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+ servings

Creamy Mushroom Risotto

Serves: 8 people
5 from 4 votes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 8 oz bella mushrooms thinly sliced
  • 4 oz shitake mushrooms unchopped if they are small. If your shiitake mushrooms are on the larger size, cut them in half
  • 8 cups vegetable or chicken broth
  • 2 tbsp extra virgin olive oil
  • 1 cup finely diced yellow onion
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tsp fresh thyme leaves
  • 2 cups uncooked arborio rice
  • 1 cup dry white wine I use chardonnay
  • 1 cup freshly grated parmesan cheese


  • Heat the broth in a saucepan over medium heat.
  • Meanwhile, heat the olive oil in a large pot or dutch oven over medium-high heat. Once heated, add the onion, mushrooms, garlic, salt, pepper and fresh thyme leaves. Cook, stirring, until the mushrooms are tender; about 5 minutes.
  • Add the rice to the pot and stir to toast the rice until fragrant; about 2 minutes.
  • Next, add the white wine and continue to cook stirring until the wine is absorbed.
  • Once the wine is absorbed, with a ladle add one cup of the warm broth to the risotto and continue to cook stirring until the broth is absorbed fully.
  • Continue to ladle the broth one cup at a time, allowing the rice to absorb most of the liquid before adding more. This process should take 25-30 minutes (and you should use all or almost all of the warm broth from the saucepan). Your rice should be tender and creamy.
  • Add the grated parmesan and stir one more until combined.