Mushroom Risotto
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Creamy, comforting risotto with golden sauteed mushrooms, Parmesan, and a splash of white wine. The slow addition of broth creates that signature velvety texture worth every stir.
By Mia HartwellUpdated November 3, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Velvety, restaurant-style mushroom risotto
- Golden sauteed mushrooms in every bite
- Vegetarian comfort food worth the stir
- A from-scratch creamy texture, no cream needed
Mushroom Risotto
40 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 460kcal
- Protein
- 14g
- Carbs
- 60g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Heat the olive oil and 1 tbsp butter in a wide pan over medium-high. Cook the mushrooms 6-7 minutes until golden; season and set aside.
- 2
In the same pan, melt 1 tbsp butter and cook the onion 4 minutes until soft, then add the garlic for 1 minute.
- 3
Stir in the Arborio rice and toast 1-2 minutes. Add the wine (if using) and stir until absorbed.
- 4
Add the warm broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more, about 18-22 minutes total, until the rice is creamy and al dente.
- 5
Stir in the mushrooms, the remaining butter, and the Parmesan. Season to taste.
- 6
Garnish with parsley and serve immediately.
Pro Tips for the Best Results
- Use Arborio (or another short-grain) rice — its starch is what makes risotto creamy.
- Keep the broth warm and add it gradually, stirring often, for the silkiest texture.
- Brown the mushrooms well first; pale, steamed mushrooms lack flavor.
- Serve right away — risotto thickens and firms up quickly as it sits.
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How to Cook Mushroom Risotto
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the mushrooms first
Cook the mushrooms until deeply golden and set them aside. Browning concentrates their savory, earthy flavor — adding them raw to the risotto would make them watery and bland.
Toast the rice
Cook the onion and garlic, then toast the Arborio rice for a minute or two. This step coats the grains and helps them release starch gradually, which is the foundation of a creamy risotto. A splash of wine adds brightness.
Add broth gradually
The heart of risotto is adding warm broth one ladle at a time, stirring often and letting each addition absorb before the next. This coaxes out the rice's starch for that signature velvety texture. Finish with butter, Parmesan, and the mushrooms, and serve right away.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of warm broth, stirring to bring back the creaminess. Best enjoyed fresh.
Serving Suggestions
This mushroom risotto pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it without wine?+
Yes — substitute an extra splash of broth with a squeeze of lemon for brightness.
Do I really have to stir constantly?+
Frequent (not necessarily constant) stirring releases the rice's starch for creaminess. Stir often and keep adding warm broth gradually.
How do I keep leftovers creamy?+
Reheat gently with a splash of broth, stirring, since risotto firms up when chilled.
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