I love a good creamy risotto—especially on those early fall evenings when it’s finally chilly again, but the sun’s still hanging on and everything feels crisp. Wild mushrooms, a swirl of thyme… it’s the kind of bowl that just settles you right into the season.

But then you bring in Arkenstone Blanc and everything levels up. Its bright acidity cuts through the cream in the best way, and that mineral-driven core picks up every earthy, woodsy note like they’re old friends. It’s the kind of pairing that turns a simple fall night into a little moment.

Elegant dining setup with wine bottle, glasses and risotto dish decorated with pine cones.

Serves: 4

 

 


Ingredients


  • 1 lb mixed wild mushrooms (whatever is in season), cleaned and sliced
  • 5 cups chicken or vegetable stock, kept warm
  • 3 sprigs fresh thyme (for infusing stock)
  • 4 tbsp salted butter, divided
  • 2 tbsp extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine (reserve the Blanc for sipping)
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp fresh thyme leaves, plus extra for garnish
  • Smoked salt and freshly ground black pepper, to taste
  • Shaved Parmesan, for serving

Instructions



1. Infuse the stock: In a saucepan, bring the stock to a gentle simmer. Add the thyme sprigs and let them steep while you prepare the other ingredients. Keep the stock warm over low heat, removing the thyme sprigs just before using.


2. Cook the mushrooms: In a large skillet, heat 1 tablespoon butter with the olive oil over medium-high. Add the mushrooms and a pinch of smoked salt, cooking until golden and their liquid has evaporated, about 6–8 minutes. Remove from heat and set aside.


3. Start the risotto base: In a wide, heavy-bottomed pan, melt 2 tablespoons butter over medium heat. Add the shallot and garlic, cooking until softened and fragrant, about 2 minutes.


4. Toast the rice: Add the Arborio rice and stir to coat, toasting for 1–2 minutes until the edges turn translucent.


5. Deglaze: Pour in the white wine, stirring until fully absorbed.


6. Build the risotto: Add the warm, thyme-infused stock one ladleful at a time, stirring often and allowing the liquid to be absorbed before adding more. After the first couple of additions, stir the cooked mushrooms back in so they reheat and their flavors weave into the rice. Continue adding stock and stirring for 18–20 minutes, until the risotto is creamy and the rice is tender with just a slight bite at the center.


7. Finish with flavor: Off the heat, fold in the Parmesan, fresh thyme leaves, and the final tablespoon of butter. Taste and adjust seasoning with smoked salt and pepper.


8. Serve: Spoon into shallow bowls, topping with shaved Parmesan and a sprig of thyme. Enjoy alongside a chilled glass of Arkenstone Blanc and savor the essence of fall.