Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 1 pound Cremini mushrooms, sliced
• 5 cups Chicken or vegetable broth
• 0.5 cup Dry white wine (Pinot Grigio)
• 2 whole Shallots, finely minced
• 3 cloves Garlic, minced
• 4 tablespoons Unsalted butter
• 0.5 cup Parmesan cheese, freshly grated
• 2 tablespoons Olive oil
• 1 teaspoon Fresh thyme leaves
• 1 pinch Salt and black pepper

Instructions

1. 1

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

2. 2

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

3. 3

   In the same pot, melt 1 tablespoon of butter and sauté the shallots and garlic until translucent and fragrant, about 2-3 minutes.

4. 4

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

5. 5

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

6. 6

   Add the warm broth one ladle at a time, stirring frequently; wait for each ladle to be absorbed before adding the next.

7. 7

   Continue this process for 18-22 minutes until the rice is creamy and 'al dente', then stir the cooked mushrooms and thyme back into the pot.

8. 8

   Remove from heat and vigorously stir in the remaining butter and parmesan cheese to achieve a silky finish; season with salt and pepper to taste.