Mushroom Risotto

Directions

1. In a small saucepan, bring the chicken broth to a low simmer over medium-low heat. Reduce the heat to low to keep the broth warm.
    
2. In a large Dutch oven, heat 2 tablespoons of the oil and 1 tablespoon of the butter over medium-high heat. Add about half of the mushrooms and cook, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer to a plate. Add 2 tablespoons oil and 1 tablespoon butter to the pot and repeat with the remaining mushrooms. Return all the mushrooms to the pot, stir in the thyme, pepper, and 1/2 teaspoon salt, and cook over medium-high heat for 1 minute. Transfer the mushroom mixture to the plate.
    
3. Add the remaining 2 tablespoons oil and 2 tablespoons butter to the pot, along with the garlic and shallot. Cook over medium-high heat until fragrant, about 1 minute.
    
4. Add the arborio rice and cook, stirring constantly, until very lightly toasted, about 1 minute. Add the wine and cook, stirring constantly, until almost completely evaporated, about 1 minute.
    
5. Reduce the heat to low and stir in the remaining 1 teaspoon salt. Add 1/2 cup of the warm chicken broth and let simmer, stirring constantly, until the rice has absorbed almost all of the broth, 2 to 3 minutes. Continue adding the broth, 1/2 cup at a time, stirring often between additions, until the mixture is creamy and the rice is tender with a slight bite, 20 to 25 minutes total. Start checking for doneness after adding about 5 cups of the broth; if the rice is too firm, continue adding broth.
    
6. Stir in three-quarters of the sautéed mushrooms, along with the parmesan and heavy cream. Adjust the consistency with additional broth, if needed. Stir in the lemon juice and season to taste with salt and pepper.
    
7. Top the risotto with the remaining mushrooms. Sprinkle with the parsley and some parmesan.