Creamy Mushroom Risotto

Stovetop risotto with seared mushrooms and Parmesan.

Ingredients (serves 4)

• 1.5 cups arborio rice
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 4 cups warm broth
• 1/2 cup white wine (optional)
• 3 tbsp butter
• 1/2 cup grated Parmesan
• 2 tbsp olive oil
• Salt, pepper, thyme

Instructions

1. Sear mushrooms in oil; set aside.
2. Soften onion in butter; add rice and toast 1 minute.
3. Add wine if using; then add broth a ladle at a time, stirring until absorbed.
4. When rice is creamy and al dente (18–20 min), stir in mushrooms, Parmesan, salt, and pepper.
5. Rest 2 minutes; garnish with thyme.

Tip

Keep broth warm so the rice cooks evenly.