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Warm the vegetable broth in a small saucepan over low heat. Keep it warm throughout the cooking process.

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 7-10 minutes.

Add the minced shallot, minced garlic, and fresh thyme to the mushrooms. Cook for another 2-3 minutes until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove the mushroom mixture from the pot and set aside.

In the same pot, melt the unsalted butter over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5 minutes.

Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.

Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.

Begin adding the warm broth, 1 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next cup. This process will take about 20-25 minutes. The risotto should be creamy and the rice al dente.

Once the risotto is creamy and the rice is cooked to your liking, stir in the cooked mushrooms, pure maple syrup, and 1/2 cup grated Parmesan cheese. Stir until well combined and the cheese is melted.

Taste and adjust seasoning with additional salt and black pepper if needed.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.


Warm the vegetable broth in a small saucepan over low heat. Keep it warm throughout the cooking process.

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 7-10 minutes.

Add the minced shallot, minced garlic, and fresh thyme to the mushrooms. Cook for another 2-3 minutes until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove the mushroom mixture from the pot and set aside.

In the same pot, melt the unsalted butter over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5 minutes.

Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.

Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.

Begin adding the warm broth, 1 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next cup. This process will take about 20-25 minutes. The risotto should be creamy and the rice al dente.

Once the risotto is creamy and the rice is cooked to your liking, stir in the cooked mushrooms, pure maple syrup, and 1/2 cup grated Parmesan cheese. Stir until well combined and the cheese is melted.

Taste and adjust seasoning with additional salt and black pepper if needed.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
