You will want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and parmesan.
Here’s a deliciously creamy and cozy recipe, ideal for any time of year: Mushroom risotto! Packed with powerful earthy flavor, this one is the best canvas for any type of mushroom you have on hand. Mix them with parmesan, white wine and, if desired, a homemade mushroom broth. You won’t believe the silky and irresistible taste! We made this one to celebrate spring with a combination of baby bella and baby shiitake mushrooms and we couldn’t stop munching bites off the pan.
What’s in Mushroom Risotto?
Risotto is a creamy Italian rice dish made from short grain rice and broth. When I first started learning home cooking, I thought risotto was a product that came out of a box that said “risotto.” nope! All you need is short-grain Arborio rice, which puffs up and becomes creamy when you cook it with liquid.
This mushroom risotto requires a handful of simple ingredients. The flavors are clean and pure. Here’s what you need:
- Arborio white rice: an Italian short-grain rice used to make risotto
- Mushrooms: a variety of types is pleasant; see below
- Broth: Homemade mushroom broth is best and only takes a few extra minutes, or use vegetable broth
- Dry white wine: Wine is the key to nuanced taste
- lemon: Fresh lemon goes perfectly with asparagus
- Parmesan cheese: brings just the right salty notes
- Olive Oil, Butter, Onion, Garlic Powder: For seasoning
Use a mix of mushrooms for the best flavor
This mushroom risotto is the perfect canvas for any type of mushroom you can find! In fact, it’s an easy way to serve a variety that you might not be familiar with. Alex and I have cooked every type we can find at our local grocery store: and found many new favorites! We used a combination of baby bella and baby shiitake mushrooms for the risotto you see here, but there are tons of variations you can try. Here are a few types of mushrooms that would work well here:
- Baby Bella (aka Cremini): This strain is a baby version of Portobello and has a delicious, meaty taste
- button or white: The baby step of a Cremini! It has a mild flavor and is easy to find
- portobello: Slice portobellos for a super meaty flavor
- shiitake: Your earthy flavor is perfect here; If you find baby shiitake, you can leave them on the stems
- oyster: This variety has a delicate and savory taste; If you find king oyster mushrooms, the taste will be even more meaty
- Maitake or Hen of the Forest: Light as a feather with a peppery finish, this strain is great in a risotto!
Other varieties you might consider if you can find them: lion’s mane or beech.
Homemade mushroom broth is the star
The other key to flavor in this mushroom risotto recipe? Homemade Mushroom Broth! If you’re short on time, you can substitute store-bought mushroom or vegetable broth (see recipe below). But we recommend the homemade one: it adds an earthy, hearty flavor to any risotto! Here are the basic steps (or skip to Mushroom broth recipe):
- Chop fresh greens and take dried mushrooms. You’ll need both fresh and dried mushrooms: dried porcini mushrooms work best. Chop the fresh and add the carrot and celery to the mixture. Toss them in a saucepan with water and salt.
- Simmer for 15 minutes. That’s all you need to get a great taste! Dried porcini mushrooms add a huge amount of umami.
See Homemade Mushroom Broth Recipe for exact directions and quantities.
The keys to preparing a mushroom risotto
Making homemade risotto is pretty easy, although it may seem complex if you’ve never tried it before. Simply cook short grain rice with broth until it becomes exceptionally creamy! You first sauté your mushrooms, then set them aside while you cook the risotto. Here are some keys to a good homemade risotto:
- Use Arborio rice. You should be able to find it at most grocery stores. This type of rice becomes fleshy when cooked with liquid.
- First heat the broth. It is important. The hot broth helps to cook down the rice instantly without lowering the temperature of the food. Of course it’s already hot when you prepare the homemade broth!
- Add the hot broth 2 scoops at a time and stir until the rice is al dente (about 12 minutes). This process requires a little bit of babysitting. Continue this process until the rice is just al dente.
- Add Parmesan and mushrooms. Once al dente, add the Parmesan and mix vigorously for 2 minutes until creamy. Add mushrooms and serve!
Instructions for preparation and storage in advance
Can you make this mushroom risotto ahead of time? Technically it’s possible, but risotto is best freshly made. Why? Here are some hints:
- If possible, serve freshly made. The creamy texture is best straight from the pan. Because…
- You can keep it in the fridge for 3 days, but it will be less creamy. Rice absorbs a lot of broth in the fridge.
- Reheat on stovetop with additional broth or Parmesan cheese. You will need a little more liquid for a creamy texture. Extra Parmesan cheese and a few pinches of salt can freshen up the flavor.
- Prepare ideas: To speed up the prep day, you can make the mushroom broth ahead of time. You can also saute the mushrooms beforehand; refrigerate until done.
Serve side dishes with the risotto
You can serve this mushroom risotto as a vegetarian main course or as a sophisticated side dish with fish or meat. We usually go vegetarian for this meal because 45 minutes is long enough to make a side dish. But if you’re serving it up for a fancy dinner, it’s absolutely perfect! Here are some simple ideas of what to serve with risotto when serving it as a main course:
More risotto recipes
Want more risotto recipes? Try one of the following solutions:
This mushroom risotto recipe is…
Vegetarian and gluten free.
The description
You will want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and parmesan.
- 2 liters Homemade mushroom broth, store-bought mushroom broth or 1 pint vegetable broth, 4 cups water, and 1 teaspoon kosher salt
- 1/2 yellow onion
- 1 Mashed fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
- Kosher salt
- 3 tablespoons salted butter, divided
- 2 tablespoons Extra virgin olive oil
- ¼ teaspoon garlic powder
- 2 cups white arborio rice
- 1 cup dry white wine, such as pinot grigio or chardonnay (optional but recommended)
- 1 cup grated parmesan cheese
- To serve: zest of half a lemon, freshly ground black pepper and fresh thyme
- Heat broth: Prepare the mushroom broth (our favorite method for best flavor) and simmer for 15 minutes. WHERE Combine 1 liter of vegetable stock, 4 cups of water, and 1 teaspoon of kosher salt in a saucepan and set over low heat. Homemade broth only adds a few minutes to the cooking time, so we highly recommend it! Let simmer while doing steps 2, 3 and 4.
- How to cut the vegetables: Finely chop the onion, then place in a bowl and set aside. Slice the mushrooms (we used a mix of baby bella and baby shiitake).
- Fry mushrooms: Place 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown: about 5 to 7 minutes, depending on the mushrooms. Stir in ¼ teaspoon salt, then remove from pan and set aside.
- Start the risotto: In the same skillet, heat the olive oil and remaining 2 tablespoons butter over medium-high heat. Add the chopped onion and cook until soft, about 2 minutes. Add the garlic powder and rice and cook, stirring occasionally, until the rice starts to brown slightly, about 2 minutes. Stir in wine and cook until liquid is completely absorbed, about 2 minutes.
- Add broth: Add two ladlefuls of hot broth to the risotto. Cook, stirring occasionally, until liquid is completely absorbed, then add two more ladlefuls of each. Cook in the same way for about 12 minutes, add two ladles and stir. Then enjoy a grain of rice. When it’s creamy but still al dente in the center, you’re ready for the final step! Otherwise, continue cooking and add a few more minutes of broth. (You might have some leftover broth: save it to reheat the leftovers.)
- Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladlefuls of broth, the parmesan, and a few black peppercorns. Stir vigorously for 1-2 minutes until you have a thick, creamy risotto. Then add the sautéed mushrooms. Taste and add additional kosher salt if needed. Serve garnished with lemon zest, grated parmesan, fresh thyme and black pepper.
- Storage information: Flavor is the best of the day. You can store leftovers in the fridge for up to 3 days, but the texture will become less creamy as it cools. Heat on the stove and add a little more broth and parmesan and a few pinches of salt to taste. (See the Getting ahead section above for tips.)
- Category: main course
- Method: Cook
- Kitchen: Italian inspired
- Diet: vegetarian
Keywords: Risotto with mushrooms, recipe risotto with mushrooms
