Creamy Wild Mushroom Risotto with Thyme and Parmesan

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

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.

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

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

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

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.

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

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