A luxuriously creamy and flavour-packed mushroom risotto, loaded with garlicky, buttery mushrooms stirred into the rice and generously piled on top—utterly mouthwatering and elegant enough for a dinner party.

Why You’ll Love This Recipe

This risotto shines with rich, savory umami from a hefty 750 g (about 1.5 lb) of mushrooms. It achieves its creamy, silky texture through a simple, smart technique—no need for constant stirring—and finishes with optional cream for indulgent richness. It’s both comforting and sophisticated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mushrooms

500 g (1 lb) mushrooms, sliced
250 g (½ lb) mushrooms, quartered
3 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
Salt and pepper, to taste

Risotto

1 tbsp butter
1 garlic clove, minced
2 eschalots or ½ onion, finely chopped
¼ cup dry white wine
1¼ cups Arborio rice
5 cups warm chicken stock

Finishes

½ cup cream (optional but recommended)
2 tbsp butter (optional)
½ cup finely grated Parmesan cheese
Salt and pepper, to taste

Serving

Finely chopped parsley or chives
Extra freshly grated Parmesan

Directions

Garlic Butter Mushrooms
- In a large heavy-based pot, heat 1 tbsp olive oil and half the butter over high heat. Add half the mushrooms, cooking until golden (~4 min). Add half the garlic, salt, and pepper; cook another ~1.5 min. Remove.
- Repeat with the remaining mushrooms, garlic, salt, and pepper. Set aside.
Risotto
- Reduce heat to medium. In the same pot, melt the remaining butter and sauté garlic and onion until translucent (~2 min).
- Add wine and let it simmer until nearly evaporated (~2 min), scraping the pot.
- Stir in the rice until semi-translucent (~1 min).
- Pour in 1½ cups of warm stock; stir briefly then leave for ~3 min until mostly absorbed. Repeat two more times until all stock is used and rice is creamy and just cooked (~10 min in total).
Finishes
- Stir in cream and optional butter until creamy. Add Parmesan, salt, and pepper.
- Mix in half the mushrooms; taste and adjust seasoning if needed.
- Reheat reserved mushrooms (e.g., in the microwave). Serve risotto in bowls topped with the remaining mushrooms and a drizzle of buttery juices; garnish with parsley and extra Parmesan. Serve immediately.

Servings and timing

Serves: 4–5 people
Prep time: 15 minutes
Cook time: 35 minutes
Total: 50 minutes

Storage/Reheating

• Storage: Keeps well in the fridge for 3–4 days.
• Reheating: Microwave with a splash of milk or warm water and stir to restore its creamy texture.

FAQs

Why should I sauté mushrooms first and add later?

Sautéing mushrooms separately ensures they get beautifully golden (and flavourful), instead of steaming and becoming watery when mixed with the rice too early.

Can I skip the cream?

Yes, cream is optional—while it adds richness and lightens the color, the risotto is creamy even without it.

What if I don’t have eschalots?

You can substitute with half an onion, finely chopped. The flavor will still be excellent.

Is it necessary to use wine?

Wine adds depth and balances the richness. If you’d prefer not to use it, you can replace it with extra chicken stock.

Must the stock be warm?

Warm stock helps maintain cooking temperature, but it isn’t essential—you can use room-temperature stock if that’s what you have.

What if the rice is still too firm after all the stock is used?

Add hot water (¼–½ cup at a time) until the rice reaches your preferred doneness.

What consistency should the risotto have?

Classic risotto is loose and “oozing” rather than stiff. However, at home, it’s okay if it’s slightly thicker while still creamy.

Can I use different types of mushrooms?

Absolutely—You can use cremini, shiitake, portobello, or others, as long as they’re cut so they sauté well and become golden.

How do I add extra flavour?

Try soaking dried mushrooms and using the soaking liquid as part of your stock, or add fresh herbs like thyme for depth.

Can I add protein to the dish?

Yes—for a balanced meal, pair it with grilled chicken, crispy shrimp, roast meats, or serve alongside garlic bread and a crisp salad.

Conclusion

This mushroom risotto delivers indulgent, restaurant-quality flavor with a manageable method. Loaded with golden, garlicky mushrooms and finished luxuriously with cream and Parmesan, it’s comfort food elevated. A perfect dish for family dinners or special gatherings—both simple and impressive.

Mushroom Risotto