Ingredients :

• 1.5 cups Arborio rice
• 1 lb Cremini mushrooms, sliced
• 5 cups Vegetable broth, kept warm
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter
• 1 medium Onion, finely diced
• 3 cloves Garlic, minced
• 1/2 cup Parmesan cheese, freshly grated
• 2 teaspoons Fresh thyme leaves
• Salt and black pepper to taste
• Fresh parsley for garnish

Method :

1. Heat olive oil in a large pan over medium heat and sauté mushrooms until golden brown, then set aside.
2. In the same pan, melt 1 tablespoon of butter and sauté the onion until translucent and soft.
3. Add the garlic and Arborio rice to the pan, stirring for 2 minutes to toast the grains slightly.
4. Add one ladle of warm vegetable broth at a time, stirring constantly until the liquid is fully absorbed.
5. Continue adding broth and stirring for approximately 20 minutes until the rice is creamy and al dente.
6. Fold the sautéed mushrooms and fresh thyme back into the rice mixture.
7. Remove from heat and stir in the remaining butter and grated Parmesan cheese until melted.
8. Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.

Recipe Notes :

Chef Pro Tip: Always use warm broth to ensure the rice cooks evenly and maintains a consistent temperature. Variation: Use a mix of wild mushrooms like shiitake or oyster for a more complex flavor profile. Storage: Keep leftovers in an airtight container for up to 3 days and reheat with a splash of broth.