Mushrooom Thyme Risotto Also Known As Arborio Rice
Indulge in the comforting elegance of Mushroom Thyme Risotto, also known as Arborio Rice, a dish that combines creamy texture, earthy flavors, and aromatic herbs into one unforgettable meal. This classic Italian-inspired recipe highlights the nutty richness of Arborio rice, which absorbs layers of flavor as it's slowly cooked with dry white wine and warm chicken or vegetable stock. Sautéed cremini mushrooms infused with fresh thyme add an irresistible depth, while the addition of Parmesan cheese and a splash of heavy cream elevate the dish to velvety perfection. Perfect for dinner parties or cozy nights in, this risotto is a sophisticated yet approachable way to enjoy a restaurant-quality experience at home. Serve garnished with fresh parsley for a pop of color and freshness. With just 15 minutes of prep and 35 minutes of cooking, this recipe is a must-try for fans of hearty yet refined comfort food.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 3 minced Garlic cloves
- 10 ounces (sliced) Cremini mushrooms
- 2 teaspoons Fresh thyme leaves
- 0.5 cups Dry white wine
- 4 cups (kept warm) Chicken or vegetable stock
- 0.75 cups (grated) Parmesan cheese
- 0.25 cups Heavy cream
- to taste Salt
- to taste Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat and keep it warm during the cooking process.
In a large skillet or wide saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and begin to brown. Stir in the thyme leaves, then transfer the mushrooms to a plate and set aside.
In the same pan, add the remaining olive oil and butter. Sauté the chopped onion over medium heat for 3–4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated in oil and lightly toasted.
Pour in the white wine and stir, deglazing the pan and allowing the wine to fully absorb into the rice, about 2–3 minutes.
Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each ladle of stock to be absorbed before adding the next. Continue this process for 20–25 minutes until the rice is tender and creamy.
Once the rice is cooked, stir in the cooked mushrooms, grated Parmesan cheese, and heavy cream. Mix until well combined and creamy.
Season with salt and black pepper to taste.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
