Wild Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 1 lb Mixed wild mushrooms (porcini, shiitake, oyster)
• 5 cups Vegetable broth
• 0.5 cup Dry white wine
• 2 medium Shallots
• 3 cloves Garlic
• 4 tablespoons Unsalted butter
• 0.5 cup Parmesan cheese
• 1 tablespoon Fresh thyme(optional)
• 2 tablespoons Olive oil

Instructions

1. 1

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

2. 2

   In a large heavy-bottomed pot, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook until browned and moisture has evaporated. Remove half of the mushrooms for garnish.

3. 3

   Add another tablespoon of butter to the pot and sauté the minced shallots and garlic until translucent.

4. 4

   Add the Arborio rice and toast for 2 minutes, stirring constantly until the edges are translucent.

5. 5

   Pour in the white wine and stir until completely absorbed by the rice.

6. 6

   Add the warm broth one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next. This process should take about 20 minutes.

7. 7

   Once the rice is tender but still has a slight bite (al dente), remove from heat.

8. 8

   Stir in the remaining butter, parmesan cheese, and fresh thyme. Season with salt and pepper to taste.

9. 9

   Serve immediately, topped with the reserved sautéed mushrooms.