Creamy Mushroom Risotto

Instructions

1. 1
   Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet or wide saucepan over high heat. Add the mushrooms in a single layer — don't crowd them. Cook undisturbed for 3–4 minutes until golden brown on one side, then stir and cook another 2 minutes. Season with salt, pepper, and thyme. Transfer to a plate.
2. 2
   In the same pan over medium heat, add 1 tbsp olive oil. Add the onion and cook for 4–5 minutes until completely soft. Add garlic and cook 1 minute.
3. 3
   Add the Arborio rice and stir to coat in the oil. Toast for 1–2 minutes until the edges of the rice look slightly translucent — this seals the starch inside for better texture.
4. 4
   Pour in the white wine and stir constantly until it's almost completely absorbed — about 2 minutes. This adds acidity that keeps the risotto from being too heavy.
5. 5
   Add the warm broth one ladleful (about 1/2 cup) at a time, stirring constantly and waiting until each ladle is absorbed before adding the next. This slow addition of liquid is what coaxes the starch out of the rice and creates the creamy texture. Continue for 18–22 minutes until the rice is al dente — tender but still with a slight bite.
6. 6
   Remove from heat. Add the remaining 2 tbsp cold butter and the Parmesan, stirring vigorously until melted and creamy. Return the sautéed mushrooms and fold through.
7. 7
   Taste and adjust seasoning. The risotto should be creamy and flowing, not stiff — add a final splash of warm broth if needed. Serve immediately in warm bowls, topped with extra Parmesan, fresh parsley, and a drizzle of truffle oil if using.