French Bourguignon Mushroom Risotto
A vegetarian take on the classic French dish, using hearty mushrooms and a rich, flavorful broth.
Ingredients
- ●1 cup MushroomsButton or cremini
- ●2 tablespoons Olive oilFor sautéing
- ●1 medium OnionChopped
- ●2 cloves GarlicMinced
- ●1 sprig ThymeFresh
- ●1 cup White wineDry, for deglazing
- ●2 cups Vegetable brothHomemade or store-bought
- ●1 cup Arborio riceUncooked
- ●1/2 cup Parmesan cheeseGrated
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 5
Add the thyme sprig and cook for 1 minute.
- 6
Add the white wine and cook until the liquid is almost completely evaporated, about 2-3 minutes.
- 7
Add the vegetable broth, 1 cup at a time, stirring constantly and allowing each portion to be absorbed before adding the next.
- 8
Bring the mixture to a simmer and cook for 5-7 minutes, or until the rice is tender and the liquid has been absorbed.
- 9
Stir in the grated Parmesan cheese and cook for 1-2 minutes, or until melted and well combined.
- 10
Season the risotto with salt and pepper to taste.
- 11
Serve hot, garnished with additional thyme if desired.