Creamy Mushroom and Thyme Risotto
Creamy Mushroom and Thyme Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups vegetable broth, warmed
For the Mushrooms
- 1 pound cremini mushrooms, cleaned and sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Finishing
- 2 tablespoons unsalted butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Prepare the mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 7-10 minutes. Stir in the fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat and set aside.
⏱️ 10 min
- 2
Start the risotto base: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Toast the rice: Add the Arborio rice to the pot with the shallots and garlic. Stir constantly for 1-2 minutes until the edges of the rice grains become translucent, but do not let them brown.
⏱️ 2 min
- 4
Deglaze with wine: Pour in the dry white wine. Stir constantly until the wine is completely absorbed by the rice, about 2-3 minutes. The alcohol will cook off, leaving behind a subtle flavor.
⏱️ 3 min
- 5
Add broth gradually: Begin adding the warmed vegetable broth, 1 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next cup. This process should take about 20-25 minutes. Continue stirring frequently to release the starches from the rice, which creates the creamy texture.
⏱️ 25 min
- 6
Combine and finish: Once the rice is al dente (tender but still has a slight bite in the center) and the risotto is creamy, stir in the cooked mushrooms. Remove the pot from the heat. Stir in the 2 tablespoons of cold unsalted butter and 1/2 cup of freshly grated Parmesan cheese. Stir vigorously until the butter and cheese are fully incorporated and the risotto is extra creamy.
⏱️ 5 min - 7
Season and serve: Taste the risotto and season with additional salt and freshly ground black pepper as needed. Serve immediately in warm bowls, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom and Thyme Risotto
Ingredients
For the Risotto Base
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups vegetable broth, warmed
For the Mushrooms
- 1 pound cremini mushrooms, cleaned and sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Finishing
- 2 tablespoons unsalted butter, cold
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Prepare the mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 7-10 minutes. Stir in the fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat and set aside.
⏱️ 10 min - 2
Start the risotto base: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Toast the rice: Add the Arborio rice to the pot with the shallots and garlic. Stir constantly for 1-2 minutes until the edges of the rice grains become translucent, but do not let them brown.
⏱️ 2 min - 4
Deglaze with wine: Pour in the dry white wine. Stir constantly until the wine is completely absorbed by the rice, about 2-3 minutes. The alcohol will cook off, leaving behind a subtle flavor.
⏱️ 3 min - 5
Add broth gradually: Begin adding the warmed vegetable broth, 1 cup at a time, stirring constantly. Wait until each addition of broth is almost completely absorbed by the rice before adding the next cup. This process should take about 20-25 minutes. Continue stirring frequently to release the starches from the rice, which creates the creamy texture.
⏱️ 25 min - 6
Combine and finish: Once the rice is al dente (tender but still has a slight bite in the center) and the risotto is creamy, stir in the cooked mushrooms. Remove the pot from the heat. Stir in the 2 tablespoons of cold unsalted butter and 1/2 cup of freshly grated Parmesan cheese. Stir vigorously until the butter and cheese are fully incorporated and the risotto is extra creamy.
⏱️ 5 min - 7
Season and serve: Taste the risotto and season with additional salt and freshly ground black pepper as needed. Serve immediately in warm bowls, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 2 min