Risotto has been one of my favorite dishes for as long as I can remember. I found a recipe, and of course, made it healthier. This version can be made vegetarian by substituting veggie stock for chicken stock.
4 tbsp olive oil, divided
2 red onions, diced
3 cloves garlic, minced
1 pkg mushrooms, chopped
2 bay leaves
2 tbsp fresh thyme, chopped
2 tbsp butter
salt & pepper
1 ½ cup Arborio rice
½ cup dry white wine
4 cup Chicken or Veggie broth
½ cup fresh Parmesan cheese, grated
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add onion & garlic, cook, stirring until translucent, about 5 minutes. Add herbs & butter, saute for 3 to 5 minutes until lightly browned. Season with salt & pepper. Set aside in a medium bowl.
Saute mushrooms in 1 tbsp olive oil until tender. Season with salt and pepper. Add to onions and set aside.
Add the rice and 2 tbsp olive oil and stir quickly coating the rice and saute for 3 min stirring every minute. Watch carefully as to not burn the rice. Stir in wine and cook until wine is almost all evaporated.
Add 1 cup of broth and cook, stirring, until the rice has absorbed the liquid.
Add remaining broth, 1 cup at a time, placing the lid back on in between stirring.
Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
The risotto should be slightly firm (but not chewy, add more liquid if needed) and creamy (not mushy).
Add onion, mushroom and herb mixture to the rice and combine.
Stir in the Parmesan cheese and cook briefly until melted.
Served with roast chicken and asparagus, it’s the perfect dish for spring. A glass of white wine is a nice touch. Enjoy while sitting outside, watching nature come back to life.
Morgan is passionate about creating menus and combining tastes and textures for the ultimate in deliciousness. She loves to treat our guests to special touches, including homemade whipped cream with our Blueberry Rosemary Scones and homemade birthday treats for guests celebrating with us.