Mushroom Risotto

Mushroom Risotto


  • 1 ½ cups arborio rice (carnaroli will also work)
  • 8 cups vegetable or chicken broth
  • 2 tablespoons extra virgin olive oil
  • ½ yellow onion, diced small
  • 4 cloves garlic, sliced thin
  • 1 tablespoon fresh thyme, chopped
  • ½ cup of dry white wine
  • 12 oz mushrooms (crimini, beech, oyster or any wild mushrooms are great)
  • 4 tablespoons unsalted butter
  • ½ cup parmesan cheese
  • 2 tablespoons fresh chives, chopped fine
  • Fresh cracked black pepper to taste
  • Salt to taste


  1. Place the vegetable or chicken broth in medium pot and place over medium heat. If it comes to a boil turn down to very low to keep hot.
  2. Cut mushrooms into medium-large pieces so they are all relatively the same size. Place a large sauté pan over medium heat.
  3. When the pan is hot add 1 tablespoon of olive oil, the mushrooms and the thyme and cook them quickly until they are nice and golden brown, about 2-3 minutes.
  4. Remove mushrooms to a plate or tray and reserve until the end.
  5. In the same pan, add 1 tablespoon of olive oil, the diced onion and the sliced garlic.
  6. Turn heat to low and season with salt and freshly cracked black pepper. Cook slowly until onions are translucent and tender.
  7. Next, add the rice and cook, stirring, for about 2 minutes.
  8. Add the wine and turn heat to medium. Cook until the wine is completely evaporated, stirring with a wooden spoon or rubber spatula.
  9. Using a ladle, add hot stock to rice in 1 cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25-30 minutes. It should take 2-3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low.
  10. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all the hot stock but aim for a soup consistency rather than a thick mixture. The finished texture should be more of a liquid than a solid.
  11. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky residue between your teeth after tasting. Do not overcook!
  12. Remove pan from heat, add mushrooms back in and add butter, and stir until melted
  13. Gradually add parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency.
  14. Taste and season with salt, freshly cracked black pepper and chives.

Pairs Well With

Founder’s Block Pinot Noir


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