Mushroom Risotto with Flowering Thyme

I love risotto. I don't often make it at home, but when I need something creamy, warm and comforting, it's a go-to dish. And, with my herb garden in full swing, it's a great time to grab a cool spring day, and whip up a batch of warm mushroom & thyme risotto. 

The recipe I used was adapted from the April 2011 issue of Everyday Food:

6 cups chicken broth
1/2 pound cremini or button mushrooms
1/4 cup unsalted butter
1 large shallot, diced
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine (Pinot Grigio)
3 tablespoons fresh herbs (Thyme, chives, parsley etc...)
2 tablespoons grated Parmesan

My flowering thyme, fresh from the garden

In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a separate 10-inch heavy-bottomed pot or skillet, heat 2 tablespoons butter over medium heat. Add shallots, and mushrooms and season with salt and pepper. Cook until soft (about 4 minutes.) Add rice and cook, stirring, until rice is translucent at edges (about 1 minute.)

Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed (4 minutes.) Repeat, gradually adding broth by the cup and stirring constantly, until rice is tender but still al dente and sauce is creamy. You may not use all of broth. Cook between 20-25 minutes.

Remove skillet from heat, and stir in 2 tablespoons butter, fresh herbs, and Parmesan cheese. Salt & pepper to taste. Serve hot. Serves 4.

My chef boyfriend, Gordon Ramsay *cough, apologies to my husband* says that any chef worth his salt should be able to make Beef Wellington, risotto and scallops. Looks like scallops will have to make an appearance here soon!