Creamy, comforting, and bursting with umami flavor, this Mushroom Risotto is a dish that feels fancy but is totally doable on a busy weeknight. Don’t let the word risotto intimidate you—this recipe is much easier than it sounds, and the reward is a deeply flavorful, velvety rice dish that tastes like it came from a restaurant kitchen. It’s the ultimate cozy meal, perfect for when you want something special without spending hours at the stove.

Why You’ll Love This Recipe

Elegant but Easy: This dish looks and tastes impressive, but it’s made with just a few simple ingredients and a little stirring. Totally manageable even on a weeknight.
Incredible Flavor: The earthy mushrooms, rich broth, and nutty Parmesan come together in a creamy texture that’s nothing short of luxurious.
One-Pot Wonder: All the action happens in one pan, which means minimal cleanup and maximum flavor.
Flexible and Forgiving: Once you master the technique, you can customize it a hundred ways—vegetarian, dairy-free, or loaded with extras.

Ingredients You’ll Need

Here’s what brings this risotto to life:

Arborio Rice: Essential for its high starch content, which gives risotto its signature creaminess.
Mushrooms: Go for cremini, baby bella, or a mix of wild mushrooms for earthy, savory depth.
Onion: A finely chopped yellow or white onion adds a sweet aromatic base.
Garlic: Adds warmth and enhances the mushroom flavor—don’t skip it!
Vegetable or Chicken Broth: Warm and flavorful, this is gradually added to coax out the creamy texture.
White Wine: Adds acidity and brightness; use a dry white wine you enjoy drinking.
Parmesan Cheese: Adds saltiness and umami—grate it fresh for best results.
Butter: For richness and to finish the dish with a glossy sheen.
Olive Oil: Used to sauté the aromatics and mushrooms.
Fresh Thyme or Parsley: For a pop of freshness at the end.

Variations

Want to play around with this risotto? Try one of these ideas:

Vegan Version: Use olive oil instead of butter and skip the Parmesan—or sub in a good vegan cheese.
Add Protein: Stir in cooked chicken, shrimp, or crispy pancetta for a heartier dish.
Cheese Swap: Instead of Parmesan, try Pecorino Romano or even a little cream cheese for a richer finish.
Seasonal Touch: Add peas in the spring, butternut squash in the fall, or roasted garlic any time of year.

How to Make Mushroom Risotto

Step 1: Sauté the Mushrooms

Heat olive oil in a large skillet or Dutch oven over medium heat. Add your mushrooms and cook until they release their moisture and become golden brown. Remove them from the pan and set aside.

Step 2: Cook the Aromatics

In the same pan, add a bit more oil if needed and sauté the finely chopped onion until translucent. Add the garlic and cook for another minute, until fragrant.

Step 3: Toast the Rice

Add the Arborio rice to the pan and stir constantly for 1-2 minutes. This helps the grains absorb flavor and prevents mushiness later.

Step 4: Deglaze with Wine

Pour in the white wine and stir until it’s mostly absorbed. This adds a bright, slightly tangy note that balances the richness of the dish.

Step 5: Add the Broth Gradually

Now the patience part: Add the warm broth one ladle at a time, stirring constantly. Let the liquid absorb before adding the next ladle. This process takes about 18–20 minutes.

Step 6: Finish with Butter, Parmesan, and Mushrooms

When the risotto is tender and creamy, stir in the cooked mushrooms, butter, and grated Parmesan. Taste and season with salt and pepper. Top with fresh herbs just before serving.

Pro Tips for Making the Recipe

Use Warm Broth: Keep your broth warm in a saucepan on low heat—cold broth can shock the rice and slow the cooking process.
Stir Often, But Not Constantly: Stir frequently to release the rice’s starch, but don’t feel like you can’t step away for a few seconds at a time.
Don’t Rush It: Risotto is all about patience. Add liquid slowly and let it absorb completely each time.
Finish Off the Heat: Stirring in butter and cheese after removing from heat keeps them from breaking and gives a silky texture.

How to Serve

This mushroom risotto is a meal on its own, but you can elevate it further with simple pairings:

Garnishes

Top with extra Parmesan, a drizzle of truffle oil, or a few fresh herbs like thyme or parsley for a fresh finish.

Pairings

Serve alongside a crisp green salad with lemon vinaigrette or roasted veggies. For protein, pair it with grilled chicken or seared scallops.

Wine Suggestion

A glass of chilled Sauvignon Blanc or Pinot Grigio complements the creamy texture and mushroom flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store leftover risotto in an airtight container in the fridge for up to 3 days. It thickens as it cools, so expect a firmer texture when reheated.

Freezing

Risotto isn’t ideal for freezing due to its creamy texture, but if you must, freeze it in individual portions and reheat gently with a bit of broth.

Reheating

Reheat on the stove with a splash of broth or water to loosen it up. Stir frequently and gently until warmed through.

FAQs

Can I use a different type of rice?
Technically yes, but Arborio rice is ideal for risotto. Other short-grain rice like Carnaroli or Vialone Nano work well too. Long-grain rice won’t give you the same creamy texture.

What kind of mushrooms should I use?
Cremini, shiitake, baby bella, and oyster mushrooms all work wonderfully. A mix adds more complexity and texture to the dish.

Can I make this risotto ahead of time?
Risotto is best fresh, but you can prep the mushrooms and broth in advance. If making ahead, stop cooking a few minutes before it’s done, then finish it off when you reheat.

What if I don’t have white wine?
You can skip it and use a splash of extra broth with a squeeze of lemon juice for acidity. It won’t be exactly the same, but still delicious.

Final Thoughts

This Mushroom Risotto is pure comfort in a bowl—creamy, rich, and deeply satisfying. Once you see how easy it is to make at home, it’ll quickly become a go-to dish in your rotation. So grab a pan, pour a glass of wine, and enjoy the soothing rhythm of risotto-making. You’re going to love every bite.

Mushroom Risotto Recipe