Make creamy white wine mushroom risotto with Arborio rice, savory mushrooms, fresh thyme, vegetable broth, and freshly 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 depth of flavor.
Slowly adding warm vegetable broth allows the rice to release its natural starches, creating a luxurious consistency without heavy cream. Dry white wine brightens the mushrooms’ earthy flavor, while Pecorino Romano or Parmesan adds a salty, savory finish.
This Italian-inspired risotto is impressive enough for holidays, dinner parties, and date nights yet approachable enough for a cozy weeknight meal. Serve it immediately as a vegetarian main course or pair it with roasted vegetables, a crisp green salad, chicken, or seafood.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 to 6 servings
Ingredients
4 tablespoons extra-virgin olive oil
1 1/2 pounds mixed mushrooms, chopped
3/4 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
1 1/2 cups Arborio rice, rinsed
2/3 cup dry white wine
5 cups vegetable broth, warmed
1/2 cup freshly grated Pecorino Romano or Parmesan cheese, plus additional for serving
Fresh chopped parsley, for garnish
Directions
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 mushrooms, 1/2 teaspoon of the sea salt, and several grinds of black pepper. Stir to coat the mushrooms evenly.
Cook for about 8 minutes, stirring occasionally, until the mushrooms release their moisture and become browned and tender. If necessary, cook them in batches to avoid overcrowding the pan. Transfer the cooked mushrooms to a plate and set aside.
Step 2: Soften the Onion
Carefully wipe out the skillet if necessary and return it to medium heat. Add the remaining 2 tablespoons of olive oil, the chopped onion, and the remaining 1/4 teaspoon of sea salt.
Cook for 5 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
Step 3: Toast the Rice
Add the garlic and thyme to the onion. Cook for about 1 minute, stirring frequently, until fragrant.
Add the Arborio rice and stir until every grain is coated with oil. Cook for 1 additional minute to lightly toast the rice and develop its flavor.
Step 4: Add the White Wine
Pour the dry white wine into the pan. Cook for 1 to 3 minutes, stirring continuously, until the wine is almost completely absorbed.
Step 5: Incorporate the Broth
Add the warm vegetable broth about 3/4 cup at a time. Stir frequently and allow each addition to be nearly absorbed before pouring in the next.
Continue gradually adding the broth until all 5 cups have been incorporated and the rice is creamy but retains a slight al dente texture.
Step 6: Finish the Risotto
During the final addition of broth, stir about two-thirds of the sautéed mushrooms into the rice.
Once the rice reaches the desired consistency, remove the pan from the heat. Stir in the grated Pecorino Romano or Parmesan cheese until it melts and the risotto becomes creamy.
Taste and add more salt and black pepper if needed.
Step 7: Garnish and Serve
Divide the risotto among serving bowls. Top each portion with the remaining sautéed mushrooms, fresh parsley, and additional grated cheese.
Serve immediately while the risotto is warm and creamy.
Notes
Choose a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid sweet wine because it may overpower the savory mushroom flavor.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
Keep the vegetable broth warm throughout the cooking process. Cold broth can lower the pan’s temperature, slow cooking, and affect the risotto’s texture.
Stir the rice frequently to encourage it to release its natural starches and create the signature creamy consistency.
For a richer finish, stir 1 tablespoon of butter into the risotto with the cheese just before serving.
A combination of cremini, shiitake, oyster, and baby portobello mushrooms will add greater depth of flavor and texture.
Risotto is best served immediately because it naturally thickens as it cools.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth to help restore the creamy consistency.
