Mushroom Risotto

Ingredients

• 6 cups vegetable or chicken broth, 1.4 L
• 3 tbsp olive oil, divided
• 1 lb mixed mushrooms, 450 g, such as cremini, shiitake and oyster, sliced
• 1 tsp fine salt, divided
• 2 tbsp fresh thyme leaves, or 1 tsp dried
• 1 large shallot or small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 ½ cups Arborio or Carnaroli rice, 300 g
• ½ cup dry white wine, 120 ml
• 3 tbsp cold unsalted butter, cubed
• ¾ cup Parmesan cheese, 65 g, finely grated, plus extra to serve
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Warm the broth in a saucepan and keep it at a bare simmer.
2. Heat 2 tablespoons of the oil in a large, wide pan over medium-high heat. Add the mushrooms with ½ teaspoon of the salt and cook for 8 to 10 minutes, until golden and any liquid has evaporated. Stir in the thyme and transfer to a bowl.
3. Reduce the heat to medium and add the remaining oil and the shallot. Cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds.
4. Add the rice and stir for 2 minutes, until the grains are coated and slightly translucent at the edges.
5. Pour in the wine and stir until it is almost absorbed.
6. Add a ladleful of hot broth and stir until mostly absorbed. Continue adding broth a ladleful at a time, stirring often, for 18 to 22 minutes, until the rice is tender but still slightly firm in the center. You may not need all the broth.
7. Stir in two-thirds of the mushrooms and the remaining ½ teaspoon salt.
8. Take the pan off the heat. Add the butter and Parmesan and beat vigorously for 30 seconds until creamy. Add a splash more broth if needed; the risotto should flow slowly.
9. Cover and rest for 2 minutes, then serve topped with the remaining mushrooms, parsley, pepper and extra Parmesan.