Mushroom and Thyme Risotto:
1 cup of sliced crimini mushrooms
5 springs of thyme, leaves pulled off
1 shallot, sliced
1/2 cup dry white wine
1 cup aborio rice
extra virgin olive oil
3 cups of chicken/mushroom stock
salt and pepper
I tweaked the 3 cups of chicken stock by adding the ends of the mushrooms and some thyme leaves to infuse the flavor. I let it simmer for 20 minutes or so to have the mushroom flavor really come out.
In a wide saucepan heat the olive oil and saute the mushrooms with just pepper. Once you add the mushrooms to the oil, don't touch them. Let them sear on one side really well before stirring. After a few minutes of cooking the mushrooms, add the salt and the thyme and stir to combine. With a slotted spoon take out the mushrooms and set aside. Saute the shallot for a minute or so with salt and pepper. Add the aborio rice and toast for a minute or two. Add the wine and scrape the bits off the bottom of the pan. Keep stirring and adding a ladle full of stock every 2-3 minutes till the rice is done, about 18 minutes. Right before the rice is done, add back the mushroom and one last ladle full of stock and finish cooking.