Spring Onion, Fresh Thyme & Shiitake Mushroom Risotto
Our farm spring onions have sprung and they are so fresh and flavourful. Spring onions are one of my favourites to use in so many dishes, especially as a fresh finish to my dishes. Risotto is one of our family favourites and we enjoy it all year around. It's a delicious dish on its own but also makes for a great accompaniment to meats, poultry and fish. Tis shiitake mushroom risotto features our farm thyme and spring onions. It does require a a bit of patience as you need to constantly stir to ensure you get that creamy texture that makes risotto so special. I used about 51/2 cups of stock but feel free to use more or less for your preference in how soft your like your rice.
3 tbsp olive oil
3 cup baby shiitake mushrooms
2 tbsp fresh thyme leaves
2 cup arborio rice
1/3 cup dry white wine
5-6 cups vegetable stock, hot
1/4 cup unsalted butter
1/3 cup parmigiano reggiano
1 tsp salt
1tsp fresh ground pepper
3 spring onions, thinly sliced
In a large pot, heat 2 tbsp of oil over medium high heat. Add mushrooms and thyme and sauté for 2-3 minutes until mushrooms are golden soft. Place in a bowl and set aside.
Reduce heat to medium and add remaining oil and arborio rice. Saute rice for 1 -2 minutes. Add wine to deglaze pan. Stir until wine has almost evaporated.Add in 1 cup of vegetable stock and stir constantly until rice has absorbed most of the liquid. Repeat with remaining stock, one cup at a time. Add in mushrooms and gently stir in butter until melted. Mix in parmigiana and season with salt and and fresh ground pepper. Garnish with sliced spring onion.
Tip, instead of stirring in mushrooms, you can top on risotto.
SERVINGS 4-6 | PREP & COOK TIME 45 minutes.