Welcome back to Kimone’s Kitchen!
December is here and with it comes the need for warm, comforting meals that wrap you up like a cozy blanket. Today, I’m sharing a recipe that ticks all the boxes: Creamy Mushroom and Thyme Risotto.
Now, I know what you’re thinking—risotto sounds like something you’d only find in a fancy restaurant, right? Trust me, it’s not fussy at all. In fact, this recipe is so straightforward that you can make it on a Wednesday night and still have time to binge your favorite show. Bonus? People will think you’re a culinary genius when you casually mention you’re serving risotto.
Ready to give it a try? Don’t let the name scare you off—it’s basically just rice that’s had a little spa day!
Creamy Mushroom and Thyme Risotto
Ingredients:
- 1 ½ cups (300g) Arborio rice (a.k.a. the MVP of creamy rice dishes)
- 5 cups (1.2 liters) vegetable stock, warmed
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups (200g) mushrooms, sliced
- ½ cup (120ml) dry white wine (optional, but so worth it—sip while you cook!)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme—use what you have!)
- ½ cup (50g) grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
-
Start with the Base:
Heat your olive oil or butter in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant and soft—basically until your kitchen smells so good that your neighbors are curious. -
Add the Mushrooms:
Toss in the mushrooms and cook them down until they’re tender and golden. Sprinkle in the thyme for that extra "I know what I’m doing" aroma. -
Toast the Rice:
Stir the Arborio rice into the skillet, letting it toast for a minute or two. If you’re using wine, pour it in and let it simmer until it’s absorbed (this step makes you feel very fancy, trust me). -
The Stirring Ritual:
Here’s the secret to risotto: Slowly add your warm stock, one ladle at a time, stirring as the rice absorbs the liquid. It’s a gentle process—like you’re coaxing the rice into creaminess. Repeat until the rice is tender and luxurious, about 18-20 minutes. -
Finish with Flair:
Stir in the Parmesan cheese, taste and adjust the seasoning. That’s it! Serve it up and enjoy your masterpiece.
Kimone’s Kitchen Wisdom:
- Feeling extra fancy? A drizzle of truffle oil or a sprinkle of fresh parsley takes this dish to restaurant-level sophistication.
- Pair it up: Serve with a crisp green salad or roasted veggies for the perfect meal.
- Cook’s secret: If anyone asks, just smile and say, “Oh, it’s nothing—it’s just risotto.” (They don’t need to know how easy it was!)
This Creamy Mushroom and Thyme Risotto is the perfect way to warm up this December. It's rich, comforting and has just enough oomph to make you feel like a top chef. I hope you love it!
What’s cooking in your kitchen this week? Hit reply and let me know, or tag me in your risotto pictures on social—I’d love to see your creations!
Until next time,
Kimone 💛
P.S. Next week’s recipe is all about maple goodness—you won’t want to miss it!