Creamy Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

• 1,5 cup arborio rice
• 500 g mixed mushrooms (cremini, shiitake, oyster), sliced
• 4 cup vegetable stock
• 0,5 cup dry white wine
• 1 unit shallot, finely minced
• 3 unit garlic cloves, minced
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup grated Parmesan
• 1 tbsp fresh thyme leaves
• 1 tsp lemon juice
• 1 tsp fine sea salt

Instructions

1. 1

   In a small saucepan, warm 4 cups (1 L) vegetable stock over low heat and keep at a bare simmer.

2. 2

   Heat 2 tbsp olive oil in a wide heavy pot over medium-high heat. When the oil shimmers, add the sliced mushrooms in a single layer and sear undisturbed for 3 minutes until deeply golden, then stir and cook 2 minutes more. Season with salt and transfer to a plate.

3. 3

   Reduce heat to medium, melt 2 tbsp butter, then sweat the shallot and garlic for 2-3 minutes until translucent and fragrant.

4. 4

   Add the arborio rice and toast for 90 seconds, stirring, until the edges turn glassy.

5. 5

   Deglaze with the white wine, scraping the base, and stir until fully absorbed.

6. 6

   Add the warm stock one ladle at a time, stirring often and only adding more when the previous ladle is absorbed. Continue for 18-20 minutes until the rice is al dente with a loose, creamy texture.

7. 7

   Fold the seared mushrooms back in along with the thyme leaves and lemon juice.

8. 8

   Off the heat, beat in the remaining 2 tbsp butter and the grated Parmesan until glossy. Rest 2 minutes, adjust salt, and serve immediately.