Mushroom Risotto

Ingredients

• 2 tablespoons butter
• 1 medium onion, finely diced
• 2 cloves garlic, finely minced or pressed
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme, chopped (dried thyme also works)
• A pinch or two of salt and pepper
• 1/4 cup white wine
• 1 cup arborio rice
• 1 1/2 cups white mushrooms, chopped
• 4 cups hot chicken or vegetable stock
• Fresh parsley or thyme and parmesan cheese for garnish

Instructions

1. Heat a large skillet over medium heat and add the butter.
2. Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
3. Add the lemon juice, thyme and salt and pepper.
4. Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
5. Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it's coated and move it around the pan for about 1 minute.
6. Stir in the mushrooms.
7. Add the hot stock about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice before adding another 1/2 cup.
8. Repeat until all the stock has been added and absorbed and a creamy sauce has formed, stirring constantly throughout.
9. Serve immediately with shaved parmesan cheese and freshly chopped thyme or parsley.