Name: Mushroom Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 1 pound cremini or button mushrooms, sliced; 1 small onion, finely chopped; 2 garlic cloves, minced; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 1/2 cup dry white wine; 4 cups warm vegetable or chicken broth; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Chopped fresh parsley for garnish

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If you’re craving creamy comfort in a bowl, Mushroom Risotto is the answer—every bite delivers earthy mushrooms, velvety rice, and a pop of fresh Parmesan in perfect harmony. This dish takes humble ingredients and transforms them into a cozy Italian classic that feels fancy but is so achievable at home. Whether you’re cooking for a relaxed family dinner or want to wow your friends, Mushroom Risotto always brings that rich, restaurant-style experience right to your table.

Ingredients You’ll Need

The magic of great Mushroom Risotto lies in its simple, quality ingredients. Each one has something special to contribute: mushrooms give a deep umami body, Arborio rice provides classic creaminess, while butter and Parmesan deliver decadent richness.

Arborio rice (1 1/2 cups): This short-grain rice is the secret to creamy risotto, thanks to its high starch content.
Cremini or button mushrooms (1 pound, sliced): These classic mushrooms add earthy flavor; feel free to mix in shiitake or porcini for something extra.
Onion (1 small, finely chopped): Onions are the aromatic backbone, providing balance and depth.
Garlic (2 cloves, minced): Just enough to boost aroma and infuse the rice with classic Italian notes.
Unsalted butter (4 tablespoons, divided): Adds richness and silkiness, making the texture truly luxurious.
Olive oil (2 tablespoons): This keeps everything from sticking and also brings its own layer of flavor.
Dry white wine (1/2 cup): Wine deglazes the pan and contributes bright acidity (can swap for extra broth if needed).
Vegetable or chicken broth (4 cups, warm): Gradually ladling warmed broth into the rice is how you achieve that signature creamy risotto consistency.
Parmesan cheese (1/2 cup, grated): Freshly grated is best for a nutty, salty finish (plus extra for serving, always!).
Salt and pepper (to taste): Essential for seasoning and marrying all the flavors together.
Chopped fresh parsley (for garnish): Adds a final pop of color and herby freshness right before serving.

How to Make Mushroom Risotto

Step 1: Sauté the Aromatics and Mushrooms

In a large skillet or saucepan, start by melting 2 tablespoons of butter with the olive oil over medium heat. When the butter is just bubbly, add the chopped onions and cook gently until they turn translucent—don’t rush this part, as a slow sizzle brings out their sweetness. Next, stir in the minced garlic and all those glorious mushrooms. Let them cook, stirring often, until the mushrooms are beautifully browned and any released juices have evaporated, about 8 minutes. This step sets the foundation for a deeply flavored Mushroom Risotto.

Step 2: Toast the Rice

Once your mushrooms are browned and fragrant, pour in the Arborio rice. Stir well to coat each grain with the buttery mushroom goodness, then keep stirring for about 1–2 minutes. Toasting the rice gives it a slightly nutty flavor and preps it for soaking up all the delicious liquids to come.

Step 3: Deglaze with Wine

Now pour in the dry white wine and immediately begin stirring. You’ll notice the wonderful aroma right away! Stir constantly, letting the rice absorb every last drop—the wine adds acidity, which balances out all those creamy and earthy notes. If you’re skipping wine, just use extra broth at this step.

Step 4: Add Broth Gradually

Have your warm broth handy (cold broth can shock the rice and slow everything down). Using a ladle, add about 1/2 cup of broth at a time. Stir gently and nearly constantly as the rice absorbs the liquid. Only add more when the pan is nearly dry. This process should take about 20–25 minutes and rewards you with perfectly creamy, just-tender risotto with a touch of bite in the center.

Step 5: Finish with Butter and Parmesan

Turn off the heat and add the remaining 2 tablespoons of butter plus all of the grated Parmesan cheese. This is when everything turns magically creamy! Stir everything together until the cheese and butter melt into the risotto, then taste for salt and pepper. Adjust as desired.

Step 6: Serve and Garnish

Spoon your Mushroom Risotto into shallow bowls and sprinkle generously with chopped fresh parsley and even more Parmesan if you like. The risotto should sit in creamy waves—not too thick, not too soupy. Serve immediately while piping hot!

How to Serve Mushroom Risotto

Garnishes

When it comes to finishing touches, a flurry of freshly grated Parmesan and a sprinkle of chopped parsley are classics for a reason, adding color and bright flavor. For a special twist, drizzle with a little truffle oil or add a scattering of fried mushrooms or toasted pine nuts for even more texture and luxury. Presentation is everything!

Side Dishes

Mushroom Risotto shines as the center of the plate, but it also pairs beautifully with crisp green salads, roasted asparagus, or a zesty arugula and lemon side. If you’re looking for a heartier meal, serve alongside grilled chicken, broiled fish, or a platter of roasted vegetables.

Creative Ways to Present

Serve your Mushroom Risotto in individual ramekins for an elegant touch, or use ring molds to shape them into tidy rounds that look straight out of an upscale eatery. Leftovers can become creamy risotto cakes—just form patties and pan-fry until golden for a delightful next-day lunch!

Make Ahead and Storage

Storing Leftovers

Leftover Mushroom Risotto will keep in an airtight container in the fridge for up to 3 days. The flavors continue to meld and develop, so don’t be surprised if it’s extra delicious the next day! If possible, cool it quickly and refrigerate promptly to preserve freshness.

Freezing

Risotto can be frozen, although it’s best enjoyed fresh. If you want to freeze it, let it cool completely, then transfer it to freezer-safe bags or containers. When reheated, the creamy texture might change a bit, but a quick stir with a splash of broth or water usually restores its creaminess.

Reheating

To reheat Mushroom Risotto, place it in a saucepan with a splash of vegetable or chicken broth and warm it gently over low heat, stirring until creamy again. Avoid microwaving if you can, as stovetop reheating gives the best texture.

FAQs

Can I use a different type Main Course

Arborio rice is traditional for its high starch content, which creates the creamy sauce. However, you can also use Carnaroli or Vialone Nano if available. Regular long-grain rice won’t give that classic risotto texture.

Is Mushroom Risotto gluten-free?

Yes, as long as your broth and wine (if using) are certified gluten-free, Mushroom Risotto itself does not contain gluten. Always double-check ingredient labels to be certain.

What can I use instead of white wine?

You can simply omit the wine and use extra broth in its place. The wine adds acidity and depth, but broth alone will still result in a delicious risotto.

How do I know when the risotto is done?

Taste is your best guide! The rice should be tender but have a slight firmness in the very center—look for a creamy consistency that flows gently across the plate, not too thick or stiff.

Can I add protein to Mushroom Risotto?

Absolutely! Grilled chicken, shrimp, seared scallops, or even a poached egg make excellent additions if you’d like a heartier meal. Stir them in at the very end or serve alongside.

Final Thoughts

There’s nothing quite as comforting or satisfying as a bowl of homemade Mushroom Risotto. Whether you’re brand-new to risotto or it’s already a treasured favorite, this recipe will win everyone over with its rich, creamy texture and aromatic depth. Give it a try and let your kitchen fill with the warm, inviting aroma of Italian goodness—you’ll want to make it again and again!

Mushroom Risotto Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this classic Mushroom Risotto recipe. With earthy mushrooms, flavorful Arborio rice, and a touch of Parmesan, this dish is a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Ingredients:

1 1/2 cups Arborio rice
1 pound cremini or button mushrooms, sliced
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 cup dry white wine
4 cups warm vegetable or chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped fresh parsley for garnish

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Instructions

In a large skillet or saucepan, heat 2 tablespoons of butter and the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
Stir in the garlic and mushrooms, and cook until the mushrooms are browned and their liquid has evaporated, about 8 minutes.
Add the Arborio rice and stir for 1–2 minutes to toast the grains lightly.
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
Continue this process for 20–25 minutes until the rice is tender but still slightly firm in the center.
Stir in the remaining 2 tablespoons of butter and Parmesan cheese until creamy and well combined.
Season with salt and pepper to taste.
Serve hot, garnished with chopped parsley.