Ingredients List

• 1 can 14 oz (398 ml) St-Hubert Mushroom Sauce
  
• 3 c (750 ml) St-Hubert Vegetable or Chicken (Original or 25% Less Salt) Broth
  
• 5 ml (1 c. à thé) thym séché ou une branche de thym frais
• 1 feuille de laurier
• 30 ml (2 c. à soupe) huile d’olive
• 1 oignon, haché
• 2 gousses d’ail, hachées
• 2 casseaux de 225 g (1/2 lb) champignons au choix (blancs, crémini, portobello, pleurote, shiitake, etc), tranchés
• 250 ml (1 tasse) riz arborio
• 125 ml (1/2 tasse) vin blanc
• 250 ml (1 tasse) parmesan râpé
• Sel et poivre du moulin

Preparation Instructions

1. In a medium saucepan, combine the mushroom sauce with the broth, thyme and bay leaf. Bring to a boil and keep warm.
2. Meanwhile, in large pan, heat oil over medium-high and sauté mushrooms for 5 minutes. Set aside on a plate.
3. Add the remaining oil to the pan and sauté onions and garlic for 2 minutes.
4. Add rice and stir to coat with oil.
5. Pour the wine into the pan. Reduce heat to medium-low.
6. When most of the liquid is absorbed, stir in the hot broth 1/2 cup (125 ml) at a time, letting it absorb between each addition. Cook until rice grains are tender, about 25 minutes.
7. Return the cooked mushrooms to the pan, add the Parmesan and stir to melt. Remove from heat and adjust seasoning if necessary.
8. Serve the risotto in deep dishes.