Earthy cremini mushrooms and fresh thyme simmered with arborio rice and vegetable broth.
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In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm over low heat throughout the cooking process.
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.
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.
Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly until the edges of the grains are translucent.
Pour in the white wine and stir continuously until the liquid is fully absorbed by the rice.
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.
Continue this process for 18-22 minutes until the rice is creamy and tender but still has a slight bite (al dente).
Remove from heat. Stir in the sautéed mushrooms, the remaining butter, and the Parmesan cheese. Season with salt and pepper and serve immediately.
