Description
This mushroom risotto is a rich and creamy vegetarian main dish featuring sautéed mixed mushrooms, Arborio rice, white wine, fresh thyme, and grated pecorino or Parmesan cheese. Cooked slowly on the stovetop, it delivers a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
For the Mushrooms
- 4 tablespoons extra-virgin olive oil, divided
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt, divided (plus more to taste)
- Freshly ground black pepper, to taste
For the Risotto
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice, rinsed
- ⅔ cup dry white wine
- 5 cups warmed vegetable broth
- ½ cup grated pecorino or Parmesan cheese, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- Sauté the mushrooms: Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the chopped mushrooms, ½ teaspoon sea salt, and several grinds of black pepper. Toss to coat and cook, stirring only occasionally, for about 8 minutes until the mushrooms are soft and browned. Remove from the pan and set aside. If necessary, cook the mushrooms in batches to avoid overcrowding.
- Cook the aromatics and rice: Wipe the pan clean and return it to medium heat. Add the remaining 2 tablespoons of olive oil, the chopped onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes until the onion is softened. Stir in the finely chopped garlic, fresh thyme leaves, and rinsed Arborio rice. Cook the rice for 1 minute to lightly toast it, then pour in the dry white wine. Stir and cook for 1 to 3 minutes, allowing the wine to reduce and absorb.
- Gradually add broth and combine mushrooms: Add the warmed vegetable broth in increments of ¾ cup, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process helps release the rice’s starch, creating a creamy texture. With the final broth addition, stir in two-thirds of the sautéed mushrooms to incorporate their flavor into the risotto. Continue cooking until the risotto is creamy with rice grains slightly al dente.
- Finish and serve: Remove the pan from heat and stir in the grated pecorino or Parmesan cheese. Adjust seasoning with additional salt and pepper as desired. Plate the risotto, topping each serving with the remaining sautéed mushrooms. Garnish with chopped fresh parsley and extra grated cheese if you like. Serve immediately for optimal creaminess and flavor.
Notes
- This mushroom risotto is a delicious, elegant vegetarian main dish.
- Use a good quality dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor.
- For a vegan version, omit the cheese or substitute with nutritional yeast or vegan cheese alternatives.
- The key to creamy risotto is to add broth gradually and stir often to release the rice’s starch.
- Adjust seasoning to taste before serving and garnish with fresh parsley for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 5 mg
