This mushroom risotto is one of my favorite dishes when I want something indulgent, hearty, and a little bit fancy. It’s packed with flavor thanks to perfectly sautéed mushrooms, garlic, butter, and Parmesan. The texture is rich and creamy with tender rice at the center. I like to fold buttery mushrooms into the risotto and also pile some golden ones on top for extra texture and visual appeal. It’s one of those dishes that feels like it came from a restaurant kitchen, but I can make it easily at home with a bit of patience and the right technique.

Why I’ll Love This Recipe

I love this recipe because it delivers maximum flavor with just a few quality ingredients. The cooking method ensures the mushrooms stay browned and flavorful rather than soggy. The risotto itself becomes creamy without needing much cream because the starches from the rice naturally thicken everything. It’s a satisfying, soul-warming dish that I make when I want something special without needing to cook meat. The flavors are earthy, savory, and comforting—exactly what I want in a risotto.

Ingredients

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

For The Mushrooms:

• 500 grams of mushrooms, thinly sliced (about 3 mm thick)

• 250 grams of mushrooms, quartered

• 3 tablespoons of unsalted butter

• 2 tablespoons of olive oil

• 2 garlic cloves, finely minced

• ½ teaspoon of salt

• ½ teaspoon of black pepper

For The Risotto Base:

• 1 tablespoon of unsalted butter

• 1 garlic clove, minced

• 2 eschallots (or substitute with ½ of a regular onion), finely chopped

• ¼ cup of dry white wine (optional)

• 1¼ cups of arborio rice (or other risotto rice like Carnaroli)

• 5 cups of chicken broth or stock, warmed

For Finishing The Risotto:

• ½ cup of heavy cream (optional, for added richness)

• 2 tablespoons of unsalted butter (optional, for extra creaminess)

• ½ cup of freshly grated Parmesan cheese

• ½ teaspoon of salt (or to taste)

• ½ teaspoon of freshly ground black pepper (or to taste)

To Serve:

• Fresh chopped parsley or chives

• Additional grated Parmesan cheese for garnish

Directions

1. Cook The Mushrooms:
   I start by heating 1 tablespoon of olive oil and 1½ tablespoons of butter in a large, heavy-bottomed pot over high heat. I add half of the sliced mushrooms and cook them undisturbed for about 4 minutes until golden on one side. Then I stir and cook for another 1–2 minutes. I add half of the minced garlic, ¼ teaspoon of salt, and ¼ teaspoon of pepper, and cook for another minute until fragrant. I transfer the mushrooms to a bowl. I repeat the process with the remaining mushrooms, butter, oil, and garlic, setting some aside for garnish later.

2. Start The Risotto:
   I reduce the heat to medium and melt 1 tablespoon of butter in the same pot. I add the chopped eschallots and remaining minced garlic and sauté for about 2 minutes until softened but not browned.

3. Deglaze With Wine:
   I pour in the white wine and simmer for about 2 minutes, scraping up any flavorful bits stuck to the bottom of the pot. I let most of the liquid evaporate.

4. Add The Rice:
   I stir in the arborio rice and cook it for about 1 minute. The rice should start to look slightly translucent at the edges, which tells me it’s ready to absorb liquid.

5. Add The Broth Gradually:
   I begin adding the warm chicken broth one ladle (about 1½ cups) at a time, stirring occasionally. I let the rice absorb most of the broth before adding the next ladle. I continue this process until the rice is just cooked and the risotto has a loose, creamy consistency—this usually takes about 15–18 minutes.

6. Finish The Risotto:
   I reduce the heat to low and stir in the cream and the optional butter. I mix vigorously to make the risotto extra creamy. Then I stir in the grated Parmesan, salt, and pepper. I fold in about half of the sautéed mushrooms, saving the rest for garnish. I taste and adjust seasoning. If the risotto seems too thick, I add a splash of hot water or broth to loosen it.

7. Serve:
   I spoon the risotto into warm bowls, top with the reserved sautéed mushrooms, and garnish with chopped parsley or chives and extra Parmesan cheese. I serve immediately while the risotto is still warm and creamy.

Servings And Timing

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

• Servings: 4 to 5 people

Variations

• I like to use a mix of mushrooms such as shiitake, oyster, and button mushrooms to create more depth of flavor.

• For a vegetarian version, I simply substitute the chicken broth with vegetable broth.

• If I want a lighter dish, I skip the cream and butter at the end—the risotto is still very creamy without them.

• I sometimes stir in a handful of chopped herbs like thyme or tarragon at the end for a fresh, aromatic twist.

• A drizzle of truffle oil right before serving makes the risotto feel luxurious and enhances the mushroom flavor beautifully.

Storage/Reheating

I store leftover mushroom risotto in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of broth, water, or cream to loosen the texture, then warm it gently in a saucepan over medium-low heat or in the microwave, stirring frequently. I never freeze risotto, as the texture changes too much.

FAQs

What Type Of Rice Should I Use For Risotto?

I always use arborio rice for its high starch content, which helps create the creamy texture that defines a good risotto. Carnaroli and Vialone Nano are also great alternatives.

Do I Need To Stir Constantly While Cooking?

No, I don’t stir nonstop. I stir after each addition of broth and occasionally in between to make sure the rice cooks evenly and releases its starch, but there’s no need to stir continuously.

Can I Skip The Wine?

Yes, the wine adds a subtle acidity and depth of flavor, but if I don’t have it or prefer to leave it out, I just add extra broth in its place.

Why Are The Mushrooms Cooked Separately?

I cook the mushrooms separately so they get golden and flavorful. If I added them directly into the risotto from the start, they’d steam instead of brown, and I’d lose that delicious caramelized flavor.

What Should The Final Texture Of Risotto Be?

The risotto should be creamy and slightly loose. When I spoon it onto a plate, it should gently spread rather than hold its shape. If it’s too stiff, I add a little more hot liquid to loosen it up.

Conclusion

This mushroom risotto is one of those recipes I turn to when I want a meal that feels comforting and elegant at the same time. The combination of creamy rice and savory, golden mushrooms never disappoints. Once I learned the technique, it became second nature—and it’s always a hit at the table. Whether I’m cooking for guests or just treating myself, this dish delivers every time.