This mushroom risotto recipe uses a medley of wild sautéed mushrooms to take traditional creamy risotto to the next level. It’s a surprisingly easy yet impressive dish I love to serve on date nights. Every bite feels like five-star Italian comfort food.
There’s nothing quite like that first bite of a perfectly creamy risotto, and this easy mushroom risotto recipe delivers that same satisfaction, even without using any heavy cream. If you love the ease and elegance of this dish, you’ll appreciate more restaurant-quality sides like my Patate al Forno (Baked Italian Potatoes) and this classic Creamy Polenta.
Classic Mushroom Risotto
Mushroom risotto is made the same way as traditional ultra-creamy, al dente Northern Italian risotto. The only difference is the umami boost from golden, lightly seared mushrooms and sweet caramelized onions.
I’ve never met a mushroom I didn’t love, so I’m completely obsessed with this risotto recipe. The earthy aroma and deep umami intensity depend on how bold you go with your mushrooms. I used whatever wild mushrooms I could get my hands on to really crank up that flavor.
While you can definitely enjoy this risotto as a main dish, it also makes for a fantastic high-end side or a base for proteins like chicken, pork, steak, and fish. Yes, it takes patience and a little technique to get it just right, but I promise it’s not as intimidating as it looks. It’s one of my favorite meals to make, not just for me, but also for my wife on date night.
Ingredients and Substitutions
You can make this risotto with literally any mushroom. I grab whatever wild mushrooms are available, but more common varieties like white button, cremini, or portobello mushrooms will also work.
Mushroom Options:
- Maitake are earthy and woodsy with a delicate, feathery texture.
- Shiitake – These have a buttery, smoky flavor.
- Oysters are very mild and velvety.
- Enoki – These have a very mild, fruity finish.
- Morel, Nutty, meaty, and worth every penny.
- Chanterelle – Peppery and almost apricot-like in aroma.
- Porcini – Deep, nutty, and incredibly savory.
- Trumpet – Nutty, buttery, and umami-rich.
And here’s everything else you’ll need for this recipe:
- Stock – I used chicken stock as my cooking liquid, but a quality vegetable stock can also be used. The risotto depth of flavor will be greatly enhanced when you use stock.
- Olive Oil is usually my go-to for any Italian dish because it’s the most common fat to use. It’s the richest and gives the most flavor. The other substitute could be avocado oil or even butter.
- Butter – used to caramelize the onions and for the final mantecatura, which is a fancy culinary term for giving the risotto a silky, emulsified finish.
- Aromatics, a finely minced yellow onion, and a few lightly browned garlic cloves help add more umami to the dish.
- Short Grain Rice – There’s no substitute for arborio or carnaroli rice in risotto recipes.
- Dry White Wine – I prefer Pinot Grigio or Sauvignon Blanc. If you’re skipping the alcohol, use an extra splash of stock with a squeeze of lemon.
- Parmigiano Reggiano grated fresh from the block.
- Seasonings – A pinch of salt and ground white pepper bring the whole dish together.
How to Make Mushroom Risotto
Warm the stock: Start by adding chicken stock and mushroom trimmings to a medium pot over low heat, bringing it to a very gentle simmer.
Sauté the mushrooms: Add the mushrooms to a pan with oil, season with salt, and sauté until browned and caramelized. Set them aside on a plate.
Caramelize the onions: Melt the butter in the now-empty pan, then add the onions and another pinch of salt. Let them cook until they’re caramelized. To finish, stir in the garlic.
Toast the rice: Next, stir the rice into the onions and garlic to toast the grains.
Strain the stock: While the rice is toasting, strain the warm stock through a sieve into a bowl to remove the mushroom trimmings. Then, return the liquid to the pot on the stove.
Deglaze: Deglaze the rice pan with dry white wine, stirring constantly, before increasing the heat.
Cook the rice: Once the wine is absorbed, pour in a splash of warm stock and continue stirring. When the rice has completely absorbed the stock, add another ladleful. Repeat this process until the stock is gone and the rice is al dente.
Add the cheese: Finally, stir in the cheese and the remaining butter. Season the risotto with salt and ground white pepper, fold in the sautéed mushrooms, and serve. I usually like to garnish with some thinly sliced chives.
Chef Tip + Notes
Let’s talk about how to properly clean mushrooms. Since they’re basically porous sponges, if you submerge them in water, they’ll waterlog and turn slimy when cooked. To get a crispy, golden-brown sear, take a damp paper towel or a soft kitchen brush and gently wipe away any dirt, then trim off the tougher stems. Just make sure to save them for the stock!
- Don’t overcrowd the mushrooms: Give the mushrooms space in the pan and let them sear undisturbed for a few minutes to develop a Maillard crust. This will just enhance the dish’s umami. Work in batches if needed; if you try to sauté too many at once, they’ll steam instead of caramelize.
- Toast the rice: I always toast the rice because it adds a nutty flavor and keeps it from turning into mush. You’ll know they’re perfectly toasted when the grains look slightly translucent with a milky center.
- Avoid cold stock: I keep my stock on a very low simmer, within arm’s reach, so I can transfer it to the pan in one smooth motion without spilling it everywhere. Cold stock will shock the grains and slow down the cooking process.
- Aim for al dente: You want the rice to be creamy and thick, but the grains themselves should still have a firm bite. If it’s crunchy, keep adding warm broth until it’s tender.
- Finish with cream: For a creamier, more velvety risotto, fold in heavy cream or mascarpone (instead of butter) right at the end. I do this in my Creamy Risotto recipe.
Serving Suggestions
I won’t ever say no to a bowl of mushroom risotto for dinner, even without any sides. Between all those rich, meaty mushrooms and the ultra-creamy rice, this risotto can definitely hold its own as the main course. When I want to stretch the meal a bit further, I like topping my bowl with slices of roasted chicken or juicy pork tenderloin.
I love risotto for special occasions, especially date night. It’s the perfect fancy base for pan-seared scallops or a side dish with filet mignon. When I really want to impress my wife, I’ll start the meal with a crisp Italian salad and have some sautéed asparagus on the side to add a bit of brightness and crunch to the plate.
Make-Ahead and Storage
Make-Ahead: Mushroom Risotto is best served immediately. If needed, keep it covered over low heat for up to 20 minutes, then stir in a splash of warm stock before serving to loosen the risotto back to the perfect consistency.
How to Store: Cover and refrigerate the risotto for up to 4 days.
How to Reheat: Add the desired amount of risotto to a saucepan with some water or stock. Stir over low heat until hot and creamy.
More Italian Comfort Foods
- Italian Pot Roast (Stracotto)
- Classic Italian Chicken Piccata
- Osso Buco
- Homemade Ragù alla Bolognese
- Italian Chicken Marsala
Mushroom Risotto Recipe
Ingredients
- 6 cups chicken stock
- 1 pound assorted wild mushrooms, trimmed, cleaned, sliced, trimmings and stems reserved
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 peeled, small-diced yellow onion
- 3 finely minced garlic cloves
- 1- pound short-grain rice, like arborio or carnaroli
- 1 cup dry white wine
- 1 cup finely grated Parmigiano Reggiano
- Salt and ground white pepper to taste
Instructions
- Add the chicken stock and any mushroom trimmings and stems to a medium-sized pot and simmer over low heat.
- Next, add the olive oil to a medium-sized rondeau or sauce pot and heat over medium for 90 to 120 seconds, or until it is gently smoking.
- Add in the mushrooms, season with salt, and sauté for 12 to 15 minutes or until well browned and caramelized. Set them aside on a plate.
- Place in 2 tablespoons of unsalted butter and then add the onions. Gently season with salt. Sauté for 5 minutes or until lightly browned around the edges. Turn the heat to low and cook for 10 to 12 minutes, stirring occasionally, until browned.
- Stir in the garlic and cook just until fragrant, which only takes about 30 to 45 seconds.
- Stir in the rice and cook until lightly toasted, about 3 to 4 minutes. They turn milky white when toasted.
- While the rice is toasting, strain the stock from the mushroom trimmings. Keep the stock warm.
- Return to the pan with rice and deglaze with 1 cup of dry white wine while stirring constantly. Boost the heat up slightly to low-medium.
- Once the wine is absorbed, add in a ½ to ¾ cup of warm chicken stock at a time while constantly stirring. Do not add the next batch of warm stock until the previous one is mixed in and absorbed into the rice.
- Repeat the process until all the stock is done and the rice is al dente. It should be creamy, firm, but not crunchy.
- Finish with cheese, the remaining 2 tablespoons of unsalted butter, salt, and ground white pepper.
- Fold in the mushrooms and serve.
Mushroom Risotto Recipe