stirring, allowing the rice to absorb the liquid. Taste the rice at 15 minutes to test. If not, continue cooking. Add the salt and pepper at this point, according to your taste.
After the rice is done, remove the pan from the heat and add the Butter and Parmesan Cheese, and stir in.
Serve immediately garnishing with grated Parmesan Cheese, Sage or Parsley, and a squeeze of Lemon. Accompany with your favorite fresh green salad or vegetable. A dash of Truffle Oil is ALWAYS delicious as well!!
Notes
You can use this basic risotto recipe and create numerous variations based on the season or what you have in your fridge. It can be approached like a pasta, adding different vegetables, prosciutto, or seafood, along with various herbs and seasonings you prefer. Whatever you’re adding, just pre-cook it or warm it, similar to the mushroom mixture, and add it in Step 7, after you take the risotto off the stove. Combine all ingredients and then add the Parmesan and and garnish you desire. *We add the mushrooms a little earlier because they can handle a little more cooking time, and infuse a greater depth of flavor to the risotto that way. Here are a few of our other favorite variations:1. Asparagus and Peas, adding fresh Mint and/or Chives at the end.2. “Primavera”, using a mixture of vegetables like chopped zucchini, squash, and topping with freshly chopped tomato. **You can also add a little chopped fennel along with the chopped celery for another layer of flavor.3. Roasted Butternut Squash, Sage, and Prosciutto or Bacon4. Shrimp, Peas, Zucchini, and Saffron. **Add 2 pinches of saffron to your stock in Step 1. Fennel is also a good add in this recipe too.