stir, stir, stir: mushroom & thyme risotto


I made risotto for the first time about a year ago. I decided it was a dish I wanted to master and after a few tries I think that I can make a pretty mean risotto. (That of course is my own opinion though 😉 )

I decided to go with a mushroom and thyme flavor combo – it felt very “fall” to me and I thought it would pair well with some simple chicken.



Warm 2 cups chicken broth and 1-2 cups water in sauce pan. Heat 1 Tbsp olive oil in large pan. Once hot add 1 small white onion, chopped. Saute until translucent. Add one cup arborio rice and stir until toasty. Pour in 1/2 – 3/4 cup white wine and stir until bubbly. Don’t get sick of the stirring yet, I swear it isn’t bad!


ready for more liquid

When you stir and the liquid does not rush back into the middle (above) you are ready for more liquid. (This is the case with the rest of the process) Add 2 ladels of broth mixture (needs to be hot) stir a few times and let heat. You don’t need to stir the entire time either. I usually give it a few stirs, then let it go for a bit. A perfect time to go chop some mushrooms and thyme. When it is ready for more liquid, add a few more ladels, tasting along the way to check on the rice.

I sauteed the mushrooms separately – 1 8 oz package of baby bellas – and set aside when finished.


stir and heat

Once the rice is done cooking it should be very creamy. Now is the time to fold in the sauteed mushrooms, 2 Tbsp chopped thyme and 1/2 cup grated parmesan. (I used the leftover pecorino pepato leftover from my sizzled sage pasta)

While I was stirring, the taster cooked some chicken thighs. Why thighs? My girl Rach had some going and I thought I would try. He simply cooked in some olive oil with salt and pepper. It tasted so good. I’m not a huge chicken person but these are from Whole Foods and (taster, are you listening??) I think the great flavor has something to do with the fact that it is not pumped with antibiotics, not fed crazy things and is raised in a humane way.

Expect to see more risotto this winter – I heart it lots.


Note: the first time I made risotto I used brown rice. It did not even remotely work. If anyone has done it using brown rice I would love to hear how!



Filed under cheese, great meals, mastering the art of, Recipes, Uncategorized, vegetables

2 responses to “stir, stir, stir: mushroom & thyme risotto

  1. Anna

    This looks really good! I have never made risotto but have always wanted to try. Thanks for sharing your recipe, I’ll let you know how it turns out!

  2. Mmmm looks incredible! I haven’t had risotto in forever… I think it’s time 🙂

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