⏱ 35 min 👥 4 servings
A velvety Italian-inspired risotto made with Shansley Basmati Rice, earthy mushrooms, parmesan, and finished with a generous pinch of Shansley Pink Salt for depth of flavour.
1Warm the broth in a separate pot and keep it on low heat throughout cooking.
2In a wide heavy pan, melt butter with olive oil. Sauté onion and garlic until soft, about 3–4 minutes.
3Add mushrooms and thyme. Cook until mushrooms release their moisture and turn golden, about 6 minutes.
4Add Shansley Basmati Rice and stir to coat in the butter. Toast for 2 minutes.
5Pour in white wine (if using) and stir until absorbed. Then add warm broth one ladle at a time, stirring constantly.
6Continue adding broth and stirring for about 18–20 minutes until rice is creamy and al dente. It should flow like a wave.
7Remove from heat. Stir in grated parmesan and adjust seasoning with Shansley Pink Salt and black pepper.
8Serve immediately, garnished with fresh parsley and extra parmesan. Drizzle with good olive oil.
