Mushroom risotto

How to cook it · about 45 minutes

1. Heat the broth in a saucepan and keep it just below a simmer on low heat.
2. In a wide, heavy pot, heat the olive oil and 1 tbsp butter over medium-high heat. Add the sliced mushrooms and leave them alone for 3 minutes, then stir and cook 5 more minutes until browned. Season, stir in the thyme leaves, and spoon them onto a plate.
3. Lower the heat to medium, add 1 tbsp butter and the finely chopped shallots, and cook 3 minutes until soft. Add the garlic for 30 seconds.
4. Add the rice and stir for 2 minutes until the edges of the grains look see-through. Pour in the wine and stir until it is absorbed.
5. Add the hot broth one ladle at a time, stirring often, and wait until each ladle is almost absorbed before adding the next. Keep the heat at a lively simmer. This takes 18 to 22 minutes.
6. Taste a grain: it should be tender with a tiny bite in the center, and the risotto should flow slowly like thick porridge. Stir in the mushrooms.
7. Take it off the heat and beat in the last 2 tbsp butter and the grated parmesan. Cover for 2 minutes, then season and serve right away with chopped parsley.

Amounts are on the list above — they change with the number of people; the steps do not.