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.

Ingredients for a Mushroom risotto recipe.

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.

A skillet filled with mushroom risotto. — Toast the nuts.

A pot filled with mushrooms. — Fry the mushrooms.

Mushroom risotto cooked in a pot with herbs. — Add the porcini mushrooms and cook for a few more minutes.

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.

Brown rice cooked in a pot. — Use the same pan to toast the rice.

A person pouring wine into the pot. — Gradually add the wine and then the stock.

Cooked mushrooms and grated cheese were added on top of the rice. — When the rice is cooked, add the mushroom mixture, shredded cheese, and nuts. Stir to combine.

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.

A serving of mushroom risotto garnished with parmesan cheese in a bowl.

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!

Mushroom risotto served in a black bowl on a wooden cutting board.

More Easy Mushroom Recipes For You To Enjoy

Homemade mushroom risotto in a bowl with rosemary and grated cheese.

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