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MAGAZINE - APRIL 2012
For the risotto
4 tablespoons butter
3/4 teaspoon chopped fresh thyme
½ lb Assorted wild mushrooms
2 tablespoons olive oil
¼ Minced onions
1 teaspoon finely grated fresh lemon zest
1/2 cup freshly grated Parmesan cheese
1 Cup Arborio rice
4 Cup chicken stock
Salt and pepper
Heat butter in a small saucepan. Add mushrooms and cook, add thyme, stirring occasionally, for
2 minutes, reserve. Heat olive oil in another saucepan. Add onions and cook, stirring for 30 sec-
onds. Add rice and continue cooking for another 30 seconds or until rice grains are coated with
oil. Gradually add stock, adding more liquid as it is absorbed by rice about 3/4 cups at a time,
stirring frequently.
Continue cooking until all liquid is absorbed and rice is tender, about 20 to 25 minutes, stir in
parmesan cheese and lemon zest. Fold in mushrooms and season with salt and pepper to taste.
Pan seared Halibut
with citrus cream sauce,
over
wild mushroom risotto