Mushroom Risotto

Heat olive oil· 2 tbsp in a Dutch oven or large, deep skillet over medium heat. Add mushrooms· 1.5 pounds, salt· 0.5 tsp, and ground black pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside.

Wipe out the pan and return it to the heat. Add olive oil· 2 tbsp, onion· 1, and salt· 0.25 tsp. Cook, stirring occasionally, for 5-8 minutes, or until softened. Stir in garlic· 2 cloves, thyme· 1 tbsp, and rice· 1.5 cups. Let cook for 1 minute, then add white wine· 2/3 cup. Stir and cook for 1-3 minutes, or until the wine cooks down.

Add vegetable broth· 5 cups, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in pecorino cheese· 1/2 cup and season to taste.

Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated pecorino cheese, if desired.