Spice Route

Step 1. In a medium saucepan, bring the broth to a low simmer. Keep it warm over low heat throughout the entire cooking process.

Step 2. In a large wide pot or skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté until they are golden brown and their liquid has evaporated. Remove mushrooms from the pot and set aside.

Step 3. In the same pot, add the remaining olive oil and 1 tablespoon of butter. Sauté the minced shallots for 2-3 minutes until translucent. Add the arborio rice and stir frequently for 2 minutes until the edges of the grains are translucent but the center is still white.

Step 4. Pour in the white wine and stir constantly until the liquid is fully absorbed by the rice.

Step 5. Begin adding the warm broth one ladleful at a time (about 1/2 cup). Stir frequently and wait until the liquid is almost completely absorbed before adding the next ladleful. Continue this process for about 18-22 minutes until the rice is tender but still has a slight bite (al dente).

Step 6. Once the rice is cooked, stir in the sautéed mushrooms, remaining 2 tablespoons of butter, grated parmesan, and fresh thyme. Season with salt and pepper to taste. If the risotto is too thick, add one final splash of warm broth to achieve a creamy, flowy consistency. Serve immediately.