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Treat yourself to this hearty, creamy, and umami-packed risotto where the earthy flavor of mushrooms shines through. Perfect for a cozy evening or when you want to impress with a minimal effort dish, this risotto brings out the best in mushrooms, giving you all the comforts of a homemade meal with restaurant-quality flair. Whether it's for a dinner party, a romantic dinner, or just because you love mushrooms a 'fungi' amount, this recipe is sure to satisfy!
Heat the vegetable broth in a saucepan over medium heat and keep it warm.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add sliced shallots and mushrooms to the skillet, cooking until mushrooms are tender and golden brown, about 5-7 minutes. Remove and set aside.
In the same skillet, add a little more olive oil if necessary, and stir in the Arborio rice. Cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until the liquid is mostly absorbed by the rice.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, until the rice becomes creamy and al dente, about 20 minutes.
Stir the cooked mushrooms back into the rice.
Finish by stirring in butter, Parmesan cheese, and fresh thyme. Season with salt and black pepper to taste.
Serve hot, garnished with additional Parmesan and thyme if desired.
