Buttery Mushroom, Thyme & Goat Cheese Risotto
Servings:
4 servings
prep time:
20 mins
cook time:
30 mins
Total time:
50 mins
Ingredients
for the broth
-
¾ cup dried mushrooms
-
2 teaspoons peppercorns
-
3 bay leaves
-
2 teaspoons dried thyme
-
1 teaspoon oregano
-
pinch salt and pepper
-
6 cups water
for the rest
-
Vermont Creamery Sea Salt Cultured Butter
2 tablespoons
-
drizzle olive oil
-
1 yellow onion, diced
-
2 garlic cloves, minced
-
1 ½ cups risotto rice
-
¾ cup white wine
-
¼ cup grated Parmesan
-
Vermont Creamery Mascarpone
2 tablespoons
-
1 ¼ cup fresh mixed mushrooms, sliced
-
a few sprigs of thyme
-
Vermont Creamery Classic Goat Cheese
2 ounces
Directions
- Make mushroom broth by combining all ingredients in large pot and bringing to a boil. Reduce to a simmer and cook for about 30 min or until broth has become rich brown. Strain through mesh strainer and set mushroom stock aside and discard solids.
- Add butter, thyme and sliced mushrooms to skillet. Season with salt and pepper and let cook for about 8 min or until mushrooms have released liquid and browned. Transfer to bowl and set aside half for topping. Chop up other half to be added to risotto at the end.
- Dice onion and mince garlic. Add olive oil to a deep, large skillet. Add onion and season with salt. Cook until translucent, then add garlic and cook for another minute or so.
- Add rice, stirring so that grains toast but do not burn. Once all grains are coated in oil, deglaze pan with wine, allowing it to cook off.
- Slowly add mushroom stock, about ⅓ cup at a time, add stock until absorbed into rice. Keep stirring in stock until rice is cooked. It will take about 20 minutes.
- Fold in mascarpone, grated Parmesan and chopped mushrooms. Top with dollops of goat cheese, the reserved sliced mushrooms and a few leaves of thyme. Enjoy!
