Mushroom Risotto Recipe
Mushroom Risotto is a rich, comforting dish perfect for a cozy dinner or an elegant vegetarian main course. Creamy Arborio rice, tender mushrooms, and fresh herbs create a bowl of warmth you’ll crave often.
Earthy mushrooms and savory Parmesan make Mushroom Risotto a timeless classic. Balanced with white wine and fresh thyme, each spoonful bursts with deep, layered flavor that feels indulgent yet approachable.
Key Ingredients for Mushroom Risotto
- Mixed mushrooms – The star of this risotto, providing earthy, meaty depth in every bite.
- Arborio rice – Essential for that signature creamy texture while holding a delicate bite.
- Dry white wine – Adds brightness and elevates the dish with a subtle acidity.
- Fresh thyme – Infuses the rice with aromatic, herbaceous notes that complement the mushrooms.
- Pecorino or Parmesan cheese – Brings salty, nutty richness that ties the whole risotto together.
How to Make Mushroom Risotto: A Quick Look
Start by sautéing mushrooms until tender and golden, building rich umami flavor. Soften onion and garlic in the same pan, then toast the Arborio rice for a nutty edge.
Pour in dry white wine to deglaze and lift all those delicious browned bits. Add warm vegetable broth gradually, stirring patiently so each ladleful absorbs fully, transforming the rice into a creamy dream.
Return most of the mushrooms to the pot near the end, finish with grated cheese, then top with the remaining mushrooms and a shower of fresh parsley for color and freshness.
Tips & Variations for the Best Mushroom Risotto
For extra depth, use a mix of wild and cultivated mushrooms like cremini, shiitake, or oyster mushrooms. Keep your broth warm to maintain a consistent cooking temperature and achieve that silky finish.
Stir often but gently—this helps release the rice’s starch for creaminess without breaking the grains. If you’d like a vegan twist, skip the cheese and finish with vegan Parmesan or nutritional yeast for a savory bite.
Feel free to add a splash more wine just before serving for a final hit of brightness. A handful of peas or sautéed spinach can make this risotto even more vibrant.
Storing & Reheating Mushroom Risotto
Store leftover Mushroom Risotto in an airtight container in the refrigerator for up to three days. When ready to reheat, add a splash of vegetable broth or water to loosen it up, then warm gently on the stovetop, stirring until creamy again. Avoid the microwave if possible, as it can dry out the rice—gentle stovetop warming keeps that luscious texture intact.
Mushroom Risotto Recipe
Ingredients
- 2 garlic cloves finely minced
- Freshly ground black pepper
- 1½ pounds assorted mushrooms chopped
- 1 medium yellow onion diced
- 4 tablespoons extra-virgin olive oil
- ½ cup grated pecorino or Parmesan cheese plus extra for garnish
- ⅔ cup dry white wine
- ¾ teaspoon sea salt plus additional to taste
- 5 cups warm vegetable broth
- Chopped fresh parsley for finishing
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice rinsed
Instructions
- Warm 2 tablespoons of the olive oil in a deep skillet or Dutch oven set over medium heat. Introduce the mushrooms along with ½ teaspoon of sea salt and a generous grind of black pepper; toss well to coat. Sauté, stirring only from time to time, for approximately 8 minutes until the mushrooms are tender and browned. Remove and reserve the mushrooms, working in batches if needed.
- Wipe the skillet clean and return it to the burner. Pour in the remaining 2 tablespoons of olive oil, add the onion, and sprinkle in the remaining ¼ teaspoon salt. Cook, stirring from time to time, for 5 to 8 minutes, allowing the onion to soften. Incorporate the garlic, thyme, and Arborio rice, letting them toast gently for about 1 minute before deglazing with the white wine. Stir well and cook for 1 to 3 minutes, ensuring the wine reduces.
- Gradually ladle in the warm broth, ¾ cup at a time, stirring continuously and waiting for each addition to be absorbed before pouring in the next. With the final portion of broth, fold in two-thirds of the sautéed mushrooms. Continue to cook until the risotto achieves a luscious, creamy consistency and the rice remains slightly al dente. Stir in the grated cheese and adjust seasoning as needed.
- Finish by topping with the reserved mushrooms and a scattering of fresh parsley. Serve immediately, offering extra grated cheese on the side if desired.
