Ingredients:
- 4 cups chicken broth
- 1 tbsp. extra-virgin olive oil
- 1/2 onion, finely chopped
- 1 tbsp. butter, divided
- 1 clove garlic, minced
- 250g button mushrooms, sliced
- 1 bay leaf
- 2 sprigs thyme, leaves removed
- Himalayan salt
- Freshly ground black pepper
- 1 cup of risotto alla norma
- 1/2 cup freshly grated Parmesan
- 1/4 cup peas
- 1 tbsp. chopped fresh parsley
Instructions:
- In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
- In a large pot , heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 /2 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
- Melt remaining tablespoon butter in the pot and add the risotto, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes.
- With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente.
- Add the mushroom mixture back into the rice.
- Stir in Parmesan and peas then garnish with parsley. Serve warm.
