Creamy Wild Mushroom Risotto
Risotto has a reputation for being fussy and difficult, but I'm here to tell you it's really not – it just requires your attention. Think of it as a meditation. For about 20 minutes, you'll stand at the stove, ladle in hand, slowly stirring and adding broth. It's actually quite relaxing once you embrace it.
The reward for your patience is a dish of extraordinary creaminess, each grain of rice perfectly al dente and coated in a silky sauce that you created with nothing more than stirring and starchy rice. The mushrooms add an earthy depth that makes this feel like something you'd order at a white-tablecloth restaurant.
I like to use a mix of mushrooms – cremini for their meaty texture, shiitake for their rich flavor, and if I can find them, some oyster mushrooms or chanterelles for variety. But honestly, even plain white button mushrooms will be delicious. It's the technique that makes the magic.
Ingredients
- 1.5 cups Arborio rice (do not substitute)
- 6 cups chicken or vegetable broth, warmed
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 1/2 cup dry white wine
- 1 medium shallot, finely minced
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Fresh parsley for garnish
Instructions
- 1
Warm the Broth
Pour the broth into a medium saucepan and bring to a low simmer. Keep it warm over low heat throughout the cooking process. This is important – adding cold broth will shock the rice and slow down cooking.
- 2
Sauté the Mushrooms
In a large, wide skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3-4 minutes until they begin to brown. Stir and continue cooking for another 3-4 minutes until golden. Add half the thyme, season with salt and pepper, and transfer to a plate.
- 3
Toast the Rice
In the same pan, heat the olive oil over medium heat. Add the shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds. Add the Arborio rice and stir constantly for 2 minutes, toasting it until the edges become slightly translucent. This step is crucial for perfect texture.
- 4
Add the Wine
Pour in the white wine and stir constantly until it's almost completely absorbed. This should take about 1-2 minutes. The wine adds acidity that helps break down the starches.
- 5
The Gradual Broth Addition
Begin adding the warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process for 18-22 minutes until the rice is creamy but still has a slight bite (al dente). You may not need all the broth.
- 6
Finish and Serve
Remove from heat. Stir in the remaining 2 tablespoons butter, the Parmesan, remaining thyme, and most of the sautéed mushrooms. The risotto should be creamy and flow slowly when you tilt the pan. Season with salt and pepper. Serve immediately in warm bowls, topped with remaining mushrooms, extra Parmesan, and fresh parsley.
Bella's Pro Tips
- Use Arborio rice: The high starch content is what creates that signature creaminess. No substitutes!
- Warm broth only: Cold liquid will slow cooking and result in gummy rice.
- Stir, don't scrape: Gentle stirring releases starch slowly. Aggressive scraping makes it gluey.
- The wave test: Perfect risotto flows in a wave when you shake the pan. Too stiff? Add more broth.
- Rest briefly: Let it sit 1-2 minutes before serving – it will continue to thicken slightly.
Nutrition Information
Per serving
