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
2 tbspThyme
1½lVegetable brothHeat 1½l vegetable broth in a small saucepan over medium heat until gently simmering, then reduce the heat to low to keep it hot throughout cooking. Meanwhile, clean and slice 600g cremini mushrooms and strip the leaves from 2 tbsp thyme.
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 Cremini mushrooms to a bowl and set aside.
2Shallot
4 cloveGarlic
2 tbspOlive oilFinely dice 2 shallot and mince 4 clove garlic. Add 2 tbsp olive oil to the same pan over medium-low heat, then add the diced Shallot and minced Garlic, cooking for 3–4 minutes until soft, sweet, and translucent without browning.
160mlDry white wine
360gArborio riceStir 360g arborio rice into the aromatics and toast for 2 minutes, stirring continuously, until the grains turn translucent around the edges and emit a slight nutty aroma. Pour in 160ml 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 Arborio rice.
Vegetable brothArborio riceLadle in roughly 150ml of the hot Vegetable broth, stirring frequently with a wooden spoon, and allow the Arborio 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 Arborio rice is tender with a subtle al dente bite in the centre.
Cremini mushrooms2 tspThyme
80gParmesan50gButterArborio rice
2 tspSalt
1 tspBlack pepperFold the browned Cremini mushrooms into the Arborio rice along with the remaining 2 tsp thyme, allowing everything to warm through for 1 minute. Remove the pan from the heat, finely grate 80g parmesan, and vigorously beat it in with the remaining 50g butter, 2 tsp salt, and 1 tsp black pepper until a glossy, creamy wave forms (all'onda).
Cover the pan and let the risotto 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.