- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, divided
- 1 shallot, finely diced
- 1 cup Shitake mushrooms, finely diced
- 1 cup Cremini mushrooms, finely diced
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon white pepper, finely ground
- 1 cup Arborio rice
- 1⁄4 cup dry white wine
- 3-5 cups vegetable stock (depending on
- 1⁄4 cup heavy cream
- 1⁄2 cup grated Parmigiano Reggiano cheese
- 1 teaspoon dried thyme (garnish)
Using a heavy-bottomed saucepan over medium heat, add the oil and melt 1 tablespoon butter. Add the shallot and sauté until translucent. Add the mushrooms and sauté for 3-4 minutes. Season with thyme, salt, and pepper and remove to a clean bowl. Melt the remaining tablespoon of butter; add the rice and toast for 1 minute until well coated.
Deglaze the pan with white wine and stir until evaporated. Add a little vegetable stock (approximately 1⁄2 cup) and continue stirring until most of the liquid is evaporated. Add a little more vegetable stock and continue this step until you have used 3 cups of the stock, stirring constantly. Taste the rice at this point—it will be slightly al dente. If you prefer your rice softer and your risotto wetter, add more stock.
Stir in heavy cream and grated cheese. Add the cooked mushrooms back in and mix until well combined.
Divide into two large serving bowls, garnish with dried thyme and serve while hot.