Mushroom Risotto

Instructions

1. Prepare the ingredients
   Heat the broth in a saucepan and keep warm over low heat. In a separate large, heavy-bottomed pan, heat 1 tablespoon of olive oil and sauté the mushrooms until golden brown, about 5-7 minutes. Season with salt and pepper, remove from the pan, and set aside.
2. Start the risotto base
   In the same pan, heat the remaining olive oil and butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the Arborio rice and stir to coat with oil and butter, toasting lightly for 1-2 minutes until the edges become translucent.
3. Add wine and begin adding broth
   Pour in the white wine and stir constantly until the liquid is absorbed. Begin adding the warm broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes total.
4. Test for doneness
   After about 15 minutes, start testing the rice. It should be creamy but still have a slight bite (al dente). You may not need all the broth, or you might need a little more. Adjust accordingly.
5. Incorporate the mushrooms
   When the rice is almost done, stir in the sautéed mushrooms and fresh thyme leaves. Continue cooking for another 2 minutes to heat through and meld the flavors.
6. Finish the risotto
   Remove the pan from heat. Add the grated Parmesan cheese and remaining tablespoon of butter. Stir vigorously to create a creamy, emulsified texture. This final step is called 'mantecatura' and is crucial for achieving the perfect risotto consistency.
7. Season and serve
   Taste and adjust seasoning with salt and pepper as needed. Let the risotto rest for 2 minutes. Serve immediately in warm bowls, garnished with chopped parsley and additional grated Parmesan if desired.