Method
- Prepare the Stock:
- Heat the vegetable or chicken stock in a saucepan and keep it warm over low heat. This will be used to gradually add moisture to the risotto as it cooks.
- Sauté the Mushrooms:
- In a large skillet or wide saucepan, heat 15g of Castle Dairies butter and 15ml of olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown. Remove the mushrooms from the pan and set them aside.
- Sauté the Aromatics:
- In the same skillet, add 30g of Castle Dairies butter and 15ml of olive oil. Add the chopped onions and sauté until they become translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Toast the Rice:
- Add the Arborio rice to the skillet and sauté for about 2 minutes, stirring constantly, until the edges of the rice grains turn slightly translucent.
- Deglaze with Wine:
- Pour in the white wine and cook until it’s mostly absorbed by the rice, stirring occasionally. Use some additional stock if you do not wish to use alcohol.
- Cooking the Risotto:
- Begin adding the warm stock, one ladleful at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding more stock. Continue this process until the rice is cooked al dente, which usually takes about 18-20 minutes.
- Incorporate Mushrooms:
- About halfway through the cooking time, add the sautéed mushrooms back into the risotto.
- Finish with Cheese, Butter and Seasoning:
- Once the rice is cooked to your desired consistency, stir in the grated Parmesan cheese, remaining Castle Dairies butter and thyme leaves. Season with salt and pepper to taste.
- Serve:
- Spoon the mushroom risotto onto serving plates, garnish with chopped parsley, more grated Parmesan and serve immediately. It’s best enjoyed fresh while it’s still creamy and flavourful.
