Mushroom and Cheddar Risotto Recipe

Heat the İçim Butter in the pan and sauté the mushrooms for 2-3 minutes. Take a ladleful of the vegetable broth you kept warm over low heat and add it to the mushrooms. Wait for it to absorb the water. Y

Add the washed and drained rice and mix. Continue adding hot water by ladle until there is rice. Add thyme leaves.

Divide the risotto among plates. Serve hot by sprinkling grated İçim Kashar Cheese on top.