Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

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

Instructions

1. 1

   In a small saucepan, warm 5 cups (1.2 L) vegetable stock over low heat and keep at a bare simmer.

2. 2

   In a wide heavy-bottomed pan, heat 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Add sliced cremini and shiitake mushrooms in a single layer and sear 4-5 minutes until deeply golden and their edges crisp. Season lightly, transfer to a plate.

3. 3

   Lower heat to medium, add remaining 1 tbsp butter and the shallot. Sweat 3 minutes until translucent but not coloured, then add garlic and cook 30 seconds until fragrant.

4. 4

   Add Arborio rice and toast, stirring, for 2 minutes until edges look pearly and the grains smell nutty.

5. 5

   Pour in dry white wine and stir constantly until fully absorbed and the alcohol smell fades, about 90 seconds.

6. 6

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

7. 7

   When rice is al dente with a loose, wavy texture (all'onda), fold in the seared mushrooms and 2 tsp fresh thyme leaves.

8. 8

   Off heat, beat in grated Parmesan and a final knob of butter vigorously to emulsify. Rest 2 minutes covered.

9. 9

   Season with sea salt, cracked black pepper, and a squeeze of lemon. Serve immediately in warm shallow bowls.