Creamy Mushroom Risotto with Parmesan

Steps

1. 1

   Warm the stock in a saucepan and keep it at a bare simmer over low heat.

2. 2

   In a wide heavy pan over medium-high heat, warm the oil and 1 tablespoon of the butter. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until their liquid has evaporated and they are well browned. Transfer to a plate.

3. 3

   Lower the heat to medium, add another tablespoon of butter, the shallots and thyme and cook until the shallots are soft. Add the garlic and stir for 30 seconds.

4. 4

   Add the rice and stir until every grain is coated and the edges look translucent. Pour in the wine and stir until it is absorbed.

5. 5

   Add the hot stock about 3/4 cup at a time, stirring often and adding more only when the pan is nearly dry; keep it at a lively simmer. After about 18 minutes start tasting: the rice is ready when tender with a slight bite in the center and the mixture is loose and creamy. You may not need all the stock.

6. 6

   Stir in the mushrooms and a final splash of stock. Take the pan off the heat and beat in the last tablespoon of butter and the Parmesan for 30 seconds until glossy. Season with salt and pepper. The risotto should slowly spread when spooned onto a plate; serve right away.