Mushroom Risotto

Bursting with savory flavors, this rich and creamy Mushroom Risotto requires only a handful of simple ingredients and is much easier to make than you think. It’s the perfect dish for a small dinner party, or for a special family meal. 

This dish combines two things I love; mushrooms and risotto. Here, we start out by using the most basic version of a classic, creamy risotto — arborio, onion, white wine, broth, butter and Parmiggiano Reggiano. Mushrooms, sautéed beforehand, are then stirred into the risotto, adding a luxurious dimension and infusing the dish with rich and savory umami flavor.

Risotto has a bad reputation for being difficult to make but this couldn’t be further from the truth. It takes a little time and patience, yes, but it’s much easier than you think and doable even on a weeknight. Just maybe not a busy weeknight, I might add.

I learned to love and make risotto from my Italian mother-in-law and for years my kids could rely on having it at least once a week. Needless to say, I can make a fine risotto with my eyes closed and in this post, you will find all of my best tips so your risotto turns out perfect in texture and gloriously delicious, every time. Just never break the principal risotto rule: Risotto waits for no one.

Ingredients And Notes

Here are the ingredients you will need and some helpful notes to make this recipe:

• Rice – Whether you are making risotto on the stovetop or in an Instant Pot, the right kind of rice is key. Look for an Italian, short grain variety such as arborio rice, or carnaroli. You can find arborio rice at almost every well-stocked supermarket. See section below for more information on the best rice for risotto.
• Mushrooms – For best results, try and use a variety of fresh mushrooms. This will give the risotto more flavor and textural interest. See section below for more information on the amount and variety of mushrooms I recommend.

• Onion – I used to use shallots to make this mushroom risotto but lately I find I prefer to stick the classic onion. I feel like onions add more flavor to this risotto and, unlike shallots, are always stocked in my kitchen.
• White wine – Use a nice, drinkable white wine—not cooking wine—for the best flavour. A Sauvignon Blanc or Pinot Grigio would be great choices. If you prefer not to use wine, use a little more broth instead.
• Broth – The broth is the backbone of all risotto’s and crucial to the flavor, and even consistency, of the dish. If you can’t make your own, seek out a low-sodium, good-quality, organic one. See more on which broth to use down below.
• Extra Virgin olive oil – Essential for sautéing the mushrooms, onions, and rice and for adding lovely flavour.
• Fresh parsley – Optional, but chopped parsley adds a little extra fresh flavor and a nice pop of color.
• Parmesan – Most risottos include parmesan cheese and this one is no different. It adds intense salty flavour and makes the risotto even creamier. Note that parmesan has rennet so if you wish to keep this dish vegetarian, use a vegan or rennet-free parmesan.
• Butter – A few tablespoons of butter to finish are key to a perfectly creamy risotto.

What Are The Best Mushrooms For Risotto?

Some mushroom risotto recipes will call for a truckload of mushrooms. That’s ok, I’m sure it turns out delicious but this is not the mushroom risotto you would find in Italy. The mushrooms are there to complement the risotto, not the other way around.

This is why the mushrooms should be the best you can find and afford, so even if you only add a small amount, the dish will taste exquisite.

I like to use a combination of easily accessible shiitake mushroom, and/or oyster mushrooms. If those are too expensive, I’ll fill the gap with cremini mushrooms.

If you really want to raise the bar, seek out some wilder varieties such as Lion’s Mane, Chanterelle, Maitake, Hen of the woods, or Porcini.

What Is The Best Broth To Use For Risotto?

I find most risottos are more flavorful when made with chicken broth as opposed to vegetable broth and this mushroom risotto is no exception. That said, I do like to keep this risotto vegetarian so I use a homemade vegetable broth.

Unfortunately, I have yet to find a good store-bought vegetarian broth that works well for risotto. Most are very sweet, with a strong overpowering flavor in a risotto. Check out my hack below for making a fabulous homemade vegetable broth that requires just 4 ingredients (not counting water).

A boxed vegetable broth I will use in a pinch, is this brand.

How To Make Mushroom Risotto

Note: This is an overview on how to make Mushroom Risotto. For detailed instructions check the recipe card below.

Step 1: In a large pot, heat the broth and maintain it at a simmer.

Step 2: In a large pan with oil, cook the mushrooms, stirring occasionally, for about 7-8 minutes, or until mushrooms are soft and have released most of their moisture. Transfer the mushrooms and any juices to a plate and set aside.

Step 3: Next, cook the onions in the same pan with a pinch of salt. Cook, stirring often, until the onion becomes soft and translucent, about 4 minutes.

Step 4: Add the rice and increase the heat to medium high. Toast the rice for a couple of minutes, stirring often, until the edges become translucent, about 1 to 2 minutes. Pour in the wine and give it all a good stir. Cook and continue to stir until most of the wine is absorbed.

Step 5: Lower the heat to medium and start to ladle in the broth a little at a time, stirring often and allowing the rice to absorb most of the liquid before adding some more. Try and keep the rice wet at all times and adjust the level of heat so the rice is simmering very gently. Continue doing this until the mixture is creamy and the rice feels tender but still al dente (slightly firm in the centre), 18 to 20 minutes. Note that you may not need to use all the broth.

Step 6: A few minutes before the rice seems cooked, stir in the mushrooms. Remove the pan from the heat, then add the butter, parmesan, 1 tablespoon chopped parsley, and 1 ladle of broth. Give everything a gentle stir and serve immediately garnished with a little more parsley and parmesan cheese, if desired.

The Best Rice For Risotto

To make a proper risotto, the first thing to consider is the rice. The three most common are Arborio, Carnaroli, and Vialone Nano. The high starch content in these varieties of rice is what will give the risotto its unique creamy consistency.

• Arborio is the most familiar and most readily available in North America. It absorbs a little less liquid than carnaroli and vialone nano.
• Carnaroli is hailed as the star of Italian rices. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that’s much more difficult to overcook. The grains are also slightly thicker and keep their shape better when stirred.
• Vialone Nano is more commonly used in the Veneto region of Italy. It can absorb twice its weight in liquid and is the preferred rice for a seafood risotto.

Frequently Asked Questions

What To Serve With Mushroom Risotto

This simple and elegant mushroom risotto is filling and satisfying enough to be served as a main dish. But when serving guests, I typically serve this risotto the traditional Italian way, in small portions before the main course. Here’s a few sides we enjoy with it:

• Protein: This mushroom risotto is fabulous alongside steak, fish, roasted or grilled chicken, or a saucy braised meat such as these Braised Short Ribs.
• Veggies: I love this risotto with roasted broccolini or broccoli, green beans, or this simple Catalan-Style Spinach.
• Salads: Just about any salad would go well this mushroom risotto. Try it with this hearty Winter Salad, this Kale Caesar Salad, or this Beet, Blood Orange and Baby Kale Salad.
• Bread: I recently served it with this homemade focaccia and the whole meal was so delicious!

How To Reheat Risotto

After going on (and on and on) about how risotto needs to be served immediately or it is doomed, eating leftover risotto seems like blasphemy. To be sure, the texture will be quite different but I find when reheated properly, it can be quite delicious.

For reheating 1 cup of risotto, add 1/3 cup broth to a skillet and bring to a gentle boil. Lower heat to medium low and add risotto. Stir frequently until rice looks a little saucy and loose and is completely heated through.

I don’t recommend using a microwave to reheat risotto since it will be hard to heat it evenly without it turning very dry and gummy. Instead, always reheat risotto on the stovetop. can get quite gummy and

How To Store

This cooked mushroom risotto, like all rice, should be refrigerated within two hours. Place in an airtight container and refrigerate for 3 to 4 days.

I do not recommend freezing risotto as the grains will get very dry and hard.

More Risotto Recipes To Try

I hope you give this delicious Mushroom Risotto recipe a try! If you do, please leave a rating and review below with your feedback. Thank you!