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Mushroom Risotto
5 from 24 votes

Mushroom Risotto

This mushroom risotto features sautéed assorted fresh mushrooms and shallots cooked tender in butter, combined with arborio rice and thyme. White wine adds acidity during toasting, followed by gradual stirring in of seasoned chicken stock until creamy and al dente. Parmesan cheese enriches the risotto before serving with reserved mushrooms, highlighting rich, earthy flavors and a creamy texture.

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

Ingredients

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

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.