Savor the essence of fall with this creamy mushroom risotto, enhanced by a splash of white wine. Earthy mushrooms, aromatic thyme, and fragrant garlic come together in this luxurious dish that warms the soul. Perfect for a cozy dinner or special occasion, this risotto pairs beautifully with a crisp salad and a glass of Chardonnay.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 8 oz mixed mushrooms (shiitake, cremini, or button), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
In a saucepan, heat the vegetable broth over low heat; keep warm.
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add onions and sauté until translucent.
Stir in garlic and mushrooms; cook until mushrooms are tender and browned, about 5 minutes.
Add Arborio rice to the skillet, stirring for 1-2 minutes until lightly toasted.
Pour in white wine, stirring continuously until absorbed.
Gradually add the warm vegetable broth, one ladle at a time, stirring until absorbed before adding more. This should take about 18-20 minutes.
Once the rice is creamy and al dente, stir in the remaining butter, Parmesan cheese, thyme, salt, and pepper.
Remove from heat and let it rest for 2 minutes. Garnish with fresh parsley before serving.
