Today's recipe slices up Portobello mushrooms and uses Arborio rice to make an Italian-style mushroom risotto with garlic, onion, fresh thyme and Parmesan cheese, finished with optional truffle-infused olive oil.
4 cups vegetable or chicken broth (see hints below)
1 cup water
1/2 cup diced onion
3 tablespoons olive oil
1 large clove garlic, minced
1 cup Arborio risotto rice
4 medium Portobello mushrooms, thinly chopped
1 tablespoon fresh chopped thyme
approx. 1/3 - 1/2 cup grated parmesan cheese (plus more for garnish
truffle infused olive oil for garnish (optional)
Heat four cups of vegetable or chicken broth, plus 1 cup of water in a deep pot on the stovetop.
Add a splash of olive oil to another wide, heavy bottomed deep pan, and add about 1/2 cup of finely diced onion and cook that to soften.
At that point, add 1 large finely minced clove of garlic and cook that along for a minute.
Then, add 1 cup Arborio rice and stir that around and toast that for a minute or two.
Then, add a ladle or two of the hot broth and stir that in.
Continue to stir it regularly, and continue to add the broth as the rice absorbs it.
The rice will take about 20 minutes to cook and, while that's happening, slice the 4 medium-size Portobello mushrooms into thin bite size pieces.
Add a splash of olive oil to another large, heavy bottomed pan and saute the sliced mushrooms to cook down and brown up a bit.
When you're happy with the mushrooms, add a generous tablespoon of fresh chopped thyme, stir that in and turn the heat off.
Once the rice is nice and creamy and soft to the tooth, fold in the cooked mushrooms and then add a handful of grated Parmesan cheese and stir that in.
Serve it up with a little optional truffle oil over the top and a little more grated Parmesan cheese.
Use store-bought mushroom broth instead if you can find it in larger supermarkets.