Prep Time 5 minutes
Cook Time 34 minutes
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 ounces about 2 cups mushrooms, sliced (button, cremini, or wild mushrooms work well)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine optional
- 4 cups vegetable or chicken broth heated and kept warm
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it heat for a minute or two.
Add the chopped onion to the pot and sauté for about 2-3 minutes until it becomes translucent.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, or until the mushrooms are tender and have released their moisture. Season with a pinch of salt and black pepper.
Add the Arborio rice to the pot and stir to coat it with the mushroom mixture. Cook for about 2 minutes, allowing the rice to toast slightly.
If using white wine, pour it into the pot and stir until the rice mostly absorbs it.
Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow each ladle of broth to be mostly absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked to your desired level of tenderness. This should take about 18-20 minutes. You may not need all of the broth.
Stir in the dried thyme and grated Parmesan cheese. Mix until the cheese is melted and the risotto is creamy.
Taste the risotto and adjust the seasoning with salt and black pepper as needed.
Remove the pot from heat and let it sit for a minute to allow the flavors to meld.
Serve the mushroom risotto hot, garnished with fresh parsley if desired.