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1.
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Heat olive oil in a large saucepan over medium heat.
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2.
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Add garlic and onion and saute until onion is translucent, about 2 minutes.
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3.
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Add mushrooms, salt and pepper to the saucepan and saute until soft and reduced, about 5 minutes.
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4.
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Pull the thyme leaves off the sprigs and add the leaves into the saucepan.
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5.
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Add arborio rice into the saucepan and toast for about a minute, until any liquid is absorbed.
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6.
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Add the red wine to the pan and use it to deglaze, scraping any burnt or crispy bits off the bottom of the pan.
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Cook, stirring frequently, until rice has absorbed all of the wine, about 10 minutes.
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7.
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Add 1 cup chicken stock and cook, stirring frequently, until rice has absorbed all of the stock.
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Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition, until rice is al dente.
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8.
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Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the rice and stock will have formed a thick, starchy broth.
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9.
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When rice is al dente and a thick stock has formed, remove risotto from heat.
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10.
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Stir in unsalted butter and Parmesan cheese, stirring continuously until theyve both melted into the risotto.
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11.
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Taste again and add seasoning if necessary.
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12.
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Top with additional fresh thyme and serve immediately.
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Notes: Risotto takes time and attention to cook properlybe patient and taste often!
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It can take a bit of practice to get the process down, but its definitely worth it!
