What you'll need
1 cup
Arborio Rice
As needed
Salt
2 Tbsp
Shallots, Minced
2 cups
Mushrooms, sliced
1/4 cup
White Wine
A few sprigs
Thyme
1 Tbsp
Parsley, Chopped
4-6 cups
Vegetable Stock
As needed
Oil
2 Tbsp
White Beans, Pureed
Gather/prep ingredients and equipment
1
Heat oil in a large, wide pan
2
Once oil is hot: add shallots and sauté until translucent
3
Add mushrooms and allow to brown: try to not overcrowd or move them too much
4
Once mushrooms are beginning to brown, add rice to parch and thyme
5
Once the rice begins to parch/toast a little: add wine and cook until absorbed
6
Add enough stock to cover rice, stir and allow to cook until the liquid is absorbed
7
Repeat until the risotto is just tender and slightly loose. Season to taste
8
Once tender: remove the thyme stems and stir in the white bean purée and season to taste.
9
Portion, garnish, and enjoy!
10
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