Stirred Mushroom and Thyme Risotto

A deeply flavorful rice dish where earthy mushrooms and fresh thyme infuse Arborio rice with a silky, unctuous texture, finished with a hint of Parmesan.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1.5 cups Arborio rice
• 8 ounces, sliced White mushrooms
• 2 tablespoons Fresh thyme leaves
• 4 cups, warm Chicken stock
• 1/2 cup, finely chopped Yellow onion
• 2 tablespoons Unsalted butter
• 1/2 cup, finely grated Pecorino Romano cheese
• 1 teaspoon Lemon zest

Instructions

1. Step 1: Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and cook for 3-4 minutes until translucent and soft, stirring occasionally.
2. Step 2: Stir in 1.5 cups Arborio rice and cook for 2 minutes, until rice grains are slightly translucent and coated with butter.
3. Step 3: Add 8 ounces sliced white mushrooms and 2 tablespoons fresh thyme leaves, stirring to combine, then pour in 1/2 cup dry white wine and simmer until evaporated, about 2 minutes.
4. Step 4: Begin adding 1 cup warm chicken stock to the rice, one ladle at a time, stirring constantly until absorbed before adding more, for 20-25 minutes total.
5. Step 5: After 15 minutes of simmering, stir in 1 teaspoon lemon zest and continue cooking until rice is tender but still firm (al dente), about 5-7 more minutes.
6. Step 6: Remove from heat, stir in 1/2 cup grated Pecorino Romano cheese until melted and creamy, then let rest for 2 minutes before serving.