Creamy Parmesan & Wild Mushroom Risotto

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Serves 4 | About 40 minutes Earthy mushrooms, creamy Arborio rice and plenty of Parmesan come together in a comforting fall classic. Ingredients: 1½ cups Arborio rice 4 cups chicken or vegetable stock, kept warm 2 cups mixed mushrooms (cremini, shiitake, portobello), sliced 1 small shallot, finely chopped 2 garlic cloves, minced ½ cup dry white wine ¾ cup freshly grated Parmesan 2 tbsp unsalted butter 1 tbsp olive oil 2–3 sprigs fresh thyme Kosher salt Freshly ground black pepper Chopped parsley, for serving Method: Heat olive oil and 1 tbsp butter in a saucier over medium-high heat. Add the mushrooms and cook until golden. Season lightly, then set aside. Reduce to medium heat. Add the remaining butter and shallot and cook for 2–3 minutes, until softened. Add garlic and cook for another 30 seconds. Stir in the Arborio rice and toast for 1–2 minutes, coating every grain in the butter. Pour in the white wine and stir until almost completely absorbed. Add the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for about 18–20 minutes, until the rice is creamy but still has a slight bite. Fold in the mushrooms, Parmesan, and fresh thyme. Season with salt and pepper to taste. Finish with extra Parmesan and fresh parsley, then serve immediately alongside salad greens tossed in a light vinaigrette. Enjoy!