Creamy Beech Mushroom Risotto with Thyme & Parmesan | Aromatic & Nutty

Heat the vegetable stock in a small pot and keep warm over low heat. Cut off the woody base of the beech mushrooms and gently separate the mushrooms into small clusters. Set aside one third of the best mushrooms for the garnish later. Finely dice the shallots and garlic cloves. Strip the thyme leaves from the sprigs.

In a wide saucepan, heat 1 tablespoon of olive oil and 15 g of butter. Sauté the shallots and garlic over medium heat for about 2 to 3 minutes until translucent. Add the risotto rice and toast, stirring constantly, for about 2 minutes until the grains are glossy all over and slightly translucent.

Deglaze with the white wine and allow to reduce completely while stirring until the alcohol has evaporated. Fold the first two thirds of the beech mushrooms and half of the fresh thyme into the rice.