Creamy mushroom risotto with parmesan and thyme Ⓥ
A creamy mushroom risotto with Parmesan and fresh thyme: a refined autumn classic. Pour Ara Wines Sauvignon Blanc alongside, a dry alcohol-free white wine (<0.5%) from Marlborough.
Serves 2
The fresh acidity of the wine cuts through the butter and Parmesan, and its herbal notes echo the thyme. You use 100 ml of the same wine in the risotto, so dish and glass match perfectly. Prefer no wine? Saicho Hojicha (0.0%) is a sparkling tea with umami and notes of roasted hazelnut, lovely with the mushrooms.
Tip: traditional Parmigiano Reggiano is made with animal rennet. For a fully vegetarian risotto, choose a hard cheese made with vegetarian rennet.
Updated on 7 October 2026
Ingredients
- 200g risotto rice
- 250g mixed wild mushrooms, cut into pieces
- 1 small onion and 2 cloves of garlic, finely chopped
- 750ml vegetable stock
- 100ml dry white alcohol-free wine (alcohol-free white wine from Ara)
- 50g Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh thyme, leaves from a few sprigs
- Salt and pepper to taste
Preparation method
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until golden brown. Remove from the pan and set aside.
- Add the butter to the same pan and fry the onion and garlic until soft and translucent. Add the risotto rice and fry briefly until the grains are translucent.
- Pour in the non-alcoholic white wine and let it simmer until the wine is almost completely absorbed by the rice. Then add a ladle of warm stock to the risotto and stir regularly until the stock is absorbed. Repeat this process, a little at a time, until the rice is cooked and creamy (about 18-20 minutes).
- Add the fried mushrooms, grated Parmesan cheese and thyme to the risotto. Stir well and season with salt and pepper. Let the risotto rest for a few minutes before serving.
