This is a risotto so good, it will make a grown man weep. A creamy, umami packed Mushroom Risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto AND piled on top, it’s completely and utterly mouthwateringly delicious, can’t-stop-eating-it-good.
This is a fully loaded mushroom recipe – there’s 750g / 1.5 lb mushrooms in this!
Mushroom Risotto
It’s such a let down when you’re faced with a giant bowl of Mushroom Risotto, only to find you have to fish around desperately through piles of gluey rice to find a a few piddly bits of mushrooms.
Let me assure you, no fishing expedition will be required for this Mushroom Risotto!
(Let me also assure you there is no gluey rice in sight. Just creamy, silky, perfectly al dente risotto!😇)
What goes in mushroom risotto
This 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.
Busting risotto making myths!
There’s no need to stand over a hot stove stirring constantly for 30 minutes for creamy risotto. The liquid just needs to be added in 3 or 4 batches, and you only need to stir regularly towards the end. And I promise, 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. Tall narrow pot = high rice and liquid depth = must stir regularly for even cooking.
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.
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!
What to serve with Mushroom Risotto
Mushroom Risotto can be served either as a starter / appetizer, or as a main.
As a starter, serve smaller portions (remembering that this is quite rich!). For a protein main, try some of these:
- CRISPY Herb Baked Chicken with Gravy
- Crispy Pan Fried Fish – or serve this as the main with the Mushroom risotto on the side
- Garlic Prawns (Shrimp!)
- Roast Chicken – or a Slow Cooker Roast Chicken
- Pork Roast with Crispy Crackling
- Standing Rib Roast (Prime Rib) or Marinated Roast Beef
- Slow Roast Leg of Lamb – or a classic Roast Lamb Leg
I usually serve it as a main course with a simple crisp green salad like a 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
PS For a Carb Blow Out, add a side of Garlic Bread or even Cheesy Garlic Bread!
Watch how to make it
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Mushroom Risotto
Ingredients
Mushrooms:
- 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
Risotto:
- 1 tbsp (15g) butter
- 1 garlic clove , minced
- 2 eschallots / French onions , finely chopped (or 1/2 onion)
- 1/4 cup (65 ml) dry white wine (Note 2)
- 1 1/4 cups (250g) arborio rice
- 5 cups (1.25L) chicken broth/stock , low sodium, warm (Note 3)
Finishes:
- 1/2 cup (125 ml) 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
Serving:
- Finely chopped parsley or chives
- Parmesan , freshly grated
Instructions
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.
Risotto
- 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).
Finishes
- 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!
Recipe Notes:
Nutrition Information:
Originally published October 2019. Post tidied up January 2020 – no change to recipe!
More Risotto recipes
All that creamy, cosy goodness!
More mushroom recipes
I love how versatile mushrooms are!
Life of Dozer
He has a pigeon hole at my mother’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!
We had the mushroom risotto for dinner last night. It was delicious. So full of flavour. My dear husband had to have some meat in there so i threw a handful of chicken in his. Restaurant quality!
Perfect Linda!
This is one of my favorite side dishes, particularly with Veal Milanese. Finishing with a bit of cream is a great idea!
YUM!!! The thought of that has made me hungry!!
Made this for supper last night, it was delicious and so creamy.. Tried other recipes but this one is a winner.
Thank you.
I’m so happy you enjoyed it Susan ❤️ N x
Hi Nagi! How would you suggest combining your recipe for shrimp risotto and mushroom risotto! I want to make a shrimp and mushroom risotto, but didn’t know if I could just sub out the peas for mushrooms from your shrimp risotto recipe! Thanks in advance 🙂
Hi Samantha, you could definitely do that if you want! I’d sear the prawns first them remove them from the heat and set aside, make the mushroom risotto and re-add the prawns just before it’s done (so you don’t overcook them). Enjoy!
I made a whole chicken in the instant pot, roasted butternut squash in the oven, and made this risotto in my cast iron dutch oven. This was incredibly delicious. I had to use red wine because I was out of white and I had red wine cheese which is a bit softer than Parmesan. Technique wise I followed the directions and it came out perfectly. My husband and I were incredibly impressed. I will absolutely be making this recipe again and may look into changing the flavors up some for future meals. Great recipe!!
I have tried a few different recipes for mushroom risotto, but this was by far the most delicious yet!
WOOT!! Thanks so much Alexandra!
Made this tonight, oh my gosh!!! It was amazing! Thank you!!!
Wahoo! Thanks for letting me know Patrina!
Made this tonight and it’s so good! Best part too is I used the instant pot and cooking time for the risotto
Rice was only 6 minutes. Thank you for sharing your recipe. We had a fabulous dinner
Your recipes are always so well signposted: clear directions, pictures and videos.
Another recipe that I cannot fault…. and went down a dream.
I cannot tell you how much I love you Nagi. I always recommend you to friends.
Thanks so much for the great feedback Cat, I really appreciate it – N x
You have absolutely nailed this recipe! Super, super tasty and the first risotto recipe I could be bothered with. Absolutely brilliant dish. Thanks so much 🙂
Thanks so much!
Delicious for dinner last night and pretty good reheated in microwave for lunch. Another great recipe.
I’m so glad you loved it Angela!
hi,
i would try the recipe but can i make the same in microwave?
I’m sorry Ravin, I haven’t tried this in the microwave! 🙂 N x
I have a microwave risotto recipe my dad has made several times (because I love it) and it is deeeeeee-lish.
The last 6 months or so, I’ve been putting mushrooms (shitake, enoki, buttons, etc) in pretty much any dish so this was a dish I had to try.
And it was tasty! Thank you for the recipe.
A confession: I didn’t want to leave a half carton of cream in the fridge, so I used the whole, full cup 😉
Oooh! I’m so glad you enjoyed this, thank you for letting me know! N x
I adore risotto and have made it in the traditional way all my life 🙂 ! Standing at the stove stirring is such wonderful rest time and healthy meditation I simply would not forego about once a week or fortnight. Love the mushroom one – most of my mushrooms go inside the dish and but few on top. More wine than you use: that is mandatory . . . and, actually, I love using a mixture of Asian mushrooms each of which I may cook somewhat a different time. Yes, I serve a salad and a bottomless glass of perchance a Loire River white . . . Perfect !
I find it quite therapeutic as well! So this method is kind of landing on an in between of the super fast method and traditional long-and-slow! N x
if this is as good as your mushroom rice, I can’t wait to make it!
Dare I say it… it’s BETTER!! N xx
Mushroom risotto looks delicious but as no one in the family eats rice I dont want to miss out. Have taken to using Orzo instead do you think it will work here?
Liz, I’ve been making a very similar version of this recipe using orzo for years, and it works very well. I generally cook the orzo 8-10 minutes, depending on the brand. The orzo contains lots of starch, so it has the same creaminess as the arbario rice. I use more wine in my recipe, as it’s a big flavor enhancer. Nagi’s true risotto version sounds delicious also, but like you I prefer to eat pasta over rice.
I agree Barb! I dropped a link to the orzo recipe below! N x
Years ago I found a recipe for mushroom risotto using barley. It’s delicious and quite toothsome.
Ooh now THAT would be amazing! N x
Thanks Barb…now on the supper list for this week
Hi Liz! Use this recipe as a base (https://www.recipetineats.com/one-pot-chicken-vegetable-parmesan-orzo-risoni/) except skip the veg and chicken and use the mushrooms in this recipe instead! N x
Hi Nagi,
Can this be made ahead of time and reheated in the microwave? Furthermore, how long will it keep in the fridge?
HI Lana! Risotto is best eaten fresh but can be reheated in the microwave, will stay good for 3 to 4 days! N x
Looks amazing – I live for risotto, especially with fall coming up here in the States. Do you think using beef stock instead of chicken would be too rich? Love your site!!
Hi Lucy! Just a bit concerned it will overpower the flavour of the risotto 🙂 N x
Hi there again !! last time I made risotto was 26 years ago it was so labor intense my wrist was sore from some 33 minutes if stirring actually two of us took turns ,no wonder ((99.9% of home cooks don’t bother ,,,this is a great looking recipe ,And will go get mushrooms and shallots, and if they don’t hav shallots Ill try leeks and chop them fine they won’t melt in but add a little color and have a Wonderfull flavor , will post results when done ,,,,great stuff Nagi !!!
I promise this is NOT labour intensive as the “old school” risotto recipes!!! Hope you get a chance to try it Joseph 🙂 N xx