Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1½ cups Arborio rice
  • 1 small shallot, finely diced
  • ½ cup vegetable broth
  • 1 tsp lemon juice
  • 6 cups vegetable broth, kept warm
  • ½ cup grated Parmesan cheese
  • 3 tbsp unsalted butter, chilled
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a wide-bottomed skillet over medium-high heat.
  2. Add the sliced mushrooms in a single layer and cook without stirring until they develop a chestnut brown crust.
  3. Stir in the minced garlic and dried thyme; cook until fragrant, then remove the mushrooms from the pan and set aside.
  4. In the same pan, add the diced shallot and cook until translucent.
  5. Stir in the Arborio rice, coating the grains in the remaining fat, and toast for 2 minutes until the edges are translucent and it smells nutty.
  6. Pour in ½ cup vegetable broth and 1 tsp lemon juice, stirring constantly until the liquid is fully absorbed.
  7. Begin adding the warm vegetable broth one ladle at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next.
  8. Once the rice is tender but still holds its shape, stir the seared mushrooms back into the pan.
  9. Remove the pan from heat and vigorously stir in the 3 tbsp chilled unsalted butter and grated Parmesan cheese to create a glossy emulsion.
  10. Taste and adjust seasoning with salt and black pepper before serving.