Mushroom Risotto
Creamy mushroom risotto is a calm, satisfying dinner made with Arborio rice, savory mushrooms, wine, stock, and Parmesan. The method asks for a little stirring, but it is simple once you get into the rhythm.
Total
50 min
Servings
4 servings
Level
Medium
Mushroom risotto is one of those dishes that feels restaurant-worthy but is very doable at home. The rice releases starch as it cooks, which creates a naturally creamy texture without adding cream.
The key is to add warm stock a little at a time and stir often. This helps the rice cook evenly while keeping a gentle bite in the center, a texture Italians call al dente.
Use a mix of mushrooms if you can, such as cremini, shiitake, and oyster mushrooms. Plain button mushrooms also work well and still give the risotto plenty of savory flavor.
01What you'll need
Ingredients
14 items · 4 servings
- 6 cups low-sodium vegetable or chicken stock, plus more if needed
- 2 tablespoons olive oil, divided
- 1 pound mushrooms, such as cremini, button, shiitake, or a mix, sliced
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon lemon juice, optional
02How to make it
Step-by-step
Warm the stock
Pour the stock into a saucepan and bring it to a gentle simmer over low heat. Keep it warm while you cook. Warm stock helps the rice cook evenly and keeps the risotto from cooling down each time you add liquid.
Brown the mushrooms
Heat 1 tablespoon olive oil in a wide, heavy pan or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt, and the pepper. Cook for 8 to 10 minutes, stirring now and then, until the mushrooms release their liquid and turn browned at the edges. Transfer them to a plate.
Soften the onion
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Add the onion and cook for 4 to 5 minutes, stirring often, until soft and translucent. Translucent means the onion looks slightly clear rather than sharp white.
Toast the rice
Stir in the garlic and cook for 30 seconds. Add the Arborio rice and stir for 1 to 2 minutes, until the grains are glossy and lightly toasted. This step helps the rice hold its shape as it cooks.
Add the wine
Pour in the white wine and stir until it is mostly absorbed, about 1 to 2 minutes. The pan should smell mellow, not strongly alcoholic. If you do not use wine, you can use extra stock instead.
Add stock gradually
Add about 3/4 cup warm stock to the rice and stir often until most of the liquid is absorbed. Repeat, adding stock 1/2 to 3/4 cup at a time, stirring often and letting each addition absorb before adding the next. This usually takes 22 to 28 minutes.
Check the rice
Taste the risotto when most of the stock has been added. The rice should be tender with a small firm center. If it is still too firm, add more warm stock or hot water, a little at a time, and keep cooking.
Finish the risotto
Stir the browned mushrooms back into the pan. Remove the pan from the heat and add the remaining 2 tablespoons butter, Parmesan, thyme, parsley, and optional lemon juice. Stir until creamy. Taste and add more salt or pepper as needed.
Serve right away
Spoon the risotto into warm bowls and top with extra Parmesan and black pepper. Risotto thickens as it sits, so serve it while it is loose and creamy.
03From our kitchen
Cook's tips
- Make-ahead note: Risotto is at its creamiest right after cooking. If you need to prep ahead, slice the mushrooms, chop the onion, grate the Parmesan, and warm the stock before you start.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The rice will firm up as it chills.
- Reheating: Warm leftovers in a pan over low heat with a splash of stock, water, or milk. Stir gently until creamy again. Avoid high heat, which can make the rice gummy.
- Mushroom swaps: Cremini mushrooms give good flavor and are easy to find. Button mushrooms are milder. Shiitake mushrooms add deeper savory flavor; remove the tough stems before slicing.
- No wine option: Replace the wine with the same amount of stock plus 1 teaspoon lemon juice added at the end for brightness.
- Cheese swap: Parmesan is classic, but Pecorino Romano can work. It is saltier, so use a little less and taste before adding more salt.
Cook's note
Use a wide pan rather than a small saucepan if possible. More surface area helps the rice cook evenly and makes stirring easier. The risotto should slowly spread when spooned into a bowl; if it stands stiff, loosen it with a splash of hot stock before serving.
04Frequently asked
Questions & answers
Do I have to stir risotto the whole time?
You do not need to stir nonstop, but you should stir often. Stirring helps release starch from the rice, which creates the creamy texture. Stay near the stove and stir every minute or so.
Can I use regular rice instead of Arborio rice?
Arborio rice is the most reliable choice because it has enough starch to make risotto creamy. Carnaroli or Vialone Nano also work well. Long-grain rice will not give the same texture.
Why is my risotto still crunchy?
It likely needs more liquid and time. Add more warm stock or hot water, 1/2 cup at a time, and keep cooking until the rice is tender with just a slight bite in the center.
Can I make mushroom risotto vegetarian?
Yes. Use vegetable stock and choose a vegetarian hard cheese if needed, since some Parmesan is made with animal rennet.
Can I freeze mushroom risotto?
Freezing is not ideal because the rice can turn soft and grainy after thawing. For the best texture, refrigerate leftovers and eat them within 3 days.
05Keep cooking
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