If you are looking for a staple Mushroom Risotto recipe, you've come to the right place! This is hands-down THE BEST Mushroom Risotto you'll ever try!
This Mushroom Risotto is so creamy, smooth, flavorful, and filling that I can guarantee you'll make this recipe more than once. The sweet onions, earthy mushrooms, creamy Arborio rice, white wine, butter, and of course, a generous amount of Parmesan cheese make this dish worthy of the most special occasions.
Below, I'll explain all of the steps necessary to create this Mushroom Risotto, as well as the ingredients needed. I have to warn you now, though, there will be a lot of stirring. 🙂
What Kind of Rice to Use for Risotto
To create the smooth, silky texture, that defines risotto, you'll need to get your hands on Arborio Rice. It is a starchy, short-grained white rice that can be found at almost every large supermarket. Of course, it can also be purchased online. I prefer to use this Lundberg Family Arborio Rice. That said, if you can't get this rice for some reason, I have found that sushi rice works, too.
About the Mushrooms
Cremini (Baby Bella), Portobello, and white button mushrooms will work in this Mushroom Risotto. I use a combination of Baby Bella and Portobello mushrooms because I think it tastes the best this way. Plus, brown-skinned mushrooms have more intense flavor than their more widely-used cousin, the White Button mushroom. You can choose to use only one variety as well.
How to Make the Best Risotto
The key to making the best risotto is STIRRING. Yes, there is a lot of stirring required, but oh, it is so worth it! Once you add the rice to the sautéed mushrooms, you'll keep adding hot broth, one ladleful at a time, cooking and stirring until it absorbs and evaporates. You can't skip past this step and just pour all of the broth in at the same time; it'll create a different texture and you'll need to stir it anyway because the rice will stick to the bottom. So, no cheating!
Cooking instructions:
1. Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
2. Meanwhile, add the olive oil, 1 tablespoon of butter, and the diced onion to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
3. Add the mushrooms, and cook until all of the liquid evaporates and the mushrooms start to brown slightly (about 10 minutes).
4. Stir in the rice and garlic and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
5. Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
6. Turn off the heat, and taste if your risotto needs salt.* Add some, if necessary. Stir in the remaining 3 tablespoons of butter and Parmesan cheese. Let rest for 5 minutes. Serve.
*Depending on the vegetable stock variety and personal preference, you may or may not need to add extra salt to this Mushroom Risotto.
You'll also love these:
- Vegetarian Mushroom Meatballs
- Easy Mushroom Sauce
- Fried Potatoes with Mushrooms
- Ultimate Mushroom Soup
- Spinach Risotto
- Mushroom Bourguignon
If you’ve tried this recipe or any other recipe on Cooktoria, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you take some photos of it, share them with me on Pinterest. I check every single one!
Video Tutorial
Classic Mushroom Risotto
Ingredients
- 7 cups vegetable broth
- 4 tbsp. butter divided
- 3 tbsp. extra virgin olive oil
- 1 large onion diced
- 16 oz. Baby Bella mushrooms sliced
- 6 oz. Portobello mushrooms diced
- 2 garlic cloves finely chopped
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 1 cup of good-quality grated Parmesan cheese
- salt optional
Instructions
- Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
- Meanwhile, add the olive oil, 1 tablespoon of butter, and the diced onion to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
- Add the mushrooms and garlic, and cook until all of the liquid evaporates and the mushrooms start to brown slightly (about 10 minutes).
- Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
- Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
- Turn off the heat, and taste if your risotto needs salt.* Add some, if necessary. Stir in the remaining 3 tablespoons of butter and Parmesan cheese. Let rest for 5 minutes. Serve.
Kim says
Can I make this without wine? What would I use as a substitute?
Tania Sheff says
Hi Kim! Please, use more broth instead of wine. Happy cooking!
Pam Brown says
So yummy! I forgot to mention I used Jasmine rice
Tania Sheff says
Great! Thank you for reporting back, Pam!