Mushroom Risotto

Mushroom risotto is a creamy Italian dish with a rich and luxurious texture and a comforting earthy flavor.

The recipe is easy to make with simple ingredients and in one pot.

The velvety consistency of arborio rice, combined with mushrooms and savory parmesan, makes for a deeply satisfying meal.

Risotto is an Italian dish made with specific risotto rice varieties, such as arborio rice.

These rice grains release starch as they cook, producing an ultra-creamy dish.

Mushroom risotto is excellent for late summer, autumn, and winter when mushrooms are fresh and widely available.

Plus, the dish is cozy, warming, comforting, and deeply satisfying, perfect for an evening meal as the weather gets colder.

But remember that you can make risotto with most seasonal produce.

Other delicious risotto recipes are butternut squash risotto, saffron risotto, or tomato risotto.

We recommend asparagus risotto or zucchini risotto if you read this in spring or early summer.

Quantities are in the recipe box at the bottom of the page.

Risotto rice

Most supermarkets sell rice for risotto.

It’s branded as risotto rice or Arborio Rice, Carnaroli Rice, Roma Rice, Vialone Nano Rice, and Baldo Rice.

The high starch content in these rice varieties gives the risotto a creamy texture.

We don’t recommend making risotto with other rice varieties.

Mushrooms

You can use your favorite mushrooms or what’s available in your supermarket.

We use a mix of white button mushrooms and chantarelle mushrooms.

Other suitable mushroom varieties are brown, cremini, baby bella, and oyster mushrooms.

You can also use porcini mushrooms and shiitake mushrooms in lesser quantities, as they have a more intense flavor.

Dried mushrooms

Dried mushrooms are optional.

We recommend adding them if you like a more pronounced mushroom flavor.

Onion & garlic

We use onion and garlic to create a tasty flavor base.

Substitute shallots for onion.

Olive oil

Extra virgin olive oil is used to sauté the onion and mushrooms. Substitute regular olive oil.

White wine

Dry white wine adds a touch of acidity to the mushroom risotto and makes the other flavors pop.

While most of the alcohol evaporates, we understand if you don’t wish to use wine. In this case, substitute vegetable broth for the wine.

Some good white wine options for risotto are Sauvignon Blanc, Pinot Grigio, Chardonnay, Gewürtztraminer, and Riesling.

Vegetable broth

You can use homemade or store-bought vegetable broth.

Put the broth in a separate pot, warm it to almost boiling, and keep it hot throughout.

Parsley

Fresh flat-leaf parsley adds freshness.

Substitute fresh thyme or scallions for parsley.

Parmigiano Reggiano

Grated Parmigiano Reggiano or Grana Padano add a bold and savory taste to the risotto.

To make the recipe vegan, substitute a non-dairy cheese alternative or a couple of tablespoons of nutritional yeast for the parmesan.

Butter

Butter adds richness and a velvety mouth feel.

To make the recipe vegan, substitute non-dairy butter for regular butter.

Salt and Pepper

Depending on whether your broth is salted, you might need to add more or less salt.

Freshly ground black pepper is also recommended.

1. Cook the mushrooms

Soak the dried mushrooms in a bowl with hot water.

Rinse and chop the fresh mushrooms into small pieces. Heat the vegetable broth in a pot and keep it warm throughout the recipe.

Heat the olive oil in a large skillet. Sauté finely chopped onion for 3 minutes or until translucent.

Add grated garlic and sauté one more minute.

Add chopped mushrooms, soaked mushrooms drained from the soaking water, salt, and black pepper. Cook for 5 minutes.

2. Add the rice

Add the risotto rice and stir for about 2 minutes on medium-high heat until the rice has absorbed all the liquid and the pan is dry.

Pour in the white wine to deglaze the pan. Stir until the white wine is absorbed.

Add 1 cup of vegetable broth and stir almost continuously on medium heat until the rice absorbs the liquid.

Repeat this (adding 1 cup of broth + stirring until it absorbs it) until the rice is cooked but has a slight bite – 15 to 18 minutes.

Tip: Use hot broth; the rice will cook faster. Also, depending on the type of rice, heat intensity, how much you stir, and the size of your pot, you might need more or less vegetable broth than instructed in our recipe.

3. Make it creamy

Turn the heat off and add grated parmesan cheese, cold butter, and chopped Italian parsley.

Stir for 2 minutes or until the ingredients are fully incorporated into the rice.

If the risotto is too thick, stir in more vegetable broth.

Tip: This step is called “mantecare” in Italian. It’s an essential step in risotto making and should be done off the heat to preserve butter and cheese’s flavor and texture.

How to serve risotto?

Serve risotto “all’onda,” which means “wavy” in Italian. This creamy consistency is neither too thick nor too liquid.

You can serve risotto as a main course or side dish. Spoon or fork? Fork!

We top it with parmesan, parsley, or scallions. Sometimes, we add balsamic vinegar glaze.

It’s excellent with a simple side salad or one of our 25 best sides to serve with risotto.

You can store leftover mushroom risotto in an airtight container in the fridge for up to 3 days.

Reheat it in single portions in the microwave for 2 to 4 minutes.

You can also use leftover risotto to make delicious recipes, such as risotto cakes, rice balls, supplí, or Italian fried rice, a crispy Italian leftover risotto dish.

Similar recipes