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Creamy Wild Mushroom Risotto (2026 Remake) Saute for 8-10 mins For the Mushrooms - 1 tbsp oil (olive oil or neutral oil) 2 Tbsp Salted Butter 1 lb Mixed Mushrooms (Blue Oyster, King Trumpet, shiitake and Portobello) 3 Sprigs Fresh Thyme Salt, to taste Black Pepper, to taste For the Rice - 1 Tsp Olive oil 2 Whole Large Shallot, finely chopped 1 1/2 Cup Arborio rice 5 Cloves Garlic, minced 5 Cups Low Sodium Chicken Broth (Hot) 1/3 cup Dry white wine (Optional) 1 Cup Freshly grated Parmesan Cheese
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