Main Courseby Robin
Mushroom and Thyme Risotto
VegetarianGluten-free
A velvety, flowing risotto folded with deeply browned cremini mushrooms, scented with aromatic thyme, and emulsified with parmesan and cold butter.
Main Courseby Robin
A velvety, flowing risotto folded with deeply browned cremini mushrooms, scented with aromatic thyme, and emulsified with parmesan and cold butter.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
600gCremini mushrooms
2Shallot
4 cloveGarlic
2 tbspThyme
80gParmesan
1½lVegetable broth
160mlDry white wineClean and slice 600g cremini mushrooms. Finely dice 2 shallot, mince 4 clove garlic, strip the leaves from 2 tbsp thyme, and finely grate 80g parmesan. Measure out 1½l vegetable broth and 160ml dry white wine.
Vegetable brothHeat Vegetable broth in a small saucepan over medium heat until gently simmering, then reduce the heat to low to keep it hot throughout cooking.
Cremini mushrooms4 tspThyme
30gButterMelt 30g butter in a wide sauté pan over medium-high heat. Add the sliced Cremini mushrooms and 4 tsp thyme, cooking undisturbed for 3–4 minutes until browned underneath, then stir and sauté for another 3 minutes until fully golden and tender. Transfer the mushrooms to a bowl and set aside.
ShallotGarlic
2 tbspOlive oilAdd 2 tbsp olive oil to the same pan over medium-low heat. Add the diced Shallot and minced Garlic, cooking for 3–4 minutes until soft, sweet, and translucent without browning.
360gArborio riceStir 360g arborio rice into the aromatics. Toast for 2 minutes, stirring continuously, until the grains turn translucent around the edges and emit a slight nutty aroma.
Dry white winePour in Dry white wine and stir constantly for 1–2 minutes until the alcohol has cooked off and the liquid is almost completely absorbed by the rice.
Vegetable brothLadle in roughly 150ml of the hot Vegetable broth, stirring frequently with a wooden spoon. Allow the rice to absorb most of the liquid before adding another ladleful. Continue this gradual process over medium-low heat for 16–18 minutes, until the rice is tender with a subtle al dente bite in the centre.
Cremini mushrooms2 tspThymeFold the browned Cremini mushrooms into the rice along with the remaining 2 tsp thyme, allowing everything to warm through for 1 minute.
Parmesan50gButter
2 tspSalt
1 tspBlack pepperRemove the pan from the heat. Vigorously beat in the remaining 50g butter, grated Parmesan, 2 tsp salt, and 1 tsp black pepper until a glossy, creamy wave forms (all'onda). Cover the pan and let it rest off the heat for 2 minutes.
Spoon the risotto into warm shallow bowls, gently tapping the bottom of the bowls so the risotto settles into an even, flowing layer.