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Mushroom Risotto

Creamy, earthy mushroom risotto that's restaurant-worthy — all it takes is patience with a wooden spoon.

dinner • prep: 5 min • cook: 25 min • serves 4

Ingredients

  • 1½ cups arborio rice
  • 8 oz cremini mushrooms, sliced
  • 4 cups vegetable broth, warmed
  • ½ cup dry white wine (or extra broth)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup Parmesan cheese, grated
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. Cook mushrooms: Heat olive oil in a large saucepan over medium-high heat. Sauté mushrooms for 5 minutes until golden. Remove and set aside.

  2. Start the risotto: In the same pan, add 1 tablespoon butter. Cook onion for 2 minutes, then add garlic for 30 seconds. Add rice and stir for 1 minute to toast.

  3. Deglaze: Pour in wine and stir until absorbed.

  4. Add broth gradually: Add warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This takes about 18 minutes.

  5. Finish: When rice is creamy and al dente, stir in mushrooms, remaining butter, Parmesan, and thyme. Season with salt and pepper. Serve immediately.

Notes

  • Storage: Best eaten right away. Leftover risotto can be formed into patties and pan-fried for arancini.
  • Variations: Add truffle oil for a luxurious touch. Swap mushrooms for roasted butternut squash or asparagus.
  • Tips: Keep the broth warm in a separate pot — cold broth slows the cooking and makes the texture uneven.