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1. Heat olive oil and half the butter in a wide, heavy-bottomed pan or Dutch oven over high heat. When the butter foams and subsides, add the mushrooms in a single layer — do not stir for 2 minutes, letting them develop a deep golden sear. Season with a pinch of salt and black pepper, add the thyme sprigs, then toss and cook for a further 2–3 minutes until the mushrooms are browned and any moisture has evaporated. Remove to a plate and set aside. Discard the thyme sprigs.
500 g Mixed mushrooms (cremini, shiitake, or porcini), sliced,
2 tbsp Unsalted butter,
1 tbsp Extra virgin olive oil,
4 piece Fresh thyme sprigs,
1 tsp Salt,
0.5 tsp Black pepper, freshly ground
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2. Reduce the heat to medium. In the same pan, add the remaining olive oil. Add the diced onion and cook, stirring frequently, for 5–6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
1 piece Yellow onion, finely diced,
3 clove Garlic cloves, minced,
1 tbsp Extra virgin olive oil
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3. Add the Arborio rice and toast it in the pan, stirring constantly, for 2 minutes until the grains look slightly translucent at the edges and smell nutty.
1.5 cup Arborio rice
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4. Pour in the white wine and stir vigorously until it has been completely absorbed by the rice, about 1–2 minutes.
0.5 cup Dry white wine
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5. Reduce heat to medium-low. Add the warm stock one ladleful (about 120ml / 0.5 cup) at a time, stirring constantly and only adding the next ladle once the previous one is almost fully absorbed. Continue this process for 18–20 minutes, until the rice is al dente — creamy but with a very slight bite at the center. You may not need all the stock.
6 cup Warm vegetable or chicken stock
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6. Return the sautéed mushrooms to the pan and stir to combine. Remove the pan from the heat. Add the remaining cold butter and the grated Parmigiano-Reggiano. Stir vigorously for 1–2 minutes (mantecatura) until the risotto is glossy, creamy, and flows slowly like lava when the pan is tilted. Season to taste with salt and freshly ground black pepper.
500 g Mixed mushrooms (cremini, shiitake, or porcini), sliced,
2 tbsp Unsalted butter,
80 g Parmigiano-Reggiano, finely grated,
1 tsp Salt,
0.5 tsp Black pepper, freshly ground
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7. Divide the risotto between warm bowls immediately. Finish each serving with a scatter of fresh parsley and an extra grating of Parmigiano-Reggiano if desired. Serve at once — risotto waits for no one.
80 g Parmigiano-Reggiano, finely grated,
2 tbsp Fresh parsley, finely chopped (garnish)
