Wild Mushroom Risotto with Parmesan and Thyme

Ingredients

• 1,5 cup Arborio rice
• 340 g mixed cremini and shiitake mushrooms, sliced
• 6 cup chicken stock, warm
• 0,5 cup dry white wine
• 1 unit shallot, finely diced
• 2 unit garlic cloves, minced
• 1 tsp fresh thyme leaves
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup Parmesan, freshly grated
• 1 tsp salt and black pepper

Instructions

1. 1

   Warm 6 cups (1.4 L) chicken stock in a saucepan over low heat and keep at a gentle simmer.

2. 2

   In a wide heavy pan, melt 1 tbsp butter with 2 tbsp extra-virgin olive oil over medium-high heat. Add 12 oz (340 g) sliced cremini and shiitake mushrooms and sear undisturbed for 3-4 minutes until deeply golden. Season with salt, transfer to a plate.

3. 3

   Lower heat to medium, add 1 tbsp butter and the finely diced shallot. Sweat for 2-3 minutes until translucent, then stir in 2 minced garlic cloves and 1 tsp fresh thyme leaves until fragrant.

4. 4

   Add 1.5 cups (300 g) Arborio rice and toast, stirring, for 2 minutes until the edges turn translucent and the pan smells nutty.

5. 5

   Deglaze with 1/2 cup (120 ml) dry white wine, scraping the base, and stir until fully absorbed.

6. 6

   Add warm stock one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue for 18-20 minutes.

7. 7

   When the rice is al dente and suspended in a silky sauce, fold in the seared mushrooms.

8. 8

   Off the heat, beat in 2 tbsp cold butter and 3/4 cup (75 g) grated Parmesan until glossy and emulsified. Adjust salt and finish with cracked black pepper.

9. 9

   Rest 1 minute, then serve immediately on warm plates, garnished with extra thyme and Parmesan.