Real Recipes From Real Home Cooks ®

mushroom & thyme risotto

Recipe by
Lori L (JostLori)
San Diego

This is a super simple recipe - a mashup of various ones I've tried over the years - and a family favorite. We really like to mix up the mushrooms, depending on what looks good at the farmers market. Half portabello and half crimini is a good basic mix. Baby shiitake and oyster are good, too! If using shiitake, omit the thyme.

yield 2 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For mushroom & thyme risotto

  • 3 c
    chicken broth or salted water
  • 3 Tbsp
    extra virgin olive oil, divided use
  • 1 lb
    mixed mushrooms (portabello, crimini, oyster)
  • 4 clove
    garlic, minced
  • 1 lg
    shallot, minced
  • 3/4 c
    Arborio Rice
  • 1/4 c
    dry white wine
  • 1 tsp
    fresh thyme, minced
  • 2 Tbsp
    unsalted butter
  • 1/4 c
    grated Parmesan (not stuff in green can)
  • 2 Tbsp
    flat leaf parsley, chopped
  • Kosher salt, to taste

How To Make mushroom & thyme risotto

  • 1
    Clean the mushrooms and slice thinly. Set aside. Prep other ingredients in small bowls (shallots, rice, wine, parsley, cheese), as this recipe comes together quickly.
  • 2
    Pour the chicken broth or salted water into a saucepan and bring to a boil. Reduce heat to a very low simmer.
  • 3
    Add 2 tablespoons of the olive oil to a large saucepan and heat over medium high heat. Add the mushrooms and cook until they soften up and release their liquid, about 4 minutes. Transfer mushrooms and liquid to a bowl and set aside.
  • 4
    To the same pan, add the remaining tablespoon of oil. Heat. Add the garlic and shallot. Cook for 1 minute. Add the rice. Stir to coat with oil. Cook until the rice is lightly golden and slightly translucent, about 3 minutes, stirring constantly.
  • 5
    Pour wine into the rice. Stir constantly until the wine is absorbed by the rice.
  • 6
    Add the broth, a half cup at a time, and stir into the rice. Stir frequently until the broth is absorbed. Then add another half cup and repeat. The rice should be boiling nicely, but not as low as a simmer. Keep stirring so the rice releases its starch, which makes for the creaminess of the finished dish. Repeat until the broth is gone. Add the thyme about halfway through. Taste a bite to make sure the rice is fully cooked and creamy. If not, add water a half cup at a time, stirring until it's done. Don't let it dry out. At the end stage, and before moving to Step 7, the rice should still be fairly loose, but not soupy. The cheese will thicken it up.
  • 7
    Add the mushrooms and their liquid to the rice. Stir to combine. Add the butter, stir into the rice. Add the parmesan cheese, stir into the rice. Add 1 tablespoon of the chopped parsley, stir to combine. Taste for salt and add as necessary. Optionally, grind some pepper to taste.
  • 8
    Serve immediately. Garnish with some of the chopped parsley and a sprinkling of grated parmesan. Maybe a little sprig of thyme.

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