Mushroom Risotto is a magnificent way to turn ordinary mushrooms into an incredible dish that would be at home in a fine dining restaurant!! The trick that really elevates this risotto recipe is to stir some of the buttery, garlic mushrooms INTO the risotto and reserve some to pile on TOP.
This is a fully loaded mushroom recipe – there’s an enormous mound of mushrooms in this!
It’s such a let down when you’re told you’re having Mushroom Risotto only to find you’re faced with a giant bowl of rice with a few piddly bits of mushroom in it that you have to fish around desperately to find.
I believe I said the same thing when I shared a Creamy Mushroom Pasta recipe recently. Which, to be honest, was photographed and filmed on the same day as this risotto because both those recipes came to be on this website because mushrooms were on sale at the time.
Yep, I’m one of “those people” who can’t resist a store bargain of my favourite foods. 🤷🏻♀️ (And yep, I do the same with toilet paper too #NoShame).
What goes in mushroom risotto
This mushroom risotto recipe is intended to be one that makes the most of ordinary mushrooms, rather than hunting down wild or Asian mushrooms, or using dried mushrooms which have a more intense mushroom flavour.
So this recipe is based around a rather large volume of either white or Swiss Brown/Cremini mushrooms!
Other than the mushrooms, there’s nothing unusual or groundbreaking in this recipe. It’s more about cooking technique (trust me, risotto is simple!).
Just a note on a few of the ingredients:
- Risotto rice – to make risotto, you need to use risotto rice which is called Arborio rice, it’s different to ordinary white rice because it’s got a higher level of starch on the surface which thickens the cooking liquid used and makes the risotto beautifully creamy;
- Cream – I don’t ordinarily use cream in risotto because you don’t need it to make risottos creamy (see above point). In this particular recipe, I actually use it to add a touch of richness and to make the risotto white (you’ll see in the video it’s quite brown because of the mushrooms). It’s optional;
- Eschallots / French onions – baby onions that are finer than normal onions so they kind of “dissolve” into the risotto. Sub with 1/2 a normal onion, finely chopped; and
- Substitute for wine? Wine adds depth of flavour into risotto as well as deglazing the pot (ie dissolving the golden brown bits on the base of the pot from cooking the mushrooms into the wine which forms part of the flavour base)
How to make Mushroom Risotto
And here’s how to make it.
For the best flavour, cook the mushrooms until golden then stir some back in at the end and reserve the rest to pile on top. Maximum taste – and it looks better too!
The key thing to note here is that the mushrooms are cooked until golden then removed before proceeding with the risotto. This way, the mushrooms retain their beautiful golden brown colour (and flavour, because colour = flavour!). If they are cooked with the risotto, the colour comes off the mushrooms.
In term of gradually add stock into the rice – there’s no need to go overboard here. Just add the liquid in 3 to 4 batches, and your risotto is still going to be beautifully creamy and evenly cooked.
The concept of having to slowly add stock into the rice ladle by ladle for creamy risotto is a traditional method that was called for in the times when risotto was made by Italians in tall, narrow risotto pots. It’s been pretty well documented and tested by established food authorities such as Kenji Lopez-Alt at Serious Eats that if you use a wider pot, there’s no need to be so diligent.
You can, in fact, pretty much add the stock in one go. Tried and proven by yours truly!
For the sake of semi tradition, this recipe adds the stock in 3 or 4 goes with some leisurely stirring (but not constant!).
What to serve with Mushroom Risotto
With 750g / 1.5lb of mushrooms and just 1 1/4 cups rice in a dish that serves 4 as a meal, this risotto is actually heavy on the mushrooms and light on rice!!
But I still think it would be nice to round out the meal with something crisp and green like this Rocket (Arugula) Salad with Balsamic Dressing and Shaved Parmesan. The peppery flavour of the Rocket lettuce is a classic pairing with rich, creamy dishes like this risotto. Bonus that it’s possibly the fastest side salad ever!!– Nagi x
Watch how to make it
More Risotto recipes
- Chicken and Mushroom Risotto
- Creamy Prawn Risotto (Shrimp)
- Creamy Baked Pumpkin Risotto
- One Pot Creamy Baked Risotto with Lemon Pepper Chicken
And more mushroom recipes
- Mushroom Rice – fluffy mushroom pilaf rice!
- Garlic Butter Roasted Mushrooms
- A Creamy Mushroom Sauce you’ll want to put on everything!
- Mushroom Pasta – and a creamy Creamy Mushroom Pasta
- Pizza Stuffed Mushrooms
- Browse all Mushroom Recipes
- 500g (1 lb) mushrooms , sliced 3 mm / 1/8" thick (Note 1)
- 250g (1/2 lb) mushrooms , quartered (Note 1)
- 3 tbsp (45g) butter
- 2 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 tsp salt and pepper , each
- 1 tbsp (15g) butter
- 1 garlic clove , minced
- 2 eschallots / French onions , finely chopped (or 1/2 onion)
- 1/4 cup (65ml) dry white wine (Note 2)
- 1 1/4 cups (250g) arborio rice
- 5 cups (1.25L) chicken broth/stock , low sodium, warm (Note 3)
- 1/2 cup (125ml) cream , optional but recommended(Note 4)
- 2 tbsp (30g) butter , optional (Note 4)
- 1/2 cup (50g) parmesan cheese , finely grated
- 1/2 tsp salt and pepper , each
- Finely chopped parsley or chives
- Parmesan , freshly grated
Garlic Butter Mushrooms
- Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).
- Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.
- Repeat with remaining mushrooms, then remove.
- Turn heat down to medium. In the same pot, melt butter then add garlic and onion.
- Cook 2 minutes until onion is translucent but not golden.
- Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.
- Add rice and stir for 1 minute until semi translucent.
- Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).
- Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).
- Add cream and butter, stir vigorously to make creamy.
- Stir in parmesan, salt and pepper.
- Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).
- Reheat remaining mushrooms (I microwave).
- Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)
- Garnish with parsley if using, and extra parmesan. Serve immediately!
Life of Dozer
He has a pigeon hole at mum’s house where I keep some of this things for the times when he stays over. He’s always snuffling around in there, hoping to score some treats!