Mushroom And Thyme Risotto

Ingredients list for Mushroom And Thyme Risotto

• 2 Button Mushrooms
• 2 Thyme
• 2 Oyster mushrooms
• a few Thyme
• 1 cup Arborio rice
• 6-7 Shallots
• 1 1/2 tablespoons Olive oil
• 2 1/2 tablespoons Butter
• 2 1/2 tablespoons White wine
• 2 1/2 cups Vegetable stock
• to taste Salt
• 3 tablespoons Cream
• 1 tablespo Parmesan cheese
• 1/2 teaspoon Black peppercorns,crushed

Method

1. Finely chop shallots. Slice all the mushrooms. Heat olive oil and 1½ tbsps butter in a non-stick pan. Add the shallots and cook for ½ minute. Add the mushrooms and allow them to sweat.
2. Add 1 sprig of thyme and stir. Add Arborio rice and stir. Sauté for 1-2 minutes.Add white wine and mix. Add 1½ cups vegetable stock and salt.
3. Mix and cook on medium heat. When the stock gets absorbed, add 1 more cup stock and stir. Cover and cook on medium heat.
4. When the stock has been nearly absorbed, add cream, 1 tbsp butter, crushed peppercorns and parmesan cheese. Mix well and cook for 1-2 minutes.
5. Sprinkle a little parmesan cheese, crushed peppercorns, garnish with a sprig of thyme and serve hot.

Nutrition Info