Mushroom Risotto Recipe

I’ve been sitting on this incredible mushroom risotto recipe for weeks now, waiting for the perfect moment to share it with you. Every time I make it (which has been, um, maybe four times this month), the incredible aroma of sautéed mushrooms and herbs fills my kitchen, and I feel like I’m in a cozy little Italian trattoria.

The Creamiest and Best Mushroom Risotto That Will Have Everyone Begging for Seconds

Listen, I know risotto has this reputation for being high-maintenance (kind of like my teenager when there’s no WiFi), but I promise this recipe is totally doable.

With three kinds of mushrooms and a technique that’s actually quite therapeutic, this dish is pure comfort in a bowl. The whole process takes about 45 minutes, which is exactly one episode of my favorite podcast or the time it takes my 8-year-old to finally clean his room.

Ingredients You’ll Need

For the Mushroom Magic:

• 2 cups Arborio rice (because regular rice just won’t cut it here, trust me!)
• 8 oz (226g) cremini mushrooms, sliced (these little brown beauties pack so much flavor)
• 8 oz (226g) white button mushrooms, sliced (the reliable bestie of the mushroom world)
• 4 oz (113g) shiitake mushrooms, stems removed and caps sliced (the fancy friend who makes everything better)
• 6-7 cups vegetable broth (homemade if you’re feeling ambitious, store-bought if you’re keeping it real)
• 1 medium onion, finely diced
• 4 cloves garlic, minced (or more – I won’t judge)
• 1 cup dry white wine (Pinot Grigio works beautifully)
• 3 tablespoons butter
• 2 tablespoons extra virgin olive oil (the good stuff, please!)
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh thyme leaves (dried works too, but fresh is chef’s kiss)
• Salt and freshly ground black pepper to taste

Kitchen Tools You’ll Want:

• A heavy-bottomed pot or Dutch oven (my beloved red one has seen me through countless risotto sessions)
• Your favorite wooden spoon (mine has a small chip that gives it character)
• A ladle (for the meditative broth-adding ritual)
• Small saucepan (to keep that broth warm and toasty)

Let’s Make Some Risotto Magic!

1. First things first: Get that broth warming in a saucepan. Keep it on low heat – we want it warm but not boiling. Cold broth is like showing up to carpool in your pajamas – technically it works, but it’s not ideal.
2. Time for the mushroom party! Heat 1 tablespoon each of butter and olive oil in your pot over medium-high heat. Add all those gorgeous mushrooms and cook until they’re golden brown (8-10 minutes). Add a pinch of salt and set aside.
3. Now comes the garlic – and you guys know my motto: when a recipe says 4 cloves, we read that as “at least 6.” Sauté it with the onions until your kitchen smells like heaven (about 1 minute).
4. Time to add our star player – the rice! Stir it around for 2-3 minutes until it looks a bit translucent around the edges. Kind of like when you get that perfect Instagram filter, but for rice!
5. This is where the magic begins. Pour in that wine and stir constantly until it’s absorbed. Yes, you can totally sip some while you stir – I won’t tell if you don’t!
6. Now starts our meditation practice (I mean, adding broth). One ladle at a time, stirring frequently but not obsessively. Think of it as mindfulness practice with a delicious outcome!
7. Keep this rhythm going: add broth, stir, chat with your bestie on speaker phone, stir some more. It’ll take about 18-20 minutes total. Last week I got through three episodes of my favorite true crime podcast during this part!
8. The rice should be creamy but still have a tiny bite to it – what the Italians call “al dente.” (Look at us being all fancy and authentic!)
9. Time for the grand finale! Stir in those gorgeous mushrooms you set aside (you didn’t snack on them all, right?), the Parmesan, and thyme.
10. Season with salt and pepper to taste. Let it rest for 2 minutes – I know it’s hard to wait, but trust me on this one!

Storage Tips (But Let’s Be Real, There Won’t Be Leftovers)

On the off chance you don’t devour the entire pot (which happened exactly once in my house, and only because half the family was down with the flu), this risotto will keep in an airtight container for up to 3 days. To reheat, add a splash of broth and warm it gently on the stovetop.

The Extra Little Touches (For When You’re Feeling Fancy)

Want to take this risotto recipe from amazing to out-of-this-world? Here are my favorite upgrades:

• Top with crispy fried sage leaves if you’re trying to impress your mother-in-law.
• Stir in a spoonful of mascarpone at the end. It adds this ridiculous creaminess that’ll make you weak in the knees.
• Add some truffle oil – just a tiny drizzle, because a little goes a long way (learned that the hard way during what we now call The Great Truffle Incident of 2023).

Perfect Pairings for this Mushroom Rissotto

Let me tell you about the perfect companions for this risotto:

• A simple arugula salad with shaved Parmesan and a lemony vinaigrette adds just the right peppery kick.
• A crusty sourdough bread from the artisanal bakery downtown? Match made in heaven!
• For wine lovers (raising my hand here!), stick with that Pinot Grigio you used in the risotto – it’s like they were meant for each other.

Common Questions That Slide Into My DMs

Help! My rice isn’t getting creamy!
Sister, I feel you! My first risotto was basically rice soup. The secret is in the stirring – you need to agitate those rice grains enough to release their starchy goodness. Think of it like a spa treatment for your rice!

Can I use different mushrooms?
Absolutely! Think of this recipe as your little black dress – accessorize as you please. Oyster mushrooms? Gorgeous. Found some fancy porcini? Throw them in! Just stick to the same total amount (20 oz/565g total).

Can I make this ahead for my dinner party?
You busy queen, I see you trying to plan ahead! While risotto is best fresh (aren’t we all?), here’s my dinner party hack: par-cook it up to the halfway point, spread it on a baking sheet to cool, then finish it right before your guests arrive. Works like a charm!

What’s a good wine substitute? Asking for my pregnant bestie!
Extra broth with a splash of lemon juice works beautifully. I actually made it this way once when I was out of wine, and honestly? Still delicious!

Meal Prep Magic (Because Momlife is Real)

Here’s a genius way to repurpose leftovers: form cold risotto into patties, dip them in breadcrumbs, and pan-fry until golden. My teenager, who usually communicates in eye rolls, actually said “this slaps” – which I’m told is a good thing! Pack them in lunch boxes or serve with a side salad for dinner.

Make This Risotto Seasonal (Because We’re Fancy Like That)

• Spring: Add fresh peas and mint (about 1 cup of peas and 2 tablespoons of chopped mint)
• Summer: Stir in grilled zucchini and fresh basil
• Fall: Add roasted butternut squash and sage (my absolute fave!)
• Winter: Mix in caramelized onions and rosemary

One time I made the fall version for my book club, and let’s just say there was more attention on the risotto than on “The Dutch House.” Sorry, Ann Patchett!

A Love Letter to Leftovers

Let’s talk real life for a second. While this risotto is absolutely best fresh off the stove (aren’t we all?), leftovers can be a beautiful thing. Besides the crispy rice cakes I mentioned earlier, you can turn it into arancini (fancy Italian rice balls), use it as a base for a grain bowl, or simply reheat it with a splash of broth for a luxurious lunch.

Final Thoughts About This Mushroom Risotto and More Dinner Risotto Recipes

You know what I love most about this mushroom risotto recipe? You can make it for a quiet dinner at home (rare in my house!) or for friends who drop by with a bottle of wine, and this risotto has a way of slowing everything down.

In our crazy-busy world of soccer practice, deadline meetings, and trying to figure out what “vintage” means to Gen Z, we all need those moments.

Block out an hour this week. Put on your comfiest pants (you know, the ones with the secret stretchy waistband), pour yourself a glass of something nice, and give this recipe a try. Then come back and tell me all about it in the comments below. I read every single one!

And if you are looking for more dinner risotto recipe ideas, check out this roasted garlic and sundried tomatoes risotto, which is one of my faves!

Save this pin for when you need comfort dinner ideas!