Mushroom thyme Risotto

The first time I made risotto. I was leafing through a cook book and I was really excited to try this recipe.My grandmother was at our house for a week and was in full gear to go shopping for us. She didn’t realize though just what a deal that would be. I had planned all these recipes for Friday night and the list was long. She went and called back two hours later still only half way through the shopping. Saying she wasn’t sure if she'd find everything before the store closed! And she was getting tired. My mother felt really bad. I was okay with not having all of the ingredients except that I wanted to know if she had found the risotto. That’s what the ingredient was said as. I wasn’t sure if it was a rice or a noodle and I so badly wanted it. True I should have gone to get it myself but my grandma took the car and I didn’t get my permit yet. It took her a while longer but she was determined to get it for her granddaughter and what do you know she came home with the risotto. A rice called Arborio rice. It was then that I felt when I write a recipe that no one should go through that same experience.

Mushroom thyme risotto

Ingredients:

Baked mushrooms with rosemary and thyme

v 8 oz. pack of mushrooms

v 3 sprigs of thyme

v 3 sprigs of rosemary

v 1 Tbsp. olive oil

v 2 tsp lemon juice

v 1 tsp white pepper

v Pinch of salt

Risotto

v Olive oil

v 1 shallot

v 1 clove of garlic, finely chopped

v 4 sprigs of fresh thyme

v 1 cup of Arborio rice (or any other Italian short grain rice)

v ¼ cup of white wine

v 2.5 cups of vegetable stock

Directions

Preheat oven to 350 F. Line a baking pan with foil.

Place the mushrooms on it. Drizzle on some oil.

Then add the rest of the ingredients.

Slide it in the oven and bake for 20 minutes.

For the risotto. Pour the oil in a pan over medium heat and

add the shallot and garlic. Saute until shallot is translucent.

About 5 minutes. Add the Arborio rice. And then the thyme.

Add the wine and wait for it to evaporate. About 3-5 minutes. Then start adding the vegetable stock a half a cup at a time. Until the vegetable broth evaporates. This will take about 20 minutes till Arborio rice is aldente. Then cut up the mushrooms and toss them into the risotto. Revel in!

#Eggs #Breakfast #Healthy