Mushroom risotto is a classic Italian dish famed for its creamy texture and rich, earthy flavor. Loved by home cooks, food enthusiasts, and vegetarians alike, this dish is a comforting and versatile addition to any meal repertoire. If you want to master the art of mushroom risotto, this guide will walk you through every step of the process, from selecting the right ingredients to serving up a delicious plate of risotto.

Mushroom Risotto


Here's what you'll need to make a basic mushroom risotto:

  • 1 ½ cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine (optional)
  • 1 lb mixed mushrooms (cremini, shiitake, portobello, etc.), sliced
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese (or a vegetarian alternative)
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish (optional)

Step-by-Step Instructions

Preparation Time: 15 minutes

Cooking Time: 30-35 minutes

Step 1: Prepare the Broth

  1. In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Step 2: Sauté the Mushrooms

  1. Heat 2 tablespoons of olive oil over medium heat in a large skillet.
  2. Add the sliced mushrooms and a pinch of salt. Sauté until the mushrooms are golden brown and have released moisture, about 7-10 minutes. Remove from the skillet and set aside.

Step 3: Cook the Aromatics

  1. In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter.
  2. Add the diced onion and cook until it becomes translucent about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.

Step 4: Toast the Rice

  1. Add the Arborio rice to the skillet with the onions and garlic. Stir to coat the rice in the oil and butter, toasting it lightly for about 2-3 minutes.

Step 5: Deglaze with Wine (Optional)

  1. If using, pour in the white wine and stir continuously until the liquid is mostly absorbed by the rice, about 2 minutes.

Step 6: Add the Broth

  1. Begin adding the warm vegetable broth, one ladle at a time, to the rice.
  2. Stir constantly, allowing each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.

Step 7: Incorporate the Mushrooms

  1. Once the rice is creamy and al dente, stir in the sautéed mushrooms.
  2. Add the remaining tablespoon of butter and the grated Parmesan cheese. Stir until well combined.
  3. Season with salt and pepper to taste.

Step 8: Garnish and Serve

  1. Remove from heat and let the risotto sit for a minute or two.
  2. Garnish with fresh parsley or thyme before serving.


  • Choosing the Right Mushrooms: Opt for a mix of mushrooms like cremini, shiitake, and portobello for a depth of flavor.
  • Selecting the Right Rice: Use Arborio rice for the best texture, as its high starch content creates the creamy consistency risotto is known for.
  • Adding Optional Ingredients: Consider adding a splash of truffle oil for an extra touch of luxury or some sautéed spinach for added color and nutrients.

Serving Recommendations and Storing Leftovers

  • Serving: Pair your mushroom risotto with a simple green salad or roasted vegetables. It also goes well with a glass of crisp white wine.
  • Storing: Leftover risotto can be kept in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to restore its creamy texture.


Mushroom risotto is more than just a dish—it's a comforting culinary experience. Its versatility allows you to experiment with different ingredients and flavors to suit your taste. We hope this guide provides you with all the knowledge you need to create a perfect mushroom risotto that you, your family, and your guests will love. Happy cooking!

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