Mushroom Risotto Recipe

Mushroom Risotto Recipe

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Delight your senses with this creamy and flavorful Mushroom Risotto! Arborio rice, simmered to perfection in a rich broth infused with earthy mushrooms, garlic, and aromatic herbs. Finished with a touch of Parmesan cheese and fresh parsley, this comforting dish is a classic Italian favorite that’s perfect for a cozy dinner at home or a special occasion.

Mushroom Risotto Recipe


  • 1 ½ cups Arborio rice
  • 6 cups chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms (such as cremini or button), sliced
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish


  1. Prepare the broth: In a saucepan, heat the chicken or vegetable broth over medium heat until simmering. Reduce the heat to low to keep the broth warm while you prepare the risotto.
  2. Sauté the aromatics: In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. Cook the mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook, stirring occasionally, until the mushrooms are golden brown and any liquid released has evaporated, about 5-7 minutes.
  4. Toast the rice: Add the Arborio rice to the skillet with the sautéed mushrooms and stir to coat the rice in the oil and butter. Cook for 1-2 minutes, stirring constantly, until the rice grains are slightly translucent around the edges.
  5. Deglaze with wine (optional): Pour in the dry white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
  6. Add the broth: Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
  7. Finish the risotto: Once the risotto is cooked to your desired consistency, stir in the grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
  8. Serve: Remove the skillet from heat. Garnish the Mushroom Risotto with chopped fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot and enjoy the rich and comforting flavors!

Indulge in the luxurious texture and rich flavor of this Mushroom Risotto, a timeless Italian classic that’s sure to impress your dinner guests!

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