This creamy mushroom risotto recipe is made with a fortified broth, seared mushrooms, butter, Parmesan, and finished with a crisp mushroom topping. It’s simple to prepare, yet delivers rich, umami flavor and a silky consistency that makes it feel truly luxurious.
I’ve made a lot of different risotto recipes in my life, but this mushroom risotto might be my absolute favorite. Unlike many variations, I use a fortified broth to infuse the rice with extra mushroom flavor. Then, I incorporate tender seared mushrooms and finish it with even more crispy mushrooms on top.
The result is a combination of tastes and textures that’s truly special, offering a blend of soft and creamy risotto, golden crispy mushrooms, and rich, savory mushroom flavor in every bite. It’s the kind of comforting dish that looks and tastes impressive, but is completely doable at home with just a few simple steps.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
Mushrooms
- Mixed Mushrooms – Use a mix of shiitake, maitake, oyster, lobster, lion’s mane, or whatever looks best at the market. Portobellos or cremini mushrooms work well, too. A blend of mushrooms gives you better depth of flavor and texture than using a single variety. Slice or tear them into bite-sized pieces so they cook evenly and brown properly.
- Dried Mushrooms – These are my secret to the most flavorful broth you’ll ever taste. Porcini are ideal here, providing lots of umami flavor. However, morels or a mixed dried mushroom blend will also work, if needed.
Broth
- Stock – Use either chicken or vegetable stock, based on your preferences. I always recommend low-sodium stock so that you have better control over the flavor of the dish.
- Mushroom Stems and Trimmings – Often too tough to eat, these infuse the broth with extra mushroom flavor.
- Parmesan Rind – This is a chef’s secret to creating a delicious, subtly salty broth that’s far better than anything right out of a box. It’s technically optional, but I highly recommend including it if you can!
Risotto Base
- Arborio Rice – The most popular rice used for risotto recipes, Arborio rice has a high starch content that creates the signature creamy texture we want.
- Unsalted Butter – I use this at the beginning of cooking and just before serving to infuse the dish with rich flavor.
- Aromatics – A combination of leeks, shallots, and garlic creates a subtly sweet flavor base that complements the mushrooms without overpowering them. If you don’t have leeks, onions also work.
- Dry White Wine – This adds acidity, which brightens the dish, balancing some of the savoriness. Choose a wine that you enjoy the taste of on its own, such as a Pinot Grigio or Sauvignon Blanc.
How to Make a Creamy Mushroom Risotto Recipe
1. Prepare the Broth
2. Cook the Mushrooms
3. Build the Risotto Base
4. Combine and Stir
Nick’s Tips for Success
- Start with great broth. Your mushroom risotto will only be as good as the liquid you cook it in. Taste the fortified broth before you start. It should already be flavorful and well-seasoned. If it tastes flat, adjust it before adding it to the risotto.
- Keep the broth hot. Always ladle in hot broth, not cold. Adding cold liquid slows the cooking process and can affect the final texture of the rice.
- Brown the mushrooms properly. Avoid overcrowding the pan when searing the mushrooms. Cook in batches and let them steam briefly before browning to help them release moisture, concentrate flavor, and develop better color.
- Taste as you go. Start checking the rice around the 15-minute mark. You’re looking for tender grains with just a slight bite in the center. They shouldn’t be tough or dry.
- Finish off the heat. Always take the pot off the heat before stirring in the Parmesan and cold butter. This keeps the risotto creamy and glossy instead of greasy or broken.
Creamy Mushroom Risotto Recipe
Made with a fortified mushroom broth, tender seared mushrooms, plenty of butter and Parmesan, and finished with a crispy mushroom topping, this creamy mushroom risotto is one of my favorite comfort foods. With rich, umami flavor and a silky, creamy consistency, it’s perfect for serving as either a main course or a side dish.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Medium Saucepan
- 1 Fine-Mesh Sieve or Coffee Filter
- 1 Ladle
- 1 Wooden Spoon or Silicone Spatula
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Microplane or Fine Grater
Ingredients
Mushrooms
- 1 ounce (~28 gram) dried mushrooms (porcini, morels, or a mix)
- 2-3 tablespoon olive oil, for cooking
- 20 ounce (~560 gram) mixed mushrooms (shiitake, maitake, oyster, lobster, lion’s mane, etc.), stems trimmed, sliced, or torn
- kosher salt, to taste
- black pepper, freshly ground, to taste
Broth
- 6 cup (1.4 liter) vegetable or chicken stock
- 1 cup (240 milliliter) reserved porcini soaking liquid
- 1 small piece Parmesan rind, optional but recommended
- mushroom stems and trimmings, from fresh mushrooms
- kosher salt, to taste
Risotto Base
- 2 tablespoon (28 gram) unsalted butter, plus more to finish
- 1 (~200 gram) large leek, white and light green parts only, quartered lengthwise and thinly sliced
- 1 (~30 gram) small shallot, finely minced
- 2 clove (~6 gram) garlic, grated or minced
- 2 cup (380-400 gram) Arborio rice
- ½ cup (120 milliliter) dry white wine
Finish
- ½-¾ (50-100 gram) cup Parmesan cheese, freshly grated, to taste
- 1-2 tablespoon (14-28 gram) cold unsalted butter
- 2 tablespoon (6 gram) micro chives or fresh chives, finely sliced
- optional: fresh truffle for shaving, or a very small drizzle (½ teaspoon / 2-2 milliliter) high-quality truffle oil
Instructions
Step One: Fortify the Broth
- Place the dried mushrooms in a heatproof bowl and cover with one cup (236 milliliter) of hot water. Let soak for 20 minutes until softened.1 ounce dried mushrooms (porcini, morels, or a mix)
- Strain the soaking liquid through a fine sieve or coffee filter, reserving both the liquid and mushrooms. Discard any grit. Finely chop the soaked mushrooms and set aside.
- In a saucepan, combine the stock, reserved soaking liquid, Parmesan rind, mushroom stems and trimmings, and a pinch of salt.6 cup vegetable or chicken stock, 1 cup reserved porcini soaking liquid, 1 small piece Parmesan rind, mushroom stems and trimmings, kosher salt
- Bring to a gentle simmer, and keep warm over very low heat. Taste and adjust seasoning as needed. The broth should be flavorful on its own.
Step Two: Cook the Mushrooms
- Heat a thin layer of olive oil in a large Dutch oven over medium-high heat.2-3 tablespoon olive oil
- Reserve about one cup (70-96 gram) of the raw mixed mushrooms for the crispy topping.20 ounce mixed mushrooms (shiitake, maitake, oyster, lobster, lion’s mane, etc.)
- Working in batches, add enough mushrooms to coat the bottom of the pan in an even layer. Season lightly with salt, cover, and steam for one minute to release moisture.kosher salt
- Remove the lid and cook, stirring occasionally, until the mushrooms are browned but not crispy. Transfer to a plate, and repeat with the remaining mushrooms.
- Add more oil to the pot. Cook the reserved mushrooms using the same method, but continue cooking until golden brown and crisp. Season lightly and set aside separately.black pepper
Step Three: Build the Risotto Base
- In the same Dutch oven, melt two tablespoon (28 gram) of butter over medium heat2 tablespoon unsalted butter
- Add the leeks, shallot, and chopped, soaked mushrooms. Cook gently until soft and translucent.1 large leek, 1 small shallot
- Stir in the garlic and cook for about 30 seconds or just until fragrant.2 clove garlic
- Add the Arborio rice and stir to coat every grain in the butter, about one minute.2 cup Arborio rice
- Pour in the white wine, and cook until nearly evaporated.½ cup dry white wine
Step Four: Ladle & Stir
- Add one ladle of hot broth to the rice and stir constantly until the liquid is mostly absorbed.
- Continue adding broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next.
- Cook for 18-22 minutes, tasting occasionally, or until the rice is al dente and the texture is loose and creamy. TIP: Bite into a single grain of rice. There should be a tiny white dot in the center of the grain. This is al dente.
Step Five: Finish
- Fold in the tender seared mushrooms (not the crispy ones).
- Remove the pot from the heat, and stir in the Parmesan and cold butter until glossy and creamy. Season with salt and pepper to taste.½-¾ cup Parmesan cheese, 1-2 tablespoon cold unsalted butter
- Spoon the risotto into warm shallow bowls. Top with crispy mushrooms, chives, and optional truffle or truffle oil. Serve immediately.2 tablespoon micro chives or fresh chives, optional: fresh truffle for shaving
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage: Mushroom risotto is best enjoyed immediately while it’s hot and creamy. Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months.
For the best results, thaw frozen risotto overnight in the refrigerator, then reheat gently on the stove with a splash of broth or water, stirring often until warmed through and creamy again. Crispy mushrooms should be stored separately in the refrigerator and added just before serving to maintain their texture.
Nutrition
Serving: 1serving, Calories: 654kcal, Carbohydrates: 99g, Protein: 15g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 31mg, Sodium: 223mg, Potassium: 702mg, Fiber: 8g, Sugar: 5g, Vitamin A: 796IU, Vitamin C: 4mg, Calcium: 177mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
What should I serve with mushroom risotto?
Mushroom risotto works well as both a main dish and a side course. For a light meal, enjoy it as a main with a simple green salad, roasted vegetables, or a side of sourdough bread. Or, serve it as a side dish with protein-rich mains such as butter basted steak, a whole roast chicken, pan-seared salmon, or scallops.
Can I add protein to mushroom risotto?
Absolutely. This risotto is a great base for added protein. Try folding in shredded rotisserie chicken, seared shrimp, scallops, or grilled chicken at the end. For a vegetarian option, crispy tofu, white beans, or even a soft-poached egg on top work really well.
Why is my risotto crunchy in the middle?
A crunchy texture usually means the rice hasn’t finished cooking or didn’t get enough liquid. Risotto should be tender with just a slight bite in the center. Keep adding hot broth a ladle at a time, and continue stirring and cooking until the grains are fully cooked through and the texture is loose and creamy. Using hot broth and keeping the risotto at a gentle simmer will help the rice cook evenly from the outside in.
This is one of the best pieces of food I’ve ever cooked!Thanks Nick!
tasted great!thanks Nick!
Tasted great!
This is the best on a snowy day! Thanks, Nick!