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🍝 Pasta & noodles

Mushroom risotto

Creamy, elegant, and very willing to be a date-night main character

⏱️ Time estimate: about 45 minutes

Arborio rice, white wine, thyme, broth, and Parmesan come together in a creamy risotto, finished with a generous tumble of browned mushrooms and parsley.

Creamy mushroom risotto topped with herbs and mushrooms

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds mixed mushrooms, chopped
  • 3/4 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups Arborio rice, rinsed
  • 2/3 cup dry white wine
  • 5 cups warmed vegetable broth
  • 1/2 cup grated pecorino or Parmesan, plus more for serving
  • Chopped fresh parsley, for garnish

Instructions

  1. Brown the mushrooms. Heat 2 tablespoons of the olive oil in a Dutch oven or large deep skillet over medium heat. Add the mushrooms with 1/2 teaspoon salt and several grinds of pepper. Toss to coat, then cook for about 8 minutes, stirring only occasionally, until browned and tender. Remove from the pan and set aside.
  2. Start the risotto base. Wipe out the pan if needed and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining 1/4 teaspoon salt. Cook for 5 to 8 minutes, stirring now and then, until softened.
  3. Toast the aromatics and rice. Stir in the garlic, thyme, and Arborio rice. Cook for 1 minute, then pour in the white wine. Stir for 1 to 3 minutes, until the wine mostly cooks down.
  4. Add the broth gradually. Add the warm broth about 3/4 cup at a time, stirring often and letting each addition absorb before adding the next. With the final addition, stir in about two-thirds of the mushrooms.
  5. Finish the risotto. Cook until the risotto is creamy and the rice still has a slight al dente bite. Stir in the grated cheese and season to taste with more salt and pepper if needed.
  6. Top and serve. Spoon into bowls, pile the remaining mushrooms over the top, shower with parsley, and serve with extra cheese if you like.

Leftover note: risotto thickens as it sits, so loosen chilled leftovers with a splash of broth or water when reheating.