Mushroom and Thyme Risotto

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Fresh thyme - 1 tablespoon, chopped
• Vegetable broth - 4 cups, heated
• Dry white wine - 1/2 cup
• Arborio rice - 1 cup
• Mushrooms - 8 ounces, sliced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Butter - 2 tablespoons
• Olive oil - 2 tablespoons

Instructions

1. In a large pan, heat the olive oil and butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the sliced mushrooms and cook until they are golden brown and tender.
4. Add the Arborio rice to the pan and stir to coat it with the oil and butter mixture.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the heated vegetable broth to the pan, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
7. Continue this process until the rice is creamy and al dente, which should take about 20-25 minutes.
8. Stir in the chopped thyme and grated Parmesan cheese.
9. Season with salt and pepper to taste.
10. Remove from heat and let the risotto rest for a few minutes before serving.
11. Garnish with additional thyme leaves and grated Parmesan cheese, if desired.
12. Serve hot and enjoy!