Risotto aux Champignons à la Italienne

Ingredients

• 150 g Arborio rice
• 200 g Mixed mushrooms (e.g., cremini, shiitake)
• 60 ml Dry white wine
• 500 ml Chicken or vegetable broth
• 30 g Parmesan cheese, grated
• 20 g Unsalted butter
• 1 tbsp Olive oil
• 1 small Shallot, finely chopped
• 1 tsp Fresh thyme leaves(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Heat the broth in a saucepan and keep it at a gentle simmer.

2. 2

   In a large pan, heat olive oil and 10 g of butter over medium heat. Add the chopped shallot and sauté until translucent, about 2 minutes.

3. 3

   Add the sliced mushrooms and cook, stirring, until they release their moisture and start to brown, about 4 minutes.

4. 4

   Stir in the Arborio rice and toast for 1 minute, coating the grains with the oil and butter.

5. 5

   Pour in the white wine and stir until it is mostly absorbed, about 1 minute.

6. 6

   Add the simmering broth one ladleful (≈120 ml) at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next. Continue for 15–18 minutes until the rice is creamy and al‑dente.

7. 7

   Remove the pan from heat; stir in the remaining butter, grated Parmesan, thyme (if using), and season with salt and pepper to taste.

8. 8

   Serve immediately, garnished with a little extra Parmesan and a sprig of thyme if desired.