Make creamy white wine mushroom risotto with Arborio rice, savory mushrooms, fresh thyme, vegetable broth, and grated cheese.
Rich, comforting, and elegant, this Creamy White Wine Mushroom Risotto Recipe combines earthy mushrooms, fragrant thyme, Arborio rice, dry white wine, and freshly grated cheese. Each spoonful is creamy and savory, with tender mushrooms adding satisfying texture and deep flavor.
This Italian-inspired risotto is impressive enough for holidays and special occasions yet approachable enough for a cozy weeknight dinner. Slowly incorporating warm vegetable broth helps the rice release its natural starches, creating a luxurious consistency without heavy cream.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 to 6 servings
4 tablespoons extra-virgin olive oil
1½ pounds mixed mushrooms, chopped
¾ teaspoon sea salt, divided, plus more to taste
Freshly ground black pepper, to taste
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1½ cups Arborio rice, rinsed
⅔ cup dry white wine
5 cups vegetable broth, warmed
½ cup freshly grated Pecorino Romano or Parmesan cheese, plus additional for serving
fresh chopped parsley, for garnish
Step 1: Sauté the Mushrooms
Heat 2 tablespoons of the olive oil in a Dutch oven or large deep skillet over medium heat. Add the chopped mushrooms along with ½ teaspoon of the sea salt and several grinds of black pepper. Stir to coat the mushrooms evenly with the oil. Cook for about 8 minutes, stirring only occasionally, until the mushrooms release their moisture and become beautifully browned and tender. Transfer the mushrooms to a plate and set aside. If needed, cook the mushrooms in batches to avoid overcrowding the pan.
Step 2: Cook the Aromatics
Carefully wipe out the skillet if necessary and return it to medium heat. Add the remaining 2 tablespoons of olive oil. Stir in the chopped onion and the remaining ¼ teaspoon of sea salt. Cook for 5 to 8 minutes, stirring occasionally, until the onion becomes soft and translucent.
Step 3: Toast the Rice
Add the garlic and fresh thyme to the onions and cook for about 1 minute until fragrant. Stir in the Arborio rice, coating each grain with the oil. Continue cooking for another minute to lightly toast the rice, which helps develop a deeper flavor.
Step 4: Add the White Wine
Pour the dry white wine into the pan and stir continuously until the liquid is almost completely absorbed. This usually takes 1 to 3 minutes and allows the wine to infuse the rice with its bright, complex flavor.
Step 5: Slowly Add the Broth
Begin adding the warmed vegetable broth about ¾ cup at a time. Stir frequently and allow each addition to be nearly absorbed before adding the next portion. Continue this process until all of the broth has been incorporated and the rice is creamy while still maintaining a slight al dente texture.
Step 6: Finish the Risotto
During the final addition of broth, stir in about two-thirds of the sautéed mushrooms. Once the rice reaches the desired consistency, remove the pan from the heat and stir in the grated Pecorino or Parmesan cheese until completely melted and creamy. Taste and adjust the seasoning with additional salt and freshly ground black pepper if needed.
Step 7: Garnish and Serve
Spoon the risotto into serving bowls and top with the remaining sautéed mushrooms. Sprinkle with fresh parsley and additional grated cheese before serving. Enjoy immediately while the risotto is warm, creamy, and at its best.
For the best flavor, choose a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid sweet wines, as they can overpower the savory flavors of the mushrooms.
You must be 21 years of age or older to purchase or consume alcohol. Please enjoy alcoholic beverages responsibly.
Always keep the vegetable broth warm while cooking. Adding cold broth can slow the cooking process and affect the texture of the risotto.
Frequent stirring helps release the natural starches from the Arborio rice, creating the signature creamy consistency without adding heavy cream.
For an even richer finish, stir in 1 tablespoon of butter along with the cheese just before serving.
Risotto is best served immediately after cooking, as it naturally thickens as it cools.
For extra depth of flavor, use a blend of mushrooms such as cremini, shiitake, oyster, and baby portobello varieties.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth to restore its creamy texture.
