Ingredients
Scale
- 3 tablespoons olive oil
- 8 tablespoons butter
- 1 medium onion chopped fine
- 1/2 teaspoon saffron threads
- 2 cups arborio rice
- 1/2 cup white wine
- 4 cups vegetable or low sodium chicken broth
- 8 ounces wild mushrooms washed and sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 6 cloves of garlic, peeled
- salt and pepper
- 1/2 cup freshly grated Parmagiano-Reggiano cheese
Instructions
- Preheat the oven to 400 degrees.
- In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
- Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring occasionally, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
- Continue adding the broth a ladle at a time, waiting until the liquid is completely absorbed before adding more
- About 10 minutes into the risotto process heat 1 tablespoon of olive oil in a saute pan over medium heat. Add the mushrooms and cook for 2 minutes and season with salt and pepper. Stir in the garlic, thyme, parsley and 2 tablespoons of butter then place the pan in the oven and cook for 10 minutes.
- After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
- Coarsely chop half of the mushrooms and garlic and stir in to the risotto with the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve, topping servings with remaining mushrooms.
- Prep Time: 15 mins
- Cook Time: 30 mins