Savory Mushroom Thyme Risotto (Printable Version)
Creamy risotto featuring mushrooms, thyme, and Parmesan for a comforting Italian dish.
# What You Need:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 tablespoon unsalted butter
03 - 1 medium yellow onion, finely diced
04 - 2 garlic cloves, minced
05 - 14 ounces cremini or mixed mushrooms, sliced
06 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
→ Rice & Liquids
07 - 1 ½ cups Arborio or Carnaroli rice
08 - ½ cup dry white wine
09 - 5 cups vegetable stock, kept warm
→ Finishing Ingredients
10 - ½ cup freshly grated Parmesan cheese
11 - 1 tablespoon unsalted butter
12 - Salt and black pepper, to taste
13 - Fresh thyme sprigs for garnish (optional)
# How to Make It:
01 - Warm olive oil and 1 tablespoon butter in a large heavy skillet or Dutch oven over medium heat.
02 - Add diced onion and sauté, stirring frequently, until softened and translucent, approximately 4 minutes.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms and thyme leaves; cook while stirring occasionally until mushrooms release moisture and begin to brown, about 7 minutes.
05 - Stir in Arborio rice, toasting for 1 to 2 minutes until grains are translucent at edges.
06 - Pour in white wine and stir constantly until nearly fully absorbed.
07 - Gradually add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more; continue until rice reaches creamy, al dente texture, approximately 20 to 25 minutes.
08 - Remove from heat, then stir in Parmesan cheese and remaining tablespoon of butter; season with salt and black pepper to taste.
09 - Plate immediately, garnishing with fresh thyme sprigs if desired.
# Expert Tips:
01 -
- It feels like restaurant-quality food but comes together in under an hour, no fancy skills required.
- The earthy mushrooms and thyme create this cozy, almost meditative cooking experience that somehow tastes fancy without stress.
02 -
- If your stock runs out and the rice still isn't creamy, use hot water to finish—the starch from the rice is doing most of the work anyway, not the stock itself.
- Stirring actually matters here, unlike in some other dishes. It releases starch from the rice, which creates that signature creamy sauce.
03 -
- Keep your stock pot simmering nearby so you can always grab warm stock—this small habit makes the whole process feel smoother and the risotto creamier.
- Don't skip the final butter and cheese stir-in, called the mantecatura; it's what transforms good risotto into the kind you'll think about days later.