Wild Mushroom Risotto with Parmesan and Thyme

Name: Wild Mushroom Risotto with Parmesan and Thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1,5 cup Arborio rice; 340 g mixed cremini and shiitake mushrooms, sliced; 6 cup chicken stock, warm; 0,5 cup dry white wine; 1 shallot, finely diced; 2 garlic cloves, minced; 1 tsp fresh thyme leaves; 4 tbsp unsalted butter; 2 tbsp extra-virgin olive oil; 0,75 cup Parmesan, freshly grated; 1 tsp salt and black pepper

Creamy, slowly coaxed Arborio rice enriched with earthy mushrooms, white wine, and a generous shower of Parmesan for a luxurious weeknight classic.

Time: 40 min
Servings: 4
Level: Intermediate
Calories: 556

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

9 steps · tick them off as you cook

Warm 6 cups (1.4 L) chicken stock in a saucepan over low heat and keep at a gentle simmer.
In a wide heavy pan, melt 1 tbsp butter with 2 tbsp extra-virgin olive oil over medium-high heat. Add 12 oz (340 g) sliced cremini and shiitake mushrooms and sear undisturbed for 3-4 minutes until deeply golden. Season with salt, transfer to a plate.
3-4 minutes
Lower heat to medium, add 1 tbsp butter and the finely diced shallot. Sweat for 2-3 minutes until translucent, then stir in 2 minced garlic cloves and 1 tsp fresh thyme leaves until fragrant.
2-3 minutes
Add 1.5 cups (300 g) Arborio rice and toast, stirring, for 2 minutes until the edges turn translucent and the pan smells nutty.
2 minutes
Deglaze with 1/2 cup (120 ml) dry white wine, scraping the base, and stir until fully absorbed.
Add warm stock one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue for 18-20 minutes.
18-20 minutes
When the rice is al dente and suspended in a silky sauce, fold in the seared mushrooms.
Off the heat, beat in 2 tbsp cold butter and 3/4 cup (75 g) grated Parmesan until glossy and emulsified. Adjust salt and finish with cracked black pepper.
Rest 1 minute, then serve immediately on warm plates, garnished with extra thyme and Parmesan.
1 minute

Chef's tip

Keep the stock hot the whole time — cold liquid shocks the starch and stalls creaminess. And never skip the final off-heat butter beat: it's what transforms good risotto into restaurant-level 'all'onda'.