Creamy Gourmet Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups low-sodium vegetable or chicken broth (warmed)
• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• Salt, pepper, and fresh thyme to taste

Instructions

1. In a saucepan, heat the broth over low heat and keep it warm throughout the cooking process.
2. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until browned and moisture has evaporated (about 5-6 minutes). Remove half of the mushrooms for garnish later.
3. Reduce heat to medium. Stir minced shallots and garlic into the pan with the remaining mushrooms, cooking for 2 minutes until soft.
4. Add the Arborio rice, stirring constantly for 1-2 minutes until the edges of the grains become translucent. Pour in the white wine and cook until entirely absorbed.
5. Add a ladleful of the warm broth to the rice. Stir frequently until the liquid is almost completely absorbed before adding another ladleful. Repeat this process for 20-25 minutes until the rice is creamy but still slightly al dente.
6. Remove from heat. Stir in the butter, Parmesan cheese, remaining mushrooms, and fresh thyme. Season with salt and pepper to taste, then serve hot.