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Mushroom Risotto

Helen T. Patterson
A creamy, comforting mushroom risotto made with Arborio rice, fresh herbs, and sautéed mushrooms.
It’s an elegant vegetarian dish that’s hearty, flavorful, and perfect for both weeknight meals and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 6

Equipment

  • 1 Dutch oven or large deep skillet
  • 1 Wooden spoon (for stirring)
  • 1 Ladle for broth
  • 1 cutting board
  • (1) Chef’s knife
  • 1 Measuring cups and spoons
  • 1 Small bowl (for holding sautéed mushrooms)

Ingredients
  

  • 4 tablespoons extra-virgin olive oil
  • 1 ½ pounds mixed mushrooms chopped
  • ¾ teaspoon sea salt divided (plus more to taste)
  • Freshly ground black pepper to taste
  • 1 medium yellow onion chopped
  • 2 garlic cloves finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cups Arborio rice rinsed
  • ⅔ cup dry white wine
  • 5 cups vegetable broth warmed
  • ½ cup grated Pecorino or Parmesan cheese plus extra for serving
  • Chopped fresh parsley for garnish

Instructions
 

  • Prepare and Organize Ingredients: Before you begin cooking, gather and measure all your ingredients.
    Rinse the Arborio rice under cold water to remove excess starch, then drain well.
    Chop the mushrooms into bite-sized pieces, finely dice the onion, mince the garlic, and strip the thyme leaves from their stems.
    Keep the broth warm in a saucepan over low heat—this ensures the rice cooks evenly without temperature shocks when the liquid is added.
  • Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a Dutch oven or a large, heavy-bottomed skillet over medium heat.
    Once the oil shimmers, add the chopped mushrooms along with ½ teaspoon of salt and a few twists of freshly ground black pepper.
    Stir to coat, then let them cook undisturbed for 2–3 minutes so they brown and release their natural juices.
    Continue cooking, stirring occasionally, for about 8 minutes, until the mushrooms are tender, deeply browned, and fragrant.
    Transfer them to a small bowl and set aside. (If your pan is small, cook in batches for even browning.)
  • Cook the Aromatic Base: Return the pan to medium heat and add the remaining 2 tablespoons olive oil.
    Stir in the chopped onion and the remaining ¼ teaspoon of salt.
    Cook, stirring every minute or so, for 5 to 8 minutes, until the onion turns soft, translucent, and slightly golden around the edges.
    Add the minced garlic and fresh thyme, and cook for another 30 seconds to 1 minute, just until fragrant. This creates the flavor foundation of the risotto.
  • Toast the Arborio Rice: Add the rinsed Arborio rice directly into the pan with the onion mixture.
    Stir constantly for about 1 minute, allowing the grains to lightly toast and coat in the oil.
    You should notice a nutty aroma and the rice grains turning slightly translucent around the edges while still opaque in the center.
    This step enhances the risotto’s depth of flavor and helps the grains hold their texture during cooking.
  • Deglaze with White Wine: Pour in the ⅔ cup dry white wine, stirring to incorporate it into the rice.
    Allow the wine to simmer gently, scraping up any flavorful bits stuck to the bottom of the pan.
    Cook for 1 to 3 minutes, until most of the liquid has evaporated, leaving the rice infused with subtle acidity and aroma from the wine.
  • Add Broth Gradually and Stir: Now begins the patient part: the slow addition of broth.
    Using a ladle, add about ¾ cup of the warmed vegetable broth to the rice. Stir constantly and gently, ensuring the grains absorb the liquid evenly.
    When most of the broth has been absorbed, add another ladleful.
    Continue this process, stirring frequently and waiting until the rice has soaked up each addition before pouring in the next.
    This method gradually releases the rice’s natural starches, creating the signature creamy consistency of risotto.
  • Incorporate Mushrooms Back In: When you reach the last ladleful of broth, stir in about two-thirds of the sautéed mushrooms.
    Continue cooking, stirring often, until the rice is creamy but still slightly firm to the bite—this is the “al dente” stage.
    Taste a grain to check for doneness; it should be tender with a delicate chew in the center.
  • Finish with Cheese and Seasoning: Once the rice has reached the perfect consistency, remove the pan from the heat.
    Stir in the ½ cup grated Pecorino or Parmesan cheese, allowing it to melt smoothly into the risotto.
    Taste and adjust the seasoning with more salt and freshly ground pepper, if necessary.
    For a richer finish, you can add a drizzle of olive oil or a small knob of butter at this stage (optional).
  • Garnish and Serve: Spoon the risotto into warm bowls or onto plates.
    Top with the remaining sautéed mushrooms for texture and presentation.
    Sprinkle with fresh parsley and add an extra grating of cheese, if desired.
    Serve immediately while hot and creamy, as risotto is best enjoyed fresh from the pot.

Notes

  • Use Arborio rice for the best creamy consistency; other rice varieties won’t yield the same result.
  • Always keep your broth warm to avoid slowing down the cooking process.
  • Stirring frequently is key—it helps release starch and creates that signature creaminess.
  • Cook mushrooms in batches if needed to get deep browning instead of steaming.
  • Taste the risotto as you go; aim for a tender yet slightly firm al dente texture.
  • Parmesan (or Pecorino) gives richness, but you can make it vegan by swapping in plant-based Parmesan.