Creamy Mushroom Risotto

Arborio rice slowly simmered with wild mushrooms, white wine, and Parmesan until luxuriously creamy. A patient, meditative dish that rewards attention with pure comfort.

Creamy Mushroom Risotto

By Chef B. Boukim

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

  • 1.5 cups Arborio rice
  • 1 lb Mixed mushrooms, sliced
  • 5 cups Vegetable broth, warm
  • 1/2 cup Dry white wine
  • 1 Yellow onion, finely diced
  • 3 Garlic cloves, minced
  • 1/2 cup Parmesan cheese, grated
  • 3 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 1 tsp Fresh thyme leaves
  • 3/4 tsp Sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Heat the broth in a small pot and keep it warm over low heat.
  2. Sauté the mushrooms in 1 tbsp butter and olive oil over medium-high heat until golden, about 8 minutes. Set aside half for garnish.
  3. Add the remaining butter, onion, and garlic to the pan. Sauté until the onion is translucent, about 3 minutes.
  4. Add the rice and toast for 2 minutes, stirring constantly, until the edges become translucent.
  5. Pour in the wine and stir until absorbed. Then add the warm broth one ladle at a time, stirring frequently, waiting for each addition to absorb before adding the next.
  6. When the rice is creamy and al dente, stir in the mushrooms, Parmesan, and thyme. Season and serve immediately.