French-inspired Mushroom Risotto


French-inspired Mushroom Risotto

Savory Mushroom Risotto with a French Twist

In the realm of French cuisine, this delectable Mushroom Risotto takes center stage. Combining the rich flavors of earthy mushrooms, creamy Arborio rice, and a touch of French finesse, this dish is a delightful fusion of Italian tradition and French culinary artistry.

Jan Dec

30 minutes

30 minutes

60 minutes

4 servings


Vegetarian, Gluten-free, Nut-free, Soy-free, Egg-free

Dairy (Gruyère cheese, butter)

Vegan, Dairy-free, Paleo, Keto, Low-carb


While the original Italian risotto is typically made with ingredients like Parmesan cheese and white wine, this French-inspired version incorporates French flavors by using Gruyère cheese and a splash of dry white French wine. The addition of fresh thyme and a hint of nutmeg further enhances the dish with a touch of French sophistication. We alse have the original recipe for Risotto, so you can check it out.


  • Calories (kcal / KJ): 400 kcal / 1674 KJ
  • Fat (total, saturated): 15g, 8g
  • Carbohydrates (total, sugars): 55g, 3g
  • Protein: 10g
  • Fiber: 3g
  • Salt: 1g


  1. 1.
    In a saucepan, heat the vegetable broth over medium heat and keep it warm.
  2. 2.
    In a large skillet, melt 1 tablespoon of butter with the olive oil over medium heat.
  3. 3.
    Add the chopped onion and minced garlic to the skillet and sauté until translucent.
  4. 4.
    Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
  5. 5.
    Stir in the Arborio rice and cook for a minute, ensuring each grain is coated with the butter and oil mixture.
  6. 6.
    Pour in the white wine and cook until it evaporates, stirring constantly.
  7. 7.
    Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
  8. 8.
    Continue this process until the rice is al dente, tender yet slightly firm to the bite.
  9. 9.
    Stir in the grated Gruyère cheese, remaining tablespoon of butter, fresh thyme leaves, and ground nutmeg.
  10. 10.
    Season with salt and pepper to taste.
  11. 11.
    Remove from heat and let the risotto rest for a few minutes before serving.

Treat your ingredients with care...

  • Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
  • Gruyère cheese — Use a high-quality Gruyère cheese for its distinct nutty flavor and excellent melting properties.
  • Fresh thyme — Strip the thyme leaves from the stems before adding them to the risotto to avoid any woody texture.
  • Mushrooms — Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

  • To enhance the mushroom flavor, consider using a mix of different mushroom varieties.
  • Stir the risotto gently to avoid breaking the rice grains and release the starch gradually for a creamy consistency.
  • For a touch of elegance, garnish the risotto with a sprinkle of freshly grated Gruyère cheese and a sprig of thyme before serving.
  • If you prefer a lighter version, you can substitute half of the vegetable broth with chicken or mushroom broth.
  • Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the French-inspired Mushroom Risotto as a main course, accompanied by a fresh green salad and crusty French bread. It can also be served as a side dish alongside roasted chicken or grilled fish.

Presentation advice

Present the Mushroom Risotto in individual shallow bowls, allowing the creamy texture and vibrant colors to shine. Garnish each serving with a sprinkle of fresh thyme leaves and a shaving of Gruyère cheese for an elegant touch.