This classic White Wine Mushroom Risotto is rich, velvety, and full of savory flavor. Slowly simmered arborio rice releases its natural starches, while mushrooms add earthy depth and white wine brightens every bite. With simple ingredients and a little patience, you’ll achieve restaurant-quality risotto at home.
Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat.
Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt.
Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next.
With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.
Use dry white wine for the best flavor; avoid sweet wines.
Stirring frequently helps release the rice’s starch for a creamy texture.
For extra richness, finish with a small knob of butter before serving.
Risotto is best enjoyed immediately while warm and creamy.
