Mushroom Risotto Recipe [Creamy & Delicious Italian Classic]

I’ve said it before and I’ll say it again: there are few things in life more comforting than a big bowl of creamy mushroom risotto. It’s rich, earthy, and feels fancy without actually being difficult to make. If I had a dollar for every time I made this recipe on a chilly evening with a glass of wine in hand and soft music playing in the background, well... I’d probably have enough saved up to buy a few fancy blocks of Parmigiano-Reggiano.

When I first learned how to make risotto, I’ll be honest—I was a little intimidated. You hear all these stories about how “you have to stir constantly,” or “don’t walk away from the stove,” or “risotto is a test of your patience.” And sure, it requires a bit of attention, but once you get into the groove, it becomes one of the most meditative dishes you can cook. It's not stressful—it’s soothing. Like a kitchen hug.

This mushroom risotto recipe has become my signature dish over the years. It’s the meal I cook when I want to impress someone without overcomplicating things. It’s the dish I turn to when I’ve had a rough day and just need something warm and nourishing. It’s simple, but it always feels like a treat. And let me tell you—it’s always worth the stir.

Let me walk you through every step of how I make it, with all the details and tips that have helped me perfect it over time. You don’t need a culinary degree or any fancy equipment—just a little bit of love, some good mushrooms, and a wooden spoon.

Also Read: Spring Risotto Recipes for a Creamy and Comforting Meal

Why I Love This Mushroom Risotto?

Before we jump into the nitty-gritty, let me share a few reasons why this risotto is a staple in my kitchen:

• It’s comfort food, plain and simple. One bite and it feels like you’re being wrapped in a warm blanket.
• It’s packed with umami flavor. The mushrooms, the Parmesan, the wine—they all come together in this gorgeous, savory harmony.
• It’s versatile. You can switch up the mushrooms, add peas or spinach, or even stir in cooked chicken or shrimp.
• It makes you look like a pro. Serve this at a dinner party and prepare for the compliments to roll in.

Alright, now let’s get into what you’ll need and how to make it happen.

Ingredients

Here’s the full breakdown of what goes into my go-to mushroom risotto. These portions serve about four people as a main, or six if you're serving it as a side.

Base Ingredients:

• 1 ½ cups Arborio rice (this is the classic risotto rice)
• 5 cups vegetable broth (or chicken broth if you're not vegetarian)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• ½ cup dry white wine (I usually use Pinot Grigio or Sauvignon Blanc)

For the Mushrooms:

• 12 ounces of mushrooms (I like a mix: cremini, shiitake, baby bella, or even wild mushrooms if I can get them)
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

For Finishing:

• ½ cup freshly grated Parmesan cheese (the real stuff, please)
• 1 tablespoon butter (optional, but highly recommended)
• Chopped fresh parsley for garnish
• A drizzle of truffle oil (if you’re feeling luxurious)

How to Make Mushroom Risotto? Step by Step

1. Heat the Broth

Start by warming your broth in a saucepan over low heat. Keep it warm, but don’t let it boil. This step is more important than it seems—adding cold broth to your risotto can shock the rice and slow everything down. Keeping the broth warm ensures the rice cooks evenly and absorbs all that liquid goodness.

2. Sauté the Mushrooms

In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and sauté for about 6–8 minutes, or until they release their moisture and start to brown. Season with salt, pepper, and thyme. I love this step—the kitchen starts to smell incredible. Once they’re nice and golden, take them off the heat and set them aside. You’ll stir them in later.

3. Cook the Onion and Garlic

In a large, heavy-bottomed pot (I always use my Dutch oven), heat the olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds or so—just until it becomes fragrant.

4. Toast the Rice

Pour in the Arborio rice and give it a good stir to coat each grain with the buttery mixture. Let it toast for about 2 minutes. You’ll notice the edges of the grains turn translucent while the center stays white—that’s perfect.

5. Deglaze with Wine

Pour in the white wine and stir continuously until most of the liquid is absorbed. This is where the flavor party really starts. The wine adds a bit of brightness and acidity that balances the richness of the butter and mushrooms.

6. Add the Broth – Slowly!

Now for the main event. Start adding your warm broth one ladle at a time. After each ladleful, stir gently and patiently until the liquid is mostly absorbed. Then add the next. It’s repetitive, yes, but it’s also relaxing. You’ll continue this for about 20–25 minutes.

During this time, the rice will slowly release its starches, creating that signature creamy texture we love in risotto. Don’t rush it. Sip some wine. Stir. Repeat.

7. Stir in the Mushrooms and Cheese

Once your rice is tender but still has a slight bite in the center (al dente, as they say), stir in the sautéed mushrooms. Then add the Parmesan cheese and that final tablespoon of butter. This is what gives the risotto its luscious, silky finish.

Taste and adjust the seasoning—sometimes I add a bit more salt or a few extra grinds of black pepper.

8. Garnish and Serve

Spoon your risotto into shallow bowls, sprinkle with chopped parsley, and—if you’re feeling fancy—a tiny drizzle of truffle oil. It’s the kind of dish that makes people close their eyes when they take the first bite.

Make It Your Own

One of the best things about risotto is how customizable it is. Here are a few variations I’ve tried and loved:

• Add peas or asparagus in the last 5 minutes for a pop of green.
• Top with a soft-boiled or poached egg—the yolk running into the risotto is next-level amazing.
• Use different mushrooms—chanterelles, porcini, or maitake all work beautifully.
• Go vegan by swapping the butter for olive oil and using nutritional yeast instead of Parmesan.
• Make it meaty with shredded rotisserie chicken or crispy pancetta.

Tips for Perfect Risotto Every Time

• Don’t rinse the rice. You want the starch—that’s what gives risotto its creaminess.
• Keep the heat medium-low. Too hot, and the broth will evaporate too fast. Too low, and the rice won’t cook evenly.
• Use homemade broth if you have time. It makes a big difference in flavor.
• Serve immediately. Risotto waits for no one. It’s best hot and fresh off the stove.

Final Thoughts

This mushroom risotto recipe is more than just a meal for me—it’s an experience. There’s something incredibly satisfying about turning such simple ingredients into something that tastes this luxurious. I love how it brings people together, how it slows me down, and how each bite feels like a little celebration.

If you’ve never made risotto before, don’t be scared. Try it once, and I promise, it’ll become one of your favorite things to cook. And if you have made it before, I hope my version adds a little something extra to your repertoire.

Now go light a candle, cue up your favorite playlist, and let the stirring begin.