Creamy Enoki Risotto with Thyme & Parmesan | Fine Mushroom Risotto

Heat the vegetable broth in a small pot and keep warm over low heat. Generously trim off the woody root base of the enoki mushrooms (approx. 2-3 cm). Gently separate the delicate mushroom stems into small clusters using your fingers. Set aside half of the enoki for the crispy garnish. Finely dice the shallots and garlic cloves. Strip the fresh thyme leaves from the sprigs.

In a wide pot, gently heat 1 tablespoon of olive oil and 15 g of unsalted butter. Sauté the finely diced shallots and garlic over medium heat for about 2 to 3 minutes until translucent, without letting them brown. Stir in 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 let it reduce completely while stirring until the alcohol aroma has evaporated. Gently fold the first half of the enoki mushrooms and half of the fresh thyme into the rice.