Risotto is rich and creamy. The cool cucumber + bright lime profile cuts through the richness and refreshes the palate.
INGREDIENTS
1½ cups arborio rice
4 cups vegetable broth (kept warm)
2 tbsp olive oil
2 tbsp butter
1 shallot (finely diced)
3 cloves garlic (minced)
12 oz mixed mushrooms (cremini, shiitake, oyster, or trumpet)
½ cup dry white wine
½ cup grated Parmesan
1 tsp fresh thyme
Salt & cracked black pepper
Fresh parsley for garnish
Optional: truffle oil drizzle
INSTRUCTIONS
Sauté the mushrooms Heat olive oil in a large pan over medium-high heat. Cook mushrooms until deeply golden and slightly crisp on edges. Season lightly with salt & pepper. Remove half for garnish.
Build the base Lower heat to medium. Add butter, shallots, and garlic. Cook until soft and fragrant.
Toast the rice Add arborio rice and stir for 1–2 minutes until lightly translucent around edges.
Deglaze Pour in white wine and stir until absorbed.
Slowly add broth Add warm broth one ladle at a time, stirring continuously. Allow liquid to absorb before adding more Continue ~18–20 minutes until creamy and al dente.
Finish Fold in Parmesan, thyme, and remaining mushrooms. Adjust seasoning.
Serve Top with reserved mushrooms, parsley, cracked pepper, and optional truffle oil.
