Creamy Mushroom Risotto

Instructions

1. 1

   Heat chicken or vegetable broth in a saucepan and keep warm over low heat throughout cooking process.

2. 2

   In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add sliced mushrooms and cook for 8-10 minutes until golden brown and moisture has evaporated. Season with salt, pepper, and thyme. Remove and set aside.

3. 3

   In the same pan, heat remaining olive oil and 1 tablespoon butter. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another minute.

4. 4

   Add arborio rice to the pan and stir for 2-3 minutes until rice is lightly toasted and coated with oil. Pour in white wine if using, and stir until absorbed.

5. 5

   Begin adding warm broth one ladle at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding the next ladle. Continue this process for 18-20 minutes.

6. 6

   When rice is creamy but still has a slight bite (al dente), fold in the cooked mushrooms and remaining 2 tablespoons butter.

7. 7

   Remove from heat and stir in grated Parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste.

8. 8

   Serve immediately in warm bowls, garnished with additional Parmesan cheese and fresh herbs if desired.