Name: Mushroom Risotto Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/4 cup unsalted butter; 1 1/2 pounds assorted fresh mushrooms (sliced or chopped into bite-size pieces); 2 shallots (diced); 3 cloves garlic (minced); Kosher salt and freshly ground black pepper (to taste); 1 1/2 cups arborio rice; 1 tablespoon chopped fresh thyme leaves; 1/2 cup dry white wine; 1/2 cup freshly grated Parmesan; 6 cups chicken stock; 1 teaspoon kosher salt

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Introduction

This creamy mushroom risotto is a comforting and elegant dish perfect for any occasion. Packed with earthy mushrooms and fragrant herbs, it’s a satisfying meal that showcases the rich flavors of Parmesan and white wine.

A large round pan filled with creamy mushroom risotto showing three clear layers: the bottom layer is soft cooked rice in a creamy beige sauce, the middle layer has light and dark brown cooked mushroom slices scattered evenly, and the top layer features golden brown sautéed mushroom pieces garnished with fresh green herbs. A wooden spoon rests inside the pan, touching the risotto. Nearby, a white bowl holds shaved pale yellow cheese chunks, and two clear glasses with greenish water are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter
1 1/2 pounds assorted fresh mushrooms (sliced or chopped into bite-size pieces)
2 shallots (diced)
3 cloves garlic (minced)
Kosher salt and freshly ground black pepper (to taste)
1 1/2 cups arborio rice
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
6 cups chicken stock

Instructions

Step 1: Heat the chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium-high heat. Bring to a boil, then reduce heat and simmer to keep warm.
Step 2: Melt butter in a separate large stockpot or Dutch oven over medium-high heat. Add mushrooms and shallots, cooking and stirring often until tender, about 8 minutes.
Step 3: Stir in garlic and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Remove 1 cup of the mushroom mixture and keep warm for serving.
Step 4: Add rice and thyme to the mushroom mixture, stirring constantly until the rice is lightly toasted and fragrant, about 1-2 minutes.
Step 5: Pour in the white wine, stirring constantly and scraping any browned bits from the bottom until the wine is almost completely absorbed, about 1-2 minutes.
Step 6: Reduce heat to low. Add 1 cup of the warm chicken stock and cook, stirring constantly, until almost completely absorbed.
Step 7: Continue adding the remaining stock in 1/2 cup increments, stirring constantly and waiting until each addition is nearly absorbed before adding more. Cook until the rice is al dente, about 20 minutes.
Step 8: Stir in the Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
Step 9: Serve the risotto immediately, topped with the reserved mushroom mixture and additional Parmesan if desired.

Tips & Variations

For a vegetarian version, use vegetable stock instead of chicken stock.
Try adding a splash of heavy cream at the end for an extra creamy texture.
Substitute fresh thyme with rosemary or sage for a different herbal note.
Use porcini mushrooms for a deeper, earthier flavor when available.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess. Avoid microwaving to prevent uneven heating.

How to Serve

The image shows a close-up of a creamy mushroom risotto in a black pan placed on a white marbled surface. The risotto has a soft, beige color with a moist, creamy texture and is topped with several layers of cooked mushrooms in shades of brown and tan. The mushrooms are varied in shape and size, some thinly sliced, others in small clusters, scattered evenly over the risotto. Small green herb sprigs, likely thyme, are sprinkled on top, adding a touch of green contrasting with the warm earthy tones. A wooden spoon rests on the right side inside the pan, partly immersed in the risotto. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare risotto ahead of time?

Risotto is best enjoyed fresh for optimal texture. If you need to prepare it ahead, slightly undercook the rice, cool completely, then store in the fridge. Reheat slowly with added broth to regain creaminess.

What type of rice should I use for risotto?

Arborio rice is the traditional choice for risotto because of its high starch content, which creates the dish’s signature creamy texture. Other varieties like Carnaroli or Vialone Nano can also be used.