Mushroom Risotto

Ingredients:

1 tbsp. Kosher salt, plus more

6 tbsp. extra virgin olive oil

1/2 large white onion, finely chopped

2 cups Arborio rice

1 cup dry white wine

2 tbsp. unsalted butter, cut into cubes

3 oz. fresh Parmesan, finely grated

1 lb. mushrooms such as beach, oyster, shiitake, and crimini, trimmed

Freshly ground pepper, to taste

5 sprigs of thyme

1 lemon, juiced

8 cups heavily salted broth (level up with homemade chicken broth from roasted chicken bones)

Directions:

1. In a stockpot, bring broth to a boil, then reduce heat to a simmer.

2. Heat oil in a Dutch oven over medium heat. Add onion and a pinch of salt. Cook, stirring often, until onion is translucent and beginning to soften. Add mushrooms, thyme leaves, and lemon juice. Cook until the mushrooms are softened.

3. Add 1/2 cup water and cook, stirring often, until water is evaporated and onion and mushrooms are tender and coated in oil. Taste the onion - if still firm, add more water and continue cooking.

4. Add rice and stir well to coat with oil. Cook, stirring constantly, until grains are translucent around edges.

5. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine evaporates.

6. Reduce heat to low and add broth in 3/4-cup increments. Allow all liquid to be absorbed before adding any more. Continue until rice is al dente.

7. Remove pot from heat, add butter and stir until melted. Gradually add Parmesan, stirring until cheese is melted and liquid is creamy but loose. Add in more water if it's too thick.

8. Season with additional salt and pepper if needed, drizzle with olive or truffle oil and serve.