Wild Mushroom Risotto

Warm the Broth

Pour the vegetable broth into a small saucepan and set over low heat until steaming.

Sear the Mushrooms

Heat 1 tablespoon of olive oil in a wide, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the mushrooms to the pot in a single layer.

Cook without stirring for 3 minutes until the mushrooms are golden brown on the bottom.

Stir and cook for another 2 minutes until the mushrooms are tender and any liquid has evaporated.

Season the mushrooms with a pinch of salt and pepper, then transfer them to a plate and set aside.

Build the Base

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same pot.

Add the diced onion to the pot.

Cook, stirring occasionally, for 5 minutes until the onion is soft and translucent.

Add the minced garlic and fresh thyme leaves to the pot.

Stir and cook for 1 minute until the garlic is fragrant.

Toast the Rice

Add the arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains look translucent.

Deglaze

Pour in the white wine and stir until it is fully absorbed by the rice, about 1 to 2 minutes.

Add Broth Gradually

Add one ladleful (about 1/2 cup) of warm broth to the rice and stir gently but continuously until the broth is almost fully absorbed.

Continue adding broth one ladleful at a time, stirring until each addition is nearly absorbed before adding the next.

Continue this process for about 20 to 25 minutes until the rice is tender but still has a slight bite at the center.

Stop adding broth when the risotto flows slowly like lava when you drag a spoon through it — you may not need all the broth.

Fold in Mushrooms

Stir the reserved seared mushrooms back into the risotto.

Finish with Butter and Parmesan

Remove the pot from the heat and stir in the remaining 1 tablespoon of cold butter until melted and glossy.

Fold in the grated Parmesan cheese until fully incorporated.

Taste the risotto and season with salt and black pepper as needed.

Serve Immediately

Spoon the risotto into warm shallow bowls and garnish each serving with extra Parmesan and a pinch of chopped parsley.