There’s something so cozy and satisfying about a classic Mushroom Risotto Recipe. It’s the kind of dish I love turning to on a chilly evening when you want comfort food that feels special but isn’t complicated. Creamy, earthy, and deeply flavorful, mushroom risotto works beautifully for weeknight dinners or when friends drop by for a casual get-together.
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In the Kitchen
This Mushroom Risotto Recipe shines because it balances rich mushroom flavor with that signature creamy texture you expect from a good risotto—it takes just a little attention and patience to get it right.
- Juicy and Tender Every Time: Slow, steady absorption of warm broth ensures perfectly cooked rice without being mushy.
- Golden, Satisfying Finish: A finishing touch of butter and Parmesan adds that toasty, velvety richness you’ll adore.
- Simple Ingredients, Big Impact: Just mushrooms, rice, broth, and a few staples make for deep, layered flavors.
- Weeknight to Weekend Ready: Elegant enough for guests yet straightforward enough to whip up after work.
Ingredients at a Glance
Picking the right ingredients makes all the difference when preparing this Mushroom Risotto Recipe. Fresh, good-quality produce and broth elevate the dish naturally, so don’t skip on sourcing the best you can.
- Arborio rice: Short-grain rice is essential for that creamy risotto texture.
- Mushrooms: Choose fresh, firm mushrooms like cremini or button for rich flavor.
- Broth: Use homemade or a good-quality store-bought chicken or vegetable broth—warm it gently before adding.
- White wine: A dry white wine adds brightness—if not drinking, use extra broth with a splash of lemon juice.
- Parmesan cheese: Freshly grated for the best melt and depth.
- Olive oil & butter: Both lend richness and mouthfeel when used at different stages.
- Onion and garlic: Build the aromatic base for the risotto’s comforting flavor.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Mushroom Risotto Recipe
Step 1 — Warm Your Broth and Prep the Vegetables
Start by heating your chicken or vegetable broth in a saucepan over low heat so it’s gently simmering. Meanwhile, finely chop the onion and mince the garlic, then slice your mushrooms. Having the broth warm is a key trick because adding cold liquid slows the cooking and affects the creamy texture you want.
Step 2 — Sauté Aromatics and Mushrooms Until Tender
In a large skillet or heavy-bottomed pan, heat the olive oil on medium. Add the onions and garlic, sautéing until they become soft and fragrant—about 3-4 minutes. Then add the sliced mushrooms and cook them down until they release their moisture and start to brown, around 6-8 minutes. This step builds the deep mushroom flavor that defines the dish.
Step 3 — Toast the Rice for a Nutty Kick
Stir in the Arborio rice, letting it cook and toast in the pan for 1 to 2 minutes. You’ll notice the edges of the rice grains look translucent—this is when the rice is ready to absorb all the delicious liquids yet remain al dente.
Step 4 — Add Wine, Then Ladle Broth Slowly
Pour in the white wine and stir until it’s mostly absorbed. Now comes the important part: add the warm broth one ladle at a time, waiting and stirring frequently until each addition is nearly absorbed before adding more. This slow, patient process releases the rice’s creamy starches. Keep tasting around 18-20 minutes—your risotto should be creamy and just tender without being mushy.
Step 5 — Stir in Butter and Cheese, Season, and Rest
Remove the pan from heat and quickly stir in the butter and grated Parmesan cheese for that rich, velvety finish. Season well with salt and freshly ground black pepper. Let the risotto rest for a couple of minutes to settle—this rest lets the flavors marry beautifully.
Step 6 — Plate and Garnish
Spoon your creamy mushroom risotto into warm bowls and scatter chopped fresh parsley on top for a pop of color and freshness. I love pairing this dish with a crisp glass of white wine—it simply elevates every bite.
Things to Remember
Getting the classic mushroom risotto texture is all about temperature, timing, and gentle stirring. Don’t rush the process — the payoff is in the creamy, tender bite.
- Doneness Cue: The rice should be just tender, with a slight bite in the center (al dente), not mushy.
- Temperature Trick: Always add warm broth — cold liquids slow down cooking and can cause uneven texture.
- Make-Ahead Move: You can prep the mushrooms and broth ahead to streamline evening cooking.
- Common Pitfall: Avoid boiling the risotto; a gentle simmer and frequent stirring prevent sticking and burning.
Ways to Serve It
Finishing Touches
I always finish my Mushroom Risotto Recipe with a generous handful of grated Parmesan and a pat of butter stirred in—this keeps it rich and silky. A sprinkle of fresh parsley adds a bright note and a lovely color contrast that makes each serving that much more inviting.
Plays Well With
This risotto pairs beautifully with a simple green salad dressed in lemon vinaigrette or roasted seasonal veggies. For a heartier meal, add grilled chicken or seared scallops — their texture contrasts wonderfully with the creamy rice.
Simple Plating Upgrades
Try serving your risotto in shallow bowls to show off its luscious creaminess. A drizzle of truffle oil or a shaving of fresh truffle can also turn this humble Mushroom Risotto Recipe into something truly special for guests or date night.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store your leftover risotto in an airtight container and keep it refrigerated for up to 3 days. The texture thickens as it chills, so it might seem denser than when freshly made — but don’t worry, that’s normal!
Freezing Tips
Mushroom risotto can be frozen, but the texture may change slightly upon thawing due to the starches. If freezing, portion it into airtight containers and consume within 1 month. Thaw overnight in the fridge before reheating gently.
Reheating Mushroom Risotto Recipe Without Drying Out
The best way to reheat is slowly on the stovetop over low heat. Stir in a splash of warm broth or water to loosen the risotto and restore creaminess. You can also microwave covered in short bursts, stirring in between, with a little added liquid. Avoid overheating to prevent drying out.
Frequently Asked Questions
Absolutely! Swap butter for vegan margarine or olive oil, and use a plant-based broth and vegan Parmesan alternative or nutritional yeast for that cheesy finish.
Frequent stirring encourages the rice to release its natural starches, which creates that creamy texture characteristic of a good risotto.
Arborio rice is preferred because of its high starch content and ability to absorb liquid while staying firm. Other short-grain varieties can work but long-grain rice won’t give the right texture.
Simply stir in a bit more warm broth or even a splash of cream to loosen it up and gently reheat while stirring for a lovely texture.
Final Thoughts
This Mushroom Risotto Recipe has become one of my kitchen staples because it transforms simple ingredients into something luxurious without a lot of fuss. It’s a rewarding dish that truly shines when you give it the time and care it deserves—plus, you’ll love how adaptable it is to whatever’s on hand. I hope you enjoy making it as much as I do!
PrintFull Printable Recipe
Mushroom Risotto Recipe
A creamy and flavorful Mushroom Risotto made with tender Arborio rice, sautéed mushrooms, white wine, and Parmesan cheese. This classic Italian dish is perfect as a comforting main course or side dish and showcases rich, savory flavors with a smooth, velvety texture.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- ½ cup dry white wine
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Broth: In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat to ensure the rice cooks evenly.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until they are softened and fragrant. Then, add the sliced mushrooms and sauté until they release their moisture and become tender, about 5-7 minutes.
- Toast the Rice: Stir in the Arborio rice to the skillet, cooking for 1-2 minutes. This toasts the rice lightly, enhancing its nutty flavor and helping it maintain texture during cooking.
- Add Wine and Broth: Pour in the dry white wine and cook until mostly absorbed by the rice. Gradually add the warm broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente.
- Finish the Risotto: Remove the skillet from heat and stir in the unsalted butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste. Let the risotto rest for a couple of minutes to meld flavors.
- Serve: Spoon the risotto onto plates and garnish with freshly chopped parsley. Serve immediately and enjoy with a glass of white wine for the perfect meal experience.
Notes
- Use warm broth when adding to the rice to maintain a consistent cooking temperature and avoid cooling the rice.
- If you prefer a vegan version, substitute butter with olive oil and use vegan Parmesan cheese or nutritional yeast.
- Stirring frequently helps release the starch in Arborio rice, creating the creamy texture characteristic of risotto.
- You can add other types of mushrooms such as shiitake or cremini for more depth of flavor.
- Leftover risotto can be cooled and refrigerated for up to two days; reheat gently with a splash of broth or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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