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You’ll Need

• 1.5 cups Arborio rice (uncooked)
• 5 to 6 cups low-sodium chicken or vegetable broth (kept warm in a separate pot)
• 8 oz cremini, shiitake, or mixed wild mushrooms, cleaned and sliced
• 1 whole head of garlic
• 1 medium shallot, finely diced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 3 tbsp unsalted butter, divided
• 2 tbsp extra virgin olive oil, divided
• 1/2 cup freshly grated Parmesan cheese
• 2 sprigs fresh thyme
• Salt and freshly cracked black pepper to taste

Complete Step-by-Step Preparation

1. Roast the garlic: Preheat your oven to 400°F (200°C). Slice off the top 1/4 inch of the head of garlic to expose the individual cloves. Drizzle with a little olive oil, wrap tightly in aluminum foil, and roast for 40 minutes until cloves are golden, tender, and caramelized. Allow to cool slightly, then squeeze the soft roasted garlic out of their skins into a small bowl and mash with a fork.
2. Warm the broth: In a medium saucepan, bring your chicken or vegetable broth to a gentle simmer over low heat, keeping it warm throughout the cooking process.
3. Sauté the mushrooms: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the sliced wild mushrooms and fresh thyme sprigs. Cook without disturbing for 3–4 minutes to get a nice brown sear, then toss and cook until tender. Season with a pinch of salt and pepper, remove from the pan, and set aside (discard thyme sprigs).
4. Toast the rice: In the same large pan, add the remaining olive oil and 1 tablespoon of butter over medium heat. Add the diced shallot and sauté for 2–3 minutes until soft and translucent. Add the Arborio rice and toast, stirring constantly for about 2 minutes until the edges look translucent and nutty.
5. Deglaze with wine: Pour in the dry white wine, stirring continuously until completely absorbed by the rice, scraping up any delicious browned bits from the bottom of the pan.
6. Add broth gradually: Begin adding the warm broth one ladleful at a time (about 1/2 cup per addition), stirring frequently. Wait until the liquid is almost entirely absorbed before adding the next ladle. This process should take about 18 to 22 minutes until the rice is creamy and al dente.
7. Finish and serve: Stir in the mashed roasted garlic, sautéed wild mushrooms, freshly grated Parmesan cheese, and the final tablespoon of butter. Taste, adjust seasoning with salt and pepper as needed, and serve warm immediately.