Name: Mushroom Risotto
Prep time: 10 min
Cook time: PT-488565H11M55S
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 8 oz mushrooms (cremini, shiitake, or a mix), sliced; 1 small onion or 2 shallots, finely chopped; 2–3 cloves garlic, minced; ½ cup white wine (optional but recommended); 4 cups vegetable or chicken broth, warmed; 2 tbsp olive oil or butter (plus more for finishing); ½ cup grated Parmesan cheese; Fresh thyme or parsley, for garnish (optional); Salt and black pepper, to taste

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Mushroom Risotto is a creamy, comforting dish that brings together earthy mushrooms, tender Arborio rice, and rich, savory flavors all in one pot. This classic Italian-inspired recipe transforms simple ingredients into something luxurious and satisfying. I love how every bite is both silky and hearty, with the mushrooms adding a deep umami flavor that makes this dish irresistible.

Why You’ll Love This Recipe

I love making mushroom risotto because it feels like a restaurant-quality dish I can easily cook at home. It’s warm, comforting, and incredibly versatile—perfect as a main course or an elegant side. While it requires a little attention at the stove, I find the process calming and rewarding. Each spoonful delivers creamy texture and layered flavors, especially when I use a mix of mushrooms. Whether I’m cooking for a cozy dinner or impressing guests, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Arborio rice
Mushrooms (cremini, shiitake, or a mix)
Onion or shallots
Garlic
White wine (optional but recommended)
Vegetable or chicken broth
Olive oil or butter
Parmesan cheese
Fresh thyme or parsley (optional)
Salt and black pepper

Directions

I start by warming the broth in a separate saucepan and keeping it on low heat—it’s important to add warm broth to the risotto as it cooks.
In a large skillet or pot, I sauté chopped onions or shallots in olive oil or butter until softened.
I add the garlic and mushrooms, cooking until the mushrooms are browned and their moisture has mostly evaporated.
I stir in the Arborio rice and toast it for 1–2 minutes to coat the grains and enhance the flavor.
I deglaze the pan with white wine, letting it simmer until mostly absorbed.
I add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
I continue this process until the rice is tender and creamy—usually about 20 minutes.
I finish the dish with a handful of grated Parmesan, a knob of butter, and season it with salt and pepper to taste.
Before serving, I sometimes garnish with fresh herbs for an extra touch of flavor and color.

Servings and timing

This recipe makes about 4 servings. Prep time is around 10 minutes, and cooking time is about 30–35 minutes. From start to finish, I set aside roughly 45 minutes to make sure everything comes together smoothly and the texture is just right.

Variations

Vegan Option: I skip the butter and cheese, using olive oil and a plant-based Parmesan alternative.
Add Protein: I sometimes stir in cooked chicken, shrimp for a heartier meal.
Herb Boost: I add fresh thyme, sage, or rosemary during the cooking process for extra aromatic depth.
Cheesy Upgrade: I mix in mascarpone or goat cheese for a tangy, creamier risotto.
Different Mushrooms: I like experimenting with wild mushrooms like chanterelles or porcini for more complex flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or water and warm it gently on the stovetop or in the microwave, stirring frequently to bring back its creamy consistency. Risotto is best fresh, but reheated with care, it still tastes amazing the next day.

FAQs

What kind of rice should I use for risotto?

I always use Arborio rice because its high starch content gives risotto that signature creamy texture.

Can I skip the wine?

Yes, I can replace the wine with extra broth.

Why do I have to stir constantly?

Stirring helps release starch from the rice, which gives risotto its creamy texture. I don’t have to stir nonstop, but frequent stirring is key.

Can I freeze mushroom risotto?

I don’t recommend freezing it, as the texture becomes grainy and less creamy after thawing. It’s best enjoyed fresh or refrigerated for a couple of days.

What’s the best type of mushroom to use?

I love using a mix of cremini, shiitake, and portobello. Each brings its own depth of flavor, but even basic button mushrooms work well.

Conclusion

Mushroom Risotto is one of those recipes I turn to when I want something cozy and flavorful without needing a ton of ingredients. It’s both elegant and easy, comforting and classy. Whether I serve it as a weeknight dinner or a dinner-party dish, it always earns compliments. The combination of tender rice, earthy mushrooms, and creamy richness makes this a favorite I come back to again and again.