Description
This creamy and elegant Mushroom Risotto is a delicious vegetarian main dish, featuring a rich blend of mixed mushrooms, fresh herbs, white wine, and Parmesan cheese. Perfectly cooked Arborio rice creates a luscious texture, enhanced with sautéed mushrooms and fresh parsley garnish.
Ingredients
Mushrooms
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt, divided
- Freshly ground black pepper, to taste
Rice and Vegetables
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice, rinsed
Liquids
- ⅔ cup dry white wine
- 5 cups warmed vegetable broth
Cheese and Garnish
- ½ cup grated pecorino or Parmesan cheese, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a Dutch oven or large deep skillet over medium heat. Add mushrooms, ½ teaspoon sea salt, and freshly ground black pepper. Toss to coat and cook, stirring occasionally, for 8 minutes until the mushrooms are soft and browned. Remove from pan and set aside. Work in batches if necessary.
- Sauté Onion and Aromatics: Wipe out the pan and return to heat. Add remaining 2 tablespoons olive oil, chopped onion, and remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes until softened. Stir in garlic, fresh thyme leaves, and rinsed Arborio rice. Cook for 1 minute.
- Add Wine: Pour in dry white wine and stir continuously. Cook for 1 to 3 minutes until the wine has mostly evaporated and absorbed by the rice.
- Add Broth Gradually: Add warmed vegetable broth ¾ cup at a time to the rice mixture. Stir constantly, allowing each addition of broth to be absorbed before adding the next. Continue this process until most broth is incorporated and rice is creamy with a slight al dente bite.
- Combine Mushrooms and Cheese: With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until creamy. Stir in grated pecorino or Parmesan cheese and adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Top the risotto with the remaining sautéed mushrooms and garnish with chopped fresh parsley. Serve immediately with extra grated cheese on the side if desired.
Notes
- Use a Dutch oven or large deep skillet for even cooking and ease of stirring.
- Rinsing Arborio rice before cooking removes excess starch for better texture.
- Warm the vegetable broth before adding to the rice to maintain cooking temperature.
- Stirring constantly helps release the rice’s natural starch for a creamy risotto.
- You can substitute pecorino cheese for Parmesan if desired.
- Fresh herbs like thyme add aromatic depth to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
