Simple Homemade Creamy Mushroom and Thyme Risotto

Ingredients

• •1 tablespoon olive oil
• •1 tablespoon unsalted butter
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1 cup Arborio rice
• •1/2 cup dry white wine
• •4 cups vegetable stock, warmed
• •1 cup cremini mushrooms, sliced
• •1/2 cup grated Parmesan cheese
• •1/2 cup heavy cream
• •1 tablespoon fresh thyme leaves
• •Salt and black pepper to taste
• •Fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat olive oil and butter in a large saucepan over medium heat.

2. 2

   Add the onion and garlic, sauté for 2-3 minutes until softened.

3. 3

   Stir in the Arborio rice, coating it completely in the oil and butter.

4. 4

   Pour in the white wine and cook, stirring frequently, until it is mostly absorbed.

5. 5

   Begin adding the warm vegetable stock, one ladle at a time, stirring constantly. Wait until the stock is absorbed before adding more. Repeat for about 20 minutes.

6. 6

   In a separate skillet, sauté the mushrooms over medium heat until golden and tender, about 5 minutes.

7. 7

   Once the rice is nearly cooked and creamy, stir in the cooked mushrooms, Parmesan cheese, heavy cream, and thyme leaves.

8. 8

   Season with salt and black pepper to taste, and cook for another 2-3 minutes until heated through.

9. 9

   Garnish with fresh parsley before serving.