Mushroom Risotto

6 cups chicken or vegetable broth, divided
1 to 2 pounds mushrooms, sliced
1/2 tsp thyme
2-3 shallots, roughly diced

Olive oil
1 1/2 cup Arborio rice
1/2 cup dry white wine
3 tablespoons parsley, chopped
Salt and black pepper to taste
1/4 cup freshly grated parmesan cheese

1. In a saucepan, warm the broth over medium heat. Heat a large non-stick skillet to high heat. Add mushrooms, crushed thyme and a small drizzle of olive oil. Stir as the mushrooms release their juices and brown. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

2. Reduce heat to medium and add 1 tablespoon olive oil. Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes. Pour in the wine, stirring constantly until the wine is fully absorbed.

3. Return heat to medium-high and using a ladel add between 1/2-3/4 cup broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth one ladel at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 20 minutes or so, the rice will be al dente.

4. Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.) Add the parsley or chives and parmesan.

Note: ensure the broth remains at a simmer as you add it. Hot broth is absorbed faster than cold.

Inspired by: Mushroom Risotto Tutorial