Creamy Garlic Parmesan Risotto With Roasted 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.

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.

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.

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.

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

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.

Veal’s leg with cranberry sauce;   Salmon rolls;   Spinach and Feta Pancakes;   Sundried tomato and parmesan pancakes;   Chickpea and spinach pancakes;   Boiled beef and vegetable loaf;   Chicken cutlets with mushrooms;   Braised pearls of the sea.