Ingredients
Method
Sear the Mushrooms: Heat a tablespoon of olive oil in a large pan over medium heat. Add the mushrooms in batches (so they don’t crowd the pan) and cook for 7-8 minutes until browned and crisped at the edges. Set them aside on a plate.
Toast the Rice: In the same pan, add another tablespoon of olive oil and the Arborio rice. Stir the rice for about 1 minute until it becomes lightly translucent and smells nutty.
Add Garlic and Thyme: Add the minced garlic and thyme to the pan, stirring until fragrant (about 30 seconds).
Deglaze with Wine: Pour in the dry white wine and let it cook for 1-3 minutes, scraping up the browned bits from the pan to lift the flavor.
Add Broth Gradually: Ladle in the hot broth, ¾ cup at a time, stirring gently. Let the rice absorb the liquid before adding more. Keep the heat at a gentle simmer, and continue stirring regularly for 30-35 minutes, until the rice is creamy and al dente.
Finish the Risotto: Remove the pan from the heat. Stir in the grated Parmesan and optional butter for a silky, glossy finish. Fold in most of the reserved mushrooms, then top the risotto with the crispiest mushroom pieces.
Serve: Garnish with freshly chopped parsley and serve hot with extra Parmesan on the side.
Notes
- You can swap vegetable broth with chicken stock for added flavor.
- For a vegan version, use plant-based Parmesan and butter, and substitute vegetable stock.
- The risotto thickens after resting, so serve it a little early if you want a looser texture.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat gently over low heat with a splash of hot broth or water.