Risotto With Mushrooms Recipe

Warm the stock

Place the chicken or vegetable stock in a medium saucepan and bring just to a simmer over low heat. Keep it at a gentle simmer while you cook the risotto so the liquid added to the rice is hot.

Sauté aromatics

In a wide, heavy-bottomed skillet or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until butter melts and foams. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Toast the rice

Add the arborio rice to the pan and stir to coat the grains with the butter and oil. Cook, stirring constantly, for 1–2 minutes until the edges of the rice look translucent — this toasting step helps the rice release starch gradually.

Deglaze with wine

Pour in the dry white wine and stir constantly until the wine is mostly absorbed by the rice, about 1–2 minutes.

Cook the risotto

Add one ladle (about 1/2 cup) of the simmering stock to the rice and stir gently but continuously until the liquid is nearly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. This process should take 18–22 minutes. Taste the rice after about 16 minutes: the grains should be tender with a slight al dente bite and the texture should be creamy. Reserve about 1/4 cup of hot stock when the rice reaches desired texture.

Finish and season

When the rice is cooked to your liking, remove the pan from heat. Stir in 1 tablespoon butter and 3 tablespoons grated Parmesan until melted and well combined. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). If the risotto seems too thick, stir in the reserved hot stock tablespoon by tablespoon until you reach a silky, but spoon-coating consistency.

Sear the mushrooms

While the risotto is cooking, heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter in a separate skillet over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if necessary to avoid crowding). Let them sear without moving for 2–3 minutes so they brown, then stir and continue to cook until golden brown and their liquid has mostly evaporated, about 4–6 minutes total.

Add shallot and thyme

Reduce heat to medium. Add the finely chopped shallot and fresh thyme leaves to the mushrooms and sauté for 1–2 minutes until the shallot is softened and aromatic. Season the mushrooms with a pinch of salt and 1/4 teaspoon black pepper.

Finish mushrooms

Turn off the heat and stir in 1 teaspoon lemon juice and 1 tablespoon chopped fresh parsley to brighten the mushrooms. Taste and adjust seasoning with additional salt or pepper if needed.

Combine mushrooms and risotto

Spoon the mushrooms into the finished risotto and fold gently to incorporate, or serve the risotto on plates and top each portion with the sautéed mushrooms. Garnish with extra grated Parmesan and a sprinkle of chopped parsley if desired.