Mushroom Risotto

Ingredients

• 2 Tbsp unsalted butter
• 12 oz cremini or mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 Tbsp olive oil
• 1/2 cup onion or shallot, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups chicken or vegetable broth, warm
• 1/2 cup Parmesan cheese, grated
• 1 Tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp fresh parsley, chopped

Before you start

• Warm the broth in a saucepan and keep it at a bare simmer.

Directions

1. Sauté until browned, 6 to 8 min: unsalted butter, cremini or mixed mushrooms, garlic, fresh thyme leaves.
2. Sauté until soft, 3 min: olive oil, onion or shallot.
3. Toast, stirring, 1 to 2 min: step 2, arborio rice.
4. Simmer until absorbed, 2 min: step 3, dry white wine.
5. Add 1/2 cup at a time, stirring, simmer until creamy and just tender, 20 to 25 min: step 4, chicken or vegetable broth.
6. Stir in off the heat: step 1, step 5, Parmesan cheese, unsalted butter, salt, black pepper.
7. Sprinkle over: step 6, fresh parsley.