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Delicious creamy Mushroom Risotto served as a featured image for a recipe article.

Ultimate Perfect Mushroom Risotto

This Mushroom Risotto recipe delivers restaurant-quality perfection at home. Earthy sautéed mushrooms mingle with creamy Arborio rice, each grain perfectly plump and coated in a rich, savory broth. Constant stirring and gradual addition of broth are key to achieving the ideal creamy texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large shallot, finely chopped
  • 1 pound mixed mushrooms such as cremini, shiitake, oyster
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 6-8 cups hot vegetable broth or chicken broth, if preferred
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter, cold
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil for mushroom prep
  • 2 cloves garlic, minced for mushroom prep
  • 1 tablespoon chopped fresh thyme for mushroom prep
  • Salt to taste for mushroom prep
  • Pepper to taste for mushroom prep

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Large Skillet
  • Ladle

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  3. Add the sliced mushrooms and thyme. Season with salt and pepper.
  4. Cook, stirring occasionally, until the mushrooms are tender and have released their liquid, about 8-10 minutes. Set aside.
  5. In the large pot or Dutch oven, heat olive oil and butter over medium heat.
  6. Add the chopped shallot and cook until softened and translucent, about 3-5 minutes. Don't let it brown!
  7. Add the rice and cook, stirring constantly, for 1-2 minutes until the grains are toasted and slightly translucent.
  8. Pour in the white wine and cook, stirring constantly, until it is absorbed by the rice.
  9. Begin adding the hot broth, one ladleful at a time (about ½ cup). Stir constantly until the liquid is almost completely absorbed before adding the next ladleful.
  10. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is creamy and al dente (slightly firm to the bite). This will take about 20-25 minutes.
  11. If you prepped the mushrooms separately, stir them in during the last few minutes of cooking. If not, add the raw mushrooms along with the second ladle of broth.
  12. Once the rice is cooked to al dente, remove the pot from the heat. Stir in the grated Parmesan cheese and cold butter.
  13. Season with salt and freshly ground black pepper to taste.
  14. Garnish with chopped fresh parsley and serve immediately with extra Parmesan cheese.

Notes

For a richer flavor, use homemade broth. Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water over low heat. Variations: Add a drizzle of truffle oil, lemon zest, or experiment with different cheeses like Gruyere, Fontina, or Asiago. Stir in cooked shrimp, scallops, or chicken for a heartier meal.