Vintage Estate Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A creamy risotto made with foraged mushrooms and seasonal vegetables from Midwest estate auctions, finished with Parmesan and fresh herbs. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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

• 1.5 cups arborio rice
• 8 oz mixed wild mushrooms, sliced mushrooms
• 1, finely chopped shallot
• 2 cloves, minced garlic
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup, finely grated Parmesan cheese
• 1 tbsp, chopped fresh thyme
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 chopped shallot and cook for 3 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Stir in 8 oz sliced mushrooms and cook for 5 minutes until mushrooms release moisture and turn golden brown.
4. Step 4: Add 1.5 cups arborio rice, stirring to coat each grain. Cook for 2 minutes until rice becomes slightly translucent.
5. Step 5: Pour in 1/2 cup white wine, stirring constantly until fully absorbed (about 2 minutes).
6. Step 6: Begin adding 4 cups vegetable broth, one ladle (1/2 cup) at a time, stirring constantly until each addition is absorbed before adding more. This should take 20-25 minutes total.
7. Step 7: After 15 minutes of cooking, stir in 1 tbsp chopped fresh thyme.
8. Step 8: When rice is al dente (about 20 minutes), remove from heat. Stir in 1/2 cup grated Parmesan, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper until cheese melts and mixture is creamy.
9. Step 9: Let rest for 5 minutes before serving. Adjust seasoning if needed.