• Prep Time
    30 minutes
  • Cook Time
    45 minutes or longer
  • Serving
  • View

Making risotto is easy but you have to be devoted to it.  You MUST stand over the pot and stir the rice as it absorbs the boiling liquid.  Stirring constantly with a wooden spoon is an absolute requirement.  Toast the rice in the Dutch oven first for about 3 minutes, then add the wine and let it reduce until it is completely absorbed about 5 minutes.  Serve the risotto in a heated dish.  As for the cheese, I am not a huge fan of parmesan lately so I used a really good quality white cheddar and a few TBS. of parmesan.  That worked perfectly for me but you could use all parmesan for a more authentic dish.   I loved this dish because it was homey and comforting and at the same time seemed like a special treat.  This is a good endeavor for a weekend night when you are sipping wine and herding dogs and watching movies.






    Have your onion chopped, the garlic minced and all of your ingredients in place. Make sure your stock is boiling, and make sure you have a warm bowl ready for the risotto when it is done. This is important.

    Step 1

    Sauté the mushrooms in butter in a skillet over medium heat. They should be tender and buttery. Make sure you salt them and season with a few sprigs of thyme. Set aside.

    Step 2

    Put a Dutch oven over medium high heat. Start the risotto by sauteing the chopped onion in a little oil and butter. When it has cooked a little, add the garlic. Don't burn the garlic.

    Step 3

    When the onion and garlic are translucent and maybe just a little golden, add the rice. Stir it over the heat about 3 minutes. The rice kernels should look like little pieces of ice, and should not take on any color.

    Step 4

    Now add the champagne and let it reduce. This will take about 5 minutes.

    Step 5

    When the wine is absorbed, start adding the boiling stock. Add one cup to start with. Stir and let the rice absorb it. When the stock is absorbed, start adding the rest of it in 1/2 cup increments. Each time, let the rice absorb the stock and stir constantly. STIR.

    Step 6

    When the risotto is al dente and cooked to the desired consistency, add the mushrooms and then the cheese. I used mostly cheddar and a few TBS of parmesan.

    Step 7

    Serve in a warm bowl or plate. Garnish with parsley and thyme.

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