Mushroom Risotto is the kind of recipe that feels luxurious yet comforting, making it a perfect dish for cozy nights at home or elegant dinner parties. While many believe risotto is complicated, it’s simply about patience and care. Arborio rice slowly absorbs flavorful broth until it transforms into a creamy base, enhanced with earthy mushrooms, onions, garlic, and a sprinkle of Parmesan cheese. The result is a rich, velvety dish that highlights simple ingredients in the most flavorful way.
Why You’ll Love This Recipe
- Creamy, hearty, and full of earthy mushroom flavor.
- Elegant enough for guests yet easy enough for weeknights.
- A vegetarian-friendly dish that feels indulgent.
- Flexible with variations—add herbs, cheese, or even more veggies.
- Comfort food that doubles as a beautiful main or side dish.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 lb mushrooms (cremini, button, or mixed), sliced
- 1 ½ cups Arborio rice
- ½ cup Parmesan cheese, grated
- 5 cups vegetable broth, kept warm
- ½ cup milk or cream (optional for extra creaminess)
- 1 tbsp fresh thyme or parsley, chopped
- Salt and pepper, to taste
Step-by-Step Instructions
- Heat olive oil and butter in a large pan over medium heat.
- Add onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add mushrooms and sauté until browned and tender, 6–8 minutes. Remove a small portion for garnish if desired.
- Stir in Arborio rice and cook for 1–2 minutes, allowing the grains to toast slightly.
- Add 1 cup of warm broth and stir until liquid is mostly absorbed.
- Continue adding broth one cup at a time, stirring frequently, until rice is tender and creamy (about 18–20 minutes).
- Stir in Parmesan cheese, milk or cream if using, and fresh herbs.
- Season with salt and pepper. Serve hot, topped with reserved mushrooms and extra Parmesan.
Tips & Variations
- Use mixed mushrooms: Combining cremini, shiitake, and button mushrooms deepens flavor.
- Make it vegan: Swap butter for olive oil and use vegan Parmesan-style cheese.
- Boost creaminess: Stir in a spoonful of mascarpone or cream cheese at the end.
- Add protein: Top with grilled chicken or shrimp for a heartier meal.
- Infuse herbs: Add rosemary, thyme, or sage to the broth for an extra layer of flavor.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Risotto doesn’t freeze well as it loses texture, so it’s best enjoyed fresh.
- Reheating: Warm gently in a pan with a splash of broth or milk to restore creaminess.
Serving & Pairing Ideas
- Serve with roasted vegetables for a balanced meal.
- Pair with a crisp green salad for freshness.
- Enjoy with garlic bread or focaccia to soak up the creamy rice.
- Pair with sparkling water or a citrusy mocktail for contrast.
Frequently Asked Questions
Do I have to use Arborio rice?
Yes, Arborio rice is key to risotto’s creamy texture. Other short-grain rice like Carnaroli can also work.
Can I make Mushroom Risotto ahead of time?
Risotto is best served immediately, but you can partially cook the rice, stop halfway, then finish with broth and cheese before serving.
What mushrooms are best for risotto?
Cremini and shiitake add rich flavor, while button mushrooms are mild. A mix gives the best balance.
How do I keep risotto creamy?
Add broth gradually, stir often, and don’t rush the cooking process. The starch released from the rice creates the creaminess.
Ready to Try It?
This Mushroom Risotto is everything comfort food should be creamy, flavorful, and deeply satisfying. With just a handful of ingredients and some patience, you can create a dish that feels gourmet without being complicated. The earthy mushrooms combined with velvety rice make this risotto perfect for weeknight dinners or special occasions.
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Classic Mushroom Risotto
- Total Time: PT45M
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Mushroom Risotto with Arborio rice, mixed mushrooms, Parmesan, and fresh herbs. Elegant comfort food that’s perfect for weeknights or dinner parties.
Ingredients
2 tbsp olive oil
2 tbsp butter
1 onion, finely chopped
3 garlic cloves, minced
1 lb mixed mushrooms (cremini, shiitake, button), sliced
1 1/2 cups Arborio rice
5 cups vegetable broth, kept warm
1/2 cup grated Parmesan cheese
1/2 cup milk or cream (optional)
1 tbsp fresh thyme or parsley, chopped
Salt and freshly ground black pepper, to taste
Instructions
1. Heat olive oil and butter in a large sauté pan over medium heat.
2. Add the chopped onion and cook until translucent, about 4–5 minutes.
3. Stir in minced garlic and cook 30–60 seconds until fragrant.
4. Add sliced mushrooms and sauté until browned and any liquid evaporates, 6–8 minutes. Reserve a few mushrooms for garnish if desired.
5. Add the Arborio rice and stir to coat the grains, toasting for 1–2 minutes.
6. Add 1 cup of warm vegetable broth and stir until mostly absorbed; continue adding broth 1 cup at a time, stirring frequently until the rice is creamy and al dente (about 18–20 minutes total).
7. Once the rice is tender, stir in Parmesan cheese and milk or cream if using; finish with fresh herbs and adjust seasoning with salt and pepper.
8. Serve immediately topped with reserved mushrooms and extra Parmesan.
Notes
Use a mix of mushrooms for deeper flavor (cremini + shiitake recommended).
For a vegan version, replace butter with olive oil and use a vegan Parmesan alternative.
Reheat gently with a splash of warm broth to revive creaminess.
Best enjoyed fresh; risotto loses texture if stored too long, but can be warmed gently for leftovers.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg