Mushroom Risotto

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 680g (1½ lb) mixed mushrooms, roughly chopped
• ¾ tsp sea salt, divided, plus more to taste
• Freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp fresh thyme leaves
• 300g (1½ cups) Arborio rice, rinsed
• 160ml (⅔ cup) dry white wine
• 1.2L (5 cups) vegetable broth, warmed
• 50g (½ cup) pecorino or Parmesan, finely grated, plus more for serving
• Fresh parsley, chopped, for garnish

Instructions

Sauté the Mushrooms

1. Heat 2 tbsp olive oil in a Dutch oven or large deep skillet over medium heat. Add mushrooms, ½ tsp salt, and several grinds of pepper. Toss to coat and cook, stirring only occasionally, for about 8 minutes until soft and well-browned. Work in batches if needed. Remove from the pan and set aside.

Build the Risotto

2. Wipe out the pan and return to medium heat. Add remaining 2 tbsp olive oil, the onion, and remaining ¼ tsp salt. Cook, stirring occasionally, for 5–8 minutes until softened.
3. Stir in garlic, thyme, and rice. Cook for 1 minute, then add the wine. Stir and cook for 1–3 minutes until the wine is absorbed.

Add Broth and Finish

4. Add warmed broth 180ml (¾ cup) at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next.
5. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite.
6. Stir in the cheese and season to taste. Top with the remaining mushrooms, garnish with parsley, and serve with extra grated cheese.