Start by pouring your vegetable or chicken broth into a medium pot and keep it on low heat. You’ll be adding it gradually to the rice later, so it needs to stay warm the whole time cold broth will mess with the cooking process and the texture.

In a large pan, melt about 2 tablespoons of butter (or use olive oil if you prefer) over medium heat. Toss in the chopped shallots and cook for a couple of minutes until they turn soft and translucent. Add the garlic and stir for about 30 seconds don’t let it burn.

Add your sliced mushrooms and a few sprigs of thyme. Let them cook down for 5–7 minutes, stirring now and then. They’ll release their moisture and start to brown nicely. Add a pinch of salt and pepper to taste. If you want to get fancy, scoop out about half the mushrooms and set them aside for garnishing later.

Pour in the Arborio rice and stir it around so it gets coated with the butter and any mushroom flavour left in the pan. Cook it for a minute or two you’ll notice the rice becomes slightly see-through around the edges. That’s your cue to move on.

Now add the white wine. Stir constantly until most of it cooks off and the rice has soaked up that extra layer of flavour.

Grab a ladle and add a scoop of the warm broth to the rice. Stir regularly and let it absorb before adding the next ladle. Keep repeating this for about 18–22 minutes. Take your time slow and steady is what makes risotto creamy and rich. Stirring often helps release the rice’s starch, which is what gives risotto that signature texture.

Once the rice is tender but still has a slight bite to it, stir in the last bit of butter and a generous handful of grated Parmesan. Taste it, then add more salt and pepper if needed.

Spoon the risotto into bowls and top with the mushrooms you set aside earlier. Sprinkle on some chopped parsley or chives, maybe a little extra Parmesan if you’re feeling indulgent. Serve it hot risotto waits for no one.