Okay, it's Friday night. You have a partner or person in your life you really want to impress and Dinner's on you! What says I love you more than cooking a nice hearty meal! The mushroom medley from ponderosa is the perfect mix to add into this decedent risotto.
Ingredients:
-
1 lbs of mushroom medley
- 1 1/2 cup of arborio rice
- 1 medium onion, chopped or two shallots
- 2 minced garlic cloves
- 1 tbsp fresh thyme
- 4 tbs olive oil
- 3/4 tsp salt plus more to taste
- 5 cups of warm stock (veggie or chicken)
- 2/3 cup dry white wine
- 1/2 cup grated parmesan cheese plus more for serving
- Parsley for garnish
Instructions:
- Heat 2 tbsp of olive oil in a deep pot or dutch oven over medium heat. Add your mushrooms, 1/2 tsp salt, few cracks of fresh pepper, and thyme. Cook stirring occasionally for 8-10 minutes until soft and brown. Remove from pan and set aside.
- Return the pot to the heat and add the remaining 2 tbsp of olive oil, the onion, and the remaining salt. Cook for 5 minutes or so until the onions are soft and translucent. Add the garlic, cook for a few then the rice. Toast for another minute or so. then add the wine, stir until the wine cooks down.
- Add the heated broth 3/4 cups at a time stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth stir the mushrooms into the risotto, cook a little longer, then take off heat and add the cheese!
- Top with parsley and another dusting of parm. Serve and enjoy!
