Supplies
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 onion, finely chopped
- 1 pound mushrooms
- 2 garlic cloves, crushed
- Salt
- Pepper
- 1 - 2 teaspoon fresh thyme
- 1½ cups Arborio rice
- 1 cup white wine
- 4 - 5 cups chicken or vegetable broth
- 1 cup frozen peas, thawed (optional)
- 1 cup grated parmesan cheese
- Fresh parsley
Steps
- In a saucepan, simmer broth.
- In a separate saucepan, heat oil over medium heat. Add onions and cook until soft and almost translucent.
- Add butter, mushrooms and cook down. Add garlic and cook until garlic is fragrant. Season with salt, pepper, and thyme.
- Add rice. Stir into mushroom mixture and toast for a minute. Gradually add wine, and cook until the rice has absorbed most of the liquid.
- Decrease the heat and start adding stock slowly, while stirring and allow the rice to absorb the liquid before adding more stock.
- Add peas, then keep adding stock until the rice becomes tender. Texture should be creamy.
- Remove from heat and add cheese. Stir to combine.
- Serve with parsley, parmesan, salt and pepper.