Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

• 1,5 cup arborio rice
• 400 g mixed wild mushrooms
• 6 cup vegetable stock
• 0,5 cup dry white wine
• 1 unit shallot, finely diced
• 2 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

   Warm 6 cups (1.4 L) vegetable stock in a saucepan over low heat; keep at a gentle 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 mixed mushrooms (cremini, shiitake, oyster) and sear undisturbed for 3 minutes until deeply golden. Season with salt, stir, cook 2 more minutes, then remove to a plate.

3. 3

   Lower heat to medium. Add 1 tbsp olive oil, 1 finely diced shallot, and 2 minced garlic cloves. Sweat 3 minutes until translucent and fragrant.

4. 4

   Add 1½ cups (300 g) arborio rice and toast, stirring, for 2 minutes until edges turn glassy.

5. 5

   Deglaze with ½ cup (120 ml) dry white wine, stirring until fully absorbed.

6. 6

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

   Remove from heat. Beat in 2 tbsp cold butter and ¾ cup (75 g) grated Parmesan until glossy and emulsified.

9. 9

   Adjust with a squeeze of lemon, salt, and pepper. Rest 2 minutes before serving.