Authentic D-45 Guitar-Inspired Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, aromatic risotto that captures the vintage elegance of Martin's D-45 guitars, featuring wild mushrooms and a touch of white wine. This Italian-inspired rice and grain recipe, ready in about 42 minutes, pairs arborio rice, mixed wild mushrooms, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 8 oz, sliced mixed wild mushrooms
• 1/2 cup dry white wine
• 4 cups, hot vegetable stock
• 1, finely minced shallot
• 2 tbsp unsalted butter
• 1/2 cup, freshly grated Parmesan cheese
• 1 tsp, chopped fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp unsalted butter in a large saucepan over medium heat, add 1 minced shallot, and cook for 2 minutes until translucent and fragrant.
2. Step 2: Add 1 1/2 cups arborio rice and stir constantly for 2 minutes until rice is coated and slightly translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring constantly, until wine is fully absorbed and rice is slightly toasted.
4. Step 4: Begin adding 1 cup hot vegetable stock at a time, stirring frequently, waiting until each addition is absorbed before adding more (about 18-20 minutes total).
5. Step 5: Stir in 8 oz sliced mixed wild mushrooms and 1 tsp chopped thyme during the last 5 minutes of cooking, adding more stock if needed to maintain creamy consistency.
6. Step 6: Remove from heat, stir in 1/2 cup freshly grated Parmesan cheese, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Let rest for 3 minutes before serving.