Best Wild Mushroom Risotto - cooking recipe

Ingredients

3 1/2 cups low sodium chicken broth
2 1/2 tablespoons olive oil
1 small yellow onion, chopped
8 ounces shiitake mushrooms (if using shiitake discard stems) or 8 ounces cremini mushrooms, cleaned and sliced (if using shiitake discard stems)
1 tablespoon chopped garlic
3/4 cup arborio rice
1/2 cup dry white wine
1/4 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
1/2 teaspoon chopped fresh thyme
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives or 1 tablespoon flat leaf parsley
salt and pepper

Preparation

Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.
Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
Sprinkle with cheese and chives or parsley.