Creamy Thyme Mushroom Risotto

Creamy Thyme Mushroom Risotto

Prep time: 10 minutes | Cook time: 35 minutes | Serves: 4

Ingredients

• 5 cups chicken or vegetable broth, kept warm
• 3 tbsp olive oil, divided
• 1 lb mixed mushrooms, sliced
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1.5 cups arborio rice
• 1/2 cup dry white wine
• 2 tbsp fresh thyme leaves, divided
• 1/2 cup grated Parmesan, plus more for serving
• 2 tbsp butter
• Salt and black pepper, to taste

Instructions

1. Keep the broth warm in a saucepan over low heat on a back burner throughout cooking - adding cold broth to the rice slows the cooking process and affects the texture.
2. In a large, wide pan or Dutch oven, heat half the olive oil over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 to 4 minutes to brown, then stir occasionally for another 3 to 4 minutes until fully cooked. Remove and set aside.
3. Add the remaining olive oil to the same pan. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for another 30 seconds.
4. Add the rice and stir to coat in the oil, toasting for about 2 minutes until the edges of the grains look slightly translucent.
5. Pour in the white wine and stir until mostly absorbed.
6. Begin adding the warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process takes about 20 to 25 minutes total.
7. Once the rice is creamy and just tender with a slight bite (taste as you go near the end), stir in the cooked mushrooms, half the thyme, Parmesan, and butter. Stir vigorously for a minute to bring everything together into a creamy consistency.
8. Season with salt and pepper. Serve immediately, garnished with the remaining fresh thyme and extra Parmesan.

Notes

Risotto doesn't hold or reheat particularly well - it's best made close to serving time and eaten right away while still creamy.