Wild Mushroom Risotto with Thyme and Parmesan

Ingredients

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

Instructions

1. 1

   Warm 4 cups (1 L) vegetable stock in a saucepan over low heat and keep it at a gentle simmer.

2. 2

   Heat 2 tbsp olive oil in a wide heavy-bottomed pan over medium-high heat until it shimmers without smoking, then add the mushrooms in a single layer. Sear undisturbed for 3 minutes to caramelize, then stir and cook another 2 minutes until deeply golden. Transfer to a plate.

3. 3

   Reduce heat to medium, add 2 tbsp butter and the shallot, and sweat for 3-4 minutes until translucent. Add the garlic and thyme leaves, stirring for 30 seconds until fragrant.

4. 4

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

5. 5

   Deglaze with the white wine, scraping the pan, and simmer until almost fully absorbed, about 2 minutes.

6. 6

   Add the warm stock one ladle at a time (about 1/2 cup), stirring frequently and letting each addition absorb before adding the next. Continue for 18-20 minutes until the rice is al dente and creamy.

7. 7

   Fold in the seared mushrooms, remaining 1 tbsp butter, and Parmesan. Beat vigorously for 30 seconds to emulsify and release starch.

8. 8

   Season with salt, pepper, and a squeeze of lemon. Rest 2 minutes, then serve immediately with extra Parmesan.