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Mushroom Risotto is rich, creamy, and oh-so-comforting! The delicious umami flavors of the mushrooms shine in this luxurious and elegant dish. It can be a treat of a main dish or a beautiful side – however you eat it, Mushroom Risotto will be the star of your meal!
Watch the Mushroom Risotto Recipe Video Below!
Table of Contents
- Watch the Mushroom Risotto Recipe Video Below!
- Mushroom Risotto Ingredients
- What Kind of Mushrooms Should I Use?
- Mushroom Risotto: Step-By-Step Recipe Instructions
- Save the Mushroom Stems!
- Expert Tips for Making The BEST Mushroom Risotto at Home!
- What Should I Serve with Mushroom Risotto?
- Storage and Reheating Tips
- Mushroom Risotto Recipe
My wife is not a huge meat eater, so I’m always on the lookout for delicious, satisfying meals that have little or no meat. When I first made Mushroom Risotto for her, she said it was her favorite thing I had ever made for her! And as a self-proclaimed carnivore, I can attest that the mushrooms taste so hearty, you will hardly miss the meat!
Mushroom Risotto Ingredients
- 8 cups of chicken broth (bone broth or chicken stock) – if you want to make this vegetarian, you can use vegetable stock
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter + 1 tablespoon to finish
- 2 shallots, minced – you can also use 1/2 yellow onion instead
- 1 pound mushrooms – I used cremini mushrooms, cut into quarters; see tip box below for more information on mushrooms
- 3 cloves garlic, minced
- 2 tablespoon fresh thyme leaves – removed from the stem; if you cannot use fresh thyme, you can substitute with 1.5 tablespoons dried thyme
- 1.5 cups arborio rice – to make authentic risotto, I highly recommend using arborio rice. It’s an Italian short-grain rice that is perfect for risotto because it holds it shape but also releases the starches that makes the Mushroom Risotto extra thick and creamy! I’ve seen it at most grocery stores.
- if you can’t find arborio rice, you can use another short grain rice in a pinch – but I highly recommend you use arborio rice!
- 1/2 cup white wine – if you cannot use white wine, you can use more broth; however, you’ll miss the bright acidity that wine adds to risotto. I would use a splash of vinegar as a replacement.
- 1 tablespoon lemon juice
- 1/2 cup parmesan cheese, finely grated – I highly recommend grating your own cheese; this adds a rich umami flavor. You can also use pecorino cheese.
- chives – finely chopped, optional garnish
PRO TIPS
What Kind of Mushrooms Should I Use?
I used cremini mushrooms, cut into quarters. If you would like your risotto to look like mine, you can use any small to medium size, brown mushrooms. I specifically chose cremini mushroom for the video because I wanted to illustrate how they might be ‘ordinary’ but you can use them to create extraordinary flavor! I love how they are easily accessible, cost effective, and have an earthy but mild flavor.
If you want to take your Mushroom Risotto to the next level, you can experiment with a variety of different mushrooms. Some other mushroom varietals that would be delicious in this recipe are below. You will need 1 pound of mushrooms for this recipe – you can use any combination of mushrooms you prefer! Try to cut them into similar size/shape so they brown evenly.
- Shiitake mushrooms
- Portobello mushrooms
- Oyster or King oyster mushrooms
- Chanterelle mushrooms
Mushroom Risotto: Step-By-Step Recipe Instructions
1. Cut the Mushrooms and Simmer the Stems
Cut the mushrooms into quarters (or similar size/shapes, if using a combination of mushrooms). If using cremini or small brown mushrooms, remove the stems.
When cooking, I love to use every part of an ingredient; for Mushroom Risotto, I like to use the removed mushroom stems and simmer to make a mushroom broth.
In a sauce pan, add the broth and mushroom stems over medium high heat. Bring to a simmer. You will need this to make your risotto later.
Key Tip
Save the Mushroom Stems!
When cooking, I love to use every part of an ingredient – there’s no waste in my kitchen! For Mushroom Risotto, I like to save the mushroom stems that were removed and add them to the chicken stock or broth while it simmers. This is a super easy way add another layer of flavor to your Mushroom Risotto!
2. Cook the Mushrooms
In a wide pan, heat butter and olive oil over medium heat. Add shallots and cook for 2-3 minutes, or until translucent.
Add the mushrooms and turn the heat to medium high. Season with salt and pepper.
Cook for 5-7 minutes until the water has released from the mushrooms. Try to avoid stirring the mushrooms around too much – as the mushrooms release water, you want them to also brown, which will help develop flavor.
Add garlic and thyme and cook for 30 seconds until fragrant. Add white wine to deglaze the pan and continue cooking until the wine has evaporated.
3. Cook the Risotto
In the same pan with the mushrooms, add arborio rice. Before adding the broth, you will be toasting the rice over medium high heat until the grains are a light golden brown. You should see some translucent grains towards the edge of the rice with a white center. Do not burn the rice!
Use a ladle and pour in just enough broth into the pan to just cover the rice (should only be 1-2 ladles worth). Stir continuously until the rice has absorbed the broth. Repeat with another ladle or two of broth (until rice is just covered) and keep stirring until the rice has absorbed the broth.
Note: Dependent on the type of rice you use and the heat level, you may or my not use all of the broth. This is ok! Don’t use more than you need. Once the arborio rice is al dente or to your liking, stop adding broth.
You’ll know that the rice is done when it is al dente and has a toothsome bite, but not crunchy. Notice how the rice has absorbed the broth and turned into a creamy texture. For me, this process took about 20 minutes. This is what the rice should look like before you move on to the final step!
4. Finish the Risotto
Add grated parmesan cheese, butter, and lemon juice to the risotto. Stir well to incorporate.
Finish with 1 tablespoon of butter. Optional – garnish with freshly chopped chives. Serve immediately and enjoy!
PRO TIPS
Expert Tips for Making The BEST Mushroom Risotto at Home!
Don’t Stir the Mushrooms Too Much
- When cooking the mushrooms in the beginning, try to avoid stirring the mushrooms around too much. As the mushrooms release water, you want them to also brown, which will help develop flavor. For the best browning results, only stir occasionally – every couple minutes should do. However, don’t let them sit without stirring at all – you do not want to burn the mushrooms!
Add the Broth 1-2 Ladles at a Time
- Don’t add all of the broth into the pan with the arborio rice – you do not want to make mushroom soup! Adding broth gradually as the Mushroom Risotto cooks will help you control the consistency of your risotto.
- When adding broth into the pan to cook the rice, only add 1-2 ladles at a time. It should be just enough broth to cover the rice. Stir continuously until the broth has been absorbed into the rice before adding more. Continue this until the Mushroom Risotto is done. You do not have to use all of the broth – depending on the rice and heat level, you may or may not need all of the broth. Once the Mushroom Risotto is done to your liking, stop adding broth!
Stir the Risotto
- The arborio rice can burn and the starches released into the broth can turn gummy if you let it sit. Keep an eye on your Mushroom Risotto and keep stirring to ensure that it is evenly cooked. The myth of stirring nonstop for 30-45 minutes is not true – but you will need to stir often to ensure a beautifully creamy Mushroom Risotto. Trust me, it’ll be worth it!
Serve Immediately (It Will Thicken!)
- Mushroom Risotto will thicken as it sits – so it is best to serve it immediately to be enjoyed! If you find that it’s thicker than you prefer, add a splash of broth or water to loosen it up.
What Should I Serve with Mushroom Risotto?
Mushroom Risotto goes beautifully with roasted vegetables – I love serving it with Roasted Brussels Sprouts, Roasted Green Beans with Bacon, Honey Roasted Carrots, and Roasted Cauliflower!
You could also serve it as a luxurious side to a main dish like Steak with Peppercorn Sauce, Braised Short Ribs, or a perfectly Grilled Steak!
Mushroom Risotto also goes great with a light pasta, such as Linguine with Clams, Shrimp Scampi Pasta, Fettuccine Alfredo or Pasta al Limone.
Storage and Reheating Tips
You can store any leftover Mushroom Risotto in an airtight container in the refrigerator for up to 3 days. Mushroom Risotto will continue to thicken, so you will need to loosen it up during reheat – you can do this with a splash of broth or water. You can reheat in the microwave or on the stove. However, the flavors of Mushroom Risotto will be even more delicious, as the additional time sitting will help the flavors meld together even more!
If you tried this Mushroom Risotto Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Mushroom Risotto
Ingredients
- 8 cups chicken broth
- 2 tbsp extra virgin olive oil
- 2 tbsp of butter + 1 tbsp to finish
- 2 shallots, minced (can sub ½ yellow onion)
- 1 pound wild mushrooms, stems removed and mushrooms cut into quarters
- 3 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 ½ cup arborio rice
- ½ cup white wine
- 1 tbsp lemon juice
- ½ cup parmesan cheese, finely grated
- 1 tbsp Chives, finely chopped
Instructions
- Bring chicken broth and mushroom stems to a simmer in a saucepan over medium high heat. Once simmering, turn the heat to medium low and cover. Let simmer for 5 minutes.
- In a wide nonstick pan, heat butter and olive oil over medium heat. Add shallots and cook 2-3 minutes until translucent.
- Add mushrooms and turn the heat to medium high. Season with salt and pepper and cook 5-7 minutes until the water has released from the mushrooms. Add garlic and thyme and cook for 30 seconds until fragrant. Add white wine and deglaze pan until evaporated.
- Add rice and toast over medium high until grains are a light golden brown. Using a ladle, stir in enough bone broth to the risotto to just cover the rice, stirring until the rice has absorbed the broth. Repeat with another ladle or two or bone broth and repeat the process until the rice is al dente, about 20 mintues.
- Add parmesan cheese, butter, and lemon juice and stir to incorporate. Finish with 1 tablespoon of butter and garnish with freshly chopped chives. Just before serving, loosen the risotto with a ¼ cup of broth if too thick.
Notes
Storage and Reheating Tips
You can store any leftover Mushroom Risotto in an airtight container in the refrigerator for up to 3 days. Mushroom Risotto will continue to thicken, so you will need to loosen it up during reheat – you can do this with a splash of broth or water. You can reheat in the microwave or on the stove. However, the flavors of Mushroom Risotto will be even more delicious, as the additional time sitting will help the flavors meld together even more!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
