Description
This Mushroom Risotto recipe is a rich and creamy Italian classic, featuring a savory blend of sautéed mixed mushrooms, Arborio rice, white wine, fresh thyme, and Parmesan cheese. Perfect as an elegant vegetarian main dish, it’s bursting with earthy flavors and a velvety texture that’s sure to impress any dinner guest.
Ingredients
Scale
Mushrooms
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt, divided (plus more to taste)
- Freshly ground black pepper, to taste
Risotto Base
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice, rinsed
- ⅔ cup dry white wine
- 5 cups warmed vegetable broth
Finishing
- ½ cup grated pecorino or Parmesan cheese (plus more for serving)
- Chopped fresh parsley, for garnish
Instructions
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a Dutch oven or large, deep skillet over medium heat. Add the chopped mushrooms, ½ teaspoon of sea salt, and several grinds of black pepper. Toss to coat and cook, stirring occasionally, for about 8 minutes until the mushrooms are soft and browned. Remove from the pan and set aside, working in batches if necessary.
- Sauté Onion and Aromatics: Wipe out the pan and return it to medium heat. Add the remaining 2 tablespoons olive oil, chopped onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes until the onion is softened. Stir in the chopped garlic, fresh thyme leaves, and Arborio rice. Allow to cook for 1 minute to toast the rice slightly.
- Deglaze with Wine: Pour in the dry white wine. Stir and cook for 1 to 3 minutes until the wine has mostly evaporated and been absorbed by the rice.
- Cook the Risotto: Add warmed vegetable broth in increments of ¾ cup at a time. Stir constantly and wait for each addition to be fully absorbed before adding the next. This process should be gentle and patient, allowing the rice to release its starches and create a creamy texture.
- Add Mushrooms and Finish: With the final addition of broth, stir in two-thirds of the sautéed mushrooms. Continue cooking until the risotto is creamy and the rice grains have a slight al dente bite. Remove from heat and stir in the grated cheese. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Top the risotto with the remaining sautéed mushrooms. Garnish with chopped fresh parsley and serve immediately with extra grated cheese on the side if desired.
Notes
- This mushroom risotto is a decadent and elegant vegetarian main course, rich with creaminess and infused with fresh herbs.
- Using dry white wine enhances the depth of flavor, but can be omitted for a non-alcoholic version by substituting with additional broth plus a splash of white grape juice or lemon juice.
- Ensure you stir the risotto constantly when adding broth to release the starch and achieve the perfect creamy texture.
- Use a good quality Parmesan or pecorino for authentic flavor and richness.
- Work in batches when sautéing mushrooms if your pan isn’t large enough, to achieve proper browning and flavor concentration.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
