Creamy Garlic Parmesan Risotto With Roasted Mushrooms

1. ROAST THE MUSHROOMS

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   In a bowl, toss sliced mushrooms with olive oil, salt, black pepper and thyme.
   Spread evenly on the baking sheet and roast for 20 minutes, stirring halfway, until golden and tender.

   
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1. PREPARE THE RISOTTO

   Heat the stock in a saucepan and keep it warm over low heat.
   In a large skillet, melt 1 tbsp butter with olive oil over medium heat.
   Add minced garlic and sauté for 30 seconds until fragrant.
   Stir in the arborio rice and toast for 2 minutes, stirring constantly, until it becomes slightly translucent.
   Pour in white wine and cook, stirring until mostly absorbed.

   
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1. COOK THE RISOTTO

   Add 1 cup of warm stock to the rice and stir frequently until absorbed.
   Continue adding stock, ½ cup at a time, stirring often and allowing each addition to be absorbed before adding more.
   This process should take about 20-25 minutes until the rice is al dente and creamy.

   
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1. FINISH THE RISOTTO

   Remove from heat and stir in remaining 2 tbsp butter, parmesan and heavy cream (if using).
   Season with salt and black pepper to taste. Cover and let rest for 5 minutes.

   
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1. SERVE AND GARNISH

   Divide risotto among plates and top with roasted mushrooms.
   Garnish with fresh parsley and extra parmesan if desired.

   
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1. STORAGE AND REHEATING

   Fridge: Store in an airtight container for up to 3 days.
   Reheat: Add a splash of stock or water and warm gently on the stove, stirring frequently.

   TIP: For extra flavor, stir in a teaspoon of truffle oil before serving.
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