Mushroom risotto
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Sauté mushrooms with half the butter until browned and set aside.
- Step 2
Follow the recipe
Soften onion with remaining butter, stir in rice, then wine.
- Step 3
Follow the recipe
Add hot broth a ladle at a time, stirring as it absorbs, for 18–25 minutes until rice is tender.
- Step 4
Follow the recipe
Fold in mushrooms, thyme, Parmesan and salt and serve immediately; total broth varies with rice.
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Cookware for this recipe
Start with what you already own. These are suggested tools, not personally tested recommendations.
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Medium saucepan with a lid
Use an existing lidded saucepan.
Amazon option: Cuisinart Chef's Classic 3-Quart Saucepan with Cover
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Heat-safe spoon or spatula
Use a utensil compatible with your cookware.
Amazon option: OXO Good Grips Silicone Spoon, Peppercorn
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
Use a working kitchen scale you already own. Volume measures and weights are not interchangeable.
Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.