Creamy Wild Mushroom Risotto with Parmesan and Thyme
Mushroom Risotto
A rich, velvety Italian classic featuring sautéed wild mushrooms, Arborio rice, and nutty Parmesan cheese.
Nutrition (per serving)
There is something incredibly therapeutic about standing over a pot of bubbling risotto, slowly stirring as the rice transforms into a creamy, luxurious masterpiece. This Mushroom Risotto is one of my absolute favorite comfort foods, combining the earthy depths of mixed wild mushrooms with the bright notes of dry white wine and fresh thyme. It’s the kind of dish that feels sophisticated enough for a dinner party but is cozy enough for a quiet night in.
The secret to a truly great risotto lies in the technique—adding the warm stock gradually and stirring frequently to coax the starch out of the Arborio rice. When finished with a generous knob of butter and a shower of freshly grated Parmesan, the result is a velvety texture that simply can't be beaten. Whether you use cremini, shiitake, or porcini mushrooms, each bite is an explosion of savory umami that will have everyone reaching for seconds.
Ingredients
- Arborio rice:1.5 cups
- Mixed wild mushrooms (cremini, shiitake, or oyster):1 lb
- Chicken or vegetable broth:5 cups
- Shallots, finely chopped:2 pieces
- Garlic cloves, minced:3 pieces
- Dry white wine (like Pinot Grigio):½ cup
- Unsalted butter:4 tbsp
- Grated Parmesan cheese:½ cup
- Olive oil:2 tbsp
- Fresh thyme leaves:1 tbsp
- Salt and black pepper:1 to taste
Instructions
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In a medium saucepan, bring the broth to a gentle simmer over low heat and keep it warm throughout the cooking process.
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Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the mushrooms and sauté until they are golden brown and their moisture has evaporated. Remove half of the mushrooms and set aside for garnish.
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Reduce heat to medium and add the remaining butter to the pan with the shallots. Sauté for 2 minutes until translucent, then add the garlic and cook for another 30 seconds.
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Add the Arborio rice to the pan and stir constantly for 2 minutes until the edges of the grains are translucent and smell toasted.
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Pour in the white wine and stir until it is completely absorbed by the rice.
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Add one ladle of warm broth to the rice. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Repeat this process for about 20-25 minutes.
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Once the rice is tender but still has a slight bite (al dente) and the consistency is creamy, stir in the Parmesan cheese, fresh thyme, and the mushrooms left in the pan.
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Season with salt and pepper to taste. Serve immediately topped with the reserved sautéed mushrooms and an extra sprinkle of cheese.
Tips & Notes
- Always use warm broth to keep the cooking temperature consistent; adding cold liquid will stop the starch from releasing properly.
- Don't stop stirring—the agitation is what creates the signature creamy sauce without needing heavy cream.
- If the risotto gets too thick before serving, stir in a tiny splash of warm broth to loosen it back to a velvety consistency.
