Creamy mushroom risotto with parmesan and thyme Ⓥ
Serves 2. A rich mushroom risotto, melted Parmesan cheese and a hint of thyme. The creamy texture is beautifully balanced by the fresh, tropical notes of the alcohol-free white wine Ara Sauvignon Blanc . A refined autumn classic.
Ingredients
- 200g risotto rice
- 250g mixed wild mushrooms, cut into pieces
- 1 small onion and 2 cloves of garlic, finely chopped
- 750ml vegetable stock
- 100ml dry white alcohol-free wine (alcohol-free white wine from Ara)
- 50g Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh thyme, leaves from a few sprigs
- Salt and pepper to taste
Preparation method
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until golden brown. Remove from the pan and set aside.
- Add the butter to the same pan and fry the onion and garlic until soft and translucent. Add the risotto rice and fry briefly until the grains are translucent.
- Pour in the non-alcoholic white wine and let it simmer until the wine is almost completely absorbed by the rice. Then add a ladle of warm stock to the risotto and stir regularly until the stock is absorbed. Repeat this process, a little at a time, until the rice is cooked and creamy (about 18-20 minutes).
- Add the fried mushrooms, grated Parmesan cheese and thyme to the risotto. Stir well and season with salt and pepper. Let the risotto rest for a few minutes before serving.
