Creamy Wild Mushroom and Thyme Risotto with Charred Garlic Broccolini

Prepare the fresh ingredients: Wash and trim 2 bunches of broccolini. Clean 12 oz of mixed wild mushrooms with a damp paper towel and slice them into bite-sized pieces. Finely mince 2 medium shallots. Peel and mince 3 cloves of garlic for the risotto, and slice the remaining 2 cloves of garlic for the broccolini. Strip the leaves from 1 bunch of fresh thyme to yield 1 tbsp. Finely chop 1 sprig of rosemary to yield 1 tsp. Finely grate 1/2 cup of Parmigiano-Reggiano cheese. Zest and juice 1 fresh lemon.

Warm the cooking liquid: In a medium saucepan, combine 4 cups of vegetable stock and 1 cup of water. Bring to a low simmer over medium heat, then reduce the heat to low to keep the liquid warm throughout the cooking process.

Caramelize the mushrooms: Heat 1 tbsp of olive oil and 1 tbsp of unsalted butter in a large, wide saucepan or Dutch oven over medium-high heat. Add the sliced mushrooms in an even layer. Let them cook undisturbed for 4 minutes to develop a deep golden-brown crust. Stir, season with 1/2 tsp of salt and 1/4 tsp of black pepper, and cook for another 3 minutes until tender. Remove the mushrooms from the pan and set aside.

Toast the rice: Reduce the heat to medium. Add 1 tbsp of olive oil and 1 tbsp of unsalted butter to the same pan. Add the minced shallots and 3 cloves of minced garlic. Sauté for 2 to 3 minutes until soft and translucent. Add 1 1/4 cups of raw Arborio rice, 1 tbsp of fresh thyme, and 1 tsp of chopped rosemary. Stir constantly for 2 minutes to toast the rice grains until they are translucent at the edges and smell nutty.

Deglaze the pan: Pour in 1/2 cup of dry white wine, using a wooden spoon to scrape up all the browned mushroom bits from the bottom of the pan. Stir continuously until the wine is almost completely absorbed by the rice, which should take about 2 minutes.

Cook the risotto: Add a ladleful (about 1/2 cup) of the warm vegetable stock mixture to the rice. Stir constantly over medium-low heat. Keep stirring until the liquid is almost fully absorbed before adding the next ladleful. Repeat this process, adding stock 1/2 cup at a time and stirring continuously, for 18 to 22 minutes. The continuous stirring is crucial as it coaxes the starch out of the rice grains to create a rich, creamy sauce. The rice should be tender but still have a slight bite (al dente).

Char the broccolini: While the risotto is in its final 10 minutes of cooking, heat 1 tbsp of olive oil in a separate heavy skillet (preferably cast iron) over medium-high heat. Add the trimmed broccolini and cook undisturbed for 3 to 4 minutes until charred on one side. Turn the broccolini, add the 2 cloves of sliced garlic, 1/4 tsp of salt, and 1/4 tsp of black pepper. Cook for another 3 minutes until the stalks are tender-crisp. Squeeze 1 tbsp of fresh lemon juice over the broccolini just before removing from heat.

Finish the risotto: Once the rice is perfectly cooked, stir the caramelized mushrooms back into the saucepan. Remove the pan from the heat. Stir in the remaining 1 tbsp of unsalted butter, 1/2 cup of grated Parmigiano-Reggiano, 1 tsp of lemon zest, and 1 tbsp of lemon juice. Cover the pot and let it rest for 2 minutes to allow the flavors to marry and the texture to become ultra-creamy. Adjust seasoning with more salt and black pepper to taste.

Plate and serve: Divide the creamy wild mushroom risotto among three warm shallow bowls. Top each serving with a portion of the charred garlic broccolini and serve immediately.