Name: Mushroom Risotto Recipe
Prep time: 10 min
Cook time: PT-485720H24M26S
Total time: PT-485720H24M26S
Cuisine: Italian
Ingredients: 1 ½ cups Arborio rice; 200-250g mushrooms (button, cremini, or mixed), sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups chicken or vegetable broth (warm); ½ cup dry white wine (optional); 3 tbsp butter; 2 tbsp olive oil; ½ cup grated Parmesan cheese; Fresh parsley, chopped (optional); Salt & pepper to taste

I love making this creamy and comforting mushroom risotto that combines tender Arborio rice with golden sautéed mushrooms. It’s rich, flavorful, and perfect for a cozy dinner that feels a little special but is simple enough to prepare on any night.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups Arborio rice

200-250g mushrooms (button, cremini, or mixed), sliced

1 small onion, finely chopped

2 cloves garlic, minced

4 cups chicken or vegetable broth (warm)

½ cup dry white wine (optional)

3 tbsp butter

2 tbsp olive oil

½ cup grated Parmesan cheese

Fresh parsley, chopped (optional)

Salt & pepper to taste

Directions

Heat the broth in a pot and keep it warm over low heat throughout the cooking process.

In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and sauté until they turn golden brown. Remove the mushrooms from the pan and set them aside.

In the same pan, add the chopped onion and cook until soft and translucent. Add the minced garlic and cook for an additional minute.

Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine (if using) and stir until the wine has been absorbed by the rice.

Add a ladle of warm broth to the rice and stir gently until the liquid is absorbed. Repeat this process, adding broth little by little, for about 20 minutes. Stir often to encourage the creamy texture.

When the rice is creamy and cooked al dente, stir in the sautéed mushrooms, remaining butter, grated Parmesan cheese, salt, and pepper to taste.

Cover the pan and let the risotto sit for 2 minutes before serving. Garnish with fresh parsley and extra Parmesan cheese if desired.

Servings and Timing

This recipe serves about 4 people. Preparation takes roughly 10 minutes, and cooking time is about 25-30 minutes, making it a manageable dish for weeknights or weekend dinners.

Variations

I sometimes add a splash of cream at the end for extra richness. For more flavor complexity, I like using mixed wild mushrooms instead of just button mushrooms. This risotto also pairs beautifully with grilled chicken or shrimp on the side for a heartier meal. For a vegetarian version, I use vegetable broth and omit the chicken. You can also stir in some fresh herbs like thyme or rosemary for an herbal note.

Storage/Reheating

I store leftover risotto in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of broth or water and gently warm it on the stove, stirring often to bring back the creamy texture. Avoid microwaving for best results, as it can dry out the risotto.

FAQs

Can I make mushroom risotto without wine?

Yes, I often skip the wine and simply add more broth. The wine adds acidity and depth, but the risotto is still delicious without it.

What type of mushrooms work best for this recipe?

I like using a mix of button, cremini, and wild mushrooms for varied texture and flavor, but button or cremini mushrooms alone work perfectly well.

Can I prepare risotto in advance?

Risotto is best served fresh for optimal creaminess, but you can make it ahead and reheat gently with extra broth. It won’t be quite the same texture but still tasty.

Is Arborio rice essential for risotto?

Yes, Arborio rice is ideal because its high starch content creates the creamy texture risotto is known for. Other short-grain rice varieties like Carnaroli or Vialone Nano also work well.

How do I know when the risotto is done?

I look for rice that is tender but still has a slight bite to it (al dente), and the dish should have a creamy, slightly loose consistency—not dry or mushy.

Conclusion

This mushroom risotto recipe is a comforting classic I always enjoy making when I want something hearty but elegant. The creamy texture, savory mushrooms, and rich Parmesan come together beautifully, making it a favorite in my kitchen. Whether for a weeknight meal or a dinner with friends, it’s a dish that never fails to impress.