![Bowl of BA's Best Risotto with mushrooms and thyme.](https://cdn.statically.io/img/assets.bonappetit.com/photos/5c803ed4299839580364441f/1:1/w_2560%2Cc_limit/mushroom-risotto.jpg)
The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid. The long, plump grains of carnaroli make for a finished dish that’s more special (and more beautiful) than one made with shorter varieties of risotto rice such as arborio or vialone nano. This risotto—part of our BA’s Best collection of essential recipes—is great on its own, or matched with other seasonal ingredients.
Recipe information
Yield
8 servings
Ingredients
Risotto
1
6
½
2
1
5
2
Assembly
¼
1
5
5
2
2
1
Preparation
Risotto
Step 1
Combine 1 Tbsp. salt and 10 cups water in a medium pot. Bring to a boil, then reduce heat to medium to maintain a bare simmer.
Step 2
Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and tender, about 5 minutes. Taste onion; if it’s still firm at all, add a splash of water and continue to cook until meltingly soft.
Step 3
Add rice and stir well to coat with oil. Cook, stirring constantly, until grains are translucent around the edges and make a clattering sound when they hit against the pot, about 5 minutes. (Coating grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender.) Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine evaporates, about 2 minutes.
Step 4
Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and suspended in a fluid, not-too-thick creamy liquid, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging starches to release from risotto, creating its trademark creamy consistency. You may not need all of the hot water, but the finished texture should be more of a liquid than a solid. Start checking rice about 15 minutes after the first water addition; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky residue between your teeth after tasting. Do not overcook!
Step 5
Remove pot from heat, add butter, and stir until melted. Gradually add Parmesan, stirring until cheese is melted and liquid is creamy but very loose; stir in more hot salted water if needed. Taste and season with more salt.
Assembly
Step 6
Heat oil in a large skillet over medium-high until shimmering. Add mushrooms; cook, tossing occasionally, until they begin to soften and release some liquid, about 3 minutes. Season with salt and pepper; cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add thyme, garlic, and butter and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes. Remove from heat and add vinegar. Toss to coat, scraping up any browned bits. Pluck out thyme.
Step 7
Divide risotto among warm bowls. Top each with a few grinds of pepper and spoon mushroom mixture over. Serve with Parmesan alongside.
Editor’s note: Head this way for more of our best risotto recipes →
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Reviews (37)
Back to TopThis was a delicious, creamy risotto, but definitely a high fat dish. I used shiitake mushrooms, but as many commenters noted, any of the jillion additions would work. I've used water instead of chicken stock before in making risotto; it's different but no less tasty.
David Wilczynski
Manhattan Beach, CA
11/2/2021
Great recipe. I would double the mushrooms next time!
Kathryn
Birmingham
10/26/2021
I didn't rate this because the webpage is forcing five stars or nothing...some kinda glitch. If i did rate it would be three stars. The consensus was that this was pretty good/good. We've never made risotto with just salted water. We always use broth. So, that was interesting and good. We usually use salted water for the base of Pappa al Pomodoro. The consensus is that we prefer Mushroom Risotto vs. Risotto with Mushrooms. If we make again, we'll double the amount of mushroom topping. We needed more. And yes, adding some pancetta would be a great addition!
RonP
Reston, VA
3/9/2021
We LOVED this recipe! I used Arborio rice because that's what we had and I did adjust the olive oil and butter additions - cut by half - but otherwise adhered to the recipe. My husband and I enjoyed it as a main dish (there were leftovers, of course) with a salad.
Kathy
Lancaster, PA
3/5/2021
Amazing!!! I messed up on the first try because I wasn’t focused on keeping the liquids and consistency of the rice in check at all the times, but despite my error, the risotto was slightly mushy but the taste was uncompromised. My family loved it, they didn’t know any different and I can hardly wait to make it again al’dente ❤️ Thank you Bon Appetit for sharing
Victoria Beal
Los Angeles
12/5/2020
Yep, this was awesome. Everyone loved it, including 3 and 5 year old grandaughters and their 88 year old great grandmother. Four adults and and three children consumed every bite - and two of those adults have tiny apetites. I followed the recipe to a T, opting for carnaroli rice and crimini mushrooms. OK, a tiny deviation because I didn't have thyme sprigs, so I just put two or three shakes of thyme leaves, thinking that would be about the same amount of flavor as removing five sprigs. The flavor of the mushrooms with the white wine vinegar mix in at the end, had just the twist of flavor that left everyone saying this was better than restaurant risotto.
Anonymous
Vegas, baby
9/3/2020
Wonderful crowd favorite!! We doubled the mushroom portion and it was a hit. Garlic oil was a fun add!
megnwallace
Seattle
6/10/2020