Mushroom Risotto

This comforting mushroom risotto recipe is made with arborio rice, garlic, thyme, shallots, and parmesan cheese for a creamy and delicious dish. Perfect for dinner parties or a weeknight family meal, this one-pot wonder is sure to impress.

Here is my favorite recipe for making mushroom risotto! It’s a super easy and quick one-pot recipe, made with white wine and a touch of parmesan cheese. Simple and impressive!

This recipe was inspired by one of my trips to Italy where I had the creamiest and most delicious mushroom risotto in Lake Trentino. I instantly fell in love so as soon as I got back home, it became my mission to work on recreating the dish so I could share the recipe with you.

I originally published this recipe in 2017 and so many of you have made it over the years and love it as much as I do. The recipe hasn’t changed at all, but I wanted to share some more tips and suggestions to help guide you as you make this dish your own.

So, go ahead and give this one a try! I guarantee you’ll love the cozy earthy flavors of this creamy mushroom risotto.

Why You’ll Love This Recipe

This dish is comfort in a bowl! When you make it from scratch, you can customize the recipe to suit your tastes, so throw in your favorite types of mushrooms and experiment with different broths and spices until you find your perfect combination.

You can also add in tomatoes, spinach, carrots, or asparagus for more layers of flavor or if you’re in the mood, try adding chicken, salmon, or shrimp!

And don’t let the thought of constantly stirring the rice overwhelm you. There’s something about the gentle stirring that I find very relaxing!

Key Ingredients

Here’s what you need to make this heavenly mushroom risotto:

• Mushrooms: You can use any mushrooms that are in season for this dish. I used button, but cremini, portobello, oyster, and shiitake would all work!
• Arborio rice: This is a short-grain rice that contains a lot of starch. The starch turns sweet and creamy as it cooks, which makes it the perfect rice for risotto (do not rinse the rice!). It also works well for rice pudding!
• Dry white wine (optional): The wine gives another layer of flavor to the mushroom risotto dish. I suggest using a pinot grigio or sauvignon blanc. Make sure you choose a wine that you would be happy drinking by the glass.
• Vegetable stock: I like to make my own vegetable stock but store-bought is fine. You could also use chicken stock if that’s what you have on hand. Keep the stock warm as you’re ladling it into your rice.
• Parmesan cheese: The cheese adds a nutty and salty flavor to the risotto. I like to stir it through the rice and then sprinkle some more on top for serving.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Mushroom Risotto

Making homemade risotto can seem intimidating, but it’s really more about patience and constant stirring to coax out the delicious creaminess of the rice than it is about difficulty. Follow my easy steps below and you’ll be a risotto pro in no time!

1. Cook mushrooms: Add butter and olive oil to a heavy-bottomed pot, skillet, or Dutch oven and set over medium-high heat. Add the sliced mushrooms and cook for 3 – 4 minutes, then add garlic and cook for another 30 seconds. Remove them from the pot.

1. Cook aromatics: Cook diced shallot or onion and thyme for 2 – 3 minutes. Add the rest of the garlic and cook for 30 seconds.

1. Add rice: Pour the arborio rice into the pot and stir it until it’s coated in the butter. Cook for 1 minute. Then, add the wine and cook until it is absorbed into the rice.
2. Stir, stir, stir: This is the part where you need patience! Add the warm stock, a ladleful at a time, and stir the rice constantly. Let the rice absorb all the liquid before adding another ladle. It will take about 20 minutes in total.

1. Serve: Stir in the mushrooms, cheese, butter, and pepper. Serve the mushroom risotto hot.

Recipe Tips

• Don’t rush the cooking process! Slow and steady is the key to creamy risotto.
• If the risotto becomes too thick, add a splash of stock or water to loosen it.
• If the risotto seems too wet, continue to stir it, and cook until all of the excess liquid is absorbed.
• Save some of the cooked mushrooms to garnish the final dish.

Storing Tips

As with most risottos, this one is at its best when it is eaten fresh. If you have some leftovers, transfer them to an airtight container and store them in the refrigerator for up to 3 days.

I don’t suggest freezing risotto. It changes the texture of the rice, so I prefer to keep my leftovers in the fridge.

Reheated risotto won’t be as creamy as when it was first made, but it is still delicious. Place the leftovers into a pot on the stovetop, add a splash or two of broth and stir it into the rice. Heat gently on medium-low until the rice is warmed through.

You can also microwave the risotto in a microwavable dish with a splash of broth. Microwave for 1 minute and then for 20-second intervals until the rice is heated.

What To Serve With Risotto

You can serve risotto as a main course on its own or as a side with some roasted chicken, chicken schnitzel, or grilled salmon.

It is also nicely complemented by a simple green salad, blanched asparagus, or roasted acorn squash.

Do I need to Use Wine in Risotto?

No, you can make a perfectly good risotto without using wine. You can replace the wine with more broth and add a splash of white wine vinegar or lemon juice for a touch of acidity.

Can I make Risotto in Advance?

I think risotto is best served immediately after it’s cooked, but you can make it in advance and reheat it later. Just keep in mind that the consistency might not be as creamy when it’s reheated.

Save this recipe for the next time you have some mushrooms to use up and want to impress your crowd. Pin it for more people to enjoy too!