Creamy Mushroom Risotto

Ingredients (11)

• 1 lb mixed mushrooms (cremini, shiitake), sliced
• 1 1/2 cups arborio rice
• 5 cups vegetable broth, warmed
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 3/4 cup grated Parmesan
• 3 tbsp butter
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 1 handful fresh parsley, chopped

Steps

1. Heat the oil in a wide pan over medium-high. Cook the mushrooms in a single layer without stirring until browned, then toss and cook until tender. Season and set aside.
2. In the same pan, melt 1 tablespoon butter and soften the onion 4 minutes. Add garlic and thyme leaves for 1 minute.
3. Stir in the rice and toast 2 minutes until the edges look translucent. Pour in the wine and stir until absorbed.
4. Add warm broth one ladle at a time, stirring often and adding more only when the last is nearly absorbed. This takes about 20 minutes; the rice should be creamy with a slight bite.
5. Fold in the mushrooms, remaining butter and Parmesan. Loosen with a splash of broth so it flows on the plate.
6. Serve at once with parsley and more Parmesan.