This Mushroom Risotto turns a handful of humble ingredients into one of the most comforting meals you can make on a weeknight.
Creamy arborio rice simmers slowly with white wine and warm broth until it turns silky, then gets folded together with golden, buttery mushrooms and a generous handful of parmesan.
I know risotto has a reputation for being fussy, but it really just asks for a little patience and a wooden spoon.
Once you get the rhythm of adding broth and stirring, you will realize this dish is far more forgiving than people give it credit for.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
| Difficulty Level | Intermediate |
If you love the idea of turning simple rice into something restaurant-worthy, this Spring Pea Risotto is another great one to bookmark for later.
Why You’ll Love This Mushroom Risotto
This isn’t just another rice dish. It’s a slow, satisfying process that rewards you with the creamiest, most comforting bowl of food you’ll make all month.
The mushrooms bring deep, earthy flavor while the parmesan and a splash of wine round everything out into something that tastes far fancier than the effort it actually takes.
- Made with simple, easy to find ingredients
- Naturally vegetarian and easily made gluten free
- Rich, creamy texture without a drop of heavy cream
- Perfect as a main course or an elegant side dish
- Great way to use up any mushrooms sitting in your fridge
For another cozy, cheese forward dinner, my Lemon Asparagus Risotto follows a similar method with a brighter, spring inspired twist.
Ingredients
Good risotto really comes down to a few quality ingredients treated with care. Here’s everything you’ll need to make this dish.
- 6 cups low sodium chicken or vegetable broth
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 1 1/2 pounds mixed mushrooms (cremini, shiitake, and oyster), sliced
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup mascarpone cheese
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice, optional
This mushroom soup starter pairs beautifully with a similar mushroom base, so if you’re craving more earthy flavors, my Mushroom Soup is worth making next.
Kitchen Equipment Needed
You don’t need anything fancy to make risotto, but a couple of pieces really do make the process smoother.
- Large heavy bottomed Dutch oven or wide pot
- Wide sauté pan for the mushrooms
- Small saucepan for warming the broth
- Wooden spoon
- Ladle
- Microplane grater for the Parmesan
- Measuring cups and spoons
Read Also: White Wine Mushroom Sauce
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this recipe turn out perfectly every time.
None of these are required, but they genuinely make the process easier and the results better.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is the pot I reach for every single time I make risotto because it distributes heat so evenly, which means fewer scorched spots on the bottom.
The wide surface area also gives the rice plenty of room to release its starches as you stir. It’s an investment piece, but one that will last for decades.
2. Imported Italian Arborio Rice
Not all arborio rice is created equal, and a good quality imported bag makes a noticeable difference in creaminess.
The higher starch content is what gives risotto that signature velvety texture. I always keep a bag of this in my pantry for risotto nights.
3. Aged Parmigiano Reggiano Wedge
Pre-grated parmesan just doesn’t melt the same way as a fresh wedge grated right before serving.
The nutty, salty flavor of real Parmigiano Reggiano makes this risotto taste noticeably richer. A little goes a long way, so one wedge lasts a long time.
4. Galbani Mascarpone Cheese
This is my secret ingredient for extra creamy risotto without needing heavy cream.
Stirring it in right at the end gives the dish a silky, almost luxurious finish. It also mellows out the earthiness of the mushrooms in the best way.
5. Microplane Premium Zester and Grater
A good microplane makes grating parmesan so much easier, and it creates these light, fluffy shreds that melt into the risotto beautifully.
It’s also great for zesting lemon if you’re using the optional lemon juice in this recipe. I use mine almost every day.
For a similar creamy, mushroom forward dish that’s a little different from risotto, my Mushroom Sauce is another reader favorite worth trying.
Step-by-Step Instructions: How to Make Mushroom Risotto Recipe
1. Warm the Broth
- Pour the broth into a small saucepan and set it over medium heat.
- Bring it to a gentle simmer, then reduce the heat to low so it stays warm throughout the cooking process.
- Keep the saucepan near your main pot the entire time, since adding cold broth to the rice will slow down the cooking and affect the texture.
2. Sauté the Mushrooms
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a wide sauté pan over medium high heat.
- Add the sliced mushrooms in a single layer, working in batches if needed so the pan isn’t crowded.
- Let the mushrooms cook undisturbed for 4 to 5 minutes so they develop a deep golden crust, then stir occasionally until browned all over, about 3 more minutes.
- Season with a pinch of salt and pepper, then transfer the mushrooms to a plate and set aside.
3. Toast the Rice and Aromatics
- In the same large pot, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
- Add the chopped shallot and cook for 2 to 3 minutes until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the Arborio rice and stir constantly for about 2 minutes, allowing the grains to lightly toast and turn slightly translucent around the edges.
4. Deglaze with Wine
- Pour in the dry white wine and stir continuously.
- Let the rice absorb the wine completely, which should take about 2 minutes, scraping up any browned bits from the bottom of the pot as you go.
5. Add the Broth Gradually
- Add the warm broth one ladle at a time, about 3/4 cup at a time, stirring frequently.
- Wait until the rice has absorbed most of the liquid before adding the next ladle.
- Continue this process for about 18 to 22 minutes, tasting the rice occasionally, until it is creamy but still has a slight bite in the center.
- You may not need all of the broth, or you may need a splash of hot water if you run out before the rice is fully cooked.
6. Finish with Cheese and Mushrooms
- Remove the pot from the heat once the rice reaches your desired texture.
- Stir in the cooked mushrooms, Parmesan cheese, mascarpone cheese, and fresh thyme leaves until fully combined and creamy.
- Add the lemon juice if using, then taste and adjust the salt and pepper as needed.
- Garnish with fresh parsley and extra Parmesan, then serve immediately while warm.
Once you master this method, this Creamy White Wine Mushroom Chicken uses a lot of the same techniques and flavors in a heartier weeknight dinner.
Tips for The Best Mushroom Risotto Recipe
A few small details make a big difference between good risotto and great risotto.
- Use warm broth, not cold, so the rice cooks evenly without stopping and starting
- Stir often but not constantly, giving the rice a chance to release its starch
- Cook the mushrooms separately first so they stay golden instead of turning soggy in the pot
- Taste the rice as you go, since cooking time can vary slightly depending on your stove
- Remove the risotto from the heat while it’s still slightly loose, since it thickens quickly as it sits
If you love the idea of a creamy, mushroom loaded meal that skips the meat entirely, my Vegan Mushroom Stroganoff is a great one to try next.
Serving Suggestions
This risotto is rich and creamy enough to stand on its own, but it also pairs beautifully with a few simple sides.
A crisp green salad or roasted vegetable helps balance out the richness of the dish.
- A simple arugula salad with lemon vinaigrette
- Garlic Parmesan Roasted Carrots for a colorful side
- Crusty bread for soaking up any extra sauce
- A glass of the same dry white wine used in the recipe
- Grilled chicken or shrimp on top for a heartier meal
Variations of Mushroom Risotto Recipe
Once you have the base technique down, this recipe is easy to customize based on what you have on hand or what you’re craving.
- Swap in wild mushrooms like porcini or chanterelle for a more intense, earthy flavor
- Add a handful of baby spinach at the end for extra color and nutrients
- Stir in cooked, crumbled Italian sausage for a heartier main course
- Use vegetable broth and skip the mascarpone for a fully vegan version
- Finish with a drizzle of truffle oil for a special occasion upgrade
My Slow Cooker Pumpkin Risotto is a fun seasonal variation if you’re craving something on the sweeter, cozier side.
Storage and Reheating
Risotto is at its absolute best fresh off the stove, but leftovers still reheat surprisingly well with a little care.
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stovetop over low heat, stirring in a splash of broth or water to loosen it back up
- Microwave in short 30 second bursts, stirring in between, if you’re short on time
- Avoid freezing risotto, since the texture becomes grainy once thawed
If you’re looking for another comforting dish to add to your meal prep rotation, my Spinach and Mushroom Casserole stores and reheats just as easily.
Nutritional Facts
| Nutrition Facts (Per Serving) | |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 48g |
| Protein | 13g |
| Fat | 19g |
| Saturated Fat | 9g |
| Cholesterol | 38mg |
| Sodium | 680mg |
| Fiber | 3g |
| Sugar | 3g |
Values are estimates and will vary depending on the specific ingredients and brands used.
For a lighter alternative on the table, my Garlic Parmesan Sauce is a lower effort way to get similar flavors.
Health Benefits of Key Ingredients
Beyond being comforting and delicious, this dish actually brings some real nutritional value to the table.
Mushrooms are naturally low in calories while offering B vitamins, selenium, and antioxidants that support immune health.
- Mushrooms provide fiber and immune supporting antioxidants
- Parmesan cheese offers calcium and protein in small amounts
- Garlic and shallots contain compounds linked to heart health
- Fresh thyme adds antioxidants along with its earthy aroma
- Using broth instead of heavy cream keeps the dish lighter overall
My Mushroom Spinach Pasta is another great way to work more mushrooms and leafy greens into your weekly dinner rotation.
FAQs About Mushroom Risotto Recipe
1. Can I make mushroom risotto ahead of time?
Risotto is best served fresh, but you can par-cook it about 75 percent of the way, then spread it on a sheet pan to cool.
Finish cooking it with the remaining broth just before serving for nearly the same creamy texture.
2. What type of rice works best for risotto?
Arborio rice is the most widely available option and works wonderfully for this recipe.
Carnaroli or Vialone Nano are great alternatives if you can find them, since both hold their shape while releasing plenty of starch.
3. Do I have to use wine in this recipe?
Wine adds acidity and depth of flavor, but it isn’t strictly necessary.
You can substitute an extra splash of broth along with a small squeeze of lemon juice for a similar brightness.
4. Why is my risotto gummy instead of creamy?
Gummy risotto usually happens when the rice is overcooked or the broth was added too quickly without enough stirring.
Add the broth gradually and keep the heat at a gentle simmer rather than a hard boil.
5. Can I use dried mushrooms instead of fresh?
Yes, dried mushrooms work well and add an even deeper, more concentrated flavor.
Rehydrate them in warm water first, then chop and add them along with the fresh mushrooms for the best result.
Mushroom Risotto
Ingredients
- 6 cups low sodium chicken or vegetable broth 1.4L
- 4 tablespoons olive oil 60ml, divided
- 4 tablespoons unsalted butter 60g, divided
- 1 1/2 pounds mixed mushrooms 680g, cremini, shiitake, and oyster, sliced
- 1 medium shallot finely chopped
- 3 garlic cloves minced
- 1 1/2 cups Arborio rice 300g
- 3/4 cup dry white wine 180ml
- 1 cup freshly grated Parmesan cheese 100g, plus more for serving
- 1/3 cup mascarpone cheese 75g
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley chopped
- salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice optional
Equipment
- Large heavy bottomed Dutch oven or wide pot
- Wide sauté pan for the mushrooms
- Small saucepan for warming the broth
- Wooden spoon
- Ladle
- Microplane grater for the Parmesan
- Measuring cups and spoons
Method
- Pour the broth into a small saucepan and set it over medium heat. Bring it to a gentle simmer, then reduce the heat to low so it stays warm throughout the cooking process.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a wide sauté pan over medium high heat. Add the sliced mushrooms in a single layer, working in batches if needed so the pan isn’t crowded. Let the mushrooms cook undisturbed for 4 to 5 minutes so they develop a deep golden crust, then stir occasionally until browned all over, about 3 more minutes. Season with a pinch of salt and pepper, then transfer the mushrooms to a plate and set aside.
- In the same large pot, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallot and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the Arborio rice and stir constantly for about 2 minutes, allowing the grains to lightly toast and turn slightly translucent around the edges.
- Pour in the dry white wine and stir continuously. Let the rice absorb the wine completely, which should take about 2 minutes, scraping up any browned bits from the bottom of the pot as you go.
- Add the warm broth one ladle at a time, about 3/4 cup at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding the next ladle. Continue this process for about 18 to 22 minutes, tasting the rice occasionally, until it is creamy but still has a slight bite in the center. You may not need all of the broth, or you may need a splash of hot water if you run out before the rice is fully cooked.
- Remove the pot from the heat once the rice reaches your desired texture. Stir in the cooked mushrooms, Parmesan cheese, mascarpone cheese, and fresh thyme leaves until fully combined and creamy. Add the lemon juice if using, then taste and adjust the salt and pepper as needed. Garnish with fresh parsley and extra Parmesan, then serve immediately while warm.
Nutrition
Notes
- Use warm broth, not cold, so the rice cooks evenly without stopping and starting.
- Stir often but not constantly, giving the rice a chance to release its starch.
- Cook the mushrooms separately first so they stay golden instead of turning soggy in the pot.
- Taste the rice as you go, since cooking time can vary slightly depending on your stove.
- Remove the risotto from the heat while it’s still slightly loose, since it thickens quickly as it sits.
- Swap in wild mushrooms like porcini or chanterelle for a more intense, earthy flavor.
- Add a handful of baby spinach at the end for extra color and nutrients.
- Stir in cooked, crumbled Italian sausage for a heartier main course.
- Use vegetable broth and skip the mascarpone for a fully vegan version.
- Finish with a drizzle of truffle oil for a special occasion upgrade.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Mushroom Risotto is proof that a little patience at the stove really does pay off.
It’s creamy, earthy, and comforting in a way that feels special enough for guests but simple enough for a Tuesday night.
I hope you give this one a try soon. If you do, I would love to hear how it turned out, so drop a comment below or share a photo the next time you make it.
Recommended:
- Stuffed Mushrooms
- Air Fryer Stuffed Mushrooms
- Garlic Parmesan Roasted Potatoes
- Creamy Mashed Potatoes
- Italian Marinara Sauce
