I like to do crafts in my spare time. I knit, I sew, I like paper crafting–My husband says that I’ve never met a craft that I didn’t like. The reason that I mention that is because I recently read an article with a title something like: Most Popular Crafts for 2026….and one of the top five they called Kitchen Arts…in other words, we are wanting to create dishes that seem fancy and taste good! This one is comforting, rich, warm, satisfying and just a little fancy all rolled into one.
Makes 4-6 servings
2 tablespoon butter
1 medium onion, finely diced
2 cloves garlic, finely minced or pressed
1 tablespoon fresh lemon juice
¼ cup water
½ teaspoon chopped fresh thyme (dried thyme also works)
a dash or two of salt and pepper
1 cup arborio rice (also called risotto rice)
1 1/2 cups chopped white mushrooms
4 cups hot chicken or vegetable stock
ufresh parsley and Parmesan cheese for garnish (optional) **
**for a very savory taste leave off the parmesan cheese.
1. Heat chicken stock in a saucepan. Set aside.
2. Heat a large skillet over medium heat and add the butter
3. Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
4. Add the lemon juice, thyme and salt and pepper.
5. Add the water and stir until the mixture reduces–about 5 minutes.
6. Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it’s coated and move it around the pan for about 1 minute.
7. Stir in the mushrooms.
8. Add the hot stock about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup. Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly.
9. Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.
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