Easy Mushroom Risotto Recipe
Simple and cozy, Mushroom Risotto is the perfect dish for those times when you want something both comforting and a bit fancy. Creamy, rich, and packed with deep mushroom flavors, it’s surprisingly simple to make, yet the result is always impressive. Whether you’re cooking for a quiet evening at home or looking to wow your dinner guests, this risotto has got you covered.
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Why you’ll love our mushroom risotto
- Despite its fancy restaurant vibes, making risotto at home is surprisingly straightforward. You’ll feel like a gourmet chef!
- The use of different mushrooms – from cremini mushrooms, and dried mushrooms, to exotic chanterelles – offers a range of earthy, meaty flavors that elevate the dish.
- Packed with nutritious mushrooms and herbs, this risotto is not just delicious but also good for you.
- Whether it’s a cozy family dinner or a special date night, mushroom risotto fits the bill beautifully.
- The creamy texture, the aromatic herbs, and the umami mushroom flavor create a symphony of sensations in every bite.
- Feel free to make this mushroom risotto recipe your own with your favorite mushrooms or add-ins like cheese or herbs to make it your own.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to Make Mushroom Risotto with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preparing the Ingredients
Start by soaking your porcini mushrooms in boiling water in a heat-proof dish. This not only rehydrates the mushrooms but also creates a flavorful hot broth that you’ll use later. Toast walnuts and pecans in a dry pan until fragrant, then chop them into small pieces. This adds a delightful crunch to your risotto.
Cooking the Mushrooms
In a large pan or Dutch oven, melt butter and add chestnut and portobello mushrooms, frying until they soften.
Add the rehydrated porcini mushrooms to the pan (reserve the water they were in), followed by garlic and rosemary, cooking for a few more minutes. Remove the mixture from the pan and set it aside.
Toasting the Rice
In the same pan, heat olive oil and add rice, toasting it to absorb all the umami flavors. Pour in the reserved porcini mushroom water and cook until evaporated, stirring occasionally.
The Risotto Process
Add white wine to the pan, allowing it to evaporate, then start adding hot vegetable stock one-third at a time. Cook risotto, stirring constantly until each addition is mostly absorbed. Taste the rice periodically until it reaches an al dente texture. It should be creamy but not mushy.
Final Touches
Stir in the cooked mushroom mixture and cheddar cheese until well combined. Mix in most of the toasted nuts, reserving some for garnish.
Plating and Serving
Serve your risotto hot, garnished with the remaining nuts, freshly grated parmesan cheese, and a sprinkle of chopped fresh parsley for color. Season with salt and freshly ground black pepper if desired, and enjoy!
Recipe Notes and Expert Tips
- Mushrooms: Mix and match different types of mushrooms for a more complex flavor. Wild mushrooms like chanterelles add a unique taste, while cremini or portobello mushrooms give a meaty texture.
- Risotto Rice: Arborio rice is the most common choice for risotto, but Carnaroli rice can be a great alternative. It’s slightly firmer and less likely to get mushy. Long-grain rice is not recommended.
- Wine: Choose a good quality white wine, like Pinot Grigio or Sauvignon Blanc, which complements the earthy mushrooms. If you’re out of wine, just use a bit more vegetable broth or a splash of lemon juice for acidity.
- Herbs and Spices: Don’t shy away from fresh herbs like fresh thyme or rosemary, and a good seasoning of salt and pepper. These small additions make a big difference.
- Stirring is Crucial: Constant stirring is the secret to a creamy risotto. It releases the rice’s starches, giving you that classic creamy texture without any actual cream.
- Heat Matters: Keep your broth warm while adding it to the rice. This helps maintain a consistent cooking temperature and ensures even absorption.
- Can I Make Mushroom Risotto Vegan? Absolutely! Substitute the butter with olive oil and use vegan cheese instead of traditional cheese.
How to Store Leftover Risotto
- Refrigerate: Store the cooled risotto in an airtight container in the fridge. It should keep well for up to 3-4 days.
- Reviving Leftovers: To reheat, add a little broth or water and warm it on the stove over medium heat, stirring occasionally. The risotto should regain its creamy texture.
- Freezing is an Option: You can freeze risotto in airtight containers or freezer bags. Thaw in the fridge overnight and reheat as above.
What to Serve with Mushroom Risotto
Mushroom risotto is even better when served with some of my favorite pairings.
Vegetable Sides
A crisp green salad with a light vinaigrette can cut through the risotto’s richness. Try our Waldorf Salad or our easy Caprese Salad for a lighter side option. Roasted vegetables like Air Fryer Glazed Carrots or Brussels sprouts with a bit of balsamic can add a fresh, tangy contrast to the creamy risotto.
Wine and Beverage Pairings
A glass of Chardonnay or Pinot Grigio, with their crisp and slightly fruity notes, pairs beautifully with the earthy flavors of mushroom risotto. If you want to get really fancy, our Champagne Cocktail goes perfectly with this dish. For a non-alcoholic option, try a sparkling apple cider or a flavored spritzer to cleanse the palate between bites.
Bread Choices
A slice of warm, crusty bread is perfect for mopping up any leftover creamy sauce on the plate. My French Bread recipe is so easy to make – nothing beats it!
More Easy Mushroom Recipes For You To Enjoy
- Mushroom Wellington
- Mushroom
Pizza - Air Fryer Mushrooms
- Best Stuffed Mushrooms Recipe
- Quick Mushroom Pasta
Easy Mushroom Risotto Recipe
Ingredients
- 1 oz Porcini mushrooms dried
- ¾ oz Walnuts
- ¾ oz Pecans
- 2 tbsp Butter
- 7 oz Chestnut mushrooms
- 7 oz Portobello mushrooms
- 1 Clove of garlic
- 2 Sprigs Rosemary
- 1 tbsp Olive oil
- 1¾ cups Risotto rice
- 1 cup White wine
- 3 cups Vegetable stock or broth
- Salt and pepper to taste
- ½ cup Cheddar cheese
- Vegetarian parmesan cheese to garnish, optional
Instructions
- Place your porcini mushrooms in a heat-proof jug or dish and cover them with boiling water and set them aside1 oz Porcini mushrooms
- Add your walnuts and pecans to a hot dry pan and toast for 4-5 minutes, until they smell like they are toasted, be careful not to burn them. Remove them from the heat and when they are cool to touch, gently chop them into small pieces¾ oz Walnuts, ¾ oz Pecans
- Place a large pan or Dutch oven, on medium heat and melt your butter, then add in your chestnut mushrooms and portobello mushrooms. pan-fry them until they are soft, approximately 4 – 5 minutes, stirring occasionally7 oz Chestnut mushrooms, 7 oz Portobello mushrooms
- Drain your porcini mushrooms but do NOT throw away the water. Add the porcini mushrooms to the pan and cook for a further 2 minutes. Add in your garlic and rosemary and continue to cook for another 2 minutes, stirring occasionally. Remove the mixture from the pan and set it aside1 Clove of garlic, 2 Sprigs Rosemary
- Using the same pan (don't wash it up, you want the lovely umami flavor), on medium-high heat the olive oil and then add your risotto rice and toast for 2 minutes, stirring occasionally. Add the reserved water from your porcini mushrooms and cook until it has all evaporated, stir occasionally. Now, add your white wine and cook until it has evaporated. Then add a third of the hot vegetable stock into the pan and cook until most of the broth has been absorbed, stirring constantly. Repeat the process until all the broth has been used. You want your rice to be al dente and not mushy, so keep tasting as you are cooking. Your rice will look creamy and have liquid left in it, it should not be dry or mushy. Season with salt and freshly ground black pepper to taste1 tbsp Olive oil, 1¾ cups Risotto rice, 1 cup White wine, 3 cups Vegetable stock or broth, Salt and pepper
- Add the mushroom mixture to the rice and stir to incorporate and then add in the vegetarian cheddar cheese. Stir to combine the cheese and then add in two-thirds of the toasted walnuts and pecans, stir to combine½ cup Cheddar cheese
- Serve immediately and garnish with the remaining nuts and a little freshly grated parmesan cheese. You can also sprinkle chopped fresh parsley to add a little colorVegetarian parmesan cheese
- Enjoy your mushroom risotto!
Notes
- Mushrooms: Mix and match different types of mushrooms for a more complex flavor. Wild mushrooms like chanterelles add a unique taste, while cremini or portobello mushrooms give a meaty texture.
- Risotto Rice: Arborio rice is the most common choice for risotto, but Carnaroli rice can be a great alternative. It’s slightly firmer and less likely to get mushy. Long-grain rice is not recommended.
- Wine: Choose a good quality white wine, like Pinot Grigio or Sauvignon Blanc, which complements the earthy mushrooms. If you’re out of wine, just use a bit more vegetable broth or a splash of lemon juice for acidity.
- Herbs and Spices: Don’t shy away from fresh herbs like fresh thyme or rosemary, and a good seasoning of salt and pepper. These small additions make a big difference.
- Stirring is Crucial: Constant stirring is the secret to a creamy risotto. It releases the rice’s starches, giving you that classic creamy texture without any actual cream.
- Heat Matters: Keep your broth warm while adding it to the rice. This helps maintain a consistent cooking temperature and ensures even absorption.
- Can I Make Mushroom Risotto Vegan? Absolutely! Substitute the butter with olive oil and use vegan cheese instead of traditional cheese.
How to Store Leftover Risotto
- Refrigerate: Store the cooled risotto in an airtight container in the fridge. It should keep well for up to 3-4 days.
- Reviving Leftovers: To reheat, add a little broth or water and warm it on the stove over medium heat, stirring occasionally. The risotto should regain its creamy texture.
- Freezing: You can freeze risotto in airtight containers or freezer bags. Thaw in the fridge overnight and reheat as above.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
For the step-by-step version of this recipe check out how to make mushroom risotto.
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Mushroom risotto is always my go-to for an easy date night meal. So comforting and delicious.
I love risotto. I could make a meal on this alone. What a delicious dish.
Glad you like it – mushroom risotto is the best!
Love the combination of mushrooms in here! The walnuts are a delicious crunchy addition too. YUM!
Thank you and we’re so pleased you love it!
Can’t beat a good mushroom risotto and this one is just packed with flavour – perfect weeknight supper. Thanks so much!
You’re welcome and we hope you enjoy it!
This is so good and really tasty! Thanks for the recipe!
Glad you enjoyed it!