Mushroom Risotto
by unknown · 4/29/2026
DinnerVegetarianItalian
Creamy, deeply savory risotto with a mix of mushrooms and a generous finish of Parmesan and butter.
4 servingsPrep: 15 minCook: 35 minTotal: 50 min
Ingredients
Servings:
4
- 1½ cupsArborio rice
- 1 lbmixed mushrooms, sliced
- 2shallots, diced
- 3garlic cloves, minced
- ½ cupdry white wine
- 5 cupsvegetable broth, warm
- ¾ cupParmesan, grated
- 3 tbspbutter
- 2 tbspolive oil
- 3 sprigsfresh thyme
- to tastesalt and pepper
Instructions
- 1.Keep broth warm in a saucepan over low heat.
- 2.Sauté mushrooms in 1 tbsp butter and olive oil over high heat until browned and all liquid has evaporated, about 8 minutes. Season and set aside.
- 3.In the same pan over medium heat, cook shallots until soft. Add garlic and thyme, cook 1 minute.
- 4.Add rice and stir to coat in fat, toasting for 2 minutes. Pour in wine and stir until absorbed.
- 5.Add warm broth one ladleful at a time, stirring constantly and waiting for each addition to absorb before adding the next. This takes about 20 minutes.
- 6.When rice is al dente and creamy, remove from heat. Stir in remaining butter and Parmesan. Fold in mushrooms and serve immediately.
Notes
The stirring is non-negotiable — it coaxes the starch out of the rice for that silky, creamy texture.