Mushroom Risotto

Ingredients

• 4 tbsp olive oil
• 1½ lbs mixed mushrooms, chopped
• ¾ tsp salt
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp thyme
• 1½ cups Arborio rice, rinsed
• ⅔ cup dry white wine
• 5 cups broth, warmed
• ½ cup grated pecorino or Parmesan cheese
• Chopped parsley for garnish

Method

1. Saute mushrooms, salt, and pepper in olive oil. Cook for 8 minutes until soft and browned. Set aside
2. Saute onions for 5-8 mins until soft.
3. Stir in garlic, thyme and rice. Cook for 1 minute.
4. Add wine. Stir and cook for 1-3 minutes until wine cooks down
5. Add broth ¾ cups at a time, stirring constantly until broth is fully absorbed
6. With final addition of broth, stir two-thirds of mushrooms into the risotto. Cook until creamy and the rice has a slight al dente bite.
7. Stir in the cheese and season to taste.
8. Garnish with remaining mushrooms, cheese and parsley