How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mushroom Risotto with Thyme?

You need 13 ingredients. The key ingredients include: 2 cups Dried Mushrooms, 2 Tablespoons Unsalted Butter, Divided, 4 teaspoons Olive Oil, Divided, 1 teaspoon Salt, Divided, and more.

Is Mushroom Risotto with Thyme suitable as vegetarian?

Yes, Mushroom Risotto with Thyme falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Mushroom Risotto with Thyme?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Risotto with Thyme Recipe

Name: Mushroom Risotto with Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Dried Mushrooms; 2 Tablespoons Unsalted Butter, Divided; 4 teaspoons Olive Oil, Divided; 1 teaspoon Salt, Divided; 4 cups Sliced Fresh Mushrooms; ⅛ teaspoons Black Pepper; 1 whole Onion, Minced; 1 whole Shallot, Minced; 1 cup Arborio Rice; 1 cup White Wine; 1 cup Parmesan Cheese; 2 teaspoons Fresh Thyme, Chopped; 6 cups Hot Water (for The Dried Mushrooms)

Mushroom Risotto with Thyme

Eats Now Editorial Team · 460 kcal · Vegetarian

1
First, prepare your mushroom stock.
2
Rinse dried mushrooms and soak in hot water for about 15 minutes.
3
I did this in two batches, i.e.
4
soaked mushrooms, drained and put stock in pot and then re-used the mushrooms by adding more hot water and soaked for 15 minutes and put remaining stock in pot.
5
Simmer on low.
6
In total, you want about 4-6 cups of stock.
7
In this recipe youll use approximately 4 cups, but I like to have a little extra, if necessary.
8
Any leftover stock can be used for another dish.
9
This stuff is like liquid gold.
10
It is so tasty!
11
Note: I did not use the dried mushrooms for the remainder of the recipe after this; I used fresh mushrooms.
12
Also, if you would rather save a bit of time and skip this step (though I dont recommend it), you can simmer equal amounts of beef stock in lieu of the mushroom stock.
13
Now to start the mushroom risotto.
14
In a large saute pan on medium low heat, melt 1 tablespoon butter with 1 teaspoon olive oil.
15
Add mushrooms and saute for 10 minutes.
16
Season with 1/4 teaspoon salt and the black pepper.
17
Remove from pan and lay to one side for later use.
18
Next, add remaining olive oil and cook onion and shallot until translucent (dont brown), about 5 minutes.
19
To this, add arborio rice.
20
Stir to combine.
21
Cook for about 2 minutes (dont brown).
22
Then add wine and cook until it has absorbed, about 5 minutes or so.
23
Adding about a couple of ladles of stock at a time, simmer until stock is almost absorbed before adding another couple of ladles of stock.
24
Continue this process until rice starts to release its starch, gets creamy, and rice is cooked, about 25 minutes.
25
In total, you will have used approximately 4 cups of stock, give or take a bit.
26
Off the heat, add remaining unsalted butter and stir through.
27
Then, add all but 2 teaspoons of Parmesan cheese (reserve the rest for garnish).
28
Stir to combine.
29
Place in warmed dishes and garnish with reserved Parmesan cheese and reserved thyme.
30
Serve immediately.

Mushroom Risotto with Thyme

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