Cooking Instructions
01
Heat the stock in a separate saucepan and keep it warm throughout. Cold stock will stop the cooking process.
02
Saute the shallots and garlic in olive oil until soft and translucent. Add the mushrooms and thyme, cook until golden. Do not rush this step — takes about 8 to 10 minutes.
03
Add the arborio rice and toast for 1 minute — you will hear a slight crackling sound. Pour in the wine and stir until fully absorbed.
04
Add warm stock one ladle at a time, stirring continuously. Wait until each ladle is absorbed before adding the next. Takes about 18 minutes total — patience pays off.
05
Remove from heat and stir in butter and parmesan until creamy. Season well and serve immediately — risotto does not like to wait.