Chef Kevin Kimmell / Frist Center Cafe
Wild Mushroom Risotto with Fresh Thyme
Basic risotto (see recipe below)
1 pound and 8 oz of mixed Mushrooms (shiitake, cremini, and portobello)
3 oz. Butter
1 T. Fresh Thyme
3 oz. Parmesan cheese
Chicken stock as needed
Salt and pepper to taste
Sauté mushrooms in a skillet with butter. Add to basic risotto. Stir in thyme, butter and Parmesan cheese. Add chicken stock as needed to make creamy. Serve immediately.
Basic Risotto (makes 6 servings)
1 oz. Onions, chopped
½ oz. Butter
1 C. Arborio rice
2 C. hot Chicken stock
1 C. White Wine
Salt and pepper to taste
Sauté onions in butter until softened. Add rice and mix thoroughly with butter. Cook it stirring until a toasted aroma develops. Add liquid in three additions, stirring frequently. Use wine as your last addition. Cook until al dente (slightly firm).
