Creamy Mushroom Risotto

Ingredients

• 300g Arborio rice
• 1 liter vegetable or chicken broth, hot
• 300g mixed mushrooms, sliced
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 50g butter
• 1/2 cup parmesan cheese, grated
• 1 tbsp olive oil
• Fresh thyme

Instructions

1. 1

   Heat oil in a large pan. Sauté mushrooms until browned. Remove and set aside.

2. 2

   In the same pan, melt half the butter. Cook onion until soft.

3. 3

   Add rice and toast for 1-2 minutes.

4. 4

   Pour in wine and stir until absorbed.

5. 5

   Add hot broth one ladle at a time, stirring constantly until absorbed before adding more.

6. 6

   Continue for about 20-25 minutes until rice is creamy but al dente.

7. 7

   Stir in cooked mushrooms, remaining butter, parmesan, and thyme.

8. 8

   Serve immediately.