Add the chopped onion, thyme sprig, bay leaf, and mixed mushrooms.
Sauté until the mushrooms are golden brown and the onions are translucent.
Stir in the Arborio rice and cook, stirring constantly, until the rice grains are coated and glossy.
Pour in the sherry and stir the rice until the liquid is absorbed.
Reduce the heat to medium-low and gradually add the vegetable broth, one ladleful at a time, stirring constantly.
Allow each addition of broth to be absorbed before adding more.
Continue cooking the risotto for about 20-25 minutes, or until the rice is creamy and tender with a slight bite.
Remove the pan from the heat and stir in the mascarpone cheese until melted and well combined.
Season the risotto with salt and freshly ground black pepper to taste.
Serve the wild mushroom risotto hot, garnished with additional fresh thyme leaves if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this luxurious Wild Mushroom Risotto with a medium-bodied red wine such as Pinot Noir or Sangiovese to complement the earthy flavors of the mushrooms and the richness of the mascarpone cheese.