Garlic and Thyme Mushroom Risotto

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1 ounce dried mushrooms (optional)

1 pound mushrooms, wiped cleaned, trimmed and sliced*

4 whole cloves garlic plus 1 minced garlic clove, divided

5 sprigs thyme plus 2 teaspoons chopped thyme, divided

4 tablespoons olive oil, divided

Kosher salt

Freshly ground black pepper

4 cups low-sodium chicken stock (or 5 cups if you’re not using the dried mushrooms)

3 tablespoons unsalted butter, divided

½ medium yellow onion, chopped

½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

1 cup risotto rice (I used arborio rice here)

½ cup grated Parmesan cheese, plus more for sprinkling

Directions at kitchenkonfidence.com

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