Creamy Mushroom & Black Olive Risotto with Fragata Black Hojiblanca Olives

1.

Heat olive oil in a pan. Sauté onion until soft, about 3–4 minutes. Add garlic and thyme, cook for 30 seconds.

2.

Add mushrooms and cook until golden and reduced, about 6–8 minutes.

3.

Stir in rice and cook for 1–2 minutes until slightly translucent. Pour in wine (if using) and let it absorb.

4.

Gradually add warm stock, one ladle at a time, stirring constantly and letting it absorb before adding more.

5.

After about 15 minutes, stir in the sliced Fragata black olives.

6.

Keep adding stock until rice is creamy and al dente (~20 minutes total).

7.

Finish with butter and parmesan. Season to taste.