This post may contain affiliate links, please see the privacy policy for details.
Creamy, comforting and packed with rich flavor, this mushroom risotto is the kind of recipe that feels like a warm hug in a bowl. Made with a blend of fresh mushrooms, arborio rice and a splash of wine, it’s simmered slowly in stock and finished with cream and parmesan for that signature silky texture. This dish makes a fantastic vegetarian main course, or you can serve it as a luxurious side with poultry or seafood. It’s simple, satisfying and sure to impress.
Mushroom risotto is rich, creamy and every bite is full of earthy flavor. With mushrooms, wine and parmesan, it’s perfect for cozy meals or elegant sides.
You might also like to try French onion gnocchi. Pepperoni lasagna is also tasty, as is chicken Sorrentino and these baked pasta recipes.
Why You’ll Love It
Creamy and comforting: Each bite is soft, rich and full of depth.
Elegant enough for guests: Impressive without being complicated.
Versatile: Works as a vegetarian main or a flavorful side.
Full of flavor: Mushrooms, wine and herbs infuse every spoonful.
Mushroom Risotto Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Mushrooms: Use shiitake, cremini or a mix for deep umami flavor.
Heavy cream: Adds richness and a smooth finish.
Chicken stock or vegetable stock: Forms the base of the risotto and enhances flavor.
Chardonnay: Dry white wine brings brightness and balance.
Arborio rice: Short-grain rice that releases starch as it cooks, making risotto creamy.
Parmesan cheese: Freshly grated for savory, nutty flavor.
Butter: Used in stages for depth and richness.
Shallots: Mild, slightly sweet allium that softens into the base.
Garlic: Adds savory, aromatic depth.
Fresh herbs: Thyme infuses a woodsy note throughout.
Lemon juice: Brightens and balances the richness.
Roasted lemon slices: Optional garnish for visual flair and a hint of bitterness.
How to Make Mushroom Risotto
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Warm the broth: Heat stock in a small saucepan until hot.
Cook the mushrooms: Sauté shallots and thyme in butter, add mushrooms, garlic, salt and pepper. Brown well and set aside.
Toast the rice: Melt more butter, stir in arborio rice and cook until translucent.
Deglaze with wine: Add wine, lemon juice and thyme. Simmer until mostly absorbed.
Add broth gradually: Stir in broth one cup at a time, letting it absorb before adding more.
Add mushrooms: Stir in half the mushrooms with the final broth addition.
Finish with cream and cheese: Stir in heavy cream and parmesan. Mix until creamy and smooth.
Garnish and serve: Top with remaining mushrooms, extra parmesan, black pepper, and roasted lemon if liked.
Substitutions and Variations
Make it vegan: Use plant-based butter, skip the cream or use cashew cream, and use vegan cheese.
Rice: Arborio works best, but carnaroli or vialone nano are good substitutes. Long-grain rice won’t yield the same creamy texture.
Use different mushrooms: Portobello, oyster or white mushrooms all work.
Skip the wine: Use a splash of extra broth with a squeeze of lemon instead.
Serving Suggestions
As a side dish: Risotto with mushrooms would be a great pairing with Italian steak and salsa verde, or you might like it with honey garlic pork chops.
As a main dish: Enjoy some roasted rainbow carrots or smoked asparagus on the side.
How to Store Mushroom Risotto
Store: Keep leftovers in a covered container in the refrigerator for up to 3 days.
Freeze: I don’t recommend freezing this dish because the texture won’t be the same.
Reheat: You can give it a few minutes in the microwave, adding in a little white wine, broth or water first. If you choose this method, use a microwave-safe dish and stir the risotto every 30 seconds so it warms up evenly. Another method would be warming it back on the stove. Again, add a little wine and butter in so it doesn’t dry out. I like to add some extra butter too.
Top Tips
Stir frequently: It helps release the rice’s starch and creates creaminess.
Use warm stock: Adding cold stock slows cooking and affects texture.
Add stock gradually: There is a reason to add the liquid bit by bit. The rice starch must be slowly released for the risotto to become creamy.
Taste for doneness: The rice should be tender with a slight bite.
Mushroom Risotto FAQs
Yes, the wine simmers long enough that the alcohol content is cooked off, leaving only the flavor.
Yes, but you’ll need a large pan and a bit more time to stir and reduce the liquid.
Make arancini! Roll the risotto into little balls then roll in flour, dip in egg and roll in breadcrumbs. You can now either pan fry these rice balls until crispy or else just throw them in an air fryer or deep fat fryer.
Creamy Mushroom Risotto Recipe
Mushroom Risotto
Equipment
Ingredients
- 2 Cups mushrooms, shiitake and/or cremini, sliced
- 1 Cup heavy cream
- 3 1/4 Cups chicken stock, or vegetable stock
- 2/3 Cup chardonnay
- 1 Cup rice, arborio
- 1 Cup parmesan cheese, freshly grated
- 6 Tablespoons butter
- 2 shallots, small, minced
- 3 Cloves garlic, minced
- 2 Sprigs thyme, fresh
- 2 Tablespoons lemon juice
- 1/4 Teaspoon salt
- 1/4 Teaspoon black pepper, freshly ground
Optional Garnishes
- lemon slices or wedges, roasted
- parmesan cheese, freshly grated
Instructions
- Heat the broth in a small saucepan so that it is hot but not boiling
- In a large skillet on medium high heat, melt 3 Tablespoons of butter, add in the shallots and a sprig of thyme, and cook until shallots are translucent.
- Add mushrooms and cook until the mushrooms and shallots start to brown. Add in the garlic and season with a little salt and pepper. Once the mixture is golden brown, remove from heat and pour onto a plate. Set aside for later.
- Return the pan to the heat, turn the stove down to medium heat and add in the remaining 3 Tablespoons of butter.
- Once the butter is melted add the arborio rice and cook until the rice goes from white to translucent. This should take about 5 minutes. Turn the heat down if the rice begins to brown.
- Pour in the white wine, lemon juice and add remaining sprig of thyme. Bring the dish to a simmer, stirring frequently. Once most of the liquid has been absorbed by the rice, add in 1 cup of the broth.
- Following the same process as the wine, stir frequently and wait until most of the broth has been absorbed before adding in another cup of the broth. Do this until the broth is gone and the rice is tender, but with a bite (al dente). When you pour in the last ¼ cup of broth, add in the salt, pepper and half the mushroom mixture at the same time.
- When the liquid has been absorbed, turn heat to low. Add in the heavy cream and freshly grated parmesan cheese. Cook this mixture for a few minutes until it is combined and the parmesan is melted.
- Serve garnished with additional parmesan, fresh ground black pepper, the remaining mushrooms, and a roasted lemon slice.
Notes
Use warm stock: Adding cold stock slows cooking and affects texture.
Add stock gradually: There is a reason to add the liquid bit by bit. The rice starch must be slowly released for the risotto to become creamy.
Taste for doneness: The rice should be tender with a slight bite.
Nutrition
Mushroom risotto is a classic dish that delivers on comfort, texture and flavor. With slow-simmered stock, earthy shiitake and cremini (baby bella) mushrooms and parmesan stirred in at the end, every mouthful is worth the patience it takes to prepare. This version is hearty enough to stand on its own, but is a delicious side dish for chicken or turkey, or you can pair it with seasonal vegetables. Whether you’re serving it on a holiday or just making a cozy dinner at home, mushroom risotto is a reliable favorite.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Very delicious creamy risotto. I might add a little less cream next time, though. Other than that, it was absolutely delicious!
I really love this too!
Creamy is right. And I love how the mushroom adds a depth in the flavor.
This was PERFECTION <3
this was really good and it came out perfect
My mouth is watering!