Creamy Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

• 1,5 cup Arborio rice
• 400 g mixed mushrooms, sliced
• 6 cup vegetable stock
• 0,5 cup dry white wine
• 1 unit shallot, finely chopped
• 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

Instructions

1. 1

   In a small saucepan, warm 6 cups (1.5 L) vegetable stock over low heat and keep it at a bare simmer.

2. 2

   In a wide heavy-bottomed pan, melt 2 tbsp butter with 1 tbsp olive oil over medium-high heat. Add 400 g sliced mixed mushrooms and sear undisturbed for 3 minutes until deeply golden, then stir and cook 2 more minutes. Season with salt and transfer to a plate.

3. 3

   Reduce heat to medium, add 1 tbsp olive oil, and sweat 1 finely chopped shallot with 3 minced garlic cloves for 2 minutes until translucent and fragrant.

4. 4

   Add 1.5 cups (300 g) Arborio rice and toast for 90 seconds, stirring, until the edges turn translucent.

5. 5

   Deglaze with ½ cup (120 ml) dry white wine and stir until fully absorbed.

6. 6

   Add warm stock one ladle at a time (about ¾ cup), stirring frequently and waiting until each addition is nearly absorbed before adding more. Continue for 18-20 minutes until rice is al dente and creamy.

7. 7

   Stir the seared mushrooms back in along with 1 tbsp fresh thyme leaves.

8. 8

   Off the heat, mantecare by beating in 2 tbsp cold butter and ¾ cup (75 g) grated Parmesan until glossy.

9. 9

   Adjust salt, add a squeeze of lemon juice, and rest 2 minutes before serving.