Creamy Thyme and Mushroom Risotto

Method

1. 1Bring mushroom stock to a gentle simmer in a saucepan and keep warm over low heat throughout cooking.
2. 2Heat 15 ml olive oil and 10 g butter in a wide pan over medium-high heat. Sauté sliced mushrooms for 6-8 minutes until deeply browned, season lightly, and set aside half the mushrooms for garnish.
3. 3Add the remaining olive oil and finely diced shallots to the pan, cooking over medium heat for 3 minutes until translucent, then stir in minced garlic and fresh thyme leaves for 1 minute.
4. 4Add the risotto rice to the pan and toast for 2 minutes until edges look clear. Begin adding hot mushroom stock one ladle (about 150 ml) at a time, stirring frequently and letting liquid absorb before adding the next, about 18-20 minutes until rice is creamy and al dente.
5. 5Remove from heat, beat in the remaining 30 g cold butter and finely grated parmesan vigorously until silky, season with salt and black pepper, rest 2 minutes covered, and serve topped with reserved golden mushrooms.