A very creamy umami packed risotto fully loaded with mushrooms and leeks and flooded with lots of fresh sage and thyme. Risotto is a dish that is often associated with fancy high-end restaurants, but in reality, it symbolizes Italian home cooking and comfort food. It's one of those dishes that are so satisfying and easy to prepare, and never fails to impress.
🍽 S E R V I N G S
2 Servings
⏰ T I M E
prep time - 10 minutes
cook time - 30 minutes
total time - 40 minutes
INGREDIENTS:
1 tbsp extra virgin olive oil
3 tbsp butter
2-3 cloves garlic, minced
1/2 small white onion, finely chopped
8-10 Bella mushroom, thinly sliced
1 leek, thoroughly washed and thinly sliced
1 cup arborio rice
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped
1/2 cup dry white wine
5 cups vegetable stock or water
1/4 cup freshly grated parmesan cheese
salt & ground pepper
WORKING THE MAGIC:
In a medium sauce pan, bring broth or water to a simmer, make sure not to boil. Keep it warm over low heat.
In a large heavy bottom pan, add oil and 1 tbsp butter over high heat. Once the butter is melted, add mushrooms and cook until golden brown. Add salt and pepper to it and take out in a bowl and set aside.
To the same pan, add 2 tbsp butter and add garlic, onions and leek, keep stirring and continue to cook until golden brown for about 2 minutes.
Add white wine and allow it to simmer for 2 minutes, scraping the base of the pot, until mostly evaporated.
Add arborio rice and stir for 1 minute until semi translucent. Add 1 cup of stock and stir and leave for 2-3 minutes, stirring a few times in between until mostly absorbed.
Add 1 cup of stock at a time and stir every now and then until mostly absorbed. Repeat the step 3 more time, until all stock used up and rice is just cooked and looks creamy. At this stage, add cooked mushrooms, salt and pepper.
Stir in chopped fresh sage and thyme and cook for 2 more minutes.
Remove from heat; stir in freshly grated parmesan.
Garnish with fresh sage sprigs, if desired. Enjoy immediately!
Comments