Creamy Risotto with Thyme-Scented Cremini

Creamy Risotto with Thyme-Scented Cremini

A generous container of mushrooms from a Costco run, leftover from our fabulous Filet Mignon Stew, inspired this risotto — a way to turn extra cremini into something both comforting and refined.

Creamy Arborio rice embraces a full pound of thyme-scented cremini, enriched with a pat of butter and a touch of Parmesan, while fresh parsley adds a bright, finishing note. Familiar ingredients come together in a way that feels elevated, making this classic risotto special enough to share.

Creamy Risotto with Thyme-Scented Cremini Recipe

Ingredients:

• 5 1/2 c. low-sodium chicken or mushroom or vegetable stock

• 3 T. unsalted butter, divided

• 1 T. olive oil

• 1 lb cremini, cleaned and sliced

• 1½ t. fresh thyme leaves

• Sea salt and freshly ground black pepper

• 1 small yellow onion, finely chopped

• 1½ c. Arborio rice

• ½ c. dry white wine

• ¼ c. grated Parmesan cheese, plus more for garnish

• Fresh parsley leaves, for garnish

Method:

1. In a saucepan, bring the stock to a simmer and keep it warm over low heat.

2. In a large sauté pan, heat 1 tablespoon of butter and one tablespoon of olive oil over medium heat. Add the cremini and lightly season with salt. After about 3 minutes, when the mushrooms begin releasing their liquid, add the thyme and season with freshly ground black pepper. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, about 8 minutes. Remove mushrooms from the pan.

3. In the same pan, add another tablespoon of butter and the onion. Cook gently until translucent.

4. Stir in the Arborio rice and cook for 1–2 minutes until slightly translucent at the edges.

5. Pour in the wine and stir until mostly absorbed.

6. Add the warm stock one ladle at a time, stirring frequently and waiting until most of the liquid is absorbed before adding more. Continue for about 18–20 minutes, until the rice is creamy and tender with a slight bite. Reserve 1/2 cup of stock to finish.

7. Fold in the cooked cremini (reserve a few mushroom slices for garnish), the remaining tablespoon of butter, and ¼ cup of Parmesan cheese. Taste and adjust seasoning with salt and pepper. Add up to the final 1/2 cup of stock to loosen if necessary.

8. Serve immediately, garnished with a sprinkle of Parmesan, reserved mushrooms, and fresh parsley leaves.

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