Luxurious Herb-Roasted Mushroom Risotto

Ingredients

• 1 pound cremini mushrooms, cleaned and quartered
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 cup Arborio rice
• 1 cup dry white wine
• 4 cups chicken or vegetable stock, kept warm
• 1 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• to taste salt and pepper

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Toss the quartered mushrooms with olive oil, thyme, rosemary, salt, and pepper on a baking sheet. Roast in the oven for 20 minutes, stirring halfway through, until golden and fragrant.
3. 03
   In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
4. 04
   Add the Arborio rice to the pan and stir to coat the rice grains with the butter and onions. Cook for 2 minutes.
5. 05
   Pour in the white wine and stir continuously until the wine is absorbed by the rice.
6. 06
   Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next. Continue this process for about 20 minutes or until the rice is creamy and tender.
7. 07
   Stir in the roasted mushrooms, remaining butter, and grated Parmesan cheese. Mix well until the cheese is melted and the risotto is creamy.
8. 08
   Season with salt and pepper to taste. Serve hot, garnished with additional fresh herbs if desired.