Creamy Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

• 1,5 cup Arborio rice
• 400 g mixed mushrooms (cremini, oyster, shiitake)
• 5 cup vegetable stock
• 0,5 cup dry white wine
• 1 unit shallot, finely diced
• 3 unit garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 0,75 cup grated Parmesan
• 3 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 1 tsp salt and black pepper

Instructions

1. 1

   Warm 5 cups (1.2 L) vegetable stock in a saucepan over low heat and keep at a bare simmer.

2. 2

   In a wide heavy pan, heat 2 tbsp olive oil over medium-high until it shimmers. Add 400 g mixed mushrooms (cremini, oyster, shiitake) 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

   Lower heat to medium, add 2 tbsp butter and 1 finely diced shallot. Sweat for 3 minutes until translucent, then add 3 minced garlic cloves and 1 tbsp fresh thyme leaves; cook 30 seconds until fragrant.

4. 4

   Add 1½ cups (300 g) Arborio rice and toast, stirring, for 2 minutes until the edges look glassy.

5. 5

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

6. 6

   Add warm stock one ladle at a time, stirring often, waiting until nearly absorbed before adding the next. Continue for 18-20 minutes until rice is creamy but al dente.

7. 7

   Fold in the seared mushrooms, ¾ cup (75 g) grated Parmesan, and 1 tbsp cold butter. Beat vigorously for 30 seconds to emulsify (the mantecatura).

8. 8

   Rest off heat, covered, for 2 minutes. Adjust salt, finish with cracked pepper and extra thyme, and serve immediately on warm plates.