Classic Mushroom Risotto

Instructions

1. Prepare the stock
   In a medium saucepan, bring the stock to a simmer over medium-low heat. Keep it warm throughout the cooking process.
2. Sauté the mushrooms
   In a large, heavy-bottomed pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and cook until golden brown and tender, about 5-7 minutes. Season with salt and pepper, then transfer to a plate and set aside.
3. Start the risotto base
   In the same pan, heat the remaining olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the Arborio rice and stir to coat with the oil and butter, toasting it slightly for about 2 minutes until the edges become translucent.
4. Add wine and begin stock incorporation
   Pour in the white wine and stir constantly until it has been absorbed by the rice. Begin adding the warm stock, one ladleful at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladleful. This process will take about 18-20 minutes.
5. Add the mushrooms
   When the rice is almost done (tender with a slight bite), stir in the sautéed mushrooms and fresh thyme leaves. Continue cooking for another 2-3 minutes.
6. Finish with butter and cheese
   Remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Cover and let rest for 2 minutes to allow the flavors to meld together.
7. Serve
   Uncover and stir the risotto. It should have a creamy, flowing consistency. If it's too thick, add a splash of warm stock. Adjust seasoning with salt and pepper to taste. Serve immediately in warm bowls, garnished with chopped parsley and additional Parmesan cheese.