This always rich and warming Mushroom Risotto is the perfect meal for fall. Umami-packed mushrooms, creamy and tender rice, and nutty parmesan come together to form dreamy and heavenly flavors in every bite. This is the BEST mushroom risotto recipe that comes together quick + easy.
Table of Contents
I’ve mentioned in previous posts that I love making risotto when it’s chilly outside. Standing in front of a warm stove and unconsciously stirring away is a bit like meditation for me. And, as an added bonus, you’re left with a pot of creamy, comforting deliciousness at the end.
The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is definitely a dish that you need to “babysit.”
During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring creates the most fantastic, creamy texture.
Want to try even more decadent vegetarian risotto recipes? Then don’t miss this Butternut Squash Risotto and Creamy Lemon Risotto.
Ingredients needed
- Arborio Rice – AKA risotto rice! It’s creamier and chewier than other types of rice. This is the standard rice used for all risotto recipes.
- Cremini Mushrooms – Or use a blend of wild mushrooms, white button mushrooms, shiitake mushrooms, oyster mushrooms or chanterelles.
- Dried Porcini Mushrooms – These are used to season the broth that’s fed into the risotto. They’re optional, but they add a great flavor!
- Vegetable Broth – Or bone broth, parmesan broth, chicken broth or stock.
- Soy Sauce – Or use tamari.
- Olive Oil + Butter – I prefer to use unsalted butter so that I can control the seasonings.
- Onions + Garlic
- Dry White Wine – Like a dry Sauvignon Blanc or Pinot Grigio. Here are 13+ of my favorite white wines for cooking. Or, to make this without wine, you can use dry vermouth, chicken broth, or chicken stock.
- Parmesan
- Parsley
- Salt + Pepper
What mushrooms to use?
To give this Mushroom Risotto its amazing umami flavor, I used a mixture of cremini mushrooms and porcini mushrooms. Cremini mushrooms are available right in your regular grocery store. They are actually baby portobello mushrooms. They’re darker in color than regular white button mushrooms and they pack more flavor.
The porcini mushrooms that I use are dried. Simmering them along with the broth that we’ll be using to make our risotto lends even more earthy, mushroom flavor to the risotto. Look for them either by the fresh mushrooms or near the dried chiles or spices in your supermarket.
To add one more layer or umami-ness, I added in a splash of soy sauce. It lends that extra salty kick, but also has a layer of something extra, plus it gives a great color to the risotto.
Once the mushroom risotto has reached that perfect texture, I stir in some nutty parmesan cheese to make it even more creamy. And, to brighten things up, I added in a bit of fresh parsley.
How to make it
Step 1
Make the mushroom broth
- Begin by warming the broth with the porcini mushrooms and soy sauce. This brings packs a serious umami-punch into your finished risotto dish. The reconstituted dried porcini mushrooms will get chopped up and added to the risotto.
Step 2
Saute the aromatics
- Next, saute the aromatics. Heat the butter and olive oil in a large pot. Saute the onions until tender. Then add the creminis, porcinis (from the stock) and garlic. Cook until tender.
Step 3
Toast the rice
- To start making the risotto, add the rice. Season and toast the grains for a few minutes.
- Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom!
Step 4
Feed with broth
- Add some warm broth to the pot, occasionally stirring until the broth is absorbed. Repeat this step until the rice is creamy but still has an al dente firm bite.
- Stir in the parmesan and parsley. Season with salt and pepper, to taste.
- Enjoy!
Tips for making risotto
- Keep the broth on a low simmer in the saucepan so the temperature stays consistent each time you add more broth to the rice.
- For a punch of extra flavor, try swapping out the chicken stock for this umami-packed parmesan broth!
- I usually have white vermouth on hand to use instead of white wine. It keeps indefinitely and saves the white wine for sipping while you indulge in this creamy mushroom risotto.
- To check for doneness, taste the risotto. It should become very creamy during the last five minutes but shouldn’t be mushy.
- If your risotto is too thick, stir in a splash of broth at a time to loosen it up.
How to store and reheat risotto
- To store: Keep any leftover risotto in an airtight container in the fridge for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Here’s a full post with my tips on how to reheat risotto.
Customize it
This mushroom risotto is the perfect canvas for your choice of proteins and veggies.
- With Chicken: Follow the directions for this chicken risotto, and start off by browning up a couple chicken breasts to slice up and add on top of your finished risotto.
- With Scallops: Follow the directions for this scallop risotto, and finish your risotto off with some sauteed scallops.
- With Crispy Prosciutto: Crumble some crispy prosciutto on top!
- With Truffle Mousse: For an extra decadent touch, top your bowls of risotto off with some truffle mousse. (I used 2 1/2 ounces total of Alexian Truffle Mousse).
- With Vegetables: Stir in a handful of fresh or frozen peas, some blanched asparagus, artichoke hearts, or spinach.
What to serve with mushroom risotto
This Mushroom Risotto is hearty enough to stand on its own as the main course, but it would also be amazing served alongside this Easy Roasted Chicken or these Pork Chops with Cherry Sauce. If you plan on serving it as the main course, try pairing it with one of these simple sides:
- MORE → 27+ Sides for Mushroom Risotto
Erin’s wine pairings
- Pinot Noir has a great earthiness and bright acidity that will cut through the creaminess of this dish.
More mushroom recipes
More risotto recipes
Did you try this mushroom risotto?
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Full Recipe
The BEST Mushroom Risotto
Equipment
Ingredients
- 6 cups bone broth (chicken broth or stock)
- 2 cups water
- 2 teaspoons soy sauce
- 1/2- ounce porcini mushrooms (dried and rinsed in strainer)
- 4 Tablespoons butter (unsalted )
- 2 Tablespoons olive oil
- 2 medium onions (chopped fine (2 cups))
- 10 ounces cremini mushrooms (finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine (or dry vermouth)
- 2/3 cup Parmesan (grated )
- 2 Tablespoons parsley (chopped )
- Salt and pepper (to taste)
Instructions
- Bring the 6 cups bone broth, 2 cups water and 2 teaspoons soy sauce to a boil in a medium saucepan. Add the 1/2 ounce porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
- Meanwhile, melt the 4 Tablespoons butter in a large sauce pot or dutch oven over medium heat. Add 2 Tablespoons olive oil. Add the 2 medium onions and saute until tender, about 8 minutes. Add the 10 ounces cremini mushrooms, porcini mushrooms and 2 cloves garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
- Stir in the 1 1/2 cups Arborio rice and saute for a few minutes. Add the 3/4 cup dry white wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
- Stir in the 2/3 cup Parmesan and 2 Tablespoons parsley. Season with salt and pepper, to taste.
- Enjoy!
Notes
-
To store: Keep any leftover risotto in an airtight container in the fridge for up to 3 days.
-
To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
-
Keep the broth on a low simmer in the saucepan so the temperature stays consistent each time you add more broth to the rice.
-
For a punch of extra flavor, try swapping out the chicken stock for this umami-packed parmesan broth!
-
I usually have white vermouth on hand to use instead of white wine. It keeps indefinitely and saves the white wine for sipping while you indulge in this creamy mushroom risotto.
-
To check for doneness, taste the risotto. It should become very creamy during the last five minutes but shouldn’t be mushy.
-
If your risotto is too thick, stir in a splash of broth at a time to loosen it up.
Nutrition
This post was originally published in 2018. It was updated in 2022 to add new information and photographs. The original recipe topped off the risotto with 2 1/2 ounces of Alexian Truffle Mousse. It’s delicious – and highly recommended if you are able to find some in your local store. Look for it in the meat or cheese department.
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