Creamy Italian Gourmet Mushroom Risotto

In a skillet, heat the vegetable broth over medium heat. Once heated, reduce the heat to low, and keep it simmering throughout the cooking process.

In a separate large skillet, melt the butter and add olive oil over medium heat.

Add the onions and garlic to the skillet, and sauté until they become translucent and fragrant.

Add the sliced mushrooms and thyme to the skillet. Cook until the mushrooms are tender and golden brown,.

Add rice and mix until each grain is coated with the oil and butter mixture.

Pour in the white wine and cook until it has evaporated, stirring frequently.

Reduce the heat to medium-low. Ladle one cup of the simmering vegetable broth into the skillet. Stir continuously until the liquid is mostly absorbed before adding another ladleful of broth. Repeat this process until the rice becomes tender, yet still slightly firm to the bite (approximately 20-25 minutes). Note: may not need to use all of the broth.

Stir in the grated Parmesan cheese, allowing it to melt and create a creamy texture.

Season with salt and pepper to taste. Remove skillet from the heat and let it rest for a couple of minutes.

Serve the mushroom risotto hot, garnished with a sprinkle of fresh thyme and additional grated Parmesan cheese, if desired.