Creamy Mushroom Risotto

Method

1. 1
   Sautéing

   In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 30g of butter over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 8 minutes. Season with a pinch of salt and pepper, then transfer to a plate and set aside.

   ⏲ 8 min

2. 2
   Sautéing

   In the same pot, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until softened and translucent, about 3 minutes. Add the minced garlic and fresh thyme and cook for another minute until fragrant.

   ⏲ 4 min

3. 3
   Toasting

   Add the arborio rice to the pot and stir to coat each grain with the oil and onion mixture. Toast the rice, stirring constantly, until the edges of the grains become translucent, about 2 minutes.

   ⏲ 2 min

4. 4
   Sautéing

   Pour in the white wine and stir continuously until it is fully absorbed by the rice, which should take about 2 minutes.

   ⏲ 2 min

5. 5
   Simmering

   Begin adding the warm chicken stock, one ladleful (about 125ml) at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process, stirring often, until the rice is creamy and al dente, about 20 minutes. You may not need all the stock.

   ⏲ 20 min

6. 6

   Once the rice is cooked to your liking, stir in the reserved sautéed mushrooms and the remaining 30g of butter and the grated Parmesan. Stir vigorously until the butter and cheese are melted and the risotto is creamy and glossy. Season with salt and black pepper to taste. If the risotto is too thick, loosen it with a splash of warm stock.

   ⏲ 2 min

7. 7

   Serve immediately in warm bowls, garnished with extra Parmesan and fresh thyme leaves.