Mushroom Risotto - a creamy, very comforting rice dish made with arborio rice slowly simmered in a flavorful chicken stock layered with smokey, cheesy flavors. Great as a side dish or a meal on its own.
Start by heating up a pot with stock, bring to a boil and turn stove off.
Add butter in a large saucepan over medium heat. Let it melt, then add olive oil. Let it simmer. Next add onions,, garlic, thyme and saute until onions are translucent and tender - about 4-6 minutes.
Throw in mushrooms and bay leaf. Cook; stirring occasionally until the mushrooms have cooked down.
Stir in rice and mix until mushroom is fully combined with rice and slightly toasted - about 1-2 minutes.
Pour in wine and continue stirring until the wine has evaporated.
Start adding stock; starting with a cup at a time, stirring frequently until stock is fully absorbed before proceeding with the next cup.
Repeat above's step; simmering over medium heat until you have used up about 5-6 cups of stock. Rice should be just tender and the mixture is creamy. This might take about 18- 20 minutes or maybe more, depending on how quickly the rice cooks.
Once the rice is al dente (rice should be slightly firm when bitten) remove from the heat. Add Parmesan and stir to combine. Season with salt and pepper.
Serve and top with parsley and extra Parmesan, if desired.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.