What you need:
- 28 oz chicken broth (or veggie)
- 2 c water
- 2 tsp thyme
- olive oil
- 2-3 cloves garlic
- 2 4 oz packs of wild mushrooms (or your favorite mushrooms)
- salt and pepper
- 2 c arborio rice
- 1/2 c white wine
- 1/2 c parmesan cheese
- 3 Tbsp parsley
Pour the entire giant can of chicken broth and the water into a large stock pot.
Add 1 tsp of thyme and bring up to a simmer. Do not boil! You just want it heated through.
While the chicken broth mix is coming to temperature, add 2 tbs of oil and the garlic to a large skillet. Cook for about 2 minutes.
Add in the mushrooms and cook for about 2 more minutes or until tender.
Add in the other tsp of thyme and salt and pepper.
Add in the rice and cook for 1 full minute. Stir constantly
At this point, your chicken broth mix should be steaming and ready to add to the rice.
Add broth 1/2 a cup at a time. Stir constantly and wait till the liquid is absorbed before adding any more.
once liquid is absorbed add more and keep stirring
Keep going! Is your arm tired yet?
This process will take about 20 minutes total. That's right, 20 minutes of constant stirring! Add 1/2 c white wine.
and 1/2 c Parmesan
and about 3 tbs of minced fresh parsley. It takes a lot of work to get your nails to look as good as that thumb nail...
Stir one last time and you are done, my friend!
It is really creamy and worth the arm workout!
You can serve as the main course or if you have hungry man like me, serve with whatever protein you like. I sauteed Mike some chicken to go with the risotto.
Either way you have this, I hope you enjoy it as much as we did. I'm going to try to experiment with other flavors in the risotto so stay tuned for more risotto recipes! Do you have a favorite risotto?