Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

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

Instructions

1. 1

   Warm 6 cups (1.4 L) of vegetable stock in a saucepan over low heat; keep it 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 until foaming subsides.

3. 3

   Add the sliced mushrooms in a single layer and sear undisturbed for 3 minutes until deeply golden, then stir and cook 2 more minutes. Season with salt, remove and set aside.

4. 4

   Lower heat to medium, add remaining 1 tbsp butter and the shallot; sweat 3-4 minutes until translucent, then stir in the garlic for 30 seconds.

5. 5

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

6. 6

   Deglaze with the white wine, scraping the pan, and reduce until nearly evaporated.

7. 7

   Add warm stock one ladle at a time, stirring frequently and letting each addition absorb before adding the next, about 18-20 minutes total.

8. 8

   When the rice is al dente and creamy, fold in the seared mushrooms, thyme leaves, Parmesan and a squeeze of lemon juice.

9. 9

   Remove from heat, cover and rest 2 minutes so it turns luxuriously loose (all'onda).

10. 10

    Adjust salt and pepper, and serve immediately in warm bowls with extra Parmesan.