Mushroom Risotto Recipe

Elevate your dining experience with our exquisite Risotto recipe, a creamy and flavorful Italian classic that’s guaranteed to delight your palate. Risotto is a versatile dish that serves as a canvas for a wide range of ingredients, from tender seafood to earthy mushrooms and aromatic herbs. In this recipe, we’ll guide you through making a simple and delicious Mushroom Risotto that serves four. It’s the perfect choice for a cozy family dinner or a gathering of friends. Let’s embark on a culinary journey to master the art of making this comforting Italian favorite.

Table of Contents


For the Mushroom Risotto:

  • 2 cups Arborio rice
  • 8 cups chicken or vegetable broth (kept hot)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (about 225g) fresh mushrooms, sliced (you can use a variety such as cremini, shiitake, or button mushrooms)
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)
Mushroom Risotto
Mushroom Risotto


  1. In a large saucepan, heat the chicken or vegetable broth over low heat. It’s essential to keep the broth hot throughout the cooking process.
  2. In a separate large, deep skillet or a wide saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, usually about 2-3 minutes.
  3. Add the minced garlic to the skillet and sauté for an additional 30 seconds until it becomes fragrant.
  4. Stir in the sliced mushrooms and cook them until they release their moisture and become tender, which takes about 5-6 minutes.
  5. Add the Arborio rice to the skillet, stirring constantly for 1-2 minutes until the rice is well-coated with the mushroom mixture and starts to turn slightly translucent around the edges.
  6. If you choose to use dry white wine, pour it into the skillet and stir continuously until the wine is mostly absorbed by the rice.
  7. Begin adding the hot chicken or vegetable broth to the rice mixture, one ladleful at a time. Stir constantly and allow each addition of broth to be absorbed by the rice before adding more. This slow, gradual process will take about 18-20 minutes.
  8. Continue adding broth and stirring until the Arborio rice is creamy and cooked to your desired level of tenderness. The rice should still have a slight bite (al dente).
  9. Remove the skillet from heat, and stir in the grated Parmesan cheese and unsalted butter. Season the Risotto with salt and black pepper to taste. The cheese and butter will add creaminess and flavor to the dish.
  10. Serve your Mushroom Risotto hot, garnished with fresh chopped parsley if desired. It’s a delightful dish that’s sure to impress your guests.