Mushroom Risotto Recipe


  • 1 1/2 cups Arborio rice
  • 8 oz fresh mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper, to taste


  1. In a large saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
  2. In a separate large pan, heat the olive oil and 1 tablespoon of butter over medium heat.
  3. Add the chopped onion and garlic and sauté until they are translucent.
  4. Stir in the Arborio rice and cook for a couple of minutes until the rice is well coated and slightly translucent.
  5. If using wine, pour it into the rice and stir until it's mostly absorbed.
  6. Begin adding the warm broth, one ladle at a time, and stir continuously. Allow the liquid to be absorbed before adding more.
  7. When the rice is almost cooked, stir in the fresh mushrooms and thyme.
  8. Continue adding broth and stirring until the rice is creamy and the mushrooms are tender.
  9. Remove from heat, stir in the remaining butter, grated Parmesan, and season with salt and black pepper.
  10. Serve your Mushroom Risotto hot, garnished with additional thyme leaves and Parmesan cheese.


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