Ingredients:

  • 1 cup Arborio rice (200 g)
  • 4 cups low-sodium vegetable broth (960 ml)
  • 1 cup sliced cremini mushrooms (150 g)
  • 1 medium onion, finely diced (150 g)
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (120 ml)
  • 1/2 cup grated Gruyère cheese (50 g)
  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 1 tablespoon fresh thyme, chopped

Instructions:

  1. Heat vegetable broth in a medium saucepan over low heat; keep warm.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
  3. Add diced onion, cooking until translucent (about 5 minutes).
  4. Stir in minced garlic and sliced mushrooms; sauté until mushrooms release juices and are tender (about 5-7 minutes).
  5. Add Arborio rice, stirring to coat with oil and toast lightly for 2-3 minutes.
  6. Pour in white wine; stir continuously until almost fully absorbed.
  7. Begin adding warm broth one ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more (about 18-20 minutes) until rice is creamy and al dente.
  8. Remove from heat; stir in Gruyère and remaining butter until melted.
  9. Season to taste with salt and pepper; garnish with fresh parsley before serving.