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Wild Mushroon Risotto with Goat Cheese and Thyme

40 minutes | Yield: 6-8 servings

Woody Forest Mushrooms, fresh Thyme and rich cheese pair beautifully in this risotto that comes together quickly and easily!


  • 2 Ounces Dried Forest Blend Mushrooms
  • 8 Cups Vegetable Stock
  • ¼ Cup Olive Oil
  • 1 Onion, Finely Diced
  • 1 Clove Garlic, Minced
  • 2 Cups Carnaroli Rice
  • 1 Cup White Wine
  • 4 Tablespoons Butter
  • ¼ Cup Ground Parmigiano
  • ¼ Cup Goat Cheese
  • 1 Tablespoon Fresh Thyme, Picked


  1. Soak the mushrooms in 3 cups of room temperature water until soft
  2. Strain the mushrooms, reserving the soaking water
  3. Heat the vegetable stock and the mushroom liquid in a stock pot on the stove, bringing just under a simmer
  4. Cut the mushrooms into bite-sized pieces and reserve while you start the risotto
  5. Heat oil over medium heat
  6. Add onion and season slightly with salt, cooking until slightly translucent
  7. Add minced garlic and cook slightly
  8. Add rice, making sure to toast each grain in the oil without burning it or allowing any of it to stick to the pan - the rice should start to look slightly translucent
  9. Deglaze the pan with the white wine and allow that to almost completely cook off
  10. Add the stock mixture in increments, stirring the risotto as you add, allowing the liquid to get absorbed into the rice
  11. Keep adding liquid until the rice is fully cooked but not mushy - the rice should just be cooked without any rawness in the center of the kernel
  12. Add the mushrooms and stir to combine
  13. Remove the pan from the heat and add the butter and parmigiano, stirring until combined

Taste for seasoning and serve with dollops of goat cheese and sliced chives