Mushroom risotto is a creamy and decadent dish made with Arborio rice, mixed mushrooms, shallots, and Parmigiano Reggiano. While making risotto requires a bit of patience, it's not as difficult as you might think and our instructions walk you through the entire process so you can make this incredible dish with confidence.
Risotto is one of those dishes that intimidates many.
Making it does require patience, but anyone can make it, and our step-by-step instructions help take any guesswork out of the process.
While there are many types of risotto, mushroom risotto is one of our favorites and we love the range of flavors and textures inherent in this dish.
The combination of fresh cremini mushrooms with the dried mushroom blend of porcini, oyster, and chanterelles gives a wonderful earthy flavor, while the creamy rice and Parmigiano Reggiano are nutty and slightly salty.
How to make it
Each number corresponds to the numbered written steps below.
- Slice ½ pound of cremini mushrooms, finely dice 2 large shallots, mince 3 tablespoons of flat-leaf parsley, and grate ½ cup of Parmigiano Reggiano cheese.
- Fill a large bowl with enough warm water to completely cover 2 ounces of dried mushrooms and allow to sit for 5-10 minutes to reconstitute.
- Strain and reserve 2 cups of the mushroom liquid through a fine mesh strainer or coffee filter. Dry and roughly chop the rehydrated mushrooms.
- In a large saucepan, combine the mushroom liquid with 8 cups of low-sodium chicken stock and bring to a simmer. Heat a large pan to medium heat and saute the cremini mushrooms is 4 tablespoons of butter.
- Once the creminis are golden, about 4-5 minutes, add the reconstituted mushrooms and cook for another 4-5 minutes. Add the shallots and cook for about 3-5 minutes or until soft.
- Add 2 cups of arborio rice (or Canaroli, or Vialone Nano) and stir frequently while continuing to cook for another 2-3 minutes or until the rice turns translucent at the edges.
- Add ¾ cup of dry white wine to the pan and turn the heat up to high. Allow the wine to reduce by half (about 2-3 minutes), then turn the heat down to a simmer.
- Add a ½ cup of the stock at a time and stir frequently. As the liquid evaporates, add another ½ cup of stock while stirring frequently.
- Repeat the process until the risotto is al dente and creamy but not overcooked. This process should take anywhere from 20-30 minutes. Note: you may not need to use all of the stock.
- When satisfied with the consistency, remove the risotto from the heat and add the grated Parmigiano Reggiano cheese and the parsley. Taste test and make final adjustments to salt and pepper. Serve immediately and if the risotto dries out in the minutes before serving, just add a few ounces of the stock to bring it back to the perfect consistency. Enjoy!
Top tips for perfect mushroom risotto
- Cooking station. Since risotto is very much a "hands-on" dish to prepare, having a good setup will make things easier. Be sure your ingredients are prepped ahead of time and that your saucepan of hot stock is right next to the pan in which you cook the risotto. You'll need to continuously ladle more liquid into the pan and having them side by side is key.
- Rice. The three types of rice recommended for risotto are Arborio, Vialone Nano, and Carnaroli. Any of these 3 will do. Arborio is most widely available here in the US and Carnaroli may be more obscure, however, Carnaroli is considered the "caviar" of risotto rice and is said to produce the creamiest risotto. So if you can get your hands on Carnaroli, give it a try!
- Patience. Making risotto requires patience, taste testing, and your undivided attention. While you make the risotto it's important to stir the rice and ladle the liquid when needed which is why prepping all ingredients beforehand is so important.
- Cooking time. Many will proclaim that risotto can be ready in exactly 19 minutes and that's simply not always true. There are many variables involved when making risotto, with heat being the main one. Depending on your heat level, the risotto may take anywhere from 19-30 minutes. The only way to tell that the risotto is done is to taste it. You don't want mushy risotto, or hard risotto. Perfect risotto should have unbroken al dente kernels of rice and a creamy texture. Taste test one kernel at a time and once you've reached the perfect consistency, remove from the heat.
- Serving risotto. It's important to serve this mushroom risotto immediately. It's not something I recommend making ahead of time. While you can certainly consume leftovers, the risotto will not have the same texture as it does when it's freshly made. If you do have leftover risotto, it's best used to make rice balls (arancini).
More creamy mushroom recipes
If you enjoy mushrooms, you've come to the right place. Here are a few of our favorite cozy and creamy mushroom recipes.
- Creamy mushroom pasta bake - fontina cheese, roasted mushrooms, spinach, thyme, and ricotta.
- Mushroom brandy cream sauce pasta - Parmigiano Reggiano, tomato, cream, and sauteed mushrooms.
- Spicy creamy mushroom pasta - Calabrian chili paste, fresh basil, Pecorino Romano, and sauteed mushrooms.
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- 2 cups Arborio rice or Carnaroli, or Vialone Nano
- 8 cups low-sodium chicken stock
- 4 tablespoons butter
- 2 large shallots finely diced
- ½ pound cremini mushrooms sliced
- 2 ounces dried mixed mushrooms reconstituted in warm water and chopped, see notes below
- ¾ cup dry white wine
- ½ cup Parmigiano Reggiano grated
- 3 tablespoons flat-leaf parsley minced
- salt and pepper to taste
- Fill a large bowl with enough warm water to completely cover 2 ounces of dried mushrooms. Once the mushrooms are reconstituted (about 5-10 minutes), dry and rough chop them. Strain and reserve 2 cups of the mushroom liquid through a fine mesh strainer or coffee filter.
- In a large saucepan, combine the mushroom broth and the chicken stock and bring to a low simmer.
- Heat a large pan to medium heat and saute the cremini mushrooms in the butter. Once the mushrooms turn golden (about 4-5 minutes) add the reconstituted dried mushrooms and cook for another 4-5 minutes.
- Next, add the shallots and cook until soft (about 3-5 minutes).
- Add the rice and stir frequently while continuing to cook for another 2-3 minutes or until the rice turns a bit translucent at the edges.
- Add the wine to the pan and turn the heat to high. Reduce the wine by half (about 2-3 minutes) then turn the heat down to a simmer.
- Add a ½ cup of the stock at a time and stir frequently. As the liquid evaporates, add another ½ cup of stock while stirring the whole time.
- Repeat the process until the risotto is al dente and creamy, but not overcooked (should take about 20-30 minutes). You might not need to use all of the stock.
- When satisfied with the consistency, remove the risotto from the heat and add the grated cheese and the parsley. Taste test and make final adjustments to salt and pepper. Serve right away. If the risotto dries out in the minutes before serving, just add a couple of ounces of the reserved stock to bring it right back to the perfect consistency. Enjoy!
- The exact amount of cooking time will vary. The risotto is done when it is creamy but al dente which will be anywhere from about 20-30 minutes.
- The exact amount of liquid will vary. You want to cook the risotto until it is creamy but still a bit al dente.
- Make sure to stir frequently.
- While we recommend eating risotto right away, leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave or on the stovetop.