Introduction
Risotto is one of those dishes that feels like a warm hug in a bowl. Creamy, rich, and comforting, it’s a classic Italian favorite that turns simple ingredients into something truly special. This Mushroom Risotto with Parmesan and Thyme is a timeless recipe that showcases earthy mushrooms, fragrant thyme, and the nutty richness of Parmesan cheese.
Unlike many quick one-pan meals, risotto requires a little patience and love as you slowly stir warm broth into the rice until it becomes luxuriously creamy. But the effort is absolutely worth it—it’s a dish that feels both elegant and cozy, equally perfect for a family dinner or a dinner-party centerpiece.
Why I Love This Recipe
I love this recipe because it demonstrates the magic of simple ingredients. Just rice, broth, mushrooms, herbs, and cheese transform into something so indulgent and silky. The mushrooms add a deep, earthy flavor, while thyme lends an aromatic freshness that balances the richness of the Parmesan.
Another reason I adore it is its versatility—this risotto can be served as a main dish or a side, making it suitable for both vegetarian-friendly meals and alongside roasted meats. I also love how cooking risotto feels therapeutic: the rhythm of stirring and gradually adding broth is calming, and the final product is always worth the wait.
Why It’s a Must-Try Dish
- Restaurant-quality at home: It looks and tastes like fine dining but is made with everyday ingredients.
- Comfort food with sophistication: Creamy, cheesy, and filling without being heavy.
- Versatile: Serve it as a main course, side dish, or even a dinner party star.
- Customizable: Easy to adapt with different herbs, vegetables, or proteins.
- A cooking experience: Making risotto is hands-on and rewarding, teaching patience and technique.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Servings and Nutrition
- Servings: 4
- Calories per serving: ~420 kcal
Course and Cuisine
- Course: Main Course / Side Dish
- Cuisine: Italian
Ingredients
Main Ingredients:
- 1 ½ cups Arborio rice (short-grain risotto rice)
- 6 cups vegetable or chicken broth (kept warm)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion or shallot, finely chopped
- 3 cloves garlic, minced
- 12 oz (about 350 g) mushrooms (cremini, button, or a mix), sliced
- ½ cup dry white wine (optional but recommended)
- ½ cup grated Parmesan cheese
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and black pepper, to taste
Garnishes (Optional):
- Extra Parmesan shavings
- Fresh thyme sprigs
- A drizzle of truffle oil
Cooking Directions (Step-by-Step)
Step 1: Prepare the Broth
- Heat broth in a saucepan and keep it warm over low heat throughout cooking.
Step 2: Cook the Mushrooms
- Heat olive oil and 1 tbsp butter in a large skillet or saucepan over medium heat.
- Add mushrooms and cook until golden and softened (5–6 minutes). Remove and set aside.
Step 3: Sauté Aromatics
- In the same pan, add the remaining butter.
- Stir in onion (or shallot) and cook until translucent, about 3 minutes.
- Add garlic and cook 1 minute more.
Step 4: Toast the Rice
- Add Arborio rice to the pan and stir for 1–2 minutes until the edges are slightly translucent.
- Pour in white wine, stirring until it is mostly absorbed.
Step 5: Add Broth Gradually
- Add a ladle of warm broth to the rice, stirring constantly until absorbed.
- Continue adding broth one ladle at a time, stirring often, until rice is creamy and al dente (about 18–20 minutes).
Step 6: Finish the Risotto
- Stir in the cooked mushrooms, thyme, and Parmesan cheese.
- Season with salt and black pepper to taste.
- Adjust consistency with a splash more broth if needed.
Step 7: Serve
- Spoon risotto into bowls, garnish with extra Parmesan and fresh thyme, and serve warm.
How to Serve
Serve hot, in shallow bowls, topped with extra Parmesan and fresh thyme. For a gourmet touch, drizzle with truffle oil. Pair with a crisp white wine like Pinot Grigio or Chardonnay.
This risotto works beautifully as:
- A main dish with a green salad.
- A side dish alongside roasted chicken, steak, or fish.
Recipe Tips
- Use Arborio rice (or Carnaroli) for the best creamy texture.
- Always use warm broth—cold broth halts cooking.
- Stir often, but don’t over-stir, or the rice will become gummy.
- Add broth slowly; patience is key.
- Don’t skip the Parmesan—it’s essential for creaminess.
Variations
- Vegan Risotto: Use vegetable broth and vegan Parmesan.
- Mushroom Mix: Try shiitake, porcini, or oyster mushrooms for depth.
- Cheese Variations: Swap Parmesan with Pecorino Romano or Grana Padano.
- Herb Swap: Use rosemary, sage, or tarragon instead of thyme.
- Protein Additions: Top with grilled chicken, shrimp, or seared scallops.
- Luxurious Touch: Add a drizzle of truffle oil or a dollop of mascarpone cheese.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended, as risotto loses its creamy texture when thawed.
- Reheating: Reheat gently on the stove with a splash of broth to restore creaminess.
Special Equipment Needed
- Large skillet or wide saucepan
- Wooden spoon for stirring
- Ladle for adding broth
- Small saucepan to keep broth warm
Conclusion
Mushroom Risotto with Parmesan and Thyme is the epitome of comfort food elegance. It’s earthy, creamy, and deeply satisfying—a dish that feels indulgent yet nourishing. Whether you’re cooking for yourself, your family, or guests, this risotto will impress every time. Once you master the rhythm of making risotto, it becomes a go-to recipe that can be endlessly adapted and enjoyed in countless ways.
Mushroom Risotto with Parmesan and Thyme
Description
Risotto is one of those dishes that feels like a warm hug in a bowl. Creamy, rich, and comforting, it’s a classic Italian favorite that turns simple ingredients into something truly special.
Ingredients
Main Ingredients:
Garnishes (Optional):
Instructions
-
Step 1: Prepare the Broth: Heat broth in a saucepan and keep it warm over low heat throughout cooking.
-
Step 2: Cook the Mushrooms: Heat olive oil and 1 tbsp butter in a large skillet or saucepan over medium heat. Add mushrooms and cook until golden and softened (5–6 minutes). Remove and set aside.
-
Step 3: Sauté Aromatics: In the same pan, add the remaining butter. Stir in onion (or shallot) and cook until translucent, about 3 minutes. Add garlic and cook 1 minute more.
-
Step 4: Toast the Rice: Add Arborio rice to the pan and stir for 1–2 minutes until the edges are slightly translucent. Pour in white wine, stirring until it is mostly absorbed.
-
Step 5: Add Broth Gradually: Add a ladle of warm broth to the rice, stirring constantly until absorbed. Continue adding broth one ladle at a time, stirring often, until rice is creamy and al dente (about 18–20 minutes).
-
Step 6: Finish the Risotto: Stir in the cooked mushrooms, thyme, and Parmesan cheese. Season with salt and black pepper to taste. Adjust consistency with a splash more broth if needed.
-
Step 7: Serve: Spoon risotto into bowls, garnish with extra Parmesan and fresh thyme, and serve warm.
