Mushroom and Thyme Risotto

Ingredients

Salt

to taste

Black pepper

to taste

Parmesan cheese

1 cup, freshly grated, plus extra for serving

Fresh thyme

2 tablespoons, chopped, plus extra for garnish

Vegetable broth

6 cups

Dry white wine

1/2 cup

Arborio rice

2 cups

Mushrooms

2 cups, sliced

Garlic

3 cloves, minced

Onion

1 medium, finely chopped

Butter

2 tablespoons

Olive oil

2 tablespoons

Instructions

1. In a large pan, heat the olive oil and butter over a medium flame.
2. Once the butter is melted, add the finely chopped onion and minced garlic and sauté until the onion becomes translucent.
3. Add the sliced mushrooms to the pan and stir until they are golden brown and tender.
4. Mix in the Arborio rice, ensuring all grains are coated in the oil and butter mixture.
5. Pour in the white wine, stirring until it is fully absorbed by the rice.
6. Gradually ladle in the heated vegetable broth, one scoop at a time, continuously stirring. Allow each scoop to be fully absorbed before adding the next. This process should take about 20-25 minutes.
7. Once the rice has become creamy and al dente, stir in the chopped thyme and freshly grated Parmesan cheese.
8. Season your risotto with salt and pepper to your liking.
9. Let the risotto rest for a few minutes before serving, this allows the flavors to meld together.
10. Garnish with additional thyme leaves and grated Parmesan cheese, if desired and serve hot.