Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

• 1,5 cup Arborio rice
• 450 g mixed wild mushrooms, sliced
• 6 cup vegetable stock
• 0,5 cup dry white wine
• 2 unit shallots, finely diced
• 3 unit garlic cloves, minced
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 0,75 cup grated Parmesan
• 1 tsp fresh thyme leaves

Instructions

1. 1

   Warm 6 cups (1.4 L) vegetable stock in a saucepan over low heat; keep 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 1 lb (450 g) mixed mushrooms and sear undisturbed for 3 minutes until golden, then toss and cook 2 more minutes. Season with salt and set aside.

3. 3

   Lower heat to medium; add 1 tbsp olive oil and sweat the shallots and garlic for 2-3 minutes until translucent, not browned.

4. 4

   Add 1 1/2 cups (300 g) Arborio rice and toast, stirring, for 90 seconds until the edges look glassy.

5. 5

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

6. 6

   Add warm stock one ladle at a time, stirring often, waiting until each addition is absorbed before adding the next. Continue for 16-18 minutes until rice is al dente and creamy.

7. 7

   Fold in seared mushrooms, 1 tsp fresh thyme leaves, and 3/4 cup grated Parmesan.

8. 8

   Remove from heat, stir in 2 tbsp cold butter to emulsify (mantecatura), cover 2 minutes, then check seasoning.

9. 9

   Serve immediately in warm bowls with extra Parmesan and cracked pepper.