Mushroom Risotto

• 1 ½ cup Arborio rice
• 1 lb mixed mushrooms (cremini, shiitake, oyster — sliced)
• 2 shallots (minced)
• 3 clove garlic (minced)
• ½ cup dry white wine
• 5 cup vegetable or chicken broth (warm)
• 4 tbsp butter (divided)
• 1 cup Parmesan cheese (grated)
• 2 tbsp olive oil
• 1 tsp fresh thyme

How to Make It

1. 1

   Sauté mushrooms in olive oil and 1 tbsp butter over high heat until golden. Season and set aside.

2. 2

   In the same pan, cook shallots in remaining butter until soft. Add garlic and rice, toast 2 minutes.

3. 3

   Add wine and stir until absorbed.

4. 4

   Add warm broth one ladle at a time, stirring constantly until each is absorbed, about 18 minutes.

5. 5

   Stir in mushrooms, remaining butter, and Parmesan. Season with thyme, salt, and pepper.

6. 6

   Serve immediately — risotto waits for no one.