Name: Mushroom Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 knob butter; 1 onion, finely chopped; 2 cloves garlic, minced; 300 g mixed mushrooms (cremini and shiitake preferred), sliced; 1 cup Arborio rice; 125 ml dry white wine; 4 cups vegetable broth (warmed); 50 g Parmesan cheese, grated

Mushroom risotto is all about that first spoonful—the way the creamy rice gives way to tender, earthy mushrooms. It’s a dish that feels like a warm hug, especially on chilly evenings when you need something hearty but not heavy. I love how each bite is a little dance of textures—the soft, almost velvety rice contrasted with the slightly chewy, meaty mushrooms.

What makes this risotto stand out isn’t just the flavor but the way it transforms from a simple ingredient list into a layered, comforting experience. It’s a dish that demands your attention, but not too much fuss. Stirring that rice slowly, watching it absorb the broth and turn silky, reminds me that good things come from patience and a bit of mindful cooking.

Focusing on the texture contrast between the creamy rice and the tender, meaty mushrooms, this risotto highlights the sensory dance of each bite.

The textural magic of risotto

Cooking this risotto takes me back to that rainy day in Tuscany, where simple ingredients felt like a treasure.
There’s a quiet pride in watching the rice slowly release its starchy goodness, transforming into something silky and inviting.
I find a strange comfort in the earthy scent of mushrooms filling the kitchen, reminding me of foraging trips with friends.
This dish makes me feel connected—like I’m channeling my grandma’s rustic kitchen, with every stir and sprinkle.
Every time I make it, I feel a small thrill—like I’ve captured a little piece of that perfect, cozy dinner moment.

The story behind this recipe

Making mushroom risotto for me is about the slow, almost meditative process of coaxing flavor and texture out of humble ingredients. I first learned this dish from my aunt, who would make it on cold winter nights, filling her kitchen with that rich, earthy aroma that felt like a warm blanket. It’s become a go-to when I want something honest and grounding, yet full of depth.
There’s a quiet satisfaction in stirring that rice, watching it turn glossy and creamy, while the mushrooms release their smoky, umami scent. It’s a dish that reminds me that patience and simple techniques can turn everyday ingredients into something special. Every time I cook it, I feel a little more connected to the process—and to those cozy, lingering memories.
heading: The magic of simple ingredients

Historical and Cultural Tidbits

Mushroom risotto has roots in Italy’s northern regions, where foraging wild fungi was a common practice for rural communities.
The technique of slowly cooking rice while gradually adding broth dates back centuries, originating from traditional Italian peasant cooking.
Porcini mushrooms, often used in authentic risotto, were once so prized that they were traded as currency in medieval Italy.
In Italy, risotto was historically considered a humble dish for farmers, but now it’s a symbol of refined comfort food worldwide.
The creamy texture of risotto comes from a starchy rice variety, Arborio, which was developed specifically for this style of cooking.

Ingredient breakdown

Mushrooms: I love using a mix of cremini and shiitake for depth; their umami makes the risotto feel earthy and smoky, especially when browned until tender and slightly crispy.
Arborio rice: This starchy variety is my go-to—its ability to absorb broth slowly makes every bite creamy and luscious; skip it, and your risotto might turn flat or gluey.
Vegetable broth: I prefer homemade if I can—rich and full of flavor—but store-bought works too; just warm it gently before adding, so the rice absorbs evenly.
White wine: Adds a bright, slightly tangy layer; I use a dry variety, and if you want a milder flavor, reduce the wine by half or skip it altogether, replacing with a splash of lemon juice at the end.
Parmesan cheese: I grate it fresh, and the salty, nutty aroma is key; for a dairy-free twist, try nutritional yeast, though it won’t have quite the same melt or depth.
Onion and garlic: Sauté until fragrant and translucent—this base layer gives the risotto its foundational warmth and sweetness; don’t rush, or they’ll burn and turn bitter.
Butter: A small knob at the end adds richness and sheen; if you’re vegan, a splash of good olive oil can add some of that silky finish, but it won’t be quite as decadent.

Spotlight on key ingredients

Mushrooms:

I love using a mix of cremini and shiitake for depth; their umami makes the risotto feel earthy and smoky, especially when browned until tender and slightly crispy.
Arborio rice: This starchy variety is my go-to—its ability to absorb broth slowly makes every bite creamy and luscious; skip it, and your risotto might turn flat or gluey.

Arborio rice:

This starchy variety is my go-to—its ability to absorb broth slowly makes every bite creamy and luscious; skip it, and your risotto might turn flat or gluey.
A good quality Arborio rice is key to that perfect velvety texture, and it responds beautifully to gentle stirring, releasing just enough starch for creaminess.

Notes for ingredient swaps

Dairy-Free: Swap Parmesan for nutritional yeast—adds umami but lacks meltiness, so consider a splash of soy sauce for depth.
Vegan: Replace butter with olive oil or vegan margarine—still rich, but less velvety on the finish.
Gluten-Free: Use arborio rice as is, but ensure broth and any added ingredients are gluten-free to avoid cross-contamination.
Mushroom Varieties: Switch cremini for more exotic shiitake or oyster mushrooms—each brings a different earthy note and texture.
Broth: Use mushroom or vegetable broth instead of chicken—amplifies umami, especially if homemade and rich.
Wine: Substitute dry white wine with a splash of lemon juice or apple cider vinegar—adds acidity without the alcohol.
Onions & Garlic: Omit or reduce if sensitive—these layers build flavor, but a pinch of onion powder can work in a pinch.

Equipment & Tools

Wide heavy-bottomed pan: Ensures even heat and prevents sticking during slow cooking.
Wooden spoon: Stirs gently without damaging the rice grains.
Ladle: Adds warm broth gradually for controlled cooking.
Small saucepan: Warms broth evenly without losing heat.

Step-by-step guide to mushroom risotto

Equipment ready: a wide heavy-bottomed pan, a wooden spoon, a ladle, and a small saucepan. The pan should be large enough to give the rice room to cook evenly.
Heat 1 tbsp of olive oil and a knob of butter over medium heat (around 160°C / 320°F). Add 1 chopped onion and sauté until translucent, about 5 minutes. Add 2 minced garlic cloves and cook until fragrant, another 30 seconds.
Toss in 300g (about 10 oz) of sliced mixed mushrooms. Cook, stirring occasionally, until they release their juices and start to brown, about 8-10 minutes. Season with a pinch of salt and pepper. Remove mushrooms and set aside.
In the same pan, add a cup (200g) of Arborio rice. Toast it for 2-3 minutes, stirring constantly, until edges are translucent and the rice smells slightly nutty.
Pour in 125ml (½ cup) of dry white wine. Stir until the wine mostly evaporates, about 2 minutes. This adds brightness and depth to the dish.
Begin adding warm vegetable broth, about ½ cup at a time. Stir continuously and allow the rice to absorb most of the liquid before adding more. Maintain a gentle simmer around 85°C / 185°F. Continue until the rice is creamy and just tender, about 18-20 minutes.
Halfway through, reintroduce the sautéed mushrooms into the rice. Keep stirring to incorporate flavors and prevent sticking.
Check for doneness: the rice should be al dente, with a slight bite, and the mixture creamy but not soupy. Adjust with a splash more broth if needed.
Remove from heat. Stir in grated Parmesan cheese (about 50g/1.8 oz), a squeeze of lemon juice for brightness, and a knob of butter for gloss and richness.
Rest for 2 minutes. Then, serve immediately, garnished with extra Parmesan and fresh herbs if desired. Enjoy the velvety, earthy bites.

Let the risotto rest for 2 minutes off heat. Then, stir in butter and cheese until creamy. Serve immediately with extra cheese or herbs on top for color.

How to Know It’s Done

Rice is tender yet firm to bite (al dente).
Risotto appears glossy and creamy, not dry or soupy.
Mushrooms are tender and browned, with a smoky aroma.