SaveMushroom Risotto
Creamy Arborio rice with earthy mushrooms and parmesan. Patience required, worth every stir.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 cup Arborio rice
- 12 oz mixed mushrooms (cremini, shiitake, oyster — sliced)
- 5 cup vegetable broth (kept warm)
- 1/2 cup dry white wine
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3/4 cup parmesan cheese (freshly grated)
- 1 tbsp fresh thyme (leaves only)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Heat olive oil and 1 tbsp butter in a large skillet over high heat. Cook mushrooms without stirring 4-5 minutes until golden. Stir and cook 2 more minutes. Season with salt and thyme. Remove and set aside.
2 tbsp olive oil1 tbsp unsalted butter12 oz mixed mushrooms1 tbsp fresh thymeDon't stir mushrooms at first — they need direct pan contact to brown properly.
- 2
In a large heavy-bottomed pot, melt 1 tbsp butter over medium heat. Cook onion 4 minutes until soft. Add garlic, cook 30 seconds. Add rice and stir 2 minutes until edges turn translucent.
1 tbsp unsalted butter1 medium yellow onion3 cloves garlic1 1/2 cup Arborio rice - 3
Pour in white wine and stir until absorbed. Begin adding warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes about 20 minutes.
1/2 cup dry white wine5 cup vegetable brothKeep the broth warm — cold broth shocks the rice and slows cooking.
- 4
When rice is creamy and al dente (still has a slight bite), remove from heat. Stir in remaining 1 tbsp butter, parmesan, and cooked mushrooms. Season with salt and pepper. Cover and rest 2 minutes.
1 tbsp unsalted butter3/4 cup parmesan cheese1 tsp salt1/2 tsp black pepper
Pairs With
Elegant Nebbiolo from Piedmont
Earthy, truffle-like notes are the classic risotto match
Belgian saison
Earthy and effervescent, complements the mushroom depth
Gin or vodka, dry vermouth, olive brine
Savory and briny, mirrors the umami richness
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Constant stirring releases starch from the rice, creating that signature creaminess.
- •The risotto should flow like lava on the plate, not sit in a mound.
Substitutions
- Arborio rice → Carnaroli rice (even better)
- white wine → extra broth + 1 tsp lemon juice
- mixed mushrooms → just cremini
Leftovers
Refrigerate up to 3 days. Reheat with a splash of broth. Or better yet — make arancini (fried risotto balls).
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
