Don’t be fooled by the idea that it is complicated to make risotto at home. This mushroom risotto is a little time-consuming but very straightforward! You can get a restaurant-worthy dish at home with just a few simple ingredients.
It has such an irresistible velvety and creamy texture thanks to the arborio rice and savory flavor thanks to the meaty mushrooms and parmesan. Everything comes together to form a dreamy and flavorful bite. You won’t be able to get enough of this dish!
This mushroom risotto is cozy enough for a weeknight meal but is also a stunning dish for entertaining or special occasions. It’s a foolproof recipe, and this post is full of tips and tricks so you get the perfect mushroom risotto every single time. If you want another easy recipe for entertaining, then try my steak au poivre recipe, chicken Francese recipe, or shrimp scampi recipe.
What You Need to Make This Recipe
Chicken stock — to keep things quick and easy, I use store-bought chicken stock, but you can use homemade as well. While you can use vegetable stock, I find chicken stock to be more flavorful.
Shallots — I prefer using shallots to onions in this mushroom risotto as the subtle and mild flavor won’t overpower any other components of the risotto.
Mushrooms — I use shiitake mushrooms as they are rich, buttery, or full of umami flavors. You can use another flavorful mushroom or use a mix for a variety of flavors and textures, such as chanterelle, oyster, or beech mushrooms.
Arborio rice — this is a short-grain Italian rice that is ideal for making risotto. Arborio rice is great at holding its shape while absorbing the liquid added while releasing starch to make the dish thick and creamy. Have extra arborio rice? Try my butternut squash risotto recipe next!
Wine — a cup of dry white wine adds acidity to the risotto that cuts through the creamy texture. It also enhances all the other flavors. You don’t need a super pricey white wine, but make sure it’s still good quality. I like Pinot Grigio, Sauvignon Blanc, Pinot Gris, or Pinot Blanc.
Parmesan — freshly grated parmesan adds to the creamy texture and lends a salty, nutty flavor to the dish. I do not recommend buying pre-grated or powdered parmesan.
How to Make Mushroom Risotto
1. In a medium saucepan, bring the chicken stock to a boil over high heat. Turn off the heat but leave the saucepan on the burner and cover it to keep it warm.
2. In a large Dutch oven, heat the oil and butter over medium heat. Once the butter is melted and starting to bubble, add the shallots. Cook, stirring frequently, until the shallots are tender and just starting to brown.
3. Add the mushrooms. Cook, stirring occasionally, until mushrooms are very tender.
4. Stir in the rice. Cook, stirring constantly, until rice becomes translucent and fragrant.
5. Add the wine, salt, and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and stir constantly until the wine has evaporated completely.
6. Add one ladle (about ½ cup) of warm broth to the rice. Cook, stirring constantly, until the broth is almost completely absorbed. Repeat the process, adding one ladle of broth at a time until the rice is thickened, tender, and creamy.
7. Stir in the Parmesan cheese and chives.
8. Serve the mushroom risotto immediately and garnish with chives, if desired.
Pro Tips for Making This Recipe
- If you don’t want to use wine in your risotto, add more chicken stock and a splash of lemon juice to brighten the risotto.
- Make sure you don’t let the chicken stock cool down. Adding cold broth to the risotto will shock the rice and stop the starches from being released.
- Don’t add all the chicken stock to the mushroom risotto at once. Adding the stock slowly allows for the rice to absorb the liquid and flavors fully.
- Have everything prepped and ready before you start, and make sure you have an hour of uninterrupted time when making risotto. You must constantly stir the risotto to ensure nothing sticks and burns on the bottom of the pan. Stirring will also yield a creamier texture, as when the grains of rice rub against each other, they release starch.
- If the risotto is too thick for your liking, stir in a splash of stock at a time to loosen it up to your desired texture.
- When you add the wine, deglaze the pot! Deglazing is scraping the brown bits from the bottom of the pot as you stir. Scraping the caramelized bits left in the bottom of a pot will add a ton of flavor to the risotto.
- Don’t crank up the heat to rush the risotto. You do not want the rice to boil, instead you want it to simmer gently.
- Avoid using a large, wide pot. A wider pot allows the risotto to cook too quickly and encourages evaporation, leading to a less creamy risotto. A wide pot also leads to your risotto cooking in a thin layer, so the rice won’t be able to bump into each other as much, releasing less starch.
Frequently Asked Questions
It is best to enjoy risotto on the day you make it, as it continues to thicken as it sits. If you have leftovers, transfer them to an airtight container and store them in the fridge for up to 4 days.
You can reheat mushroom risotto on the stovetop over medium heat with a splash of chicken stock to help loosen the risotto. Stir frequently until warm. You can also reheat risotto in the microwave in 30-second increments, stirring between each, until it is warm. Again, add some stock to help loosen it.
No, do not rinse arborio rice before you use it. The rice’s starch gives the risotto its signature creamy texture and you do not want to wash it away!
This risotto recipe is terrific on its own, but it also pairs wonderfully with some salmon, chicken, or shrimp!
If you love this recipe try these out!
If you’ve tried this Mushroom Risotto recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Mushroom Risotto
Equipment
- Saucepan
- Dutch oven
Ingredients
- 4 cups chicken stock (960ml)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots peeled and finely chopped
- 10 ounces shiitake mushrooms sliced (280g)
- 1 cup arborio rice (220g)
- 1 cup dry white wine (240ml)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup grated Parmesan cheese (40g)
- 1 tablespoon chives plus more for garnish
Instructions
- In a medium saucepan, bring the chicken broth to a boil over high heat. Turn off the heat but leave the saucepan on the burner and cover to keep warm.
- In a large Dutch oven, heat the oil and butter over medium heat. Once the butter is melted and starting to bubble, add the shallots. Cook, stirring frequently, until the shallots are tender and just starting to brown, about 2 to 3 minutes.
- Add the mushrooms. Cook, stirring occasionally, until mushrooms are very tender, about 5 to 7 minutes.
- Stir in the rice. Cook, stirring constantly, until rice becomes translucent and fragrant, about 3 to 4 minutes.
- Add the wine, salt, and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and stir constantly until the wine has evaporated completely, about 3 to 4 minutes.
- Add one ladle (about ½ cup) of warm broth to the rice. Cook, stirring constantly, until the broth is almost completely absorbed. Repeat the process, adding one ladle of broth at a time, until the rice is thickened, tender, and creamy, about 30 to 35 minutes more. Stir in the Parmesan cheese and chives. Serve immediately and garnish with chives, if desired.
Notes
- If you don’t want to use wine in your risotto, add more chicken stock and a splash of lemon juice to brighten the risotto.
- Make sure you don’t let the chicken stock cool down. Adding cold broth to the risotto will shock the rice and stop the starches from being released.
- Don’t add all the chicken stock to the mushroom risotto at once. Adding the stock slowly allows for the rice to absorb the liquid and flavors fully.
- Have everything prepped and ready before you start, and make sure you have an hour of uninterrupted time when making risotto. You must constantly stir the risotto to ensure nothing sticks and burns on the bottom of the pan. Stirring will also yield a creamier texture, as when the grains of rice rub against each other, they release starch.
- If the risotto is too thick for your liking, stir in a splash of stock at a time to loosen it up to your desired texture.
- When you add the wine, deglaze the pot! Deglazing is scraping the brown bits from the bottom of the pot as you stir. Scraping the caramelized bits left in the bottom of a pot will add a ton of flavor to the risotto.
- Don’t crank up the heat to rush the risotto. You do not want the rice to boil, instead you want it to simmer gently.
- Avoid using a large, wide pot. A wider pot allows the risotto to cook too quickly and encourages evaporation, leading to a less creamy risotto. A wide pot also leads to your risotto cooking in a thin layer, so the rice won’t be able to bump into each other as much, releasing less starch.
