Classic Creamy Mushroom Risotto

1.Heat the broth in a saucepan and keep it simmering gently over low heat throughout the cooking process. Do not let it boil vigorously.

2.In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the sliced mushrooms and sauté for 6-8 minutes until they have released their moisture and started to brown lightly. Season lightly with salt and pepper.

3.Add the minced shallot to the pot and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and thyme leaves and cook for 1 minute more until fragrant.

4.Add the Arborio rice to the pot. Stir constantly for 2 minutes to toast the grains (this is called tostatura) until the edges of the grains look translucent.

5.Pour in the white wine. Stir continuously until the wine is completely absorbed by the rice.

6.Add one ladleful (about 1/2 cup) of the hot broth to the rice. Stir constantly until the liquid is almost completely absorbed before adding the next ladleful. Continue this process, adding broth one ladleful at a time and stirring frequently, for about 18-20 minutes.

7.The risotto is done when the rice is creamy but still has a slight bite in the center (al dente). You may not need all the broth.

8.Remove the pot from the heat. Stir in the remaining 2 tablespoons of cold butter and the 1/2 cup of grated Parmesan cheese. Stir vigorously for 1 minute to emulsify and create a rich, creamy texture (mantecatura).

9.Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley.

10.Serve immediately in warm bowls, garnished with extra grated Parmesan cheese.