Name: Mushroom Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 6 cups low sodium chicken stock (or vegetable stock); 3 tablespoons extra virgin olive oil, divided; 1 yellow onion, finely diced; 16 ounces cremini mushrooms, sliced; 4 sprigs fresh thyme; 1 teaspoon fresh rosemary, finely chopped; 3/4 teaspoon freshly ground black pepper; 1 teaspoon kosher salt (divided); 4 garlic cloves, minced; 1 tablespoon balsamic vinegar; 1 1/2 cups Arborio or Carnaroli rice; 1/2 cup shredded Parmesan cheese; 2 tablespoons minced fresh parsley (optional); Additional balsamic vinegar for drizzling (optional)

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A luxuriously creamy and comforting Italian rice dish, mushroom risotto is made with starchy short-grain rice, rich broth, sautéed mushrooms, and aromatic herbs. It’s finished with a generous sprinkle of Parmesan cheese and a touch of balsamic vinegar, resulting in a deep, earthy flavor and irresistibly velvety texture. This dish is elegant enough for entertaining, yet simple enough to prepare on a weeknight.

Why You’ll Love This Recipe

This mushroom risotto stands out for its rich, savory flavor and ultra-creamy texture—all without needing any heavy cream. It’s a satisfying vegetarian-friendly option (with a simple stock swap), and the combination of fresh thyme, rosemary, garlic, and balsamic vinegar brings depth and sophistication. Plus, risotto is surprisingly forgiving: once you master the method, it becomes a repeat-worthy staple that you can customize endlessly.

Ingredients

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

6 cups low sodium chicken stock (or vegetable stock for a vegetarian version)
3 tablespoons extra virgin olive oil, divided
1 yellow onion, finely diced
16 ounces cremini mushrooms, cleaned and sliced (you can substitute with white mushrooms or a blend of wild mushrooms like shiitake or oyster)
4 sprigs fresh thyme
1 teaspoon fresh rosemary, finely chopped
¾ teaspoon freshly ground black pepper
1 teaspoon kosher salt (plus more to taste)
4 garlic cloves, minced
1 tablespoon balsamic vinegar
1 ½ cups Arborio or Carnaroli rice
½ cup shredded Parmesan cheese (or more to taste)
2 tablespoons minced fresh parsley, optional for garnish
Additional balsamic vinegar for drizzling, optional

Directions

Warm the stock. In a medium saucepan, add the chicken or vegetable stock. Set over medium-low heat and keep it warm throughout the cooking process.
Sauté the vegetables. In a large, deep skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat until shimmering. Add the diced onion and cook for about 2 minutes until softened.
Cook the mushrooms. Add the sliced mushrooms to the skillet along with the thyme sprigs, chopped rosemary, black pepper, and ½ teaspoon of the salt. Stir and let the mushrooms cook undisturbed for 3–4 minutes to get some browning. Then stir occasionally and continue cooking for a total of about 8 minutes until the mushrooms are golden brown and their moisture has evaporated.
Add garlic and vinegar. Stir in the minced garlic and cook for 1 minute, just until fragrant. Then add the balsamic vinegar and cook for another 30 seconds. Transfer the mushroom mixture to a plate and set aside, removing the thyme sprigs.
Toast the rice. In the same skillet, add the remaining 1 tablespoon of olive oil. Once heated, stir in the Arborio rice and cook for about 1 minute, stirring constantly, until the rice is lightly toasted and coated with oil.
Start adding the stock. Pour in about ¾ cup of the warm stock and stir gently and continuously until the liquid is absorbed. Repeat this process, adding the stock about ¾ cup at a time and stirring regularly, allowing the rice to absorb most of the liquid before each addition. This process takes about 25 minutes. Add the remaining ½ teaspoon salt during the second stock addition.
Finish the risotto. Once the rice is al dente and the mixture is creamy (not dry or overly runny), remove the skillet from heat. Stir in the shredded Parmesan cheese until melted and well combined. Gently fold in the sautéed mushroom mixture, reserving a few mushrooms for garnish.
Serve. Taste and adjust seasoning with additional salt or pepper as needed. Serve hot, topped with a few reserved mushrooms, a sprinkle of chopped parsley (if using), and a light drizzle of balsamic vinegar if desired.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes

Variations

Use a blend of wild mushrooms like shiitake, oyster, or porcini for added depth and complexity.
Add a handful of baby spinach at the end for a pop of green and extra nutrition.
Swap the Parmesan for a dairy-free alternative or nutritional yeast for a vegan version.
Stir in roasted butternut squash cubes or sweet peas during the final minutes of cooking.
For a protein boost, top with grilled shrimp, seared scallops, or shredded rotisserie chicken.
Use white wine (½ cup) after toasting the rice, before adding the stock, for a more traditional risotto flavor.

Storage/Reheating

Storage: Let the risotto cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove over medium-low heat, adding a splash of warm broth or water to restore creaminess. Stir frequently until heated through. Alternatively, microwave in 30-second bursts, stirring in between.

FAQs

What’s the best rice for risotto?

Arborio and Carnaroli are the best choices. These short-grain rices are high in starch, which is essential for achieving the creamy texture of risotto.

Can I use regular long-grain rice?

No, long-grain rice won’t release enough starch and will result in a different texture. Stick with risotto-specific rice like Arborio or Carnaroli.

Is stirring really necessary?

Yes, stirring frequently (though not nonstop) helps release the starch from the rice and ensures even cooking and creaminess.

Can I make this ahead of time?

You can partially cook the risotto ahead, stopping just before the rice is fully cooked. Cool it down quickly, refrigerate, then finish by adding hot broth and cooking until done.

Can I freeze mushroom risotto?

Freezing is not recommended as it can affect the texture, making it grainy or mushy. It’s best enjoyed fresh or refrigerated for a few days.

How do I keep risotto creamy when reheating?

Add a bit of broth or water when reheating and stir continuously over gentle heat to bring back the original creaminess.

Can I make this vegan?

Yes, use vegetable stock instead of chicken stock, skip the Parmesan or use a vegan cheese, and ensure the balsamic vinegar is vegan-friendly.

What’s the purpose of balsamic vinegar in this dish?

It adds a touch of acidity and enhances the depth of flavor in the mushrooms. You can omit it if you prefer, but it elevates the overall taste.

How do I know when the risotto is done?

The rice should be tender with a slight bite (al dente) and the consistency should be thick and creamy—not too loose or dry.

What’s the best way to garnish this risotto?

A sprinkle of fresh parsley, a few reserved sautéed mushrooms, a little more Parmesan, and an optional drizzle of balsamic vinegar make for a beautiful and flavorful finish.

Conclusion

Mushroom risotto is a timeless, comforting dish that celebrates the beauty of simple, quality ingredients. With its creamy texture and savory depth, it makes a perfect centerpiece or side dish for any meal. Once you master the technique, you’ll find endless opportunities to adapt it with seasonal vegetables, herbs, or proteins. Enjoy it fresh, warm, and straight from the pan for the ultimate risotto experience.