Moonlight Mushroom Risotto

#recipe

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 4

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups fresh moonlight mushrooms (or cremini), sliced
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and sliced mushrooms, cooking until the mushrooms are tender and golden, about 8 minutes.
3. Stir in the Arborio rice, toasting for 2–3 minutes until the grains are slightly translucent at the edges.
4. Pour in the white wine and stir continuously until the liquid is fully absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. Continue this process for about 20–25 minutes until the rice is creamy and al dente.
6. Remove from heat. Stir in the butter, Parmesan cheese, and fresh thyme. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley and an extra sprinkle of Parmesan.

Notes

• For a richer flavor, substitute half the broth with mushroom stock.
• Moonlight mushrooms are a fictional variety said to glow faintly at dusk—best foraged under a full moon.