Mushroom Risotto ~
Creamy risotto with the rustic flavors of cremini mushrooms and fresh thyme.
Serve with crusty bread and Kale Salad.
Easy Mushroom Risotto Recipe
Mushroom Risotto is comfort food that feels both simple and special. Its velvety texture and earthy flavor work beautifully as a main course or a hearty side dish.
I like this recipe for its creamy consistency and the way it highlights the rich flavors of mushrooms and thyme. Arborio rice is slowly cooked with warm broth, absorbing it one ladleful at a time to create the risotto’s signature creaminess. Sautéed mushrooms and a hint of dry white wine add depth, while freshly grated Parmesan ties everything together.
Mushroom Risotto is an easy dish to dress up for a special dinner or enjoy on a quiet night at home.
Ingredients for Mushroom Risotto
You will need the following:
- 5 cups chicken-style broth, or vegetable broth
- 2 tablespoons butter, divided
- 1/2 pound cremini mushrooms, destemmed and thinly sliced
- 1/4 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 2 cups Arborio rice
- 1 1/2 teaspoons fresh thyme, chopped
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, shredded
Ingredient Notes
- Broth: Vegan chicken-style broth brings a rich flavor, but vegetable broth works too but may require additional seasoning.
- Butter: Butter is classic, but olive oil works just as well.
- Fresh Mushrooms: Cremini mushrooms (baby bellas) add an earthy, savory touch.
- Arborio Rice: This variety is a must for risotto’s signature creaminess.
- Fresh Thyme: Fresh is best, but 1/2 teaspoon dried thyme leaves work in a pinch.
- White Wine: A dry wine like Sauvignon Blanc or Pinot Grigio adds the perfect hint of acidity.
- Parmesan Cheese: Adds a savory, nutty finish that ties the dish together.
How to Make Mushroom Risotto
STEP ONE: Warm the Broth. Heat the broth in a small pot over low heat. Turn off the heat and cover to keep warm.
STEP TWO: Cook the Mushrooms. Set a medium size pot over medium heat and add 1 tablespoon of butter. When the butter is melted, add the sliced mushrooms. Cook for 2 minutes, stirring frequently until softened. Transfer the cooked mushrooms to a bowl and set aside. Return the pot to the stove.
STEP THREE: Saute Onion and Garlic. Add the remaining 1 tablespoon of butter. When it is melted, add the chopped onion. Cook for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP FOUR: Toast the Rice. Add the Arborio rice, thyme, and black pepper; stir to combine. Stir frequently for about 2 minutes, until the rice smells lightly toasted.
STEP FIVE: Deglaze with Wine. Pour in the white wine and stir until it’s mostly absorbed, about 1 minute.
STEP SIX: Cook the Risotto. Gradually add the warm broth, 1/2 cup at a time, stirring frequently. Wait until each 1/2 cup is absorbed before adding the next. Continue until you have used all the broth and the rice is creamy and al dente, about 20 minutes.
STEP SIX: Finish with Mushrooms and Parmesan. Stir in the reserved mushrooms and Parmesan cheese.
STEP SEVEN: Serve. Adjust seasoning to taste and serve hot.
Quick Tips for Success
- Use Hot Broth: Keep the broth warm on the stove while cooking. Adding hot stock or broth ensures the rice cooks evenly and maintains the creamy texture.
- Stir, Stir, Stir: Stir frequently but not constantly. This releases the starch from the rice, creating the signature creaminess.
- Prep Ingredients in Advance: Risotto requires your full attention, so have all ingredients measured and ready to go before you start.
- Taste As You Go: Check the rice for doneness and adjust the seasoning towards the end for the perfect balance of flavor.
- Serve Immediately: Risotto is best enjoyed fresh, as it can thicken as it sits. If it gets too thick, stir in a splash of broth or water to loosen it up.
FAQ
- Can I make this risotto vegan? Yes! Use plant-based butter or olive oil instead of dairy butter and replace Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.
- What’s the best type of mushroom for this recipe? Cremini mushrooms (also called baby bellas) are perfect for their earthy flavor, but white button mushrooms, oyster mushrooms, shiitake mushrooms, or a mix of wild mushrooms can also work well.
- Do I have to use white wine? No, you can skip the wine and use an extra ½ cup of broth instead. However, wine adds a layer of flavor that’s hard to replicate.
- What if I don’t have Arborio rice? Arborio is the traditional risotto rice choice for its creamy texture, but you can use other short-grain rice like Carnaroli rice or even pearl barley for a similar effect.
- Can I add other vegetables? Absolutely! Sautéed spinach, peas, or roasted butternut squash are great additions that pair well with the mushrooms.
Storage
- Refrigerator: Let the risotto cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat leftover risotto in a pot over low heat with a splash of broth or water to bring back the creamy texture. Stir frequently to avoid sticking.
- Freezer: Risotto doesn’t freeze well as it can lose its creamy consistency, so it’s best enjoyed fresh or refrigerated.
More Recipes You’ll Love!
- Mushroom Pate
- Mushroom Lentil Loaf
- Pecan Stuffed Mushrooms
- Mushroom Ricotta Crostini
- Smoked Gouda Risotto
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Mushroom RIsotto
Ingredients
- 5 cups chicken-style broth or vegetable broth
- 2 tablespoons butter divided
- 1/2 pound cremini mushrooms destemmed snd thinly sliced
- 1/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 2 cups Arborio rice
- 1 1/2 teaspoons fresh thyme chopped
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese shredded
Instructions
- Heat the broth in a small pot over low heat. Turn off the heat and cover to keep warm.
- Set a medium size pot over medium heat and add 1 tablespoon of butter. When the butter is melted, add the sliced mushrooms. Cook for 2 minutes, stirring frequently until softened. Transfer the cooked mushrooms to a bowl and set aside. Return the pot to the stove.
- Add the remaining 1 tablespoon of butter. When it is melted, add the chopped onion. Cook for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Add the Arborio rice, thyme, and black pepper; stir to combine. Stir frequently for about 2 minutes, until the rice smells lightly toasted.
- Pour in the white wine and stir until it’s mostly absorbed, about 1 minute.
- Gradually add the warm broth, 1/2 cup at a time, stirring frequently. Wait until each 1/2 cup is absorbed before adding the next. Continue until you have used all the broth and the rice is creamy and al dente, about 20 minutes.
- Stir in the reserved mushrooms and Parmesan cheese.
- Adjust seasoning to taste and serve hot.
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