Mushroom Risotto

This Mushroom Risotto is a rich, creamy dish filled with layers of earthy mushroom flavor and buttery garlic goodness. With golden sautéed mushrooms both stirred into the risotto and served on top, it’s comfort food elevated to elegant dinner-party status. The result is cozy, indulgent, and surprisingly easy to make with just a little patience and stirring.

Why You’ll Love This Recipe

• Deep, savory mushroom flavor in every bite

• Elegant enough for entertaining, easy enough for weeknights

• Ultra-creamy texture without needing constant stirring

• Naturally vegetarian with gluten-free ingredients

• Loaded with garlic butter mushrooms for extra richness

• Warm, satisfying, and perfect for cooler nights

• Impressive presentation with simple ingredients

• Great way to use up mushrooms

• Customizable with herbs or other veggies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Garlic Butter Mushrooms:

• Sliced mushrooms

• Quartered mushrooms

• Butter

• Olive oil

• Garlic, minced

• Salt and pepper

For the Risotto Base:

• Butter

• Garlic, minced

• Finely chopped eschallots or onion

• Arborio rice

• Low-sodium chicken stock, warmed

• Additional 1/4 cup stock

To Finish:

• Cream (optional, for extra creaminess)

• Butter (optional)

• Grated parmesan cheese

• Salt and pepper

For Serving:

• Freshly chopped parsley or chives

• Extra parmesan for garnish

Directions

Step 1: Cook the Garlic Butter Mushrooms

1. In a large heavy pot over high heat, add 1 tbsp olive oil and half the butter.

2. Add half of the mushrooms and sauté for about 4 minutes until browned.

3. Add half the garlic, ¼ tsp salt, and ¼ tsp pepper. Cook 1–2 minutes more until golden.

4. Remove to a bowl. Repeat with the second batch of mushrooms.

Step 2: Make the Risotto

1. Reduce heat to medium. In the same pot, melt the butter. Add the garlic and onion.

2. Cook for about 2 minutes until softened and translucent.

3. Add 1/4 cup of warm stock and simmer for 1–2 minutes while scraping the pot.

4. Stir in the arborio rice and cook for 1 minute until it starts to turn translucent at the edges.

5. Add about 1.5 cups of warm chicken stock. Stir occasionally and let absorb (~3 minutes).

6. Repeat with additional stock in stages, stirring occasionally, until all is used and the rice is just tender and creamy (~10–12 minutes total).

Step 3: Finish the Risotto

1. Stir in cream and butter (if using), and mix vigorously until smooth and creamy.

2. Add grated parmesan cheese, salt, and pepper to taste.

3. Stir in half the cooked mushrooms, reserving the rest for topping.

4. Adjust seasoning and consistency—it should be creamy, not thick or dry. Add a splash of warm stock or water if needed.

Step 4: Serve

1. Warm reserved mushrooms if needed.

2. Spoon risotto into bowls, top with the remaining mushrooms and their buttery juices.

3. Garnish with parsley or chives and extra parmesan. Serve immediately.

Servings and timing

• Servings: 4–5 people

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

Variations

• Dairy-Free: Use plant-based butter and omit cream or substitute with a dairy-free cream alternative.

• Vegan: Use dairy-free butter and cheese substitutes, and ensure your broth is plant-based.

• Add Protein: Stir in cooked chicken or tofu for a more filling main dish.

• Different Mushrooms: Mix cremini, shiitake, oyster, or portobello mushrooms for extra depth.

• Herbed Version: Add a pinch of thyme or rosemary with the onions for added aroma.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended—risotto can lose its texture when frozen.

• Reheating (Stovetop): Reheat over medium-low heat with a splash of broth or water, stirring until smooth.

• Reheating (Microwave): Heat gently, adding a bit of liquid and stirring halfway through to maintain creaminess.

FAQs

What kind of rice should I use?

Arborio rice is the best choice—it’s starchy and gives risotto its signature creamy texture.

Why aren’t my mushrooms browning?

Make sure your pan is hot and don’t overcrowd it. Mushrooms need space to brown properly.

Do I have to stir the whole time?

No need for constant stirring. Stir every few minutes to prevent sticking and help release starch.

Can I use vegetable stock?

Yes, vegetable stock works well and makes the dish vegetarian-friendly.

How do I know when the risotto is done?

The rice should be al dente—tender with a slight bite—and the mixture should be creamy and slightly loose.

Can I add other vegetables?

Yes, try adding peas, spinach, or asparagus toward the end of cooking.

What’s the best way to serve it?

Serve immediately while hot and creamy. Risotto firms up as it cools.

Can I prep anything ahead?

You can pre-cook the mushrooms and warm the broth in advance to save time.

Is this risotto freezer-friendly?

It’s best enjoyed fresh. Freezing can cause the texture to become grainy or gummy.

Conclusion

Mushroom Risotto is the kind of dish that turns a simple night at home into something special. With layers of umami-rich mushrooms and creamy, perfectly cooked rice—now made without wine—it’s as comforting as it is elegant. Whether you’re serving it as a main course or a sophisticated side, this risotto is sure to impress—and satisfy.

Print