Porcini Mushroom Risotto

Lightly sauté a crushed garlic clove and thyme in olive oil to infuse the oil with flavor.

Finely dice the onion and roughly chop the mushrooms.

Remove the garlic and thyme from the skillet, and sweat the onion in the infused oil until translucent.

Add the rice, stir well, and toast for a couple of minutes.

Pour in the wine and simmer until the alcohol aroma evaporates.

Toss in the chopped mushrooms, add a ladleful of broth, and stir.

Gradually add more broth as the liquid is absorbed, stirring constantly until the rice is cooked al dente.

Stir in the grated Parmesan and a pat of butter, whisking until creamy.