Authentic Gourmet Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A creamy, deeply flavorful risotto featuring locally foraged mushrooms and aged Parmesan, capturing the essence of Italian authenticity through careful technique and quality ingredients. This italian-inspired pasta (gluten-free) ready in about 50 minutes pairs Arborio rice, Cremini mushrooms, finely diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 Cremini mushrooms
• 1/2 cup, finely diced Yellow onion
• 2 cloves, minced Garlic
• 1/2 cup Dry white wine
• 4 cups, warm Chicken stock
• 1 tbsp Sherry vinegar
• 1/2 cup, finely grated Pecorino Romano cheese
• 3 tbsp Unsalted butter
• 1 tbsp Extra-virgin olive oil
• 1 tsp, chopped Fresh thyme

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add diced onion and sauté for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add minced garlic and sliced cremini mushrooms; cook for 8 minutes until mushrooms release moisture and turn golden brown, stirring occasionally to prevent sticking.
3. Step 3: Stir in Arborio rice and cook for 2 minutes until grains are coated and slightly translucent, stirring constantly.
4. Step 4: Pour in white wine and simmer for 3 minutes until almost fully absorbed, stirring frequently.
5. Step 5: Begin adding warm chicken stock 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (about 18-20 minutes total).
6. Step 6: When rice is al dente (tender with slight bite), stir in 3 tbsp butter, 1/2 cup Pecorino Romano, and 1 tsp thyme. Cook for 1 minute until cheese melts and mixture becomes creamy.
7. Step 7: Remove from heat and stir in sherry vinegar; taste and adjust seasoning with salt and black pepper if needed. Let rest for 3 minutes before serving.