1-First, heat 2 tablespoons extra-virgin olive oil in a Dutch oven or large deep skillet over medium heat. Add the mixed mushrooms, 1/2 teaspoon sea salt, and freshly ground black pepper, then cook, stirring occasionally, for 8 minutes until the mushrooms are soft and browned. Remove from the pan and set aside, working in batches if needed. This step builds a strong base of flavor, so take your time.

2-Next, wipe the pan clean and return it to the heat. Add the remaining 2 tablespoons extra-virgin olive oil, the chopped yellow onion, and the remaining sea salt, then cook, stirring occasionally, for 5 to 8 minutes until softened. Stir in the 2 garlic cloves (finely chopped), 1 tablespoon fresh thyme leaves, and 1 1/2 cups uncooked Arborio rice (rinsed). Cook for 1 minute, then add the 2/3 cup dry white wine and stir and cook for 1 to 3 minutes until the wine reduces. For more mushroom ideas, visit our guide on garlic butter grilled mushrooms to enhance your skills.

3-Now, add the 5 cups vegetable broth in 3/4 cup increments, stirring constantly and allowing each addition to absorb before adding more. Stir in two-thirds of the sautéed mushrooms with the final broth addition and cook until the risotto is creamy with the rice retaining a slight bite. Finally, stir in the 1/2 cup grated pecorino or Parmesan cheese and adjust seasoning as needed. Top with the remaining mushrooms and garnish with the chopped fresh parsley, then serve with extra cheese if desired.