Ingredients:

  • 1 lb mixed wild mushrooms (Cremini, Shiitake, or Oyster), sliced
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 1 tsp fresh thyme leaves
  • 1/2 tsp kosher salt
  • 1 1/2 cups Arborio rice
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 1/2 cup non-alcoholic white wine
  • 6 cups low-sodium vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp black pepper

Instructions:

  1. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
  2. Add sliced mushrooms in a single layer and sear without stirring until dark golden; stir in 1 tsp fresh thyme leaves and 1/2 tsp kosher salt, then remove mushrooms from the pan and set aside.
  3. In the same pan, melt the remaining 2 tbsp unsalted butter and sauté the minced shallot until translucent.
  4. Stir in 3 cloves minced garlic and 1 1/2 cups Arborio rice, stirring constantly for 2 minutes until the rice edges are translucent and smell nutty.
  5. Pour in 1/2 cup non-alcoholic white wine, stirring until the liquid is fully absorbed.
  6. Warm 6 cups low-sodium vegetable broth in a small saucepan and add to the rice one ladle at a time, stirring frequently and waiting until the liquid is almost gone before adding the next ladle.
  7. Once the rice is tender but retains a slight bite (al dente), stir the browned mushrooms back into the pan.
  8. Fold in 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, and 1 tbsp fresh lemon juice; stir vigorously for 60 seconds to create a glossy emulsion.
  9. Remove from heat and garnish with 2 tbsp chopped fresh parsley and 1/4 tsp black pepper.