Cremini Mushroom Risotto With Lemon Zest

serves 4
Recipe from cookthink

This mushroom risotto is given a lift with lemon zest and fresh thyme. Be sure to remove thyme leaves from their tough stems before chopping, by running your thumb and finger from the bottom of the stem up toward the top to release the leaves.

instructions

1. Put the chicken broth in a saucepan and bring it to a low simmer. Prep the onion, garlic, lemon zest, thyme and parmesan. Wipe dirt from mushrooms with a damp paper towel; remove and toss stems and cut in quarters.

2. Melt 1 tablespoon of the butter in a large saucepan over medium-high heat. When the foam subsides, stir in the mushrooms and thyme and season lightly with salt and pepper. Cook, stirring often, until the mushrooms are browned, 8-10 minutes. Remove the mushrooms to a plate.

3. In the same pan, heat the remaining 2 tablespoons of butter over medium-high heat. When the foam subsides, add the onions. Cook, stirring often, until the onions are translucent, 8-10 minutes.

4. Add the rice and cook, continuing to stir frequently, until the rice begins to absorb the fat and turn translucent, 3-5 minutes. Add the wine and cook until the wine evaporates, 2-4 minutes. Add 1 cup of the warm broth. Cook, stirring occasionally to prevent the rice from sticking, until almost all the liquid evaporates. Stir in another 1/2 cup stock each time the liquid is absorbed.

5. Add the sautéed mushrooms to the rice after about 8 minutes. Continue adding stock until the rice is tender but still has bite. The risotto as a whole should be loose and creamy.

6. Add in the lemon zest and parmesan and stir to combine. Add more salt and pepper to taste.