Mushroom and Thyme Risotto

Ingredients

• 1.5 cups Arborio rice
• 12 ounces Cremini mushrooms, sliced
• 5 cups Vegetable broth
• 0.5 cup Dry white wine (Pinot Grigio)
• 2 large Shallots, finely minced
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh thyme leaves
• 4 tablespoons Unsalted butter
• 0.5 cup Parmesan cheese, freshly grated
• 2 tablespoons Extra virgin olive oil
• to taste N/A Salt and black pepper

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm over low heat throughout the cooking process.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the mushrooms and sauté until browned and moisture has evaporated, then set mushrooms aside.

3. 3

   In the same pot, add the remaining olive oil and 1 tablespoon of butter. Sauté the minced shallots for 2-3 minutes until translucent, then add the garlic and thyme for another 30 seconds.

4. 4

   Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly until the edges of the grains are translucent.

5. 5

   Pour in the white wine and stir continuously until the liquid is fully absorbed by the rice.

6. 6

   Begin adding the warm broth one ladleful at a time, stirring frequently. Wait for each addition to be almost fully absorbed before adding the next ladleful.

7. 7

   Continue this process for 18-22 minutes until the rice is creamy and tender but still has a slight bite (al dente).

8. 8

   Remove from heat. Stir in the sautéed mushrooms, the remaining butter, and the Parmesan cheese. Season with salt and pepper and serve immediately.