Table talks: Mushroom and thyme risotto and the perfect wine

There’s something magical about a bowl of creamy risotto – rich, fragrant, and endlessly comforting. And when it’s studded with earthy mushrooms and a hint of thyme, it becomes a dish that feels like autumn in every bite.

Mushroom season is the perfect excuse to linger at the market or, if you’re lucky, head into the woods in search of wild treasures. No matter where your mushrooms come from, they bring a deep, savory flavor that pairs beautifully with the velvety texture of risotto.

This recipe is a cozy classic: simple to make, deeply satisfying, and exactly what you want on a cool evening with a glass of wine in hand. The thyme adds brightness, the Parmesan a touch of indulgence – and together, they turn humble rice into something truly special.

Creamy mushroom and thyme risotto recipe

Serves: 4

Time: 45 minutes

Ingredients

• 1 ½ cups arborio rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 400 g (about 14 oz) mixed mushrooms, sliced (button, cremini, shiitake, or wild if available)

• 5 cups vegetable or chicken stock, kept warm

• ½ cup dry white wine (optional)

• 3 tbsp olive oil or butter (or a mix)

• ½ cup grated Parmesan cheese (plus extra for serving)

• Butter to finish off the risotto

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

• Salt & freshly ground black pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

Method

Prepare the stock
- Keep the stock in a small saucepan on low heat so it stays warm throughout cooking.

Cook the mushrooms
- In a large pan, heat 1 tablespoon of oil/butter over medium heat.
- Add mushrooms, a pinch of salt, and cook until golden brown and slightly crisp. Remove and set aside.

Start the risotto base
-In the same pan, add another 2 tablespoons of oil/butter.
- Sauté the onion until soft and translucent, then add garlic and cook for 1 more minute.

Toast the rice
-Stir in the arborio rice, coating it well. Cook for 2–3 minutes until the edges of the grains look translucent.

Deglaze with wine
-If using wine, pour it in and stir until fully absorbed.

Build the risotto
-Add one ladleful of warm stock at a time, stirring frequently.
- Once the liquid is absorbed, add another ladle. Continue until the rice is tender but slightly al dente (about 18–20 minutes).

Finish with mushrooms and thyme
-Stir the mushrooms back in with the thyme leaves.
- Turn off the stove, add Parmesan cheese and butter and stir until creamy. Season with salt and pepper.

Serve
-Spoon into warm bowls, garnish with parsley and extra Parmesan.
- Serve immediately – risotto waits for no one!

For an even richer flavor, drizzle with truffle oil.

What to drink with it

One of the best things about mushroom risotto is how easy it is to pair with wine. The earthy richness of the mushrooms, the creamy comfort of the rice, and that hint of thyme and Parmesan make it incredibly adaptable. It’s the kind of dish that works beautifully with all sorts of wines, so you’ve got plenty of room to play around with pairings.

Pinot Noir

This is a classic with mushrooms for a reason. Its silky texture, gentle red fruit, and subtle earthiness mirror the flavors of the risotto without overwhelming them. If you’re looking for elegance in a glass, Pinot is your friend.

Oaked Chardonnay

Rich and buttery, with just a touch of spice from oak aging. Chardonnay feels right at home with creamy risotto, amplifying its velvety texture while the acidity keeps everything bright.

Barbera

An Italian favorite, Barbera is vibrant and juicy, with enough acidity to cut through the richness of the dish. It’s a joyful, food-loving wine that makes each bite feel lighter and fresher.

Champagne or other sparkling wines

For a celebratory twist, bubbles are brilliant. Their crispness and effervescence slice through the creamy texture, cleansing your palate and making every bite feel new again.

Chenin Blanc

A versatile white with layers of fruit, honey, and lively acidity. Chenin balances comfort with sophistication, offering a refreshing counterpoint to the risotto’s richness.

Whether you lean toward a silky red, a creamy white, or a festive fizz, each of these wines brings out a different side of the risotto – letting you shape the meal to your mood.