Mushroom Risotto

Three quick tips to keep in mind to make the best mushroom risotto:

1. Add vegetable broth a little at a time: add two ladles of broth at a time, then when it is absorbed, add more. Adding the stock gradually helps the rice grains release the starch slowly, making your dish the creamiest.
   
2. Keep stirring: stirring often with little liquid helps the rice grains rub against each other and release more starch. This is the secret to a creamy risotto; not adding cheese and butter.
   
3. Cook the rice al dente: al dente means with a slight bite to it in Italian. You should be able to feel the different grains of rice in your mouth. Risotto should not be mushy and overcooked.

Risotto rice

You can find rice to make risotto in most supermarkets. It’s either branded simply as risotto rice or as Arborio Rice, Carnaroli Rice, Roma Rice, Vialone Nano Rice, and Baldo Rice.

Their high starch content is what gives the risotto a creamy texture. Unfortunately is not possible to make risotto with any other rice variety.

Mushrooms

We use a mix of white button mushrooms and portobello mushrooms. You can use most mushroom varieties based on what you can find where you live.

For instance, chanterelle mushrooms, brown mushrooms, and oyster mushrooms are great options.

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

Dried mushrooms

If you like a more accentuated mushrooms taste, we recommend adding a few dried mushrooms, ideally dried porcini mushrooms.

Dried mushrooms are packed with flavor and umami and will infuse your risotto with a ton of mushroom flavor.

Onion

Use white onion, yellow onion, or shallot. Its purpose is to build a quick flavor base with the olive oil we cook the rice.

We don’t add garlic in mushroom risotto as garlic is not common in authentic Italian mushroom risotto recipes. If you like to add some garlic, mince it finely and add it shortly after the onion.

Olive oil

We use extra virgin olive oil to make the flavor base – soffritto in Italian – with the onion and cook the rice for a few minutes.

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 vegetable broth or store-bought vegetable broth. In either case, what’s important is that you put the broth in a separate pot, warm it up to almost boiling temperature, and keep it very hot throughout.

You can also use chicken stock if you are not vegetarian or vegan.

Parsley

Fresh flat-leaf parsley adds freshness and cuts through the creamy, buttery feel of risotto. Fresh thyme sprigs also work with this mushrooms risotto recipe.

Parmigiano Reggiano

Grated Parmigiano Reggiano or Grana Padano add a ton of taste to the risotto. To make this recipe vegan, substitute a vegan parmesan alternative or a melty vegan cheese for the parmesan.

Butter

Butter adds richness and a velvety mouth feel. To make this recipe vegan, substitute vegan butter for dairy butter.

Step 1: Start with the mushrooms.

Put the dried mushrooms to soak in a small bowl with warm water, then clean and chop the fresh mushrooms into small bite-size pieces and finely chop the onion and the parsley.

Also, warm up the vegetable broth in a separate pot and keep it hot throughout the recipe.

Add olive oil and finely chopped onion to a large skillet or dutch oven.

Fry the onion on medium heat for 3 minutes or until translucent.

Add the chopped mushrooms, salt, and black pepper, and cook on medium-high heat for 5 minutes.

Next, add the soaked dry mushrooms—Reserve soaking liquid.

Step 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.

Next, add the white wine to deglaze the pan; stir until the white wine is absorbed.

Add the reserved soaking water from the dry mushrooms and two ladlefuls of vegetable broth.

Stir often, almost continuously. When the broth is absorbed, add more. Always two ladlefuls at a time.

Keep stirring and adding broth until the mushroom risotto is cooked al dente – about 15 minutes.

Important: When you add it to the risotto, the broth should be very hot, almost boiling. If the broth is not hot is going to take you forever to cook this dish.

The mushroom risotto is ready when creamy and al dente (with a bite to it). Turn the heat off and let it cool down for 1 minute.

Note: depending on many factors (type of rice, heat intensity, how much you stir, size of your pot), you might need a little more or a little less vegetable broth than instructed in our recipe.

Step 3: add cheese and butter.

Off the heat, add cold Parmigiano Reggiano (or vegan cheese), cold butter (or vegan butter), and chopped parsley.

Stir for about 2 minutes until the ingredients are fully incorporated with the rice. If the risotto is too thick, add some more vegetable broth and stir.

Note: 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 organoleptic properties and texture.

Serve a ladleful or two of risotto on a flat plate and eat with a fork. You can sprinkle with parsley, cheese, or drizzle with good quality extra virgin olive oil.

Note: serve risotto “all’onda,” which means “wavy” in Italian. That is a creamy consistency that is not too thick nor too liquid.

Risotto should spread on the plate on its own, just by slightly rotating and inclining the plate without touching the rice. However, it should not have excess watery liquid around the edges. The rice grains should be clearly separated and have some bite.

Serving suggestions

Mushroom risotto is a fulfilling, nourishing, and satiating main course. We recommend serving it with a light salad or with a vegetable side dish to add some veggies. You can try:

Or take your pick from our list of 25 best sides to serve with risotto, including salads and vibrant veggies.

Risotto gets sticky and compact the day after. If you want to eat it as is, we recommend warming it up in the microwave for a couple of minutes.

The texture won’t be as creamy and wavy as just-made risotto. However, the taste will be delicious and even more intense than the previous day.

Since leftover risotto is so tasty and sticky, we can highly recommend three delicious recipes with it.

Mushroom Risotto Cakes

Leftover risotto patties, coated in a tasty and crisp breadcrumbs mixture, then fried in a pan or air-fried.

Serve them on a simple side salad for a delicious dinner that everyone will love, including kids and picky grown-ups.

Check out our risotto cakes recipe.

Crisp, creamy, and tasty Italian rice balls you can make easily with leftover mushroom risotto.

Serve them as a fun appetizer or a delicious main with a side dip of homemade marinara sauce, ketchup, or vegan mayo.

Check out our Italian rice balls recipe.

Pan fried risotto

Pan-fried risotto – Riso al Salto in Italian – is a leftover dish made with one to two days old risotto, fried on low heat, slowly with olive oil or butter.

The starchy risotto becomes super crispy on the outside and stays creamy on the inside, and it makes a perfect leftover dinner to serve with a simple Italian side salad.

Check out our pan-fried risotto recipe.

More Risotto Recipes

If you’re looking for more risotto recipes, see our most loved risotto meals here:

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Are you a fan of Italian cuisine? Get more authentic Italian cooking inspiration from our most shared recipes:

For many more dinner ideas, check out our mains category page.