There’s something timeless and soothing about a bowl of Mushroom Risotto—creamy, comforting, and deeply satisfying. The earthy aroma of mushrooms mingling with garlic, butter, and Parmesan creates a dish that feels like pure indulgence. Each spoonful is rich yet balanced, with tender rice bathed in a velvety sauce that’s full of umami flavor.
I remember the first time I made risotto—it felt intimidating, like something only chefs could master. But once I learned the rhythm of stirring, ladling broth, and letting the rice slowly absorb all that goodness, it became one of my favorite dishes to cook. Now, it’s my go-to for cozy weekends or date nights at home. A glass of wine in hand, soft music playing, and a pot of risotto bubbling away—it’s comfort cooking at its best.
Why You’ll Love This Recipe
This Mushroom Risotto is elegant, creamy, and packed with flavor, yet surprisingly simple once you understand the process. Arborio rice slowly absorbs savory broth, releasing its starch to create that signature creamy texture—no cream needed. Sautéed mushrooms add a rich, meaty flavor that makes the dish satisfying enough to serve as a main course or a luxurious side.
You’ll love how versatile this recipe is. It’s perfect for vegetarian meals, dinner parties, or even a quiet night in. It pairs beautifully with a crisp salad, roasted chicken, or a glass of dry white wine. Once you master the basic technique, you’ll want to make it again and again with your own variations.
What You’ll Need
- 1 ½ cups Arborio rice
- 1 pound mixed mushrooms (cremini, button, or shiitake), sliced
- 4 cups vegetable or chicken broth, warmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup dry white wine (optional, but recommended)
- ½ cup grated Parmesan cheese (plus more for serving)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley or thyme for garnish
Pro Tips
- Warm the broth before adding it to the rice—it helps maintain even cooking.
- Stir often, but not constantly. Give the rice time to absorb liquid between additions.
- Use Arborio or Carnaroli rice—their high starch content gives risotto its creaminess.
- Don’t rush. Slow cooking over medium heat develops the best flavor and texture.
- Finish with butter and cheese for that luxurious, silky finish.
Tools You’ll Need
- Large sauté pan or wide pot
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Small saucepan (for warming broth)
- Cheese grater
Substitutions and Variations
- Vegan: Use olive oil instead of butter and nutritional yeast instead of Parmesan.
- Add protein: Stir in cooked chicken, shrimp, or crispy pancetta.
- Extra richness: Add a splash of cream or mascarpone at the end.
- Herbal twist: Add rosemary or sage for a different flavor profile.
- Cheese options: Swap Parmesan for Pecorino Romano or Gruyère.
Make Ahead Tips
- Prep ahead: Slice mushrooms and chop onions up to a day in advance.
- Partial cooking: Cook risotto halfway, spread on a baking sheet to cool, then finish before serving by adding warm broth and stirring.
- Storage: Store leftovers for up to 3 days—risotto reheats beautifully with a splash of broth or water.
Instructions
Step 1: Warm the Broth
In a small saucepan, heat the broth over low heat. Keep it warm throughout cooking—you’ll add it gradually to the rice.
Step 2: Sauté the Mushrooms
In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they’re golden brown and tender. Remove and set aside.
Step 3: Cook the Aromatics
In the same pan, add the remaining butter and onion. Cook for 3–4 minutes until softened, then stir in garlic and cook for 1 minute more.
Step 4: Toast the Rice
Add Arborio rice to the pan and stir to coat each grain with the butter and onion mixture. Toast for 1–2 minutes until the edges look translucent.
Step 5: Deglaze with Wine
Pour in the white wine (if using) and stir until mostly absorbed. This adds depth and aroma to the dish.
Step 6: Add Broth Gradually
Ladle in about ½ cup of warm broth and stir gently until it’s almost fully absorbed. Continue adding broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. This process should take about 20 minutes.
Step 7: Add Mushrooms and Finish
When the rice is creamy and al dente, stir in the cooked mushrooms, Parmesan cheese, salt, and pepper. Adjust consistency with a splash more broth if needed.
Step 8: Serve and Garnish
Remove from heat, cover, and let rest for 2 minutes. Spoon into bowls, sprinkle with fresh parsley, and serve with extra Parmesan on top.
Serving Suggestions
- Serve as a main course with garlic bread or salad.
- Pair with roasted chicken or grilled steak for a heartier meal.
- Add sautéed spinach or asparagus for color and freshness.
- Drizzle with truffle oil for an indulgent finish.
- Pair with a glass of crisp Chardonnay or Pinot Grigio.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen the texture. Avoid freezing, as it can change the consistency.
Nutrition and Benefits
- Mushrooms: Packed with antioxidants, B vitamins, and umami flavor.
- Rice: Provides slow-releasing energy and a creamy texture without heavy cream.
- Protein-rich cheese: Adds calcium and flavor while balancing the meal.
- Comforting and balanced: A vegetarian dish that’s satisfying and wholesome.
Recipe FAQ
1. Can I use brown rice or another type of rice?
You can, but Arborio or Carnaroli work best for traditional risotto. Brown rice takes longer and won’t be as creamy.
2. How do I know when risotto is done?
It should be creamy with a slight bite in the center—soft but not mushy.
3. Can I make risotto without wine?
Yes—just replace it with an extra splash of broth and a teaspoon of lemon juice for brightness.
4. How do I keep risotto from drying out?
Add extra broth or butter just before serving to bring back that silky texture.
5. Can I double the recipe?
Yes, but use a wide pan and stir frequently so the rice cooks evenly.
6. Why is my risotto sticky or clumpy?
It may have been overcooked or stirred too vigorously. Gentle stirring releases the right amount of starch without making it gluey.
7. Can I add truffle oil or cream?
Yes, drizzle a little truffle oil or stir in cream at the end for added luxury.
Creamy, Comforting, and Full of Flavor
This Mushroom Risotto is everything you want in a comforting meal—creamy, rich, and deeply satisfying. It’s elegant enough for entertaining yet simple enough for a cozy weeknight. With earthy mushrooms, tender rice, and that signature velvety finish, this dish proves that comfort food can also be beautifully refined.
