Mushroom Risotto

• 1 1/2 cups arborio rice1 1/2 cups arborio rice
• about a pound of mixed mushrooms, sliced1 pound mixed mushrooms, sliced
• about 5 cups warm vegetable broth5 cups vegetable broth
• a splash of dry white wine (about 1/2 cup)1/2 cup dry white wine
• 1 small yellow onion, finely chopped1 yellow onion, finely chopped
• 2 cloves of garlic, minced2 cloves garlic, minced
• 3 pats of butter3 tbsp unsalted butter3 pats of vegan butter3 tbsp vegan butter — any plant-based stick butter works
• a glug of olive oil2 tbsp olive oil
• a big handful of grated parmesan1/2 cup parmesan, grateda big handful of grated dairy-free parmesan1/2 cup dairy-free parmesan, grated — adds less salt, so taste before seasoning
• a few sprigs of fresh thyme1 tsp fresh thyme, leaves picked
• salt to tastesalt, to taste
• black pepper to tasteblack pepper, to taste

Steps

1. Pour the broth into a small pot and keep it warm over low heat. You want it hot when it goes into the rice.
2. Heat the olive oil and 1 tablespoon of the butter in a wide pan over medium-high. Add the mushrooms in a single layer and cook undisturbed for 3 to 4 minutes, then stir and cook another 3 to 4 minutes until browned. Scoop them out and set aside.
3. Lower the heat to medium. Add the onion to the same pan and cook 4 to 5 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the rice and stir for about 1 minute so the grains turn glossy and lightly toasted. Pour in the wine and stir until it has mostly cooked off, about 2 minutes.
5. Add a ladle of hot broth and stir gently until absorbed. Keep adding broth one ladle at a time, stirring often, letting each addition soak in before the next. This takes about 18 to 22 minutes total.
6. When the rice is creamy and just tender with a slight bite, stir the mushrooms back in. Pull the pan off the heat.
7. Stir in the remaining 2 tablespoons butter and the parmesan until melted and creamy. Season with salt and pepper to taste, and add a splash more broth if it gets too thick.
8. Serve right away, topped with extra parmesan and fresh thyme.