Delicious Mixed Mushroom Risotto

Indulge in the creamy and flavorful goodness of mixed mushroom risotto. This Italian-inspired dish combines earthy mushrooms with rich Arborio rice and a touch of Parmesan cheese. Perfect as a main course or a side dish, this risotto will impress your family and friends with its depth of flavors.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or mushroom broth
• 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Directions

1. In a large saucepan, heat the vegetable or mushroom broth over medium heat.
2. In a separate pan, melt the butter and olive oil over medium-high heat.
3. Add the onions and garlic to the pan and sauté until translucent, about 4-5 minutes.
4. Add the Arborio rice to the pan and stir well to coat the grains with butter and oil.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Add a ladleful of hot broth to the rice and stir continuously until the liquid is absorbed.
7. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is creamy and al dente. This process will take about 20-25 minutes.
8. In another pan, sauté the mixed mushrooms until they are softened and slightly browned, about 5-7 minutes.
9. Stir the sautéed mushrooms into the risotto.
10. Remove the risotto from heat and stir in the grated Parmesan cheese and fresh thyme leaves.
11. Season with salt and pepper to taste.
12. Cover the pan and let the risotto rest for a few minutes to allow the flavors to meld together.
13. Serve the mixed mushroom risotto hot with additional grated Parmesan cheese on top, if desired.

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