This recipe for classic Italian Mushroom Risotto combines creamy Arborio rice with tender, garlicky, earthy mushrooms. It’s a cozy and comforting dish, perfect for a weeknight dinner, yet impressive enough for special occasions.

Jump to:

• ❤️ Why You'll Love This Mushroom Risotto
• 🛒 Ingredients for Mushroom Risotto
• 🔪 How to Make Mushroom Risotto
• 💡 Tips for Making Risotto
• ☑️ Storage Instructions
• 🍴 What to Serve with Mushroom Risotto
• 🔄 Substitutions and Additions
• Can I Use a Different Type of Rice?
• What Can I Do With Leftover Risotto?
• How Do I Know When the Risotto is Done?
• How Do I Keep the Risotto From Becoming Mushy?
• Should I Rinse the Rice Before Cooking it?
• 🍽️ More Mushroom Recipes

❤️ Why You'll Love This Mushroom Risotto

• Classic, luscious, creamy texture
• Incredibly rich mushroom flavor
• Restaurant quality, made right in your kitchen
• Perfect for an elegant, special occasion dinner
• Vegetarian friendly 

This mushroom risotto is the ultimate restaurant-quality dish that you can make right in your own kitchen. Creamy Arborio rice and earthy mushrooms are cooked with flavorful broth and white wine until perfectly al dente, creating a velvety texture.

The decadent goodness doesn’t stop there. It’s finished with a generous amount of grated Parmesan cheese and even more sautéed garlicky mushrooms on top. Sure, this dish requires a little extra stirring and attention. But each mouth-watering spoonful bursts with comforting flavor, making it so worth it.

You can serve this as a very satisfying vegetarian main course or as a hearty side dish.

If you're looking for other easy vegetarian main dish recipes, you should also try these Black Bean Stuffed Sweet Potatoes or this Quinoa Salad.

🛒 Ingredients for Mushroom Risotto

• Arborio rice
• Mushrooms
• Vegetable broth
• White wine
• Parmesan cheese
• Shallot
• Garlic
• Butter 
• Olive oil
• Lemon thyme (or thyme)
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 10 inch skillet or braiser

🔪 How to Make Mushroom Risotto

Chop 8 ounces of the baby bella mushrooms and set them aside.

Slice the remaining 4 ounces of the baby bella mushrooms and add them along with the shiitake mushrooms into a skillet with the olive oil.

Sauté over medium heat, until they are tender and are starting to caramelize. Remove them and reserve them for the risotto topping.

Add the chopped baby bella mushrooms to the same skillet and repeat the sauté process.

While the mushrooms are sautéing, heat a saucepan with the vegetable broth and keep it on low heat, as you will need to keep it hot as you gradually add it to the rice.

Remove the mushrooms and set them aside in a separate bowl from the shiitake mushroom mix.  These will later be mixed into the risotto.

Wipe out the pan, then add in half the butter, shallots, salt, and pepper.

Sauté until they are soft, then add the minced garlic and sauté for another 15 seconds.

Pour in the risotto and stir, allowing the grain to toast in the skillet for about 1 minute.

Pour in the white wine and stir.  Allow it to simmer on low until the rice has absorbed the wine.

Over low heat, add in a ladle full of the hot vegetable broth, and simmer on low, stirring often. 

Once the rice has almost absorbed the broth, add in another ladle full and continue the process until the rice is cooked through and al dente. It should take about 25 minutes or so.

Add in the remaining butter, fresh thyme, chopped mushrooms, and grated parmesan cheese. 

Mix until combined, and serve immediately with the reserved slices of baby bella and shiitake mushrooms over the top.

💡 Tips for Making Risotto

• Risotto is one of those dishes that is absolutely best served immediately after it's ready. The longer risotto sits, the more it thickens and loses a little of that wonderful creamy texture.
• You'll want to stir this rice often as it cooks. This encourages the release of starch from the rice, resulting in a creamier texture. This also helps prevent the rice from sticking to the bottom of the skillet and ensures even cooking.

• Don't forget to heat the broth. Adding cold broth to the rice can lower the temperature of the dish, which can interfere with the cooking process.

• Be careful not to over-season it. Taste the risotto before serving, and adjust the seasoning as needed with salt, pepper, or additional herbs. The parmesan cheese adds saltiness, so you may need less salt than you think.

☑️ Storage Instructions

Once cooled, transfer the leftover risotto to an airtight container. When reheating it, do so gently on the stovetop or in the microwave. Add a splash of broth or water to help moisten the rice and add back that creaminess. Stir frequently and heat until warmed through.

🍴 What to Serve with Mushroom Risotto

• Green salad: Serve the mushroom risotto alongside a simple green salad dressed with citrus vinaigrette. The crunch of the crispy lettuce and other veggies pairs so well with the creamy texture in the risotto.

• Crusty bread: Slices of crusty Herb Bread or Garlic Dinner Rolls on the side are a wonderful way to soak up any remaining sauce.

• Vegetables: Grilled or roasted vegetables such as asparagus, zucchini, or cherry tomatoes pair perfectly with mushroom risotto. These Oven Roasted Veggies are a delicious option.

• Protein options: Consider serving the risotto alongside grilled chicken, Air Fryer Shrimp, or pan-seared salmon.

🔄 Substitutions and Additions

• Vegetable broth: Feel free to use chicken broth or beef broth instead of vegetable broth.

• Cheese options: While Parmesan cheese is traditional, you can substitute it with Pecorino Romano for a slightly different flavor.

• Other herbs: Experiment with different herbs such as rosemary, sage, or basil.

• Mushroom varieties: Mix and match different types of mushrooms, such as porcini, oyster, shiitake or chanterelle.

• Creamy additions: Stir in a dollop of mascarpone cheese or a splash of heavy cream towards the end of cooking for an extra creamy texture.

• Nuts: Toasted pine nuts or chopped hazelnuts can add a wonderful crunch and nutty flavor to your mushroom risotto.

• Green peas: Add a pop of color and sweetness by stirring in some thawed frozen peas during the last few minutes of cooking.

• Truffle oil: Drizzle a small amount of truffle oil over the finished risotto just before serving.

Can I Use a Different Type of Rice?

If there is another type of rice you prefer, you can certainly use it. When using a different kind of rice, keep in mind that the cooking time and liquid ratio may vary, so you may need to adjust accordingly. Other rice options could be:

• Carnaroli Rice
• Vialone Nano Rice
• Short-Grain Brown Rice
• Sushi Rice
• Bomba Rice

What Can I Do With Leftover Risotto?

If you happen to have any leftover risotto, roll it into balls, coat them in breadcrumbs, and fry them until golden brown to make delicious Arancini (Italian rice balls) for a tasty snack or appetizer.

How Do I Know When the Risotto is Done?

Risotto is typically cooked until it reaches a creamy yet slightly firm texture (al dente). You can test for doneness by tasting a grain of rice. It should be tender, with a slight bite to it.

How Do I Keep the Risotto From Becoming Mushy?

To prevent the risotto from becoming mushy, avoid overcooking it, and stir gently but consistently throughout the cooking process. You'll also always want to add the broth gradually and allow each addition to be absorbed before adding more. Low and slow works best!

Should I Rinse the Rice Before Cooking it?

No. It's not necessary to rinse Arborio rice before cooking because you want the extra starchiness to create that signature creamy texture.

🍽️ More Mushroom Recipes

• Pork Marsala
• Filet Mignon with Mushroom Sauce
• Mushroom and Nut Vegetarian Sausage Rolls
• Easy Sautéed Mushrooms
• Spinach Artichoke Stuffed Mushrooms
• Air Fryer Stuffed Mushrooms