Mushroom & Thyme Risotto

This week we were given the task of making risotto. The safety for this recipe was stove nd knife safety. This is my first time making Risotto so I watched three different videos beforehand so that I could get a better idea of how to make it and learn some helpful tips. One thing that I learned was to keep a pot of hot stock right beside the pot with the risotto in it. By adding hot stock, instead of cold stock, it keeps the rice at the proper cooking temperature. I also learned to use a wide pot/pan so that the rice cooks evenly and I learned to make sure that you don’t brown the rice. I started by sautéing shallots in butter, then I added the rice and stirred until it was coated. For this recipe you use Arborio or Italian Short Grain rice. It is shorter and wider than other rice’s. I added my chopped mushrooms and rosemary with about 3/4 cup of stock. The key to making risotto is to stir, stir, stir! Once the liquid evaporated I added a bit more and repeated this until the rice was cooked. The actual cooking process took about 30 mins. Near the ends I added butter, fresh grated parmesan cheese, salt, pepper and lemon juice, My mom made a chicken breast for dinner so that is what I served the risotto with. I topped it with more freshly squeezed lemon juice and more cheese. It was so good and it fit the product standards of being creamy and the rice not being mushy or too hard. I definitely surprised myself. I am planning on making this again very soon!


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