How to make Mushroom And Thyme Risotto -
Risotto Flavored With Mushroom And Thyme.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Button Mushrooms (बटन मशरूम), Thyme (थाईम)
Cuisine : Italian
Course : Rice
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Mushroom And Thyme Risotto checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto . You can also find more Rice recipes like Spicy Pineapple Fried Rice Chicken and Sausage Jambalaya Kolambi bhaat Pudina Paneer Pulao-SK Khazana
Mushroom And Thyme Risotto Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mushroom And Thyme Risotto Recipe
Button Mushrooms 2
Thyme 2
Oyster mushrooms 2
Thyme a few
Arborio rice 1 cup
Shallots 6-7
Olive oil 1 1/2 tablespoons
Butter 2 1/2 tablespoons
White wine 2 1/2 tablespoons
Vegetable stock 2 1/2 cups
Salt to taste
Cream 3 tablespoons
Parmesan cheese 1 tablespo
Black peppercorns,crushed 1/2 teaspoon
Method
Step 1
Finely chop shallots. Slice all the mushrooms. Heat olive oil and 1½ tbsps butter in a non-stick pan. Add the shallots and cook for ½ minute. Add the mushrooms and allow them to sweat.
Step 2
Add 1 sprig of thyme and stir. Add Arborio rice and stir. Sauté for 1-2 minutes.Add white wine and mix. Add 1½ cups vegetable stock and salt.
Step 3
Mix and cook on medium heat. When the stock gets absorbed, add 1 more cup stock and stir. Cover and cook on medium heat.
Step 4
When the stock has been nearly absorbed, add cream, 1 tbsp butter, crushed peppercorns and parmesan cheese. Mix well and cook for 1-2 minutes.
Step 5
Sprinkle a little parmesan cheese, crushed peppercorns, garnish with a sprig of thyme and serve hot.
Nutrition Info
Calories : 1445 Kcal
Carbohydrates : 180.1 gm
Protein : 23.4 gm
Fat : 69.5 gm
Other : Niacin- 8.8mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
