Mushroom risotto with thyme

Directions

1. Place the Paris mushrooms and vegetable broth in a saucepan and let it boil for 15 minutes.
2. Heat 1/2 tablespoon of olive oil in a pan, on high heat. Add the garlic cloves and a small portion of crimini and shitake mushrooms and saute until golden. If you crowd the pan, the mushrooms will boil in their own liquid and won’t turn golden. Repeat until there arent’t any more mushrooms, adding a little more olive oil when necessary (I usually do it every two mushroom portions).
3. Put 2 tablespoons of olive oil in a large pan, add the chopped onion, the stems and thyme leaves and let cook over medium heat until the onion is translucent (don’t let the onion get golden).
4. Add the rice and let cook over medium-low heat for 1-2 minutes, stirring constantly (you’ll notice that the rice becomes more opaque in color). Add the white wine and cook, stirring, until the rice absorbs it.
5. Pour 2 ladles of broth through a sieve (to strain). Let cook, stirring occasionally, until the rice absorbs the broth. Repeat until the rice is cooked but al dente, i.e. the grain is already soft on the outside but still has a little resistance in the center. It will take about 30 minutes, but taste from time to time to check.
6. Remove the stems of thyme and add the butter and the grated Parmesan cheese. Stir for 1 minute until slightly thickened and creamy.
7. Serve immediately, with the sauteed mushrooms.