This mushroom risotto is like a warm hug in a bowl! It’s creamy, comforting, and packed with savory flavor.
The blend of three different types of mushrooms and creamy Parmesan cheese is impossible to resist. Plus, the splash of white wine gives it something extra special. I always add fresh parsley on top for freshness, too.
With a little patience and a lot of stirring, you can create a restaurant-quality dish right in your own kitchen.
Why You’ll Love This Mushroom Risotto
Creamy and Chewy Texture: The creamy, al dente rice and tender mushrooms are delightful. Then, there’s the slight chewiness of the Parmesan cheese. This recipe is one in which you’ll actively enjoy the feel of eating.
Rich Umami Flavor: This risotto features a trio of mushrooms. (I use shiitake, oyster, and cremini.) Together, they provide an intensely deep, savory umami punch.
Versatile: The dish pairs well with various proteins and vegetables, making it a flexible side dish for any meal. It’s also hearty enough to be the main course.
Ingredients
- Arborio Rice: It releases starch as it cooks, creating a luscious, ultra-creamy texture.
- Mixed Mushrooms: As mentioned, this dish includes three different mushroom varieties. Between the shiitake, oyster, and cremini shrooms, it won’t lack flavor!
- Cooking Stock: The flavorful liquid base for simmering the rice. Use low-sodium chicken or vegetable stock, as you prefer.
- Onion & Garlic: Yellow onion and garlic add texture, flavor, and an aromatic finish.
- Olive Oil: For sauteing the mushrooms and veggies.
- Salt & Pepper: They’re essential for seasoning.
- Dry White Wine: Select a nice Pinot Grigio or Sauvignon Blanc for a splash of complexity and acidity. Its dryness will help balance the dish’s richer flavors.
- Unsalted Butter: Stir it in at the end for a creamy finishing touch.
- Grated Parmesan: For a nutty, salty, umami-packed accent. It complements the earthy mushrooms perfectly.
- Chopped Fresh Parsley: A bright, fresh garnish for the finished product.
How to Make Mushroom Risotto
Risotto recipes are time-consuming, but they aren’t difficult to make. Follow these easy steps.
1. Heat the stock. Pour it into a saucepan and warm it over low heat. Keep it at a low simmer while preparing the rest of the recipe.
2. Cook the mushrooms. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Then, add the mushrooms and cook for about 8 minutes until brown and tender. Season with salt and pepper, then transfer them to a plate and set aside.
3. Saute the aromatics. Reduce the now-empty skillet to medium heat and add the last tablespoon of olive oil. Add the onion and cook for about 5 minutes. Then, add the garlic and cook for another minute.
4. Toast the rice. Add the rice and cook for about 2 minutes until the grains are translucent around the edges. Then, add the wine and cook until the rice absorbs it.
5. Add the stock. Pour 1 cup of the hot stock into the pan with the rice. Simmer, stirring constantly, until absorbed. Then, continue adding the stock 1/2 cup at a time, stirring constantly, until it absorbs. Keep going for 20 to 25 minutes. (Or until the rice is tender and creamy.)
6. Finish. Stir in the butter, Parmesan, and half of the mushrooms. Season again with salt and pepper.
7. Garnish and serve. Garnish the risotto with the remaining mushrooms, extra cheese, and parsley. Serve and enjoy!
Tips for the Best Mushroom Risotto
The key to making good risotto is patience. It takes time and constant stirring.
Here are a few other tips to keep in mind.
- Mix up the mushrooms. I use a mixture of shiitake, cremini, and oyster mushrooms. You can use those or something different, such as portobello or porcini mushrooms. The main thing is to use different varieties for added texture.
- Keep the stock hot. If you add it to the rice cold, it will take longer to cook. Hot stock helps the rice cook evenly and absorb the liquid better.
- Just keep stirring! Seriously, stir, stir, stir!
- Let it simmer. When cooking the risotto, keep it at a steady simmer. Avoid letting it boil rapidly. Cooking it this way gives the flavors plenty of time to develop.
- Pack in some protein. I like this dish because it’s a vegetarian-friendly dinner option. However, you can easily mix in fully cooked sausage, chicken, steak strips, or shrimp.
- Add extra veggies. Green peas are a favorite in my house. You can also add chopped asparagus, butternut squash, or spinach.
What to Serve with Mushroom Risotto
Mushroom risotto can be served as a side or a main course. What you serve with it depends on its role on your dinner table.
Either way, here are a few of my best suggestions:
- Oven-baked chicken
- Stuffed pork chops
- Green beans almondine
- Brussels sprouts
- Zucchini
- Focaccia
- Garlic bread
- Eggplant Parmesan
How to Store
Although I don’t recommend freezing leftover risotto, you can store leftovers for a few days.
To Store: Let the risotto cool, then transfer it to an air-tight container. Refrigerate it for 3 to 5 days.
To Reheat (Stovetop): Transfer the leftovers to a skillet and add 1/4 cup of broth or water for every cup of leftovers. (For example, 2 cups of leftovers = 1/2 cup of broth or water.) Then, heat the skillet over medium heat until warm.
To Reheat (Microwave): Heat individual servings at medium power for 3 to 4 minutes, adding extra broth or water if needed. Stir occasionally within those 3 to 4 minutes.
Mushroom Risotto
6
servings10
minutes45
343
kcalThis mushroom risotto is such a luxurious dish! Featuring three types of mushrooms, the flavor is full of earthy goodness.
Ingredients
6 cups low-sodium chicken or vegetable stock
3 tablespoons olive oil, divided
1 pound mixed mushrooms, sliced
salt and freshly ground black pepper
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
Instructions
- Warm the stock in a saucepan over low heat. Keep it at a low simmer.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook undisturbed until browned, about 3 minutes.
- Stir and continue cooking until the mushrooms are tender and browned all over, about 5 minutes more. Season with salt and pepper. Transfer mushrooms to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and cook, stirring, until the grains are translucent around the edges, about 2 minutes. Add the wine and cook, stirring, until absorbed, about 1 minute.
- Add about 1 cup of the hot stock and simmer, stirring constantly, until absorbed. Continue adding the stock 1/2 cup at a time. Stir constantly and allow each addition to be absorbed before adding more. Cook until the rice is tender and creamy but still al dente, 20 to 25 minutes total.
- Stir in the butter, Parmesan, and half of the mushrooms. Season with salt and pepper to taste.
- Garnish with the remaining mushrooms, more Parmesan, and the parsley. Serve and enjoy!
Notes
- Add the hot stock gradually, not all at once. Also, be sure to stir constantly to achieve the perfect creamy consistency.
- The risotto is done when the rice is al dente – tender with a slight bite – and the dish has a porridge-like consistency. (Not too thick or soupy.)
- Adjust the amount of stock as needed. The recipe may require all of it or only most of it.
How can I use leftover rice with this?
Hi Judy, to use leftover rice in this recipe, first, prepare the veggies and mushrooms. Then, stir in the leftover rice to heat it up. After that, add the white wine and broth, then finish the risotto. I’m sure it’ll turn out great!