Mushroom & Parmesan Risotto with Thyme and Brown Butter
A deeply savoury risotto built on layered mushroom flavour, enriched with Parmesan and finished with nutty brown butter. Dried porcini stock intensifies the base, while fresh thyme lifts the richness, creating a balanced and elegant expression of umami.
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Print PinServings: 4 Servings
Calories: 545kcal
Cost: £8.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Bowl, to soak Porcini Mushrooms
- 1 Wide Saucepan
Ingredients
- 300 g Arborio Rice 10½ oz
- 200 g Mixed Mushrooms, sliced 7 oz
- 20 g Dried Porcini Mushrooms ¾ oz
- 750 ml Hot Water, for porcini stock 25 fl oz
- 1 each small Onion, finely chopped 1 each
- 2 each Garlic Cloves, finely chopped 2 each
- 40 g Unsalted Butter 1½ oz
- 30 ml Olive Oil 2 tbsp
- 100 ml Dry White Wine 3½ fl oz
- 700 ml Vegetable Stock, warm 24 fl oz
- 80 g Parmesan, finely grated 2¾ oz
- 10 g Fresh Thyme leaves 1 tbsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper, freshly ground ½ tsp
Instructions
- Place the Dried Porcini Mushrooms in a bowl and pour over the Hot Water. Allow to soak for 20 minutes. Remove the mushrooms, chop finely, and reserve. Strain the soaking liquid carefully to remove any grit and combine with the Vegetable Stock. Keep warm.
- Heat half of the Butter with the Olive Oil in a wide saucepan over medium heat. Add the Mixed Mushrooms and cook until lightly coloured and their moisture has evaporated. Remove and reserve.
- In the same pan, add a little more oil if required and cook the Onion gently until softened. Add the Garlic and cook briefly.
- Add the Arborio Rice and stir to coat in the fat, allowing it to toast lightly for 1–2 minutes.
- Pour in the White Wine and allow it to reduce almost completely.
- Begin adding the warm porcini-enriched stock, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next.
- After approximately 10 minutes, return the cooked mushrooms and chopped porcini to the pan.
- Continue adding stock and stirring for a total cooking time of 16–18 minutes, until the rice is tender but retains slight bite.
- Remove from the heat. Stir in the remaining Butter and Parmesan to create a smooth, flowing consistency.
- Add the Thyme, season with Salt and Black Pepper, and adjust consistency with a little additional stock if required.
Presentation
- Serve immediately in warm bowls. The risotto should spread gently when placed on the plate. Finish with a light drizzle of brown butter and a scattering of thyme leaves.
Notes
The risotto should be fluid, not stiff. It should move gently when the plate is tapped.
The porcini stock is essential for depth and should be carefully strained to avoid grit.
Brown butter should be prepared separately by cooking butter until lightly nutty and golden, then added just before serving.
Avoid overcooking the rice, as it will continue to soften slightly after removal from heat.
Nutrition
Calories: 545kcal | Carbohydrates: 71g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 1615mg | Potassium: 349mg | Fiber: 4g | Sugar: 3g | Vitamin A: 898IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Mushroom & Parmesan Risotto with Thyme and Brown Butter
A deeply savoury risotto built on layered mushroom flavour, enriched with Parmesan and finished with nutty brown butter. Dried porcini stock intensifies the base, while fresh thyme lifts the richness, creating a balanced and elegant expression of umami.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 545kcal
Cost: £8.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Bowl, to soak Porcini Mushrooms
- 1 Wide Saucepan
Ingredients
- 300 g Arborio Rice 10½ oz
- 200 g Mixed Mushrooms, sliced 7 oz
- 20 g Dried Porcini Mushrooms ¾ oz
- 750 ml Hot Water, for porcini stock 25 fl oz
- 1 each small Onion, finely chopped 1 each
- 2 each Garlic Cloves, finely chopped 2 each
- 40 g Unsalted Butter 1½ oz
- 30 ml Olive Oil 2 tbsp
- 100 ml Dry White Wine 3½ fl oz
- 700 ml Vegetable Stock, warm 24 fl oz
- 80 g Parmesan, finely grated 2¾ oz
- 10 g Fresh Thyme leaves 1 tbsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper, freshly ground ½ tsp
Instructions
- Place the Dried Porcini Mushrooms in a bowl and pour over the Hot Water. Allow to soak for 20 minutes. Remove the mushrooms, chop finely, and reserve. Strain the soaking liquid carefully to remove any grit and combine with the Vegetable Stock. Keep warm.
- Heat half of the Butter with the Olive Oil in a wide saucepan over medium heat. Add the Mixed Mushrooms and cook until lightly coloured and their moisture has evaporated. Remove and reserve.
- In the same pan, add a little more oil if required and cook the Onion gently until softened. Add the Garlic and cook briefly.
- Add the Arborio Rice and stir to coat in the fat, allowing it to toast lightly for 1–2 minutes.
- Pour in the White Wine and allow it to reduce almost completely.
- Begin adding the warm porcini-enriched stock, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next.
- After approximately 10 minutes, return the cooked mushrooms and chopped porcini to the pan.
- Continue adding stock and stirring for a total cooking time of 16–18 minutes, until the rice is tender but retains slight bite.
- Remove from the heat. Stir in the remaining Butter and Parmesan to create a smooth, flowing consistency.
- Add the Thyme, season with Salt and Black Pepper, and adjust consistency with a little additional stock if required.
Presentation
- Serve immediately in warm bowls. The risotto should spread gently when placed on the plate. Finish with a light drizzle of brown butter and a scattering of thyme leaves.
Notes
The risotto should be fluid, not stiff. It should move gently when the plate is tapped.
The porcini stock is essential for depth and should be carefully strained to avoid grit.
Brown butter should be prepared separately by cooking butter until lightly nutty and golden, then added just before serving.
Avoid overcooking the rice, as it will continue to soften slightly after removal from heat.
Nutrition
Calories: 545kcal | Carbohydrates: 71g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 1615mg | Potassium: 349mg | Fiber: 4g | Sugar: 3g | Vitamin A: 898IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.