Crescenza Cheese Risotto with Mushrooms

Prep Time: 15 mins | Cook Time: 30 mins | Course: Dinner | Serves: 6 

Creamy crescenza cheese and bay leaves flavor this lovely risotto with a thyme mushroom topping. Inspired by Jess Lander in her compilation of fabulous recipes entitled The Essential Napa Valley Cookbook submitted by Cook St. Helena. Published during the difficult times of 2020; the proceeds of this lovely book go to Napa Valley restaurant workers and to Feed Napa Now.

2 Tbsp olive oil

½ cup onion

2 cups arborio rice

2 bay leaves

½ cup white wine

1 quart chicken broth

1 cup heavy cream

4 Tbsp butter

½ cup parmesan cheese

¼ cup crescenza cheese

Salt and pepper to taste

2 green onions, sliced

Mushroom Topping:

2 cups mushrooms, sliced

2 Tbsp olive oil

3 cloves garlic, chopped

Salt and pepper, to taste

Fresh thyme

Saute onion, arborio rice and bay leaves in olive oil for 8-10 minutes, until onion is translucent over medium-low heat. Pour in the wine and stir for a couple minutes, pour in chicken stock about ½ cup at a time stirring till nearly absorbed. Stir in cream, cheeses and seasoning, turn heat down to low, cooking till al dente. Stir in green onions.

In a medium-sized skillet, saute mushrooms in the olive oil for 3-5 minutes, add garlic, salt and pepper the last minute of cooking time. Spoon over the risotto and garnish with fresh thyme.