Risotto is a simple, classic Italian dish that is loved around the world for its creamy consistency. This mushroom risotto with parmesan and thyme is one of those versions that never disappoints.
The result is a super creamy risotto, perfect for a cozy meal where you want to slow down the pace a bit and turn up the flavour.
Ingredients
200 g mushrooms (preferably brown mushrooms, oyster mushrooms or king trumpet mushrooms)
1 large onion
2 cloves garlic
1-2 tsp dried thyme
300 g risotto rice
2.5 dl white wine
0.8-1 l vegetable broth
70 g parmesan
70 g butter
Fresh thyme
Salt and pepper
Olive oil
Method:
1. Cut the mushrooms into large pieces and fry them in olive oil in the cast iron casserole. Let their liquid evaporate and fry them until they turn golden. Put them on a plate and set them aside.
2. Chop the onion finely and press the garlic cloves. Fry them in olive oil in the cast iron casserole for a couple of minutes until the onions become translucent.
3. Then add the dried thyme and risotto rice to the casserole and let it fry for a couple of minutes.
4. Add the white wine and reduce it to approximately half while stirring.
5. Add the vegetable broth a splash at a time, also while stirring. It takes approximately 15-20 minutes and it is done when the consistency is creamy and the rice grains still have a bit of bite to them.
6. Turn off the heat under the cast iron casserole and stir in half of the parmesan together with butter and mushrooms.
7. Taste the risotto and adjust with salt and pepper and top with the rest of the parmesan, fresh thyme, freshly ground pepper and olive oil.
