Serves 6 Difficulty
4 Tablespoons olive oil 1 Tablespoon unsalted butter 1/2 pound mixed mushrooms (shitake, crimini, portobello), chopped 1/2 cup dry white wine 1 small onion, chopped 2 garlic cloves, minced 1-1/2 cups aborio rice 5-7 cups gf chicken stock 1 Tablespoon fresh thyme 1/4 cup chopped parsley 1/3 cup parmigiano-reggiano cheese, grated Kosher salt and freshly ground pepper to taste
Heat a non-stick skillet over medium heat and add 1 tablespoon oil and 1 tablespoon butter. Add mushrooms and cook until soft. Add 1/4 cup wine and reduce heat to low. Cook for 5 minutes and remove from heat.
Place a large saucepan over low heat and add chicken stock.
Heat a large, heavy saucepan over medium heat. When hot, add 3 tablespoons oil. Add onion and cook until soft. Add garlic and cook for 1 more minute. Add rice and cook for 2-3 minutes or until rice begins to turn opaque. Add the remaining 1/4 cup wine and cook until the liquid is absorbed. Begin adding chicken stock, about 1/2 cup at a time, stirring constantly until liquid is absorbed. As each addition is absorbed, add the next. When almost done, add thyme, mushrooms and parsley. Continue to add stock until rice is done. Rice is done when it is creamy on the outside and still a little firm on the inside. Remove from heat and stir in the cheese and remaining Tablespoon of butter.
Season to taste with salt and pepper. Serve immediately.