How to make
Chop the onion and garlic finely. Heat the olive oil in a pot and saute them at moderate heat. Once they soften add the Arborio rice and cook for a minute until the grains turn transparent.
Season with salt and pepper. Pour in the white wine and stir, until the rice absorbs the wine completely.
Pour 1/4 of the vegetable or mushroom broth into the pot. Keep stirring to achieve the desired creamy consistency.
Once the first part of the broth has been absorbed, pour again the same quantity. Keep adding broth to the risotto, until it absorbs it all.
Slice the mushrooms finely. Heat a little butter in a deep pan and saute them. Season with salt, pepper and fresh thyme.
Finally add a piece of butter to the risotto, to enhance its taste and texture.
Serve the risotto, by garnishing with the sautéed mushrooms and Parmesan flakes.
Enjoy your meal!
