Vintage Vinyl Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Creamy Arborio rice simmered with earthy mushrooms and white wine, finished with Parmesan for a nostalgic, smooth texture reminiscent of a cherished vinyl record's warm crackle. This italian-inspired one pot ready in about 35 minutes pairs Arborio rice, vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 4 cups vegetable broth
• 1 cup dry white wine
• 1 cup, sliced mushrooms
• 1/2 cup, finely chopped shallot
• 2 tbsp unsalted butter
• 1/4 cup, grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, chopped fresh thyme

Instructions

1. Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large saucepan over medium heat. Add 1/2 cup finely chopped shallot and cook for 3 minutes until softened and translucent, stirring frequently.
2. Step 2: Add 1 1/2 cups Arborio rice to the saucepan, stirring constantly for 2 minutes until rice is coated and slightly translucent around the edges.
3. Step 3: Pour in 1 cup dry white wine, stirring constantly until fully absorbed (2-3 minutes). Add 4 cups vegetable broth, one ladle at a time, stirring constantly after each addition until broth is absorbed before adding more (20-25 minutes total).
4. Step 4: After adding 3 cups broth, stir in 1 cup sliced mushrooms and continue adding broth until rice is creamy and tender (al dente), about 25 minutes total. Remove from heat, stir in 1/4 cup grated Parmesan cheese and 1/4 cup heavy cream until melted and glossy. Season with 1/2 tsp salt and 1/4 tsp black pepper, then let rest 5 minutes. Garnish with 1 tbsp chopped fresh thyme.