Chestnut Mushroom Risotto

AMY BACHHUBER, Superior Mycology, Houghton

6 oz. chestnut mushrooms, sliced

1 medium onion, diced

2 cloves of garlic, minced

1 Tbsp lemon juice

2 tsp fresh thyme

½ cup white wine

1 cup Arborio rice

4 cups chicken or veggie stock

¼ cup Parmesan cheese, shredded

1 Tbsp fresh parsley, finely chopped

Heat stock in a saucepan and keep warm over low heat.

In a large skillet on medium, sauté mushrooms, onion and garlic in a little oil or butter until onions are translucent, about 5 minutes.

Add lemon juice, thyme and white wine, and reduce for 5 minutes. Add Arborio rice to the pan and cook while stirring regularly for about 1 minute.

Stirring constantly, add the stock ½ cup at a time, letting the liquid become absorbed by the rice between additions.

Serve and garnish with parsley and Parmesan.