Creamy Mushroom Risotto with Parmesan and Thyme

Name: Creamy Mushroom Risotto with Parmesan and Thyme
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 200 g white mushrooms; 80 g yellow onion; 5 g fresh thyme; 75 g unsalted butter; 100 g Parmesan block; 600 ml vegetable broth; 45 g rapeseed oil; 180 g Arborio rice; 80 ml dry white wine; 1 pinch table salt; 1 pinch ground black pepper

2 servings

Under an hour

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Ingredients

200 g white mushrooms
80 g yellow onion
5 g fresh thyme
75 g unsalted butter
100 g Parmesan block
600 ml vegetable broth
45 g rapeseed oil
180 g Arborio rice
80 ml dry white wine
1 pinch table salt
1 pinch ground black pepper

Instructions

1
Peel the onion and dice finely. Clean the mushrooms and slice thinly.
2
Heat the rapeseed oil in a deep pan over medium heat. Add the diced onion, reduce the heat, and sauté until translucent for approx. 4–5 minutes.
3
Add the sliced mushrooms and 1 tablespoon of butter to the pan. Lightly salt and sauté over low heat for 4–5 minutes until the mushrooms are soft and have released their liquid.
4
Increase the heat, add the rice, another tablespoon of butter, and the thyme. Toast everything for 1–2 minutes, stirring constantly. Deglaze with the white wine and let it reduce almost completely.
5
Pour in about 100 ml of the vegetable broth. Reduce the heat to low to medium and simmer the rice, stirring occasionally, until the liquid is almost absorbed. Repeat this process until all the broth is used (takes approx. 20–25 minutes).
6
Meanwhile, finely grate the Parmesan.
7
Once the broth is used up and the rice is cooked (but still al dente), remove the pan from the heat. Stir in the remaining tablespoon of butter and 80 g of the grated Parmesan. Season with salt and pepper.
8
Serve the finished risotto on plates, sprinkle with the remaining Parmesan, and serve immediately.

Knuspr-Küche

Tipp: Verwenden Sie für ein noch intensiveres Aroma eine Mischung aus verschiedenen Pilzsorten wie Kräuterseitlingen oder Austernpilzen. Ein Schuss Trüffelöl vor dem Servieren verleiht dem Gericht eine luxuriöse Note.