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Nutty and rich in flavor, Mushroom Risotto is a dish that is more than worth the effort you’ll put into it at the stove. This super creamy risotto is even more luscious with an assortment of tender, earthy wild mushrooms.
Some cooks avoid risotto because of so many horror stories: Don’t walk away from the stove, never stop stirring, it’s just to difficult, etcetera. Do not be deterred!
Like any place worth going, there are no short cuts. Yes, the broth has to be stirred in one cup at a time in order to get the creamy consistency and chewy texture we all love. The trick is to keep a timer handy and maybe put on some relaxing music.
If you can stay focused for 40 minutes, you can have a delicious bowl of Mushroom Risotto ready to go. And it’s delicious! Mushrooms of all kinds infuse this risotto with an earthy, umami flavor. It’s warm, cozy, and so comforting, especially if you love mushrooms.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Arborio rice: This short-grain rice has a high starch content and cooks up chewier (al dente) and creamier compared to other rice. It is named for the town of Arborio in the Piedmont region of Italy and is the easiest to find and primarily used for making risotto recipes. Other short-grained rice, such as Carnaroli rice, Vialone, Nano, or Baldo rice also have higher starch content which works well in achieving that perfect creamy texture.
- Mushrooms: Choose any combination of white button mushrooms, chanterelles, portobello mushrooms, shiitakes, creminis, or oyster mushrooms, aiming for 1 pound total.
- Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. For a vegetarian- or vegan-friendly substitute, use vegetable stock.
Step-by-step instructions
- In a large skillet over medium-high heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 1-2 minutes.
- Stir in rice and cook until the edges are translucent, about 3 minutes.
- Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.
- Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, scraping browned bits from the bottom of the the pan, until liquid is absorbed, about 5 minutes.
- Stir in remaining broth, ½ cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.
- Stir in cheese and vinegar and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Garnish with minced fresh parsley.
Recipe tips and variations
- Yield: This recipe makes 5 cups of Mushroom Risotto. It’s enough for 4 large servings, 1 ¼ cups each.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: If you try to make risotto ahead of time completely and then reheat it, it will be overcooked and mushy. Instead, par-cook the rice until it is about halfway cooked, (the rice should still be rather firm inside), and then spread it out on a baking sheet to cool and halt the cooking. Store in an airtight container in the fridge up to 3 days in advance. Pick up where you left off when you’re ready to finish the recipe. (Hint: this is how restaurants prepare risotto!)
- Freezer: Because risotto is a rice-based dish that takes skill to achieve the perfect texture, you might experience some slight texture changes when you reheat the dish after freezing, but it’s certainly possible and will taste just as good. In terms of food safety, it is perfectly fine to store leftovers in the freezer for 3 to 6 months.
- Dried mushrooms: This soaking method works with many dried mushrooms such as porcini or shiitake (but soak times may vary). To infuse even more flavor into your dried mushrooms, soak in chicken broth, beef broth, or vegetable stock. 1 ½ ounces of dried porcini mushrooms is equivalent to 8 ounces of fresh mushrooms.
- Herbs: Fresh herbs taste best in risotto, but feel free to substitute half the amount of dried. A couple of sprigs of fresh thyme would also be a perfect addition to this dish.
- Crunchy: If you’re craving some crunch on your mushroom risotto, and some crispy canned fried onions! It’s so good.
- Vegetarian and vegan risotto: If you’re avoiding dairy and would like to serve a vegan version of this recipe, substitute vegetable stock (and the water you soaked the porcini mushrooms in) for the chicken broth. You might try using your favorite vegan-friendly cheese and finishing the dish with a little extra vinegar, too.
- Wine pairing: Pair this risotto with a bold and dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio. Learn more in my White Wine Guide.
- Instant Pot Mushroom Risotto: Believe it or not, an electric pressure cooker is perfect for making this dish when you’re pressed for time. Here’s how:
- Select the Sauté function on an electric pressure cooker. Add olive oil; then add parsley, garlic, and scallions; cook for 5 minutes. Next, add the mushrooms; cook, stirring occasionally until slightly softened, about 3 minutes.
- Then, stir rice into the pot until each grain is coated with olive oil mixture, about 2 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to point at Sealed. Select Manual function; set timer for 6 minutes. Set to high pressure according to manufacturer’s instructions, 10 to 15 minutes.
- Once the timer goes off, tap the venting knob a few times with a wooden spoon or spatula. Stand back; turn the knob to point at Vent. Remove the lid when pressure is released, about 5 minutes.
- Stir the risotto until creamy, then add the cheese and vinegar.
Frequently Asked Questions
Think Spring! Make mushroom asparagus risotto by adding tender spears of asparagus. Small pieces of roasted squash make a delicious butternut squash risotto. Or try peas, crispy fried leeks, sautéd shrimp, seared scallops, bacon, or spring onions.
While it’s possible to use short-grained brown rice, you must par-cook it, as brown rice takes much longer to cook. However, be aware that brown rice may alter the texture of the risotto somewhat. To par-cook: bring a medium saucepan of water to a boil, and add a pinch of salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside or continue with the recipe.
Aceto balsamico, or balsamic vinegar, is one of my favorite pantry staples. It’s made from Trebbiano grapes and grape must, which are boiled down into syrup and aged in wood barrels with the vinegar mother. The acid balances out the richness of the risotto. Substitute lemon juice or omit it entirely, if desired.
Either type of fat can work, but I prefer extra virgin olive oil. Oil is more forgiving than butter which can brown or burn if you aren’t paying close attention, but either one can work depending on your recipe.
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Mushroom Risotto
Ingredients
- 1/4 cup olive oil
- 2 tablespoons fresh parsley chopped, plus more for garnish, optional
- 4 cloves garlic minced
- 2 scallions sliced (2 tablespoons, white and green parts)
- 1 cup Arborio rice uncooked (see note 1)
- 16 ounces mushrooms thinly sliced (see note 2)
- 3 1/2 cups chicken broth or vegetable broth, warmed (see note 3)
- 1/2 cup grated Parmesan cheese or shredded
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
Instructions
- In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 1-2 minutes.
- Stir in rice and cook until the edges are translucent, about 3 minutes. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.
- Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, scraping browned bits from bottom of the pan, until liquid is absorbed, about 5 minutes.
- Stir in remaining broth, ½ cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.
- Stir in cheese and vinegar and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Garnish with minced fresh parsley.
Notes
- Arborio rice: This short-grain rice has a high starch content and cooks up chewier (al dente) and creamier compared to other rice. It is named for the town of Arborio in the Piedmont region of Italy and is the easiest to find and primarily used for making risotto recipes. Other short-grained rice, such as Carnaroli rice, Vialone, Nano, or Baldo rice also have higher starch content which works well in achieving that perfect creamy texture.
- Mushrooms: Choose any combination of white button mushrooms, chanterelles, portobello mushrooms, shiitakes, creminis, or oyster mushrooms, aiming for 1 pound total.
- Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. For a vegetarian- or vegan-friendly substitute, use vegetable stock.
- Yield: This recipe makes 5 cups of Mushroom Risotto. It’s enough for 4 large servings, 1 ¼ cups each.
- Storage: Store leftovers in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.