Creamy Mushroom & Thyme Risotto: Recipe

My creamy mushroom & thyme risotto recipe gets used a lot at this time of year. Mushrooms are everywhere, they are flavoursome and ready to be the star of any dish, especially in a good risotto. Mushroom risotto is one of my favourite ways to use mushrooms in winter. Risotto takes about 15-20 minutes of constant stirring and will give your arm a good workout however this creamy creation warrants the effort. It tastes great and will warm you to the soul on a cold winter’s day.

Oh and as you can tell from the picture below, it works wonderfully with black truffles, which are also in season at the moment.

creamy mushroom thyme risotto

Preparation: 15 minutes       /          Cooking Time: 25 minutes    /          Serves 4


  • 250g  carnaroli or arborio rice
  • 200g Brown mushrooms, diced
  • 200g Shitake mushroom, diced
  • 10g  unsalted butter
  • 10ml vegetable oil
  • 1 clove garlic, diced
  • 80g brown onion, diced
  • 1.2L Chicken Stock
  • 6 sprigs fresh time
  • 20g truffle butter (or plain butter)
  • a pinch of truffle salt



  1. Heat a saucepan with the 10g of butter and vegetable oil.
  2. Once the butter has melted add the onion, garlic, mushrooms and thyme.
  3. Wilt the mushrooms for 3-4 minutes over a medium heat, then add the rice and stir well.
  4. Add a ladle full of stock to the saucepan and stir continuously until nearly all of the liquid has been absorbed.
  5. Repeat step 4 until all the stock has been used.
  6. Remove from heat and stir through the truffle butter/plain butter.
  7. Sprinkle with a pinch of truffle salt and serve.


I would suggest using carnaroli rice over arborio as carnaroli is a lot more forgiving, meaning it’s harder to over/under cook your risotto.

If you have any leftover risotto, it can be easily transformed into this delectable Gorgonzola arancini.







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