Creamy arborio rice cooked slowly with mixed mushrooms, white wine, parmesan, and fresh thyme. This classic Italian comfort dish requires patience and attention, but the velvety result is worth every stir.
Get everything ready before you start cooking
Follow these steps in active cooking mode
Heat the stock in a separate saucepan and keep it at a gentle simmer throughout the cooking process.
Heat half the butter and 1 tablespoon olive oil in a large pan over medium-high heat. Sauté the mushrooms until golden brown.
⏱ 5-6 minutesRemove mushrooms to a plate. Add remaining oil to the pan, then sauté onion until soft and translucent.
⏱ 4-5 minutesAdd garlic and thyme, cooking for 1 minute until fragrant. Stir in the arborio rice, coating each grain with oil.
⏱ 2 minutesPour in the white wine and stir until completely absorbed by the rice.
⏱ 2-3 minutesAdd the stock one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next ladle.
⏱ 18-20 minutesAfter 15 minutes, stir the cooked mushrooms back into the risotto. Continue adding stock until the rice is al dente—tender with a slight bite.
⏱ 3-5 minutes moreRemove from heat. Stir in remaining butter and parmesan vigorously until the risotto is creamy. Season with salt and pepper. Serve immediately.