Mushroom Parmesan Risotto

• Mushroom(400 g)
• Arborio Rice(320 g)
• Onion(1)
• Garlic(3 cloves)
• Vegetable Broth(1.2 L)
• White Wine(120 ml)optional
• Parmesan(90 g)
• Butter(40 g)
• Olive oil(1 tbsp)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, slice {Mushroom}, grate {Parmesan}, and warm {Vegetable Stock} in a saucepan until just steaming.

   ~10 min

2. 2

   Heat {Olive oil} and half the {Butter} in a wide pan over medium heat. Add {Mushroom}, {Onion}, {Thyme}, {Salt}, and {Black pepper}, then cook until the mushrooms soften and turn golden at the edges. Stir in {Garlic} for the last minute.

   ~8 min

3. 3

   Stir in {Arborio Rice} and cook until the grains look glossy. Pour in {White Wine} and stir until mostly absorbed.

   ~3 min

4. 4

   Add {Vegetable Stock} a ladle at a time, stirring often and letting each addition absorb before adding more, until the rice is tender with a creamy, loose risotto texture.

   ~18 min

5. 5

   Take the pan off the heat. Stir in the remaining {Butter} and {Parmesan} until the risotto turns glossy and thick. Loosen with a splash of hot water if needed, then taste and adjust seasoning.

   ~1 min

6. 6

   Spoon into bowls and finish with {Fresh parsley} if using.

   ~0 min