Mushroom Risotto with Parmesan and Thyme

This Mushroom Risotto with Parmesan and Thyme is the ultimate comfort dish — rich, creamy, and deeply flavorful. Earthy mushrooms, nutty parmesan, and fragrant thyme come together in a silky-smooth risotto that feels both elegant and satisfying. Perfect for a cozy night in, a romantic dinner for two, or as a special side dish, this recipe proves that simple ingredients can make something extraordinary.

Slowly stirred and lovingly simmered, each spoonful of this mushroom risotto is velvety, comforting, and full of depth. It’s Italian comfort food at its finest — hearty, aromatic, and restaurant-worthy, right from your own kitchen.

Why You’ll Love This Mushroom Risotto

🍄 Rich & Creamy Texture: Perfectly cooked arborio rice that’s soft but slightly al dente.
🧄 Earthy & Aromatic: Mushrooms and thyme make every bite comforting and flavorful.
🧀 Cheesy Goodness: Parmesan adds that irresistible salty creaminess.
🍷 Perfect for Any Occasion: Ideal for cozy dinners or as an impressive side.

Ingredients You’ll Need

• 1 cup arborio rice
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz (225 g) cremini or mixed mushrooms, sliced
• ½ cup dry white wine (optional but adds flavor)
• 3 cups vegetable or chicken broth (kept warm)
• ½ cup grated parmesan cheese
• 1 tsp fresh thyme leaves (plus extra for garnish)
• Salt and black pepper, to taste

How to Make Mushroom Risotto with Parmesan and Thyme

Step 1 – Sauté the Mushrooms:
In a large skillet, heat olive oil and butter over medium heat. Add sliced mushrooms and cook until golden brown, about 5–6 minutes. Remove and set aside.

Step 2 – Cook the Aromatics:
In the same pan, add the diced onion and cook until translucent. Stir in the minced garlic and thyme, cooking for 30 seconds until fragrant.

Step 3 – Toast the Rice:
Add the arborio rice and stir for 1–2 minutes until the grains are lightly toasted and coated in the oil.

Step 4 – Deglaze with Wine:
Pour in the white wine (if using) and stir until fully absorbed. This adds depth and brightness to the flavor.

Step 5 – Add the Broth Gradually:
Begin adding the warm broth, ½ cup at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue for 18–20 minutes until the rice is creamy and tender but still slightly firm in the center.

Step 6 – Stir in Cheese & Mushrooms:
Once the rice is done, stir in the cooked mushrooms and grated parmesan. Adjust seasoning with salt and pepper. Add a small pat of butter for extra creaminess.

Tips for Perfect Risotto

🔥 Keep stirring: Gentle, consistent stirring helps release the rice’s natural starch for creaminess.
🍷 Use warm broth: Adding cold broth can stop the cooking process — keep it warm on the stove.
🧀 Finish with butter and parmesan: This gives your risotto a luscious, glossy finish.
🌿 Try different mushrooms: Shiitake, oyster, or porcini add unique depth and umami.

What to Serve with Mushroom Risotto

• A crisp green salad with lemon vinaigrette
• Garlic bread or roasted asparagus
• A glass of chardonnay or pinot noir for pairing perfection

FAQs

Can I make this risotto ahead of time?
Risotto is best served fresh, but you can reheat it gently with a splash of broth to bring back the creaminess.

What’s the best rice for risotto?
Arborio or carnaroli rice — both are high-starch varieties that create the classic creamy texture.

Can I make it vegan?
Yes! Use vegetable broth, vegan butter, and a dairy-free parmesan alternative.

Conclusion

This Mushroom Risotto with Parmesan and Thyme is creamy, comforting, and full of earthy elegance. Whether it’s for a special date night or a cozy fall dinner, this risotto brings restaurant-quality flavor straight to your table. One bite, and you’ll fall in love with its rich, velvety texture and subtle herbal aroma. 🍄💛