Red Wine, Mushroom, & Thyme Risotto
Recipe GLPRb825661cdb4e6f
A luxurious Italian-style risotto made with creamy arborio rice, earthy mushrooms, and a deep complexity from red wine. Fresh thyme and garlic infuse each spoonful, while butter and parmesan finish the dish with rich, velvety creaminess. The rice is cooked to a perfect al dente texture, absorbing flavorful stock gradually to create a signature risotto consistency with a slight bite. A warming, sophisticated dish perfect for dinner or as an elegant side.
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Ingredients
2 cups arborio rice
12 ounces baby portobello mushrooms, sliced
2 tablespoons extra virgin olive oil
8 sprigs fresh thyme, plus extra for garnish
1 clove garlic, minced
1/2 cup grated parmesan cheese
1 cup red wine
Salt and pepper to taste
1/4 cup unsalted butter
7 cups chicken or vegetable stock
1/2 large yellow onion, diced
Directions
Heat the olive oil in a large saucepan over medium heat until it shimmers, about 1-2 minutes.
Add the minced garlic and diced onion to the pan and sauté, stirring occasionally, until the onion becomes soft and translucent, approximately 2 minutes.
Add the sliced mushrooms to the pan along with a pinch of salt and pepper. Sauté, stirring frequently, until the mushrooms release their moisture and become tender, about 5 minutes. Strip the thyme leaves from the sprigs and add them to the pan, discarding the stems.
Pour the arborio rice into the pan and stir continuously for about 1 minute, allowing the rice to absorb any remaining liquid and become slightly translucent at the edges.
Add the red wine to the pan and stir frequently, scraping the bottom of the pan to release any browned or crispy bits. Continue cooking, stirring often, until the rice has absorbed nearly all the wine, approximately 8-10 minutes.
Begin adding the warm stock one cup at a time. After each addition, stir the risotto frequently and allow the rice to absorb most of the liquid before adding the next cup. Continue this process for 15-20 minutes, tasting the rice between additions. The risotto is ready when the rice is tender but still has a slight firmness to the bite (al dente), and the mixture has formed a thick, creamy broth. You may not need all 7 cups of stock.
Once the rice reaches al dente texture, remove the pan from heat. Stir in the unsalted butter and grated parmesan cheese, stirring continuously for 1-2 minutes until both ingredients are fully melted and incorporated into the risotto, creating a creamy consistency.
Taste the risotto and adjust seasoning with additional salt and pepper as needed. Serve immediately in bowls, garnished with fresh thyme sprigs.
