Mushroom Thyme Risotto

• Arborio Rice(320 g)
• Mushroom(500 g)
• Onion(1)
• Garlic(3 cloves)
• Thyme(2 tsp)
• Vegetable Broth(1.2 L)
• White Wine(120 ml)optional
• Butter(40 g)
• Olive oil(2 tbsp)
• Parmesan(80 g)
• Cream(60 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, and slice the {Mushroom}. Warm the {Vegetable Stock} in a saucepan or microwave so it stays hot while you cook.

   ~10 min

2. 2

   Heat {Olive oil} and half the {Butter} in a wide pan over medium-high heat. Add the {Mushroom} with a pinch of the {Salt} and cook until the mushrooms shrink, turn golden, and most of their moisture cooks away. Scoop out about a quarter for topping if you like.

   ~8 min

3. 3

   Stir in the {Onion} and cook until softened. Add the {Garlic}, {Thyme}, and {Black pepper} and cook briefly until fragrant. Add the {Arborio Rice} and stir for 1–2 minutes so every grain looks glossy.

   ~5 min

4. 4

   Pour in the {White Wine} and let it bubble away. Add the hot {Vegetable Stock} a ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding more. Cook until the rice is tender with a slight bite and the risotto looks loose and creamy.

   ~15 min

5. 5

   Take the pan off the heat. Stir in the remaining {Butter}, {Cream}, and {Parmesan} until glossy and rich. Taste and adjust with more {Salt} if needed. Spoon into bowls and finish with the reserved mushrooms and {Fresh parsley}.

   ~2 min