A creamy homemade risotto infused with mushrooms and thyme is sure to impress your guests.
Some people may think that great-tasting risotto can’t be made at home. With a little patience and a few great ingredients, it can!
To start, gather all your ingredients.
Clean the mushrooms by wiping them with a dry paper towel; do not wash them. Remove the stems and roughly chop. Set aside. Next, slice the mushroom caps 1/4-inch thick. (If they are large, cut into bite-sized pieces.) Set aside.
Add the chopped mushroom stems, thyme, bay leaf and soy sauce to chicken stock. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. The soy sauce adds a whole level of flavor you would not get if you just used salt.
Melt butter in a deep, heavy saucepan over medium-high heat. Add mushrooms and onions; sauté for 5 minutes. Add the rice and stir to combine. Cook for about 1 minute. (This toasts the rice to give it a nutty flavor.)
Stir in the wine. Then slowly add the stock, stirring throughout the entire process. When done, the rice should be just cooked and a bit chewy.
Stir in cream cheese and Parmesan. Season to taste with salt and pepper.
To really impress and create the most wonderful smell throughout your home, fry up a few sage leaves for the top of the risotto. It’s so easy!
Serve the risotto in a shallow bowl topped with a sage leaves and Parmesan shavings.