There are few things in life better than homemade risotto. Traditionally it’s not the most healthful or low calorie dish but here with just a small amount of the naughty ingredients you get all the flavour with a small amount of the calories.
½ tbsp butter
½ tbsp extra virgin olive oil
1 Small onion, diced
227 g cremini mushrooms, cubed (or chopped)
5-6 Sprigs of fresh thyme (left whole)
6 Cups stock (sodium-reduced, I used vegetable)
3 Cloves garlic, crushed
1 Cup Arborio rice
½ Cup white wine
2 tbsp grated Parmesan cheese
Extra virgin olive oil, for garnish (optional)
Heat the butter and oil over medium heat in a large skillet and when it’s hot add the onion, mushrooms and thyme sprigs; season with salt and pepper.
Sauté on medium heat until the onions are soft and translucent and the mushrooms are browned and have given off their water.
Bring the stock to a boil and then simmer it on low.
Turn the heat to high on the mushroom mixture and add the garlic and rice; mix well and then after about 30 seconds (don’t let the garlic burn) add in the wine; again, mix well.
Let the alcohol cook out for about 30 seconds to a minute and then add in a ladle of the warm stock. Let this come to a boil and then drop the heat to low.
Stir the rice quite frequently because it is the mixing that releases the starch from the rice and makes the sauce rich and creamy.
Wait until the rice has absorbed the stock before you add in the next ladle; repeat this, mixing often until the rice is tender (this will take about an hour). I personally add in another ladle of stock at this point and let it absorb because I like my risotto very creamy and tender.
Discard the thyme stems and mix in one tbsp of the Parmesan cheese.
To serve, drizzle a little bit of good quality extra virgin olive oil and top with the remaining Parmesan.
- Use any (sodium-reduced) stock of your choosing.
- White button mushrooms work well here too.
- This is labour-intensive but this is an Italian classic for a reason.