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5.0 from 24 votes

Mushroom Risotto

Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Course: Side Dish , Main Course

Ingredients

  • ¼ cup unsalted butter
  • 1 ½ pounds assorted fresh mushrooms sliced or chopped into bite-size pieces
  • 2 shallots diced
  • 3 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ cups arborio rice
  • 1 tablespoon chopped fresh thyme leaves
  • ½ cup dry white wine
  • ½ cup freshly grated parmesan
for the stock mixture
  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes.
  2. Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm.
  3. Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes.
  4. Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes.
  5. Reduce heat to low. Stir in 1 cup stock mixture. Cook, stirring constantly, until almost completely absorbed.
  6. Continue adding remaining stock mixture, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional stock mixture, until al dente, about 20 minutes.
  7. Stir in Parmesan; season with salt and pepper, to taste.
  8. Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired.
for the stock mixture
  1. Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.