Risotto Alla Funghi

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh thyme (2 tablespoons, chopped)
• Olive oil (2 tablespoons)
• Unsalted butter (2 tablespoons)
• Parmesan cheese (1 cup, grated, plus extra for serving)
• Dry white wine (1/2 cup)
• Vegetable broth (4 cups, warmed)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Mushrooms (2 cups, sliced (such as cremini or shiitake))
• Arborio rice (1 cup)

Instructions

1. In a large saucepan, heat the olive oil and unsalted butter over medium heat until melted.
2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, approximately 5-7 minutes.
4. Add the Arborio rice, stirring to coat the grains with the oil and butter mixture. Toast the rice lightly for about 2 minutes.
5. Pour in the dry white wine and cook, stirring constantly, until it is mostly absorbed by the rice, about 2-3 minutes.
6. Gradually add the warmed vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.
7. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese and chopped fresh thyme. Season with salt and pepper to taste.
8. Let the risotto rest for a couple of minutes before serving. Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh thyme, if desired.