- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1/4 lb fresh mushrooms, any kind, chopped thickly or sliced
- 1/4 dry white wine
- 3.5 cups chicken or vegitable stock
- 1/2 teaspoon dried time
- 1/4 cup finely chopped onion
- 2 garlic cloves, chopped
- 3/4 cup arborio rice (dry)
- 1 tablespoons whipped butter (unsalted)
- 1.5 tablespoons Parmesan cheese.
- Salt to taste
- Freshly ground white pepper to taste.
- Preheat an oven or toaster oven to 325 degrees F. Place pine nuts in a small pan and bake, shaking or stirring, until golden but not brown.
- In a large high-sided skillet, heat 1 tablespoon olive oil over medium heat. When warm, add the fresh mushroom and cook until the mushrooms are slightly brown.
- Add in 1 tablespoon more olive oil and the thyme, shallots, and garlic.
- Meanwhile, heat the stock on low in a medium saucepan.
- When the onions are soft but not brown, add the rice into the skillet. Cook, stirring, until the rice becomes translucent and coated with oil.
- Pour the white wine into the rice. Cook, stirring, until absorbed.
- Add the chicken stock, one half cup at a time, until absorbed. Season after every second addition of stock.
- Once all of the stock is absorbed, stir in the butter. The mixture should become very creamy.
- Add in the Parmesan cheese and the pine nuts. Stir until thoroughly incorporated.
|Brown the mushrooms.|
|Add shallots, thyme, and garlic.|
|Add in the stock.|
|Add more stock.|
The risotto was lovely, creamy, and filling, but it did not have quite enough seasoning.