Beech mushroom risotto with green garlic and thyme
Vegetarian, Gluten Free, Soy Free
This easy, no-stir risotto might have your Italian nonna rolling in her grave, but the silky texture of the rice and earthy flavors from porcini and beech mushrooms prove there’s no skimping on anything good in this recipe. A bit of green garlic spices things up, while thyme and parsley give you those traditional risotto flavors.
- 4 ounces beech mushrooms
- 1 leek
- 3 sprigs thyme
- 2 stalks green garlic Small bunch parsley (½ ounce)
- 1 cup Aborio rice
- 1 cup mushroom or vegetable stock
- ¼ cup grated parmesan cheese
- dried porcini mushrooms
Cook mushrooms, aromatics
*Trim ends off beech mushrooms to separate.
*Trim off green tops of leeks, cut in half and slice into ½-inch pieces. Soak leeks in a bowl with cold water to remove grit.
Once pot is hot, add mushrooms and saute until just soft, about 2 minutes. Remove from pot and set aside. In same pot, add 1 tablespoon butter. Toss in drained leeks, sprigs of thyme and a pinch of salt and cook until leeks are soft, about 8 minutes. Meanwhile:
*Pick leaves off parsley and mince.