Mushroom risotto

Ingredients

• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 tbsp butter, divided
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 sprigs fresh thyme
• 1 cup grated Parmesan
• 2 tbsp chopped fresh parsley
• Salt and black pepper

Steps

1. Warm the broth in a saucepan over low heat.
2. Heat the oil in a wide pan over medium-high heat. Cook the mushrooms with a pinch of salt for 8 minutes, until browned. Move them to a plate.
3. Melt 1 tbsp of the butter in the same pan over medium heat. Cook the shallots and garlic for 3 minutes, until soft.
4. Add the rice and stir for 2 minutes, until the edges of the grains turn translucent.
5. Pour in the wine and stir until it is absorbed.
6. Add the broth one ladle at a time, stirring often. Wait until each ladle is almost absorbed before adding the next.
7. Keep adding broth and stirring for 18 to 20 minutes, until the rice is creamy and just tender.
8. Stir in the mushrooms, the thyme leaves, the Parmesan and the rest of the butter. Season with salt and pepper and sprinkle with parsley.