Ingredients:

  • 1 ½ cups Arborio rice (300 g)
  • 6 cups low-sodium vegetable broth (1.4 L)
  • 1 cup dry white wine (240 mL)
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz wild mushrooms (225 g), sliced (such as shiitake or porcini)
  • 1 teaspoon fresh thyme leaves (5 g) or ½ teaspoon dried thyme
  • ½ teaspoon salt (2 g), adjust to taste
  • ¼ teaspoon black pepper (1 g)
  • 1 cup freshly grated Parmesan cheese (100 g)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. In a separate saucepan, keep the vegetable broth warm over low heat.
  2. In the large saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
  3. Add chopped onion and sauté until translucent (about 5 minutes).
  4. Stir in minced garlic and continue for 1 more minute.
  5. Add sliced wild mushrooms to the pan; sauté until soft and slightly browned.
  6. Stir in Arborio rice, cooking for 2-3 minutes until slightly translucent, stirring frequently.
  7. Pour in the white wine, cooking until almost fully evaporated while stirring.
  8. Stir in warm broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Repeat until rice is al dente (about 18-20 minutes).
  9. Remove from heat, stir in remaining butter, Parmesan cheese, thyme, salt, and pepper until creamy.
  10. Plate the risotto, garnish with parsley, and serve warm.