Mushroom Risotto (Gluten-Free)

Ingredients

• 1 1/2 cups Arborio rice
• 6 cups Vegetable broth
• about 450 g Mixed mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 cup Dry white wine
• 2 tablespoons Olive oil
• 1 tablespoon Fresh thyme
• 1/4 cup Grated Parmesan cheese (optional)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pour the 6 cups of Vegetable broth into a saucepan and heat it over low heat until warm. Keep it warm.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of Olive oil and let it heat up until it shimmers.
3. 3Add the 1/2 medium Onion to the pot and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
4. 4Add the 2 cloves of Garlic and the about 450 g of Mixed mushrooms to the pot. Cook, stirring often, until the mushrooms look tender and have turned a nice brown color, about 8 to 10 minutes.
5. 5Add the 1 1/2 cups of Arborio rice to the pot. Stir it constantly for 1 to 2 minutes until the grains look a little toasted.
6. 6Pour in the 1/2 cup of Dry white wine. Keep stirring constantly until the liquid has been completely absorbed by the rice.
7. 7Begin adding the warm Vegetable broth, one cup at a time. Stir the rice constantly after each addition, and wait until the liquid is almost completely absorbed before adding the next cup of broth.
8. 8Continue this process of adding broth and stirring until the rice is creamy and the grains are tender but still have a slight bite (al dente), which should take about 20 to 25 minutes.
9. 9Stir in the 1 tablespoon of Fresh thyme, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black pepper.
10. 10If you are using it, stir in the 1/4 cup of Grated Parmesan cheese until it is well combined.
11. 11Serve the Mushroom Risotto immediately.

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