About the Recipe
Transport yourself to a Tuscan villa with this classic, creamy white wine mushroom risotto. This indulgent dish begins with a medley of earthy mushrooms, sautéed until tender and fragrant. Arborio rice is then toasted in the pan, a ritual that deepens its nutty flavor before being bathed in a rich, dry white wine. White Wine Mushroom Risotto is a classic, elegant Italian dish that transforms humble ingredients into a luxurious, creamy, and deeply flavorful meal. It’s the epitome of comfort food, offering a rich, savory, and satisfying experience.
The risotto boasts a beautiful, velvety consistency, often described as all’onda (wavy) in Italian, meaning it’s fluid enough to spread gently on a plate but still substantial. The individual grains of short-grain Italian rice, such as Arborio or Carnaroli, are tender and soft on the outside yet retain a slight al dente bite in the center. The dish is studded with a variety of mushrooms (cremini, porcini, shiitake, or a mix) that have been sautéed to a golden brown, providing a pleasing textural contrast to the soft rice. A final addition of butter and freshly grated Parmesan cheese gives the risotto a glossy, luscious finish.
The flavor profile is complex and layered, with deep, earthy, and umami-rich notes from the mushrooms. The dry white wine (like Pinot Grigio or Sauvignon Blanc) adds a crucial bright, acidic balance that cuts through the richness of the butter and cheese, providing depth and a subtle tang. Aromatics such as finely chopped shallots (or onion) and minced garlic create a fragrant base, while fresh herbs like thyme or parsley offer a hint of herbaceousness and freshness. The overall taste is a harmonious blend of savory, nutty (from the Parmesan), and mildly sweet flavors.
Ingredients
4 tablespoons extra-virgin olive oil
1 ½ pounds mixed mushrooms, chopped
¾ teaspoon sea salt, plus more to taste
Freshly ground black pepper
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 ½ cups uncooked Arborio rice, rinsed
⅔ cup dry white wine
5 cups warmed vegetable broth
½ cup grated pecorino or Parmesan cheese*, plus more for serving
Chopped fresh parsley, for garnish
Preparation
Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat.
Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt.
Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next.
With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
Notes