1-Diving into this mushroom risotto recipe: First, get all your ingredients ready by chopping the onion, mincing the garlic, and slicing the mushrooms. This prep step helps everything move smoothly once you start cooking.

2-Next: heat 2 tablespoons of extra-virgin olive oil in a large pan over medium heat. Add the mushrooms, half the sea salt, and some black pepper, then cook them until they’re soft and browned, stirring now and then for about 8 minutes. Set them aside and cook in batches if your pan gets too full.

3-Now: wipe the pan clean and add the rest of the olive oil along with the chopped onion and the remaining salt. Cook until the onion softens, which takes 5 to 8 minutes. Stir in the garlic, thyme, and Arborio rice, letting it all mix for about a minute. Pour in the white wine and keep stirring until it reduces, about 1 to 3 minutes.

4-Here’s where the magic happens: Add the vegetable broth 3/4 cup at a time, stirring constantly and waiting for each part to absorb before adding more. With the last addition, mix in two-thirds of the cooked mushrooms. Keep going until the rice is creamy and still a bit firm, then stir in the cheese and season to taste.

5-Finally, serve it up right away with the remaining mushrooms on top and a sprinkle of fresh parsley. The whole process takes about 15 minutes to prep and 30 minutes to cook, making it a quick win for any meal. For extra inspiration, check out similar risotto recipes that can add new twists.