Mushroom Risotto is a restaurant-worthy entree that you can make with ease from the comfort of your own home! While it may take a little time and attention, it’s all worth it in the end when you take the first bite of creamy, tender arborio rice and buttery, herbaceous mushrooms. It’s the ultimate comfort food that’ll have you feeling quite fancy in your kitchen!
When I first started cooking, risotto always intimidated me. There just seemed to be too many steps that were too easy to mess up! However, once I actually tried and got the hang of it, I realized what most people already know to be true… Making risotto is SO easy! You just have to follow a few easy steps and voila, you have dinner on the table that tastes like it came from the nicest of restaurants.
Ever since I started making risotto at home, I haven’t been able to be stopped. And no one’s asking me to, that’s for sure! When I’m not making my tried and true Lobster Risotto, it’s because I’m making this Mushroom Risotto. It’s hard to say which recipe of the two is my favorite because they’re both so perfect! I love to top either dish off with a little freshly shaved parmesan and enjoy every last bite.
This Mushroom Risotto is so classic and delicious. The arborio rice is cooked to tender perfection and is complimented beautifully by the buttery cremini mushrooms. Thyme and oregano lend a subtle herbaceous note to the dish that is so lovely! Trust me, the end results of this dish are so worth your efforts. Oh, and those efforts? Not nearly as complicated as you may think.
How to Make Mushroom Risotto
- Warm the broth. Bring the vegetable broth to a simmer over medium heat. Reduce the heat to low, and keep the broth warm on this setting for the rest of the time spent cooking.
- Cook the onions and mushrooms. Cook the onions first in oil over medium heat until translucent. Then, reduce the heat to medium-low and add in the mushrooms, butter, herbs, and seasonings. Cook until tender and then remove the contents of the pan and set them aside in a bowl.
- Start cooking the rice. Melt the remaining butter in the pan. Add half of the stock and stir in the arborio rice until the liquid is absorbed.
- Add the broth. Stir the warm broth into the pan 1 cup at a time. Stir constantly until the rice fully absorbs the broth, then stir in another cup and continue this process until the rice is al dente. You may not use all of the broth, and that’s just fine!
- Assemble and enjoy! Mix the cooked mushrooms into the tender rice. Stir in the freshly grated parmesan cheese. Garnish with more cheese and a sprinkle of fresh parsley, and enjoy!
For richer flavor, try using Beef Stock in place of the vegetable stock.
How long will Mushroom Risotto stay fresh?
In an airtight container in the fridge, any leftovers you have of this risotto will stay fresh for up to 5 days. The best part? It reheats like a dream in the microwave!
Do I have to use arborio rice?
Arborio rice is the most common and most reliable rice for making risotto. It is usually widely available at any grocery store. You may also use carnaroli rice, but it’s typically only found in specialty stores or online. Other rice varieties are not recommended as the starch content is different and will change the taste and consistency of the dish.
Do I have to freshly grate the parmesan?
Yes! Here’s the deal – freshly grating the parmesan will do wonders for both the consistency and flavor of the risotto. Pre-shredded parmesan that comes in a little plastic bag is coated with anti-caking powder to keep the pieces from sticking together. This powder also prevents the parmesan from melting fully into the risotto.
Feeling fancy? Make one of these entrees that always impresses!
- Grilled London Broil with Balsamic Fig Marinade
- Classic Lobster Thermidor
- Chicken Fricassee
- Bucatini All’amatriciana
- Butternut Squash Risotto
Get the Recipe: Mushroom Risotto Recipe
- 6-8 cups vegetable broth, low sodium
- 2 tablespoons EVOO
- 1 small onion, finely chopped
- 6 tablespoons butter, unsalted, divided
- 400 grams cremini mushrooms, sliced thin (about 6 cups)
- 2 teaspoons sea salt
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground pepper
- 2 cups arborio rice
- ½ cup parmesan, freshly grated
- 1 dutch oven
- In a medium pot bring vegetable broth to a simmer on medium heat, and then reduce to low and leave for the duration of cooking.
- Meanwhile, on medium in a large pan heat up 2 tablespoons of oil, then add finely chopped onion and cook for 5 minutes.
- Reduce to medium-low and add in mushrooms, 2 tablespoons butter, salt, dried thyme, oregano, and pepper and cook for about 2 minutes. Set aside in a small bowl.
- Reduce the temperature to low and in the same large pan, melt the remaining 4 tablespoons of butter. Then add ½ cup of vegetable stock, and stir in arborio rice, cooking for about 2 minutes; the liquid should all absorbed into the rice.
- Then add the warmed broth into the pan 1 cup at a time, and stirring constantly until absorbed, and repeat until the rice is al dente. If you do not need all the broth that is okay.
- Mix the bowl of mushrooms into the rice, then stir in the parmesan cheese.
- Garnish with more parmesan cheese and fresh parsley.