Mushroom Risotto is a creamy, comforting Italian classic that transforms simple ingredients into a rich and flavorful dish. The tender Arborio rice absorbs a savory broth gradually, releasing its starches to create a luscious, velvety texture. Earthy mushrooms add depth and umami, while Parmesan cheese and a touch of butter give the dish its signature creaminess.
This risotto is perfect for a cozy dinner, romantic evening, or special occasion. It feels indulgent yet wholesome, proving that a few quality ingredients, cooked with care, can produce an unforgettable meal. The aroma of sautéed mushrooms and simmering broth fills the kitchen, making it a sensory experience as satisfying as the dish itself.
Why I Love This Recipe
I love this recipe because it’s comforting and elegant at the same time. The process of slowly stirring the rice and adding broth is therapeutic, and the end result is a creamy, flavorful dish that’s richer than it looks. The earthy mushrooms and Parmesan create a perfect balance of taste and texture.
Why This Is a Must-Try Dish
Mushroom Risotto is a must-try because it’s a versatile, restaurant-quality dish you can make at home. Its rich, creamy texture and deep, earthy flavor make it a show-stopping side or main. Perfect for impressing guests or enjoying a quiet, luxurious meal at home, it’s a recipe every home cook should master.
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 4
Calories: Approximately 350–400 calories per serving
Course: Main Course / Side Dish
Cuisine: Italian
Ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz mushrooms (cremini, button, or mixed), sliced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Cooking Directions
The risotto is cooked by gradually adding warm broth to Arborio rice while stirring continuously. Sautéed mushrooms and onions are incorporated for flavor, and finished with Parmesan and butter for creaminess.
Step-by-Step Preparation Method
Step 1: Sauté Aromatics and Mushrooms
Heat olive oil in a large skillet or saucepan over medium heat. Add onions and garlic, cooking until translucent. Add sliced mushrooms and sauté until soft and fragrant.
Step 2: Toast the Rice
Add Arborio rice to the pan, stirring for 1–2 minutes until lightly toasted and coated with oil.
Step 3: Deglaze with Wine
Pour in white wine and cook until mostly absorbed, stirring frequently.
Step 4: Gradually Add Broth
Add warm broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process until rice is creamy and al dente (about 20–25 minutes).
Step 5: Finish with Butter and Parmesan
Remove from heat and stir in butter and Parmesan cheese. Season with salt and black pepper to taste.
Step 6: Garnish and Serve
Garnish with chopped parsley and serve hot.
How to Serve
Serve mushroom risotto as a main dish or a side to roasted meats, grilled fish, or sautéed vegetables. Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc for a complete Italian dining experience.
Recipe Tips
- Stir continuously for a creamy texture
- Keep broth warm to avoid slowing cooking
- Use freshly grated Parmesan for best flavor
- Don’t overcook the rice—it should be tender but slightly firm in the center
- Customize with different mushrooms or herbs
Variations
Truffle Mushroom Risotto
Add a drizzle of truffle oil before serving for luxurious flavor.
Spinach and Mushroom Risotto
Stir in fresh spinach in the last 2–3 minutes of cooking.
Seafood Risotto
Add shrimp or scallops during the final 5 minutes for a seafood twist.
Vegan Risotto
Use vegetable broth, omit butter, and substitute nutritional yeast for Parmesan.
Cheesy Risotto
Add extra cheese such as fontina or asiago for richer flavor.
Freezing and Storage Time
Refrigerator:
Store in an airtight container for up to 3 days.
Freezer:
Not recommended as risotto loses its creamy texture when frozen.
Reheating:
Reheat gently on the stovetop, adding a splash of broth to restore creaminess.
Special Equipment Needed
- Large skillet or heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Ladle for adding broth
- Knife and cutting board
- Measuring cups and spoons
Conclusion
Mushroom Risotto is a creamy, elegant dish that highlights the earthy flavors of mushrooms and the richness of Parmesan. Perfect as a main course or a sophisticated side, this recipe is a must-try for anyone looking to elevate a simple dinner into an indulgent Italian experience. With practice, it becomes a comforting go-to recipe that impresses both family and guests alike.
Mushroom Risotto
Description
Mushroom Risotto is a creamy, comforting Italian classic that transforms simple ingredients into a rich and flavorful dish. The tender Arborio rice absorbs a savory broth gradually, releasing its starches to create a luscious, velvety texture. Earthy mushrooms add depth and umami, while Parmesan cheese and a touch of butter give the dish its signature creaminess.
Ingredients
Instructions
-
Sauté Aromatics and Mushrooms : Heat olive oil in a large skillet or saucepan over medium heat. Add onions and garlic, cooking until translucent. Add sliced mushrooms and sauté until soft and fragrant.
-
Toast the Rice : Add Arborio rice to the pan, stirring for 1–2 minutes until lightly toasted and coated with oil.
-
Deglaze with Wine : Pour in white wine and cook until mostly absorbed, stirring frequently.
-
Gradually Add Broth : Add warm broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process until rice is creamy and al dente (about 20–25 minutes).
-
Finish with Butter and Parmesan : Remove from heat and stir in butter and Parmesan cheese. Season with salt and black pepper to taste.
-
Garnish and Serve : Garnish with chopped parsley and serve hot.
