Creamy Mushroom Risotto with Lemon and Thyme
This creamy mushroom risotto is the definition of comfort food done right. Arborio rice is slowly simmered with shallots, garlic, white wine, and broth until luxuriously creamy, then finished with Parmesan and butter for that classic silky finish. Each bite is earthy, rich, and deeply satisfying—ready in under an hour. Pro tip? Use an assortment of wild mushrooms for variety of flavor and texture!
Servings: 6 servings
Calories: 431kcal
Equipment
Ingredients
Ingredients
- 8 cups vegetable stock or low-sodium chicken broth
- 3 pints of assorted mushrooms, ~1½ lbs, such as shiitake, cremini, baby bellas, maitakes, anything you like!
- 4 Tbsp (57g) unsalted butter
- 2 medium shallots, finely chopped
- 1½ cups arborio or carnaroli rice
- 2 cloves of garlic, peeled and finely chopped
- ⅔ cup (158ml) dry white wine, such as a lightly oaked Chardonnay or Pinot Blanc
- 2 Tbsp sherry vinegar
- ⅓ cup grated Parmesan cheese
- 2 Tbsp unsalted butter
- 2 tsp fresh thyme leaves, finely chopped, plus fresh thyme for garnish
- 2 tsp fresh lemon zest, from 1 medium lemon
For serving
- Truffle oil, optional but highly recommended
- Parmigiano Reggiano, shaved
- Freshly cracked black pepper
- Flaky sea salt
Instructions
- Warm the stock. Place 8 cups of vegetable stock or chicken broth in a large saucepan, then bring to a simmer until needed.
- Clean the mushrooms. Wipe mushrooms with a damp paper towel or a pastry brush to remove any dirt. Remove stems if tough – I keep them in freeze bags with vegetable scraps for making veggie stock!
- Slice the mushrooms. Thinly slice or cut the mushrooms into bite-size pieces. This is personal preference.
- Cook the mushrooms. Melt 2 Tbsp butter in a large pan over medium heat, then add mushrooms and cook undisturbed until golden brown on one side, about 4-6 minutes. Stir well, season with about ½ tsp kosher salt, then continue cooking until golden brown on the other side, a few minutes more. If your pan isn’t large enough you may need to cook them in batches. Transfer to a bowl.
- Sweat the shallot. Add the remaining 2 Tbsp butter to the pan, then add 2 chopped shallots. Cook until translucent, about 3-4 minutes. You just want the shallot to soften, not turn brown.
- Toast the rice. Stir in 1½ cups of short-grain rice and 2 cloves of chopped garlic, then cook for 1-2 minutes, stirring often.
- Add wine. Pour in ⅔ cup (158ml) dry white wine, then allow to reduce by half, about 2 minutes.
- Add warm broth. Begin adding broth 1-2 ladlefuls at a time, stirring constantly. After a couple minutes, most of the broth should be absorbed by the rice. Repeat, adding more broth, and stirring pretty consistently, until the rice is creamy, yet tender, about 20 minutes total. Variation in cook time may be due to the size of your pan or the temperature. You want the rice to be al dente with just the slightest bite. The risotto should move freely around the pan and be more soupy than dry.
- Flavor the risotto. Once cooked, return the mushrooms to the pan–but leave a few set aside for serving on top of the rice once plated! Remove from the heat, then add 2 Tbsp sherry vinegar, ⅓ cup grated Parmesan cheese, 2 Tbsp unsalted butter, 2 tsp chopped thyme leaves, and 2 tsp fresh lemon zest. Stir well, give the risotto a taste, then season with kosher salt and black pepper as needed.
- To serve: Divide the risotto evenly between bowls, then top each with some of the reserved mushrooms. Drizzle with a little truffle oil, then top with shaved Parmesan, fresh thyme, freshly cracked black pepper, and a generous pinch or two of flaky sea salt. Enjoy!
Notes
- People have strong opinions about truffle oil. I think when you use high-quality truffle oil, it can be exceptional. My two favorite brands are The Truffleist and TRUFF. Whole Foods sells small individual bottles of The Truffleist if you want to experiment, but don’t want to buy the whole bottle.
- Make-ahead: Risotto is best served fresh, but you can partially cook it (about ¾ of the way through), then spread it on a sheet pan to cool. Before serving, rewarm with a splash of stock and finish cooking until creamy.
- Storage: Cool completely, then store in an airtight container in the fridge for up to 3 days.
- To reheat: Add a splash of stock, broth, or even water to loosen the texture, then reheat gently on the stovetop over medium-low heat. I'm not a fan of freezing risotto because of the change in texture upon thawing.
Nutrition
Calories: 431kcal | Carbohydrates: 63g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 1377mg | Potassium: 829mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1101IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 3mg
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