Creamy Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 1 lb Cremini mushrooms
• 5 cups Vegetable broth
• 1 large Shallot
• 3 cloves Garlic
• 4 tablespoons Butter
• 0.5 cup Parmesan cheese
• 0.5 cup Dry white wine(optional)
• 1 teaspoon Fresh thyme

Instructions

1. 1

   In a saucepan, warm the vegetable broth over low heat and keep it at a simmer.

2. 2

   In a large heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and cook until browned and moisture has evaporated. Remove mushrooms and set aside.

3. 3

   In the same pot, melt the remaining butter. Add minced shallots and cook until translucent, about 3 minutes. Add garlic and cook for 1 minute.

4. 4

   Add the Arborio rice to the pot, stirring constantly for 2 minutes to toast the grains.

5. 5

   Pour in the white wine (if using) and stir until completely absorbed.

6. 6

   Add one ladle of warm broth to the rice. Stir frequently and wait until the liquid is absorbed before adding the next ladle.

7. 7

   Continue adding broth one ladle at a time, stirring often, until the rice is creamy and tender but still has a slight bite (al dente). This takes about 20-25 minutes.

8. 8

   Stir the cooked mushrooms and fresh thyme back into the risotto.

9. 9

   Remove from heat. Stir in the grated parmesan cheese and season with salt and pepper to taste. Serve immediately.