Wild Mushroom Risotto

Step by stepInstructions

1. Sear the mushrooms in 2 tbsp oil over high heat until browned, about 6 minutes. Set aside.
2. In the same pan, cook the shallot in the remaining oil 2 minutes. Add the rice and toast 2 minutes.
3. Pour in the wine and stir until absorbed.
4. Add the warm stock a ladleful at a time, stirring, until each addition is absorbed, about 20-25 minutes total.
5. Fold in the mushrooms, parmesan, butter, thyme, salt, and pepper. Rest 2 minutes, then serve with parsley.