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Ingredients
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Main Ingredients
Aromatics and Vegetables
Finishing Touches
Method
Preparation
- 1
Prepare the Mushrooms
Clean the wild mushrooms with a damp cloth, then slice them into bite-sized pieces.
- 2
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat, keeping it warm but not boiling.
Cooking the Risotto
- 3
Sauté Aromatics
In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- 4
- 5
- 6
Add Broth Gradually
Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir frequently and allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finishing the Risotto
- 7
Incorporate Cheese and Season
Once the rice is cooked to your liking, remove the skillet from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and season with salt and black pepper to taste. Mix until creamy.
- 8
Serve
Serve the mushroom risotto immediately in warm bowls, garnished with additional Parmesan cheese and a sprinkle of fresh thyme if desired.