Mushroom Risotto

4T Extra virgin olive oil, divided
1 small onion, finely diced (approx. one cup)
1 1/2 cups arborio (or risotto) rice
1/2 cup dry white wine, such as a chardonnay
6 cups mushroom stock
1 pound mushrooms, any variety, thickly sliced
1 1/2 tsp fresh thyme
1 clove garlic, minced
2T butter
1/2 cup grated parmesan cheese

In a saucepan, bring stock to a gentle simmer.

In a large, deep skillet, heat 2T olive oil over a medium-high heat, and add mushrooms, stirring to coat. Cook for five minutes until mushrooms have released some of their liquid and begin to brown. Add 1/2 tsp salt and cook for 2 more minutes. Add minced garlic and thyme and cook, stirring frequently, for one more minute. Remove mushroom mixture from pan and set aside.

Reduce heat to medium. Add remaining 2T olive oil and onions, stirring to coat. Cook for 3-5 minutes until onions are translucent but not crispy or browned. Add rice and stir for one minute. Add wine and stir, scraping up any browned bits from the pan, until the wine is absorbed. Once pan is nearly dry, add one ladleful (about 1/2 to 3/4 cup at a time) of warmed mushroom stock, stirring often, until the liquid is absorbed. Keep adding stock one ladelful at a time when liquid has absorbed.

After about 15 minutes, begin checking the rice for doneness - it should be cooked thru but still have a bit of toothsome texture to it. Once rice is cooked to your liking, turn off heat. Add one final ladelful of stock and 2T of cold butter and stir vigorously for 2 minutes, or until butter has completely melted into risotto. Stir in mushroom mixture and parmesan cheese. Check for seasoning, add salt and pepper if you'd like. Allow risotto to sit for 3 or 4 minutes for liquids to fully absorb and serve.

Makes 4 generous dinner portions, or 6 lunch portions.

Number of Servings: 6

Recipe submitted by SparkPeople user MSDAMA.