There’s something about a bowl of warm, creamy mushroom risotto that always feels like home to me. When it’s done right, it’s rich, earthy, and satisfying—like you can taste the care that went into each spoonful.
This version is my go-to recipe for cozy dinners, and it doesn’t hold back on mushrooms. No sad, skimpy pieces buried in rice here. Instead, you get buttery, garlicky, golden mushrooms both stirred in and heaped generously on top. It’s the kind of dish that makes you want to sit down, breathe in the aroma, and eat slowly—though honestly, I rarely manage to eat it slowly.
If you love mushrooms even half as much as I do, this one will earn a regular spot in your dinner rotation.
My Go-To Ingredients for a Hearty Risotto
I always tell friends: you don’t need fancy or rare ingredients to make an incredible risotto at home. This version makes the most of humble white or brown mushrooms—the kind you’ll find in any grocery store.
Here’s what I use and why:
- Mushrooms (lots of them): Around 750 grams. I like cremini for their deeper flavor, but regular button mushrooms work fine too. The goal is abundance—you want mushrooms in every bite.
- Risotto Rice: Arborio is my favorite. Its high surface starch is what gives you that signature creamy texture without needing cream. Don’t swap it for regular rice—you’ll just end up frustrated.
- Onion or Shallots: I often use half a regular onion, chopped fine. It melts into the dish and gives the base that lovely savory sweetness.
- Garlic: Freshly minced. I’m generous with it because garlic plus mushrooms is unbeatable.
- Stock: I often use homemade chicken stock if I have some in the freezer, but boxed stock is fine too. Vegetable stock works great for a vegetarian version.
- White Wine: It adds brightness and depth. If I don’t have an open bottle, I just skip it and deglaze with a little extra stock.
- Cream (Optional): I admit I don’t always add cream. When I do, it’s to balance the rich color of the mushrooms and add a subtle silkiness.
- Parmesan: Freshly grated is best. I always say the extra minute grating it yourself is worth it.
- Butter and Olive Oil: For sautéing and finishing. Don’t skimp on good butter if you can help it—it makes the final dish shine.
How I Cook It at Home
People can get intimidated by risotto, but I think of it like any other comfort food: it’s more about patience and rhythm than any big technique.
Here’s how I do it on weeknights:
Sauté the Mushrooms First
I always start by cooking the mushrooms in batches. If you crowd the pan, they steam instead of browning. This step makes all the difference—the golden color means concentrated flavor. I remove them once they’re browned and set them aside.
Cook Onion and Garlic
In the same pan, I sauté onion and garlic in butter and oil until it smells fantastic. I don’t rush this part—I want the onion soft and sweet.
Deglaze with Wine
If I have white wine on hand, I pour it in and let it bubble away. It picks up all those caramelized bits at the bottom of the pot. If not, I just scrape with a bit of stock.
Toast the Rice
Next comes the Arborio rice. I stir it around for a minute or two so it gets coated in the fat and becomes a bit translucent. This step helps develop flavor.
Add Stock Gradually
Here’s the thing: you don’t need to ladle stock in tiny spoonfuls while stirring endlessly. I add it in about 1.5-cup batches. Pour, stir, let it absorb, repeat. By the last addition, I keep a closer eye and stir more so nothing catches.
Finish with Cream and Parmesan
Once the rice is just cooked, still a little loose, I stir in cream (if I’m using it) and freshly grated parmesan. This is where the risotto turns from good to glorious.
Return Most of the Mushrooms
Most of those golden mushrooms get folded in now. I always hold some back for topping the bowls so they look as good as they taste.
Serve with Extra Cheese
Because why wouldn’t you? A little chopped parsley on top brings freshness, but extra parmesan is non-negotiable in my house.
My Tips for Easier, Better Risotto
I’ve made my share of sticky or under-seasoned risottos over the years. Here are a few things I always keep in mind now:
- Use a wide pan: It lets the rice cook evenly without constant stirring. I use my enamelled cast iron pot.
- Don’t rush the stock additions: Letting each batch absorb before adding the next keeps it from turning soupy.
- Taste as you go: Salt levels can vary depending on your stock, so I always adjust at the end.
- Hold some mushrooms back: Stir most in at the end for flavor, but leave a few for garnish. It makes the dish feel restaurant-level.
- Loosen if needed: If the risotto tightens up before serving, a splash of hot water brings back the perfect creamy texture.
Why I Love Making This Dish
I’ve served this on date nights at home, to friends who came over “just for a quick visit” and stayed for dinner, and even to family who claim they don’t like mushrooms—until they eat this.
For me, the best part is standing at the stove, stirring, tasting, and knowing I’m making something special without needing anything fancy. It feels personal and generous, which is exactly what good food should be.
Ideas for What to Serve With It
This risotto is rich enough to be the star of the meal. Sometimes I just serve it with a simple green salad with sharp vinaigrette to cut the creaminess.
If I want to make it a bigger spread, I’ll offer:
- Roasted chicken or seared pork chops for extra protein.
- Garlicky green beans or roasted asparagus.
- Crusty bread to mop up every bit of sauce.
It’s flexible—just build the meal around how cozy or fancy you want the night to feel.
How I Store and Reheat It
Risotto doesn’t always reheat perfectly—it can go a bit thick. But I still do it!
I keep leftovers in an airtight container in the fridge for 2–3 days. When reheating, I add a splash of stock or water and stir gently over low heat until it loosens up.
If I’m feeling extra, I even form the cold risotto into cakes and pan-fry them in butter for a next-day treat.
Common Questions I Get About This Recipe
Can I use vegetable stock?
Absolutely. I often do when cooking for vegetarian friends.
Is the cream necessary?
Nope! It just makes it silkier and lightens the mushroom color. Skip it if you want a darker, all-mushroom look.
Can I freeze risotto?
Honestly, I don’t recommend it. The rice texture changes too much.
What mushrooms are best?
White button or cremini are perfect. If you find wild mushrooms on sale, go for it—they’re even more flavorful.
Mushroom Risotto
This mushroom risotto is the definition of comfort with a touch of elegance.
Ingredients
For the Mushrooms
- 250g mushrooms, quartered
- 500g mushrooms, sliced about 1/8 inch thick
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Risotto
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 small shallots (or ½ yellow onion), finely chopped
- 1¼ cups arborio rice
- ¼ cup dry white wine
- 5 cups low-sodium chicken broth, warmed
To Finish
- ½ cup cream (optional but recommended)
- 2 tablespoons butter (optional)
- ½ cup finely grated parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For Serving
- Freshly chopped parsley or chives
- Extra grated parmesan
Instructions
- Sauté the Mushrooms- Heat 1 tablespoon olive oil and half the butter in a large, heavy-bottomed pot over high heat. Add half of the mushrooms and cook undisturbed until they begin to brown—about 4 minutes. Stir in half the garlic, then season with a pinch of salt and pepper. Continue cooking for another 1–2 minutes until deeply golden. Transfer to a bowl and repeat with the remaining mushrooms, oil, butter, garlic, salt, and pepper.
- Cook the Risotto- Reduce heat to medium. In the same pot, melt 1 tablespoon butter. Add the minced garlic and chopped shallots, sautéing until softened and fragrant, about 2 minutes.
- Pour in the white wine and let it bubble for 2 minutes, scraping the bottom of the pot to deglaze. Once the wine has mostly evaporated, stir in the arborio rice. Toast the rice for 1 minute until it begins to turn slightly translucent.
- Add about 1½ cups of the warm broth and stir. Let it cook gently, stirring occasionally, until most of the liquid is absorbed—about 3 minutes. Continue adding broth in batches (about 1½ cups at a time), allowing each addition to absorb before adding the next. This process takes roughly 10–12 minutes. The rice should be al dente and the mixture creamy and loose.
- Finish and Serve- Stir in the cream and additional butter (if using), then vigorously stir in the parmesan until fully melted. Fold in half of the sautéed mushrooms and season with additional salt and pepper to taste. The risotto should be creamy and slightly pourable—never stiff.
- Reheat the reserved mushrooms if needed. Spoon the risotto into bowls, top with the remaining mushrooms and any buttery juices from the bowl, then garnish with chopped parsley or chives and a sprinkle of extra parmesan.
- Serve immediately for best texture.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 464Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 73mgSodium 645mgCarbohydrates 30gFiber 4gSugar 6gProtein 14g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
