Mushroom Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 to 6
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Course
Main Course
Mushroom Risotto
Description
This Mushroom Risotto recipe uses olive oil to cook a mix of chopped mushrooms until browned and soft, layering savory depth into the dish. Onions, garlic, and fresh thyme are cooked to soften before adding arborio rice, which is toasted briefly and deglazed with white wine. The risotto is slowly cooked by adding warmed vegetable broth in small amounts, allowing the rice to absorb liquid gradually and release starch, which creates a creamy texture without cream.
The mushrooms are partly stirred back into the rice toward the end of cooking alongside pecorino cheese, which adds a salty, nutty richness. Freshly ground black pepper and sea salt season the dish, with a sprinkle of parsley garnish to add a hint of freshness.
The resulting risotto is a comforting and flavorful vegetarian main or side dish that highlights the earthy notes of mushrooms and the creamy quality of perfectly cooked rice. Vegan adaptations can omit cheese as suggested.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mushroom chopped, mixed varieties
- ¾ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 1 yellow onion chopped, medium
- 2 garlic finely chopped, cloves
- 1 tablespoon thyme fresh leaves
- 1½ cups arborio rice rinsed, uncooked
- ⅔ cup white wine dry
- 5 cups vegetable broth warmed
- ½ cup pecorino cheese plus more for serving, or Parmesan cheese, grated
- parsley for garnish, chopped, fresh
Instructions
- Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
- Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
- Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
Notes
- Omit the cheese to make this risotto vegan; garnish with vegan Parmesan alternatives if desired.
User Reviews
Overall Rating
5
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