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Dive into the rich, creamy depths of our Mushroom and Thyme Risotto. This Italian classic pairs the earthy flavors of mushrooms with the aromatic freshness of thyme. Stirring the risotto to creamy perfection can be oddly therapeutic, and the result is undeniably delicious. Perfect as a comforting solo meal or as an impressive dish for guests.
In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the garlic and sliced mushrooms, cook for another 5 minutes until the mushrooms are slightly golden.
Add the Arborio rice to the pan and toast it for 2 minutes, stirring frequently.
Pour in the white wine and cook until the liquid is mostly absorbed, stirring occasionally.
Gradually add the hot vegetable stock, one ladle at a time, allowing each addition to be mostly absorbed before adding the next. Stir constantly to ensure a creamy texture.
After about 20 minutes, the rice should be tender yet slightly firm, and the risotto creamy.
Stir in the fresh thyme leaves and grated Parmesan cheese, mixing well.
Season with salt and black pepper to taste. Serve hot, garnished with extra thyme or Parmesan if desired.
