This Mushroom Risotto just hits different. It is creamy, decadent, beautiful and impressive. First, the most beautiful mushrooms are sautéed and tossed with aromatics with white wine, arborio rice, Mt. Tam cheese, parmesan and topped with more Mt. Tam. It is perfect.
What You Need:
First things first, you’ll need arborio rice. Second, you’ll need Mt. Tam, as well as mushrooms, garlic, vegetable broth, parmesan, white wine, butter ,thyme and shallots. The full recipe is below with all the ingredients and instructions!
Why I love Mt. Tam for the Recipe:
Mt. Tam is a double creme cheese that is beautiful when paired with sparkling wine, sweet notes like preserves and dishes like this mushroom risotto. What it does for this recipe? 2 things, it’s first tossed in the risotto to create a super creamy consistency, it makes the risotto smooth and silky! (not to mention, super decadent!)
Secondly, slices of Mt. Tam are topped with the risotto, so you get some fresh creamy flavors on top.
You will LOVE this.
Tips for the Perfect Risotto:
Tip 1: Do NOT leave your stove! Stay there mixing your broth in a cup at a time and being patient to mix until it’s all absorbed. Don’t add all your broth in at once, this will cause lumping and dryness.
Tip 2: I know it seems like the cups to broth ratio is way high, but trust me! Have that broth on hand and take your time making sure it’s all absorbed.
Tip 3: Amp up your risotto with finishing off with truffle oil. Totally optional. If you go this route, top if off when the heat is off, after you plate so you get that strong flavor and smell instead of mixing/cooking it down with the risotto.
Tip 4: MAKE SURE your wine is reduced all the way through, or else this will give bitter notes.
Looking for more pasta recipes? Start below:
- Pantry Tomato Pasta with Cilantro & Lemon
- Pasta with Leeks and Green Peas
- Burst Cherry Tomato Pasta
- Caramelized Leek and Cabbage Pasta with Lemon
If you do make this Mushroom Risotto (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
- 2 cups risotto/arborio rice
- 1 cup parmesan
- 3 garlic cloves finely chopped
- 1 shallot finely chopped
- 4 slices mt. tam
- 4 cups assorted sliced mushrooms we used baby Bella and crimini
- 8 cups vegetable broth
- 1 tablespoon olive oil
- 1 spring thyme and more to garnish
- 1/2 cup white wine
- 2 tablespoons butter
- Salt and pepper to taste
- Top with: Mt. Tam slices lemon zest, chopped parsley, truffle oil (optional).
- Start by sautéing your mushrooms with salt, pepper, butter, olive oil and thyme. Get them really nice and browned on medium low heat for about 20 minutes. Remove from the pan and set aside.
- In the same pan with a drizzle of olive oil, sauté your shallot and garlic, sweat it out with a knob of butter for about 4-5 minutes.
- Next add in your risotto and stir well until coated throughout, about 5 minutes on low heat so the rice doesn’t burn. Turn to medium and add your white wine to reduce down.
- Once the wine has reduced, slowly start adding 1 cup of broth at a time, stirring (do not leave your stove!) and keep stirring until all the broth has absorbed. Repeat with all the broth 1-2 cups at a time.
- Once all your broth is absorbed in the rice, add your mushrooms back in, shredded parmesan, Mt. Tam sliced, and season with salt and pepper. Mix really well until everything is melted and creamy.
- Place in a bowl and top with a few slices of Mt. Tam, lemon zest, chopped parsley and truffle oil.