Method
Step 1
Heat the vegetable stock in a saucepan and keep it warm over low heat throughout the cooking process.
Step 2
Heat 1tbsp olive oil in a large frying pan or wide saucepan over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes until golden and any moisture has evaporated.
Step 3
Stir in the thyme and cook for 1 minute. Remove the mushrooms from the pan and set aside.
Step 4
Add the remaining 1tbsp olive oil to the same pan. Add the diced onion and cook for 4 to 5 minutes until softened.
Step 5
Add the minced garlic and cook for 30 seconds, stirring continuously.
Step 6
Add the Arborio rice and stir for 2 minutes until the grains are lightly toasted and coated in the oil.
Step 7
Pour in the white wine and cook, stirring constantly, until it has almost completely evaporated.
Step 8
Add a ladle of hot stock to the rice and stir frequently until most of the liquid has been absorbed.
Step 9
Continue adding the stock one ladle at a time, stirring regularly and allowing each addition to be absorbed before adding the next. Repeat until the rice is creamy and tender, which should take about 18 to 20 minutes.
Step 10
Return the cooked mushrooms to the pan and stir to combine.
Step 11
Remove the pan from the heat. Add the butter and grated Parmesan cheese, stirring until melted and creamy.
Step 12
Season with salt and black pepper to taste and stir well.
Step 13
Serve immediately with extra Parmesan cheese if desired.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
