Creamy Mushroom Risotto

This restaurant worthy dish is as easy as it is delicious!

This mushroom risotto combines the rich, earthy flavors of fresh mushrooms with creamy rice and herbs for a dish that’s sure to impress.

Perfect for a family dinner or special occasion, this mushroom risotto recipe is a gourmet meal that’s surprisingly easy to whip up at home.

Risotto is a simple Italian dish with short grain rice cooked to a creamy consistency (without cream) by adding small bits of warm broth and stirring frequently. The stirring releases starches that make the rice decadent and delicious!

Ingredients for Risotto

Rice: Arborio rice is a short grain rice used for risotto because as it cooks, it releases starch creating a creamy consistency. You can find it at most grocery stores with the rice or online here. Other types of rice can change the texture or become mushy.
Olive Oil and Butter: Used for sautéing and adding richness.
Mushrooms: Any mushroom variety works, I love brown mushrooms (baby bella mushrooms) for their flavor. Try a combination of wild mushrooms, button mushrooms, or porcini mushrooms.
White Wine: Wine adds flavor (use extra broth if you don’t want wine). Choose a dry white wine like pinot grigio or sauvignon blanc.
Broth: Use warm chicken broth, chicken stock, or mushroom broth for the best flavor. Vegetable broth can be used but tends to have a sweeter flavor.
Parmesan Cheese: This adds umami and is a beautiful finish to this dish. Add extra for garnish.

If you’ve ever had truffle (the mushroom not the chocolate) in a restaurant you know that it comes with a hefty price tag!

Truffle oil isn’t expensive and a tiny bit goes a long way. Since each recipe needs just a dash or a drizzle, a bottle can flavor countless meals.

Truffle oil spray lasts a long time and can be added to rice, pasta, or even frozen french fries just before serving to turn them into a gourmet treat!

Tips for Creamy Risotto

Risotto can seem intimidating since we often enjoy it at fancy restaurants but, to be honest, it’s pretty easy! Here are a few tips for success.

Precook the veggies/mushrooms: When adding vegetables to risotto, you want to heat everything through, but the veggies should be pre-cooked.
Toast the Rice: Just like grilled chicken or the brown bits at the bottom in beef stew add flavor. Toast the rice until golden for flavor.
Heat the Broth: Heat the liquids before adding bit by bit. Either keep a second pot on the stove or heat in the microwave. If the broth is not warm, it stops the cooking process each time you add some.
Stir Frequently: Stirring helps release starches resulting in a creamy dish.
Add Broth in Small Doses: Ladle in a little bit of broth and then allow it to evaporate (while frequently stirring), and then add a bit more. It takes a bit of time but it’s easy to make!

adding ingredients to pot to make Mushroom Risotto

To Make Ahead

You can make risotto ahead of time, cook it about halfway and then cool. Before serving, continue cooking and proceed with the recipe until the rice is al dente with a creamy texture.

What to Serve with Mushroom Risotto

Just like a mushroom pasta dish, this risotto is rich, creamy, and full of flavor!

As a Main Dish: A crisp salad with a bright, tangy vinaigrette is a favorite.

As a Side dish: Serve it with a simple oven-baked chicken breast to really let the risotto shine! Add a simple dish of roasted broccoli or asparagus.

Got Leftovers?

Leftover risotto can be kept in the fridge and reheated in the microwave or on the stovetop.

To Reheat: Add a little bit of milk or broth to the leftovers as you reheat it and stir until it is creamy again.
To Freeze: Store in an airtight container. Let thaw in the fridge and then reheat following the directions above.

Pro Tip: Turn the leftovers into a complete meal by adding in some cooked chicken, steamed broccoli, and a handful of frozen peas.

Easy Rice Dishes

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Mushroom Risotto is a rich and creamy gourmet side dish that is so easy to prepare!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Author Holly Nilsson

Warm the broth in the microwave or bring to a low simmer in a saucepan.
Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

It is important that the broth is heated.
Optional add-in: 1/2 cup thawed peas along with the mushrooms at the end.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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