Mushroom and Za'atar Risotto with Lemon Tahini
Creamy arborio risotto loaded with deeply browned cremini mushrooms and fragrant za'atar, swirled with lemon-tahini for a nutty, tangy Levantine twist. Finished with olive oil, toasted sesame, and parsley.
- Prep
- 20 min
- Cook
- 40 min
- Wait
- 2 min
- Total
- 1 hr 2 min
- Makes
- 4 main-course servings (about 2 cups / 450 g each)
Steps
Before you start
- Risotto needs near-constant stirring for the last 20 minutes, so have everything chopped and measured before you light the stove.
- Keep the vegetable stock hot in a saucepan over low heat; cold stock slows the cooking and makes the rice gummy.
- Check your za'atar: blends vary in saltiness, so salt gently until the end and taste.
- Wipe mushrooms with a damp towel instead of washing them so they brown rather than steam.
Heat the stock
- Pour the stock into a medium saucepan and bring to a bare simmer over medium heat, then reduce to low to keep it hot.
- Keep a ladle nearby.
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Ready when: Small bubbles at the edges and steam rising
Brown the mushrooms
- Heat 2 tablespoons of the olive oil in a large wide pot over medium-high heat until shimmering.
- Add the mushrooms in a single crowded layer (work in two batches if needed).
- Leave them untouched for 3 minutes, then stir and cook 5–6 minutes more.
- Season with ½ teaspoon of the salt.
- Transfer to a bowl.
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Ready when: Mushrooms are deep golden brown, their liquid has evaporated, and the pan sounds dry and sizzling
Tip: Salt after they start to brown; early salt draws out water and causes steaming.
Soften the aromatics
- Reduce heat to medium.
- Add the remaining 1 tablespoon olive oil and the onion with a pinch of salt.
- Cook, stirring, for 5 minutes.
- Add the garlic and cook 30 seconds.
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Ready when: Onion is soft and translucent, not browned; garlic is fragrant
Tip: Scrape up the browned bits from the mushrooms; they add flavor.
Toast the rice
- Add the rice and 2 tablespoons of the za'atar.
- Stir constantly for 2 minutes so each grain is coated in oil.
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Ready when: Edges of the grains turn translucent with a white dot in the center, and the smell is nutty
Add the wine
- Pour in the wine and stir until it is almost completely absorbed and the sharp alcohol smell fades, about 1–2 minutes.
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Ready when: Pan bottom is nearly dry when you drag a spoon across it
Add stock gradually
- Add hot stock one ladleful (about ¾ cup / 180 ml) at a time.
- Stir often and let each addition be mostly absorbed before adding the next.
- Keep a steady, gentle bubble.
- Continue for 18–20 minutes, using about 5½ cups (1300 ml) of stock.
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Ready when: Rice is creamy and tender with a slight firmness at the center of the grain (al dente), and the risotto flows slowly when the pan is tilted
Tip: If the rice is still chalky when stock runs out, add hot water a splash at a time.
Make lemon tahini
- While the rice finishes, whisk the tahini, lemon juice, lemon zest, hot water, and remaining ½ teaspoon salt in a small bowl until smooth and pourable like heavy cream.
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Ready when: Smooth, pale, and glossy with no lumps
Tip: It will seize and thicken at first; keep whisking and it loosens into a sauce.
Fold in mushrooms
- Return the mushrooms and any juices to the pot.
- Stir in the pepper and cook 1 minute, adding a splash of stock if the risotto looks stiff.
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Ready when: Mushrooms are heated through and evenly distributed
Finish and rest
- Remove the pot from the heat.
- Stir in two-thirds of the lemon tahini, then taste and add salt if needed.
- Cover and rest 2 minutes so the texture settles.
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Ready when: Loose, creamy, and slightly wavy, not stiff
Tip: Add the tahini off the heat so it stays silky rather than splitting.
Serve
- Spoon into warm bowls.
- Drizzle with the remaining lemon tahini and 1 tablespoon olive oil, then sprinkle with the remaining 1 tablespoon za'atar, parsley, and toasted sesame seeds.
- Serve immediately.
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Tip: Risotto stiffens as it cools; loosen leftovers with a splash of stock or water.
Good to know
Tips
- Use a wide pot so the rice cooks in a shallow, even layer and stock evaporates at the right pace.
- Do not rinse the arborio; the surface starch is what makes the risotto creamy.
- Brown mushrooms in batches; crowding gives pale, rubbery results.
- Taste before adding final salt, since za'atar and stock both contribute sodium.
Make ahead
"Brown the mushrooms and make the lemon tahini up to 2 days ahead and refrigerate separately. Risotto itself is best made fresh."
Storage & reheating
"Room temperature: up to 1 hour. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as the rice turns mushy. Reheat in a pan over low heat with a splash of stock or water, stirring until creamy and hot throughout."
Substitutions
- dry white wine → additional stock plus 1 tablespoon lemon juice. Keeps the acidity without alcohol.
- cremini mushrooms → baby bella, oyster, or a mix of mushrooms. Same weight; brown in batches.
- za'atar → 2 tsp dried thyme, 1 tsp sumac, 1 tsp toasted sesame seeds per 1 tbsp... scaled to 3 tbsp total. Use roughly equal parts thyme, sumac, and sesame for a homemade blend.
- tahini → plain unsweetened Greek yogurt. Gives tang and creaminess; stir in off the heat.