Uses: Le Creuset 2-Quart Enameled Cast-Iron Heart Oven
2 Tbsp butter, divided
2 Tbsp olive oil, divided
1 cup Arborio rice
1 garlic clove, minced
1 cup dry red wine
2-1/2 cups low-sodium chicken broth
1 shallot, minced
8 oz button mushrooms, quartered
2 tsp fresh thyme, chopped & divided
1-1/4 tsp kosher salt, divided
1/8 tsp fresh black pepper
2 Tbsp balsamic vinegar
1/4 cup fresh Parmesan cheese, grated & divided
Heat 1 Tbsp each of butter and olive oil in Le Creuset heart oven over medium heat, then add the rice. Toast while stirring for 3 minutes (it should begin to smell nutty but not brown). Add garlic stir for 1 more minute, then add the wine and stir while simmering, about 4 minutes until most of wine is absorbed.
Add 2 cups of the stock, bring to a rolling simmer, stir once, and cover with the lid. Reduce the heat to the lowest setting and cook for 10 minutes. Remove lid, stir once, then cover and cook for another 8 to 10 minutes on low heat until rice is just cooked through.
Sauté the mushrooms while the rice is cooking. Heat 1 Tbsp each butter and olive oil in a large skillet over medium-high heat. Add the shallots and mushrooms and cook until mushrooms are nicely browned and tender. Season with 1 tsp thyme, 1/2 tsp salt, and 1/8 tsp fresh pepper. Turn the heat to low, then add the balsamic vinegar and stir until reduced to a glaze. Turn off the heat and hold until risotto is cooked.
Remove the lid from the risotto, add the remaining 1/2 cup stock, then increase to medium heat and stir while simmering until the stock is absorbed and the risotto is creamy. Turn off the heat and fold in 3 Tbsp Parmesan cheese. Serve risotto topped with mushrooms and garnished with additional Parmesan cheese and thyme.
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