Instructions:

Prepare the Mushrooms:

• Clean the pink oyster mushrooms by gently brushing off any debris. Tear them into bite-sized pieces.

Sauté the Mushrooms:

• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Add the mushrooms and sauté until they are golden brown and crispy, about 5-7 minutes. Season with salt and pepper.
• Stir in half the garlic and cook for another minute until fragrant. Remove from heat and set aside.

Start the Risotto:

• In a large, heavy-bottomed saucepan, heat the remaining olive oil over medium heat.
• Add the chopped onion and the rest of the garlic. Sauté until the onion is translucent and soft, about 3-4 minutes.

Cook the Rice:

• Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for about 2 minutes until it becomes slightly translucent.
• Pour in the white wine and stir until it’s mostly absorbed.

Add the Broth:

• Begin adding the warm broth one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next cup. This process should take about 18-20 minutes. The rice should be tender but still have a slight bite.

Combine the Ingredients:

• Once the rice is cooked, stir in the sautéed mushrooms, thyme, and parsley. Mix well to distribute the flavors.

Add Cheese and Seasonings:

• Remove the risotto from heat. Stir in the smoked Gouda cheese until it melts and blends into the risotto. Season with salt, pepper, and a squeeze of lemon juice to taste. If you like a bit of heat, add a sprinkle of red chili flakes.

Serve:

• Serve the risotto hot, garnished with additional smoked Gouda and a sprinkle of fresh herbs if desired.