Efrat's Notebook

Mushroom Risotto Draft

Risotto with button mushrooms and dried porcini, thyme, and butter and Parmesan at the end; I stay by the pan and add the stock one ladle at a time.

  • Prep10 min
  • Cook25 min
  • Rest20 min
  • Total55 min
  • KashrutDairy

What you need

Amount:×1

How I make it

  1. Soak the porcini in lukewarm water for 20 minutes, then drain.

  2. Finely chop the onion and sauté it in a hot pan with the olive oil.

  3. Add the mushrooms and thyme and cook for 2 more minutes.

  4. Add the rice to the pan. Pour in a ladle of stock (or a little boiling water) and let the rice absorb it.

  5. Keep going one ladle at a time over medium-high heat, watching closely, until the rice is tender but not too soft, about 18 minutes in all.

  6. Season with salt and pepper, add the butter and Parmesan and stir.

Source: ChefEf (chefef.com)