Easy Creamy Mushroom Risotto Recipe
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This Easy Creamy Mushroom Risotto Recipe is a comforting Italian classic made with earthy mushrooms and rich, creamy Arborio rice that comes together for a restaurant-quality dish at home. The slow-cooked rice releases its starches to create a luxuriously creamy texture, perfectly balanced with savory mushrooms and Parmesan.
Here are some great recipes to Serve with Risotto.
Quick Look: Easy Creamy Mushroom Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Dietary: Vegetarian, gluten-free
- Method: Stovetop
- Technique: First, saute the mushrooms. Then, saute onions and garlic until soft, then add the rice and toast lightly. Deglaze with white wine, then gradually add warm broth one ladle at a time, stirring frequently until absorbed before adding more. Stir in sauteed mushrooms, Parmesan, and butter at the end.
- Flavor and Texture: Rich, earthy, and deeply savory with layers of mushroom flavor. The rice is tender with a slight bite, layered in a velvety sauce.
My Go-To Comfort Dish
Risotto is a classic Italian dish that requires attention and patience, but the result is worth it! This restaurant-style creamy risotto is a comforting dish for fall and winter. To impress guests, make this perfect risotto for a date night or main dish dinner.
It’s one of those recipes I come back to when I want something cozy but still a little special. I love how the simple ingredients transform into something so rich and satisfying with just a bit of time and care.
Try my other risotto recipes: Butternut Squash Risotto, Creamy Risotto, and Asparagus Risotto.
Made With Amore,
“Made exactly as written and it was delicious!”
– Ann
Table of Contents
Simple Ingredients
You only need a handful of simple ingredients to make this rich and creamy risotto.
- Chicken Broth: A flavorful liquid made by simmering chicken bones and aromatic vegetables. It’s used as the base for the risotto, providing moisture and depth of flavor. You can also use chicken stock or vegetable stock.
- Mushrooms: Offer a meaty texture and earthy flavor. They’re sliced thinly and sautéed for a hearty addition to the risotto.
- Shallots: Small, mild-flavored onions diced and sautéed to add a sweet and aromatic base to the risotto.
- Arborio Rice: A short-grain Italian rice known for its high starch content. It becomes creamy when cooked and is perfect for making risotto.
- Parmesan Cheese: A hard, aged cheese with a nutty and savory taste. Freshly grated Parmesan is added to the risotto to enhance its creaminess and add a rich, umami flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Experiment with Different Mushrooms: Try different mushroom varieties based on availability and preference. Cremini, shiitake, oyster, or a mix of wild mushrooms can all be used.
- Cheese Substitutions: If you prefer a different cheese or need a dairy-free option, consider using Pecorino Romano, Grana Padano, or a dairy-free cheese alternative. You can also use dairy-free butter. If you love cheese, you’ll definitely love my Creamy Parmesan Rice Recipe.
- Spinach and Mushroom Risotto: Add a healthy element by stirring in sautéed spinach along with the mushrooms. The earthy mushrooms complement the freshness of the spinach, creating a balanced and colorful dish. You’ll like my Creamy Spinach and Lemon Orzo.
- Truffle Mushroom Risotto: Follow the basic recipe, but replace a portion of the mushrooms with chopped truffle mushrooms or truffle paste for an indulgent and aromatic variation. Garnish with truffle oil and shaved truffle for an extra touch of luxury. Try my Pasta with Black Truffle Cream Sauce next!
How to Make Mushroom Risotto
This creamy mushroom risotto is rich, velvety, and deeply savory Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Sauté the Mushrooms
- Slice the mushrooms. Heat the chicken broth over low heat in a saucepan and keep it warm. You don’t want it to boil.
- Add two tablespoons of olive oil in a large skillet or wide pan on medium-high heat. Sauté the diced shallots until they become translucent.
- Add the sliced mushrooms and herbs. Sauté them until they release their moisture and become browned and cooked for about 8 minutes.
- Add garlic and cook another minute—season with salt and pepper. Transfer the cooked mushroom mixture to a plate and cover.
Make the Risotto
- In the same saucepan or deep skillet over medium heat, add 1 tablespoon of olive oil and Arborio rice and stir to coat the rice. Toast the rice for a minute until it becomes slightly translucent at the edges.
- Pour in the dry white wine and cook, stirring constantly, until the rice mostly absorbs the wine.
- Add the warm broth to the rice, one ladleful (about 3/4 cup) at a time. Stir continuously with a wooden spoon and allow the liquid to be absorbed before adding more broth. Add broth and stir regularly until the rice is creamy and cooked al dente, which should take 25 minutes.
- When the rice is nearly done, fold in the sautéed mushrooms (save a few mushrooms to garnish individual servings, if desired).
- Once the rice is creamy and cooked to your liking, stir in the butter and freshly grated parmigiano cheese. Mix until the butter and cheese are melted, and the risotto is creamy and well combined. Season with salt and freshly ground black pepper to taste.
- Divide the creamy mushroom risotto among plates and garnish with chopped parsley and a sprinkle of grated Parmesan cheese.
Easy Creamy Mushroom Risotto FAQs
Allow it to cool to room temperature, then transfer it to an airtight container and refrigerate within two hours of cooking. Properly stored, risotto can store in the refrigerator for up to three days. To reheat, place in a saucepan and add a splash of broth or water. Gently heat over medium-low heat, stirring occasionally to prevent sticking. Alternatively, you can reheat individual portions in the microwave, covering them to retain moisture and stirring halfway through. Reheat until warmed through, as overcooking can lead to a loss of creaminess. Remember, reheated risotto may have a slightly different texture than freshly made, but these steps help maintain its overall deliciousness.
Adding broth gradually allows the rice to release its starches slowly, creating a creamy consistency. It also helps ensure even cooking and better absorption of flavors.
Arborio rice is recommended for risotto due to its high starch content and creamy texture. While you can experiment with other rice varieties, the result may differ in creaminess and consistency.
Yes, you can! If you don’t have white wine, you can omit it and use additional broth instead.
Risotto is done when the rice is creamy on the outside but still slightly firm in the center (al dente). It should have a smooth, velvety texture. The grains should be separate but bound by a creamy sauce.
Serving Suggestions
I love serving this creamy mushroom risotto as a cozy main alongside simple dishes like a crisp green salad dressed with Parmesan Vinaigrette and topped with Candied Pecans. It also pairs beautifully with lighter proteins like Baked Chicken Breasts or this Small Prime Rib Roast for a more complete meal. To finish, serve it with a dessert like Heart Thumbprint Cookies with Jam for a restaurant-worthy dinner at home.
My Pro Tips
Recipe Tips
- Stir Constantly: Stirring the risotto regularly helps release starch and creates a creamy texture. However, there’s no need to stir non-stop; occasional stirring is sufficient.
- Keep the Heat Medium: Maintain medium heat to cook the rice gently. Too high heat can cause uneven cooking and lead to burnt spots.
- Add Ingredients at the Right Time: Add ingredients like sautéed mushrooms or cooked meats about halfway through the cooking process to ensure they’re fully incorporated and heated.
- Don’t Overcook: Risotto is best when it’s al dente, with a slight bite to the grains. Avoid overcooking, which can lead to mushy risotto.
More Mushroom-Focused Recipes
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Creamy Mushroom Risotto
Equipment
Ingredients
- 6 cups chicken broth , vegetable broth or mushroom broth
- 3 tablespoons olive oil, divided
- 1 pound portobello, cremini, or white mushrooms, thinly sliced
- 2 medium shallots, diced
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 3 tablespoons butter
- 1 tablespoon finely fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- ½ cup freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat the chicken broth over low heat in a saucepan and keep it warm. You don't want it to boil.
- Add two tablespoons of olive oil in a large skillet or wide pan on medium-high heat. Sauté the diced shallots until they become translucent.
- Add the sliced mushrooms and herbs. Sauté them until they release their moisture and become browned and cooked for about 8 minutes. Add garlic and cook another minute. Season with salt and pepper. Transfer the cooked mushroom mixture to a plate and cover.
- In the same saucepan or deep skillet over medium heat, add 1 tablespoon of olive oil and Arborio rice and stir to coat the rice. Toast the rice for a minute until it becomes slightly translucent at the edges.
- Pour in the dry white wine and cook, stirring constantly, until the rice mostly absorbs the wine.
- Add the warm broth to the rice, one ladleful (about 3/4 cup) at a time. Stir continuously with a wooden spoon and allow the liquid to be absorbed before adding more broth. Add broth and stir regularly until the rice is creamy and cooked al dente, which should take 25 minutes.
- When the rice is nearly done, fold in the sautéed mushrooms (save a few mushrooms to garnish individual servings, if desired).
- Once the rice is creamy and cooked to your liking, stir in the butter and freshly grated parmigiano cheese. Mix until the butter and cheese are melted, and the risotto is creamy and well combined. Season with salt and freshly ground black pepper to taste.
- Divide the creamy mushroom risotto among plates and garnish with a bit of chopped parsley and a sprinkle of grated Parmesan cheese.
Notes
- Stir Constantly: Stirring the risotto regularly helps release starch and creates a creamy texture. However, there’s no need to stir non-stop; occasional stirring is sufficient.
- Keep the Heat Medium: Maintain medium heat to cook the rice gently. Too high heat can cause uneven cooking and lead to burnt spots.
- Add Ingredients at the Right Time: Add ingredients like sautéed mushrooms or cooked meats about halfway through the cooking process to ensure they’re fully incorporated and heated.
- Don’t Overcook: Risotto is best when it’s al dente, with a slight bite to the grains. Avoid overcooking, which can lead to mushy risotto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Happy you loved it
So delicious! Hearty and flavorful ❤️
Thank you! Love how filling it is without feeling heavy. Glad you enjoyed it.
halved the recipe for the two of us and had plenty for leftovers. even using white mushrooms it was delicious!
Love the addition of white mushrooms. Happy you loved it!
Perfect!!!!! Absolutely awesome recipe!
Thanks so much!
Made exactly as written and it was delicious!
Great detailed instructions and tips, very helpful!
Thank you! Happy you loved it!