Mushroom Risotto with Lemon and Thyme

By nnlester

Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. You can find her first book, The Nourished Kitchen features more than 160 wholesome, traditional foods recipes.

Ingredients

• 1/4 cup extra virgin olive oil (Here's our favorite organic olive oil.)
• 4 cloves garlic, chopped
• 2 cups Carnaroli rice (Available here.)
• 3/4 pound mixed mushrooms, sliced thin
• 1 cup dry white wine
• 6 cups Chicken and Mushroom Broth (Available here or Homemade Chicken Broth)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely grated lemon zest
• 2 teaspoons fine sea salt
• 1/4 cup heavy cream
• Enameled Cast Iron Braising Dish

Preparation

Step 1

Instructions
Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and saute it until the tips of each grain of rice turn translucent.
Turn up the heat to medium-high. Stir in the mushrooms, and pour in wine. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth a half cup at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more.
When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.

Instructions