Mushroom Risotto is a rich and creamy one pot rice dish made with simple ingredients that deliver bold flavors. Perfectly fluffy rice, savory and earthy mushrooms, nutty Parmesan cheese, and a rich broth makes this dish comforting, flavorful, and delicious.
Making homemade risotto from scratch takes some time, but the recipe is easy to follow (even for beginners), and it's well worth the time! Serve this fancy Italian dish on its own as a vegetarian entree or as a gluten-free side dish alongside dinner. However you serve it, it is sure to satisfy.
Why You'll Love this Mushroom Risotto
- Creamy and delicious. Mushroom risotto is famous for its out-of-this-world creaminess and comforting savory flavors. The combination of tender arborio rice and earthy mushrooms creates a delightful umami experience that your taste buds will thank you for!
- Easy to make. This mushroom risotto is a one pot recipe that is easy to make, requiring simple ingredients and just a few steps. With some stirring and patience, you'll have a comforting and satisfying dish that is sure to impress.
- Perfect for special occasions. For romantic date nights, dinner parties, and other upscale get-togethers, you can’t go wrong with this impressive-yet-easy mushroom risotto. It's also a great option for vegetarians or people who are following a gluten-free diet.
- Doubles as an entree or a side dish. If you’re looking for a dish that can pull double duty, this is it! Served by itself or used to complete a several-course meal, this mushroom risotto will be your new go-to.
Ingredient Notes
To make this easy and delicious Mushroom Risotto, you will need the following ingredients (full measurements in recipe card below):
- butter - mushrooms sautéed in butter is on another level. However, if you’re low on butter, you can use an equal amount of olive oil instead.
- mushrooms - feel free to use shiitake mushrooms or white button mushrooms. You can also experiment with other mushroom varieties if you choose. Adjust cooking time as needed.
- Italian seasoning - Italian seasoning consists of a blend of dried oregano, basil, thyme, marjoram, and rosemary, so if you have dried or fresh versions of some or most of these herbs, you can make your own blend.
- onion - white or yellow onions work best for this risotto, but you can also use shallots or red onions if you have them.
- arborio rice - arborio rice is what is traditionally used in Italian risotto. You can substitute with carnaroli rice or even with Spanish paella rice (bomba rice). Just be sure to closely monitor the texture of the grain while cooking and adjust the cooking time as needed.
- white wine - if you don’t have white wine on hand, you can substitute white wine vinegar or regular white vinegar instead.
- broth - traditionally, chicken broth is used in risotto. However, you can substitute with vegetable if you want to make the recipe a vegetarian-friendly.
- Parmesan cheese - out of parmesan? Try similar cheeses like Asiago or Pecorino Romano.
- parsley - you can swap this for another soft herb like basil, dill, or tarragon.
- salt and pepper
You will also need measuring cups and spoons and a large skillet.
How to Make the Best Mushroom Risotto
- Heat butter. Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute.
- Sauté mushrooms. Add mushrooms and sauté until the moisture evaporates, about 5 minutes. Season with Italian seasoning, salt and pepper and continue cooking for another 2-3 minutes until the color of the mushrooms turns golden brown. (Note that salt will further extract more water from the mushrooms, giving them a nice brown color).
- Add onions. Add onions and cook until tender, about 1 minute.
- Add rice. Stir in rice and cook for 1 minute, mixing well.
- Add wine. Add wine, stirring every 10-20 seconds until almost all the liquid has absorbed, about 3-4 minutes.
- Stir in broth. Add one cup of broth and stir every 10-20 seconds so that the rice doesn't stick to the pan, while avoiding over-stirring. Cook until the liquid is completely absorbed.
- Repeat. Repeat adding broth, one cup at a time, until all the broth has been added and absorbed, about 22-25 minutes. The rice should be cooked al dente. Repeat with more broth if needed (if the risotto is too dry).
- Add cheese. Turn off the heat and stir in parmesan cheese.
- Serve. Garnish with parsley (if desired) and serve immediately.
Recipe Variations
- Use different mushrooms. Experiment with different mushroom varieties such as shiitake, cremini, or oyster mushrooms to create a medley of flavors and textures in this risotto.
- Make it cheesier. We stir in some Parmesan at the end, but make it even creamier and cheesier with more grated Parmesan cheese or Gruyere cheese.
- Give it a spicy kick. If you enjoy a bit of heat, add a dash of red pepper flakes or a pinch of cayenne pepper to your risotto while cooking.
- Add fresh herbs. Elevate the taste of this mushroom risotto by incorporating fresh herbs such as thyme, sage, or rosemary into the risotto and not just sprinkling on top. Finely chop the herbs and add them during the cooking process.
- Add roasted garlic. Roast a few cloves of garlic and mash them into a paste. Stir the roasted garlic paste into the mushroom risotto to add a sweet, caramelized flavor to it.
- Make it for meat lovers. Not a vegetarian? No problem. Add a smoky touch by crisping up some Pancetta or bacon and crumbling it over the risotto before serving.
How to Serve
Garnish this risotto with some freshly chopped herbs like parsley, thyme, or chives on top for a pop of flavor and freshness. You can also drizzle a small amount of high-quality extra virgin olive oil on top for added flavor.
This Mushroom Risotto is a delicious vegetarian meal served on its own as a main course paired with crusty bread, or served as a side dish with a roasted protein and a salad. Some of our favorite dishes to pair with this are:
- Cheesy Garlic Bread
- Instant Pot Short Ribs
- Oven Roasted Vegetables
- Spring Salad
- Stuffed Eggplant
- Garlic Breadsticks
- Instant Pot Whole Chicken
- Sheet Pan Lamb Chops
Recipe Tips and Tricks
- Use uniform-sized mushrooms. To ensure even cooking, slice or chop the mushrooms into similar sizes. This helps maintain consistent texture and prevents some pieces from being overcooked while others remain undercooked.
- Choose the right rice. Arborio or Carnaroli rice varieties are best for making risotto due to their high starch content, which creates a creamy texture. Avoid using long-grain rice as it doesn't release enough starch.
- Don’t over-stir. Over-stirring the risotto can result in a gluey mess, so exercise caution when stirring. Stir gently using a wooden spoon or spatula every 10-20 seconds to prevent the rice from sticking to the bottom.
- Gradually add the broth. When adding the broth to the risotto, do it gradually, about 1 cup at a time. Stir the rice constantly, allowing it to absorb the liquid before adding more. This gradual process helps achieve a creamy consistency.
- Modify the broth. Is your risotto turning out too soupy or paste-like? You’ll need to adjust the liquid. Reduce the broth or add a bit more to fix these issues.
- Adjust seasoning. Taste the risotto before serving and adjust the seasoning if needed. Add salt, pepper, or any desired herbs or spices to enhance the flavors.
- Serve hot and fresh. Mushroom risotto is best enjoyed immediately after cooking while it's still hot and creamy. The flavors and textures are at their peak when served right away.
- Use leftovers creatively. Use leftover mushroom risotto to make delicious risotto cakes. Form the risotto into patties, coat them with breadcrumbs, and pan-fry until golden and crispy. Serve as an appetizer or main dish with a dipping sauce.
Storing and Freezing Instructions
How to Store
Transfer leftover mushroom risotto into an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat risotto on the stovetop over medium-low heat until heated to the desired temperature. You may need to add a splash of broth or water to thin it out if it has thickened too much when stored in the fridge.
How to Freeze
Transfer leftover risotto to a freezer-safe container or freezer bag and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating and serving. Note that the texture will not be the same as freshly made risotto.
More Rice Recipes
- 30 Best Rice Recipes
- Creamy Parmesan (No Wine) Risotto
- Broccoli Rice
- Vegetarian Paella
- Pineapple Fried Rice
- Cilantro Lime Rice
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Recipe
Mushroom Risotto
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Mushroom Risotto is a rich and creamy one pot rice dish made with simple ingredients that deliver bold flavors. Perfectly fluffy rice, savory and earthy mushrooms, nutty Parmesan cheese, and a rich broth makes this dish comforting, flavorful, and delicious.
Ingredients
- 2 tablespoons butter
- 2 cups shiitake mushrooms or white button mushrooms, sliced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small onion, diced
- 1 ½ cups arborio rice
- ¼ cup white wine
- 4 to 6 cups broth, chicken or vegetable
- ¼ cup Parmesan cheese, grated
- ½ tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute.
- Add mushrooms and sauté until the moisture evaporates, about 5 minutes. Season with Italian seasoning, salt and pepper and continue cooking for another 2-3 minutes until the color of the mushrooms turns golden brown. (Note that salt will further extract more water from the mushrooms, giving them a nice brown color).
- Add onions and cook until tender, about 1 minute.
- Stir in rice and cook for 1 minute, mixing well.
- Add wine, stirring every 10-20 seconds until almost all the liquid has absorbed, about 3-4 minutes.
- Add one cup of broth and stir every 10-20 seconds so that the rice doesn't stick to the pan, while avoiding over-stirring. Cook until the liquid is completely absorbed.
- Repeat adding broth, one cup at a time, until all the broth has been added and absorbed, about 22-25 minutes. The rice should be cooked al dente. Repeat with more broth if needed (if the risotto is too dry).
- Turn off the heat and stir in parmesan cheese.
- Garnish with parsley (if desired) and serve immediately.
Notes
How to store: Transfer leftover mushroom risotto into an airtight container and refrigerate for up to 4 days.
How to reheat: Reheat risotto on the stovetop over medium-low heat until heated to the desired temperature. You may need to add a splash of broth or water to thin it out if it has thickened too much when stored in the fridge.
How to freeze: Transfer leftover risotto to a freezer-safe container or freezer bag and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating and serving. Note that the texture will not be the same as freshly made risotto.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Italian
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