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Creamy Mushroom Risotto

Creamy Mushroom Risotto

Arborio rice slowly cooked with a medley of wild mushrooms, white wine, Parmesan, and fresh thyme. Patient stirring rewards you with the creamiest risotto imaginable.

82
Excellent
MediumPrep: 10 minCook: 30 minTotal: 40 minServes 4
ItalianComfortVegetarianDinner

Ingredients (11 items)

4 servings

0/11 gathered

  • 1.5 cups arborio rice
  • 12 oz mixed mushrooms — cremini, shiitake, oyster
  • 6 cups chicken or vegetable broth — kept warm
  • 1/2 cup dry white wine
  • 1 large shallot — finely diced
  • 3 cloves garlic — minced
  • 1 cup Parmesan cheese — freshly grated
  • 3 tbsp butter
  • 4 sprigs fresh thyme
  • 2 tbsp olive oil
  • to taste salt and pepper

Instructions

  1. 1

    Heat olive oil and 1 tbsp butter in a large pan. Saut mushrooms until golden brown, about 6 minutes. Season and set aside.

    ~6 min
  2. 2

    In the same pan, saut shallot in remaining butter until translucent. Add garlic and cook 30 seconds.

  3. 3

    Add arborio rice and toast for 2 minutes, stirring constantly until edges become translucent.

    ~2 min
  4. 4

    Pour in white wine and stir until absorbed.

  5. 5

    Add warm broth one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Continue for about 18 minutes.

    ~18 min

    Tip: Keep the broth warm — cold broth shocks the rice and slows cooking.

  6. 6

    When rice is al dente and creamy, stir in mushrooms, Parmesan, and thyme leaves. Season to taste.

  7. 7

    Serve immediately in warm bowls with extra Parmesan on top.

Nutrition

Nutritional quality

Balanced macros, moderate nutrient density.

72/100

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CAL

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PROTEIN

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CARBS

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FAT

Per-serving estimate from the ingredient list. Values adjust when you change servings above.

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