Mushroom Risotto | Faxo

Ingredients

• 4 T. extra-virgin olive oil, divided
• 1 1/2 lb. mixed mushrooms, chopped
• 1/4 t. sea salt, or to taste, divided
• freshly ground black pepper
• 1 medium yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 T. fresh thyme leaves
• 1 1/2 c. uncooked Arborio rice, rinsed
• 2/3 c. dry white wine
• 5 c. warmed vegetable broth
• 1/2 c. freshly grated Pecorino or Parmesan cheese*, plus more for serving
• chopped fresh parsley, for garnish