Wild Mushroom & Thyme Risotto

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A velvety, earthy classic topped with crispy sage.

Prep Time	Cook Time	Servings	Wine Pairing
15 Minutes	30 Minutes	4 People	Oaked Chardonnay or Pinot Noir

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INGREDIENTS

• 1.5 lbs Mixed mushrooms (Cremini, Shiitake, or Oyster), sliced
• 1.5 cups Arborio or Carnaroli rice
• 5–6 cups Vegetable or chicken stock (kept warm on the stove)
• 2 Shallots, finely minced
• 3 cloves Garlic, minced
• 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
• 4 tbsp Unsalted butter
• 1/2 cup Freshly grated Parmesan cheese
• Herbs: 1 tbsp fresh thyme, handful of fresh sage leaves
• Pantry: Olive oil, Salt, and Black pepper

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INSTRUCTIONS

1. Brown the Mushrooms: Heat 1 tbsp oil and 1 tbsp butter in a wide pan over medium-high. Sauté mushrooms until browned and dry. Season with salt, pepper, and thyme. Set aside half for topping.
2. Toast the Rice: In the same pan, melt 1 tbsp butter. Sauté shallots until soft. Add the rice and stir for 2 minutes until the edges are translucent. Add garlic for the final 30 seconds.
3. Deglaze: Pour in the wine. Stir constantly until the liquid is fully absorbed by the rice.
4. The Ladle Method: Add warm stock one ladle at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding the next. Repeat for 18–20 minutes until the rice is creamy but al dente.
5. The Finish: Remove from heat. Stir in the remaining butter, Parmesan, and the mushrooms. Cover and let rest for 2 minutes.
6. Garnish: Quickly fry sage leaves in a small bit of oil until crisp (30 seconds). Serve the risotto topped with the reserved mushrooms and crispy sage.

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CHEF’S NOTES

• Temperature Matters: Never add cold stock to the pan; it stops the cooking process and prevents the rice from releasing the starches that make it creamy.
• The Wine: Choose a Pinot Noir for an earthy, rustic vibe, or an Oaked Chardonnay for a richer, more buttery experience.