Parmesan Risotto with Thyme Mushrooms
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finely chop the shallot
mince 1 garlic clove
heat oil and butter in a skillet
add black pepper, toast for 1 minute
add shallot and garlic, cook until soft
add rice, cook 2 minutes
add broth, 1/2 cup at a time
cook, stirring often while adding broth as each addition is absorbed
repeat for about 20 minutes
meanwhile, prepare the mushrooms
mince the remaining garlic for the mushrooms
slice the red onion
heat oil until shimmering, add mushrooms, cook for 5 minutes
when mushrooms start to brown, add butter
add red onion, cook for 5 minutes
season with salt and pepper
meanwhile, keep stirring and adding broth to risotto
stir in garlic, cook for 1 minute
add lemon juice and thyme
when risotto is ready, stir in Parmesan
add butter & black pepper, cover, turn off the heat, allow to rest for 2 minutes
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