Thank you, Italy, for mushroom risotto! It’s the most divine comfort food—rich, savory, hearty—and so deliciously simple. I know what you’re thinking, “But John, what about all that stirring?” To me, it’s an opportunity to slow down and do just one thing for 20 minutes!
Honestly, when’s the last time you did that? Yes, risotto takes a little time and some patience, but that’s a small price to pay for a dinner that’s this good.
Whether you’re serving it for a weeknight family supper, or dishing it out to guests on the weekend, this will make everyone smile. Leave out the red pepper flakes for the kiddos, if you prefer.
Oh and if you love risotto as much as I do don’t forget to check out my Butternut Squash Risotto Recipe too!
What you need to make this recipe
Mushrooms: I used crimini mushrooms because they have a delicious nutty and creamy flavor which I love but you can use any mix of mushrooms you like.
Arborio rice: it’s important to use Arborio rice to make risotto because it’s extra starchy and creamy. A long-grain rice such as basmati won’t give you the same consistency.
Chicken stock: you can use chicken or vegetable stock to make this but make sure it’s low-sodium so you can control the amount of salt that goes into the dish.
White wine: the white wine is used to deglaze the pan and add flavor, if you want this dish to be alcohol-free then you can just swap it with extra stock.
How to make Mushroom Risotto
1. Slice half of the mushrooms and chop the other half separately.
2. Saute the sliced mushrooms with red pepper flakes, salt and pepper until golden brown, remove and set aside.
3. Bring the stock and thyme to a simmer and keep warm.
4. Add olive oil and butter to the Dutch oven and add the chopped mushrooms and onions.
5. Saute until the vegetables are tender.
6. Add the rice to the pot.
7. Stir to toast the rice for a few minutes.
8. Add the white wine and cook until evaporated.
9. Add the warm chicken stock a cup at a time allowing the rice to absorb the liquid before adding the next cup.
10. Stir the risotto continuously until the stock is fully absorbed and rice is cooked.
11. Add parmesan and stir in.
12. Serve topped with cooked sliced mushrooms and extra parmesan.
Tips and ideas for making this recipe
- Any type of mushrooms will work for this recipe, but purchase whole (unsliced) mushrooms, if possible; they are fresher tasting than store-bought sliced mushrooms.
- It’s important to use low-sodium chicken stock for this recipe so that you can control the amount of salt. You can always add a sprinkle of salt at the end of cooking, but you can’t take it away.
- I like to use a ladle to add the stock; my ladle holds about half a cup, so for me, it’s about two ladlefuls of stock per addition.
- If you want to add even more savory flavor to the chicken stock, throw in a Parmesan rind before bringing it to a simmer. Like a bay leaf does with marinara, it will infuse the broth with richness.
- This mushroom risotto is nice and thick; if you want it looser and creamier, add another ½ cup stock or heavy cream at the end of cooking.
- If you want to add a more intense mushroom flavor try adding in some rehydrated porcini mushrooms!
Frequently Asked Questions
What can I serve it with?
You can serve this mushroom risotto as a main course alongside a fresh salad and some garlic bread.
If you’d like to serve it as a side dish then it would be delicious alongside grilled or roast chicken, salmon, shrimp, or a char-grilled steak!
How do I store leftovers?
Leftovers can be stored in the fridge for 2-3 days and eaten cold or reheated. It’s important when reheating rice that it’s piping hot all the way through and not just warmed up. You also may need to add a little extra stock to loosen it when reheating.
Can I freeze homemade mushroom risotto?
Yes, you can freeze this risotto, just make sure to freeze it in air-tight containers and thaw completely before reheating.
Can I make it vegan?
Yes, to make this mushroom risotto completely vegan use vegetable stock and replace the parmesan with a vegan cheese substitute.
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
Ingredients
- 2 8-oz. containers fresh mushrooms, divided
- 4½ cups low-sodium chicken stock
- 2 sprigs thyme
- 6 Tbsp. olive oil divided
- 3 Tbsp. unsalted butter divided
- 1 1/4 tsp. kosher salt divided
- ½ tsp. black pepper divided
- 1/8 tsp. crushed red pepper flakes
- 1 cup diced yellow onion
- 4 cloves garlic minced
- 1 cup Arborio rice
- 1/3 cup dry white wine such as Pinot Grigio
- 3/4 cup finely grated Parmesan cheese plus additional for garnish
Instructions
- Thinly slice one container of mushrooms; chop the remaining container of mushrooms. Keep them separate, and set aside.
- In a medium saucepan, bring stock and thyme to a simmer over medium-high heat; reduce heat to low; keep warm.
- In a Dutch oven, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts.
- Add sliced mushrooms to Dutch oven. Sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and red pepper flakes.
- Cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Remove from pan, and place on a plate. Set aside.
- Add remaining ¼ cup oil and 2 tablespoons butter to Dutch oven. Add chopped mushrooms, onion, and remaining 1 teaspoon salt and ¼ teaspoon pepper.
- Cook, stirring occasionally, until onion and mushrooms are tender, about 5 minutes.
- Add garlic and rice; cook, stirring occasionally, until rice is toasted, about 2 minutes.
- Add wine to pan; scrape to release any browned bits. Simmer until wine is evaporated.
- Reduce heat to medium low. Add about 1 cup of warm stock to pan. Cook, stirring constantly, until broth is mostly evaporated.
- Continue adding broth, about 1 cup at a time, stirring until evaporated before between additions, until rice is tender, about 25 minutes.
- Remove from heat; stir in Parmesan cheese.
- Top servings with cooked sliced mushrooms; garnish with additional Parmesan.
Notes
- Any type of mushrooms will work for this recipe, but purchase whole (unsliced) mushrooms, if possible; they are fresher tasting that store-bought sliced mushrooms.
- It’s important to use low-sodium chicken stock for this recipe so that you can control the amount of salt. You can always add a sprinkle of salt at the end of cooking, but you can’t take it away.
- I like to use a ladle to add the stock; my ladle holds about half a cup, so for me, it’s about two ladlefuls of stock per addition.
- If you want to add even more savory flavor to the chicken stock, throw in a Parmesan rind before bringing it to a simmer. Like a bay leaf does with marinara, it will infuse the broth with richness.
- This risotto is nice and thick; if you want it looser and creamier, add another ½ cup stock or heavy cream at the end of cooking.
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