I don’t make this mushroom risotto on busy nights. This is the kind of meal I cook when I actually want to stand at the stove and not rush anything. When stirring rice for twenty minutes somehow feels relaxing instead of annoying.

The first time I tried making risotto years ago, I thought I had messed it up. I kept thinking it looked too loose, then too thick, then not creamy enough. Turns out that’s just how risotto works. It’s a little unpredictable, and that’s part of the charm.

What keeps me coming back to this recipe is the contrast. Creamy rice, browned mushrooms with crispy edges, a little white wine, herbs, and cheese melting into everything. It feels fancy but it’s honestly just a pot of rice and vegetables treated with patience.

I also love that it forces me to stay present. You can’t really walk away. You stir, you taste, you add broth, you stir again. It’s not hard. It just asks you to pay attention, which is rare for dinner.

Ingredients I Used for the Recipe

• 4 tablespoons extra-virgin olive oil – used in stages to sauté mushrooms and build richness in the base.
• 1½ pounds mixed mushrooms (cremini, shiitake, oyster, or whatever I can find) – these give the dish its deep, earthy flavor and texture.
• ¾ teaspoon sea salt, plus more to taste – helps draw moisture out of the mushrooms and seasons every layer.
• Freshly ground black pepper – adds gentle heat and balances the creaminess.
• 1 medium yellow onion, chopped – creates a soft, savory foundation for the risotto.
• 2 garlic cloves, finely chopped – brings that warm, familiar aroma that makes the kitchen smell amazing.
• 1 tablespoon fresh thyme leaves – adds freshness that cuts through the richness.
• 1½ cups Arborio rice – this short-grain rice releases starch and makes the risotto naturally creamy.
• ⅔ cup dry white wine – gives acidity and keeps the dish from feeling heavy.
• 5 cups warmed vegetable broth – slowly absorbed to cook the rice and create that signature texture.
• ½ cup grated Pecorino or Parmesan cheese, plus more for serving – melts in for umami and silkiness.
• Chopped fresh parsley – sprinkled at the end for brightness and color.

How to make Mushroom Risotto Recipe?

Step 1 – Brown the Mushrooms Properly

I heat half the olive oil in a wide pan and add the mushrooms with salt and pepper. Then I leave them alone. This is where I used to go wrong. I stirred constantly and they steamed instead of browning.

Now I let them sit, toss occasionally, and wait until they get golden edges. That caramelization is where all the flavor lives.

Step 2 – Remove Them Before They Overcook

Once they’re tender and browned, I take them out of the pan. This keeps them from getting rubbery later. I used to skip this step and regretted it every single time.

Setting them aside also lets me layer the textures later instead of everything blending together.

Step 3 – Build the Flavor Base

In the same pan, I add the remaining olive oil and cook the onion until soft. Not browned. Just mellow and sweet.

Then I stir in the garlic and thyme. At this point the kitchen smells like something you’d order at a restaurant, which is always encouraging.

Step 4 – Toast the Rice

I add the Arborio rice and stir it for about a minute. This coats each grain in oil and gives it a slightly nutty flavor.

This step looks small, but it makes the finished risotto taste more intentional and less like plain rice.

Step 5 – Pour in the Wine

The white wine goes in next. It sizzles, loosens everything from the bottom of the pan, and adds acidity.

I let it cook down until it doesn’t smell sharp anymore. Just warm and fragrant.

Step 6 – Add Broth Slowly and Keep Stirring

This is the part people think is fussy, but it’s really just repetitive. I add broth about ¾ cup at a time, stirring until it’s mostly absorbed before adding more.

The stirring helps the rice release starch, which creates that creamy texture without adding cream. It’s oddly satisfying to watch it transform.

Step 7 – Bring Back Some of the Mushrooms

When the rice is nearly done, I stir about two-thirds of the mushrooms back in. They soften slightly and flavor the whole pot.

I always save the rest for the top so you still get those golden bites.

Step 8 – Finish with Cheese and Adjust the Texture

I stir in the grated cheese at the end. The risotto should flow slowly when you drag a spoon through it. Not stiff, not soupy.

If it thickens too much, I add a splash of warm broth. No stress.

Step 9 – Top and Serve Right Away

The remaining mushrooms go on top with parsley and extra cheese. This is not a dish that likes to wait around.

Risotto is best eaten immediately, preferably while still standing in the kitchen talking to whoever wandered in because it smelled good.

What I Learned After Making This Too Many Times

I used to think risotto was a special occasion thing. Now I see it more as a mood thing. If I want something cozy and grounding, this is what I cook.

I also learned that mixing mushroom varieties makes a huge difference. Even adding just one fancy type to basic creminis changes the depth of flavor without blowing the budget.

Another realization. Warm broth matters. The one time I added cold stock straight from the fridge, the rice cooked unevenly and I ended up annoyed at myself.

And yes, you really do need to stir often. Not nonstop like you’re frantically whisking something, just consistently. Think of it more like keeping the rice company.

Leftovers thicken a lot in the fridge. The first time that happened I thought I ruined it. A splash of water while reheating brings it right back to life.

Tips

Don’t overcrowd the mushrooms. If the pan looks packed, cook them in batches so they actually brown instead of steam.

Stir the risotto regularly, but don’t panic about it. Gentle, steady stirring is enough to create that creamy texture.

Add broth gradually. Dumping it all in at once gives you rice soup instead of risotto.

Taste as you go. The rice should be tender but still have a slight bite in the center.

Serve it immediately. Risotto waits for no one, and honestly it’s at its best right off the stove.

If it gets too thick, loosen it with warm broth or water. If it seems loose, give it another minute. It’s more forgiving than people say.

And finally, don’t rush the process. This recipe is less about speed and more about enjoying the act of cooking. That’s kind of the whole point.

Print Recipe

Mushroom Risotto Recipe

Author: katie Smith Cooking Method: Stovetop Cuisine: Italian Courses: Main Course Recipe Keys: I Italian V vegetarian

Difficulty: medium Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Estimated Cost: $ 25 Calories: 425

Best Season: Fall, Winter

Description

This mushroom risotto recipe is a delicious, elegant vegetarian main dish! It's rich and creamy, made with white wine, fresh herbs, and Parmesan cheese. Perfect for date nights or special occasions, this comforting Italian classic features tender, browned mushrooms and perfectly al dente Arborio rice with a luxuriously creamy texture.

ingredients

Servings

• 4 tablespoons extra-virgin olive oil (divided)
• 1.5 pounds mixed mushrooms (chopped (cremini, shiitake, oyster, chanterelle))
• 0.75 teaspoon sea salt (plus more to taste)
• Freshly ground black pepper (to taste)
• 1 medium yellow onion (chopped)
• 2 cloves garlic (finely chopped)
• 1 tablespoon fresh thyme leaves
• 1.5 cups Arborio rice (rinsed)
• 0.67 cup dry white wine
• 5 cups vegetable broth (warmed)
• 0.5 cup pecorino or Parmesan cheese (grated, plus more for serving)
• Fresh parsley (chopped, for garnish)

Instructions

1. Sauté the Mushrooms

   Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
   Don't stir too frequently - you want the mushrooms to brown and crisp
   Mark as complete

2. Sauté Aromatics and Toast Rice

   Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
   The rice should be lightly toasted before adding liquid
   Mark as complete

3. Add Broth Gradually

   Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
   This process takes about 20-25 minutes. Stir frequently for creamy results
   Mark as complete

4. Serve

   Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
   Serve immediately while hot and creamy
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 serving (approximately 1.5 cups)

---

Amount Per Serving

Calories 425kcal

% Daily Value *

Total Fat 15gg24%

Saturated Fat 3.5gg18%

Trans Fat 0gg

Cholesterol 8mgmg3%

Sodium 890mgmg38%

Potassium 520mgmg15%

Total Carbohydrate 58gg20%

Dietary Fiber 3.5gg15%

Sugars 5gg

Protein 10gg20%

---

Calcium 12% mg

Iron 15% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don't stir the mushrooms too much: For the best browning, stir only occasionally. The mushrooms need consistent contact with the hot pan.
• Stir the risotto often: Unlike the mushrooms, the risotto needs frequent stirring to release starches and create a creamy texture.
• Add broth gradually: Add ¾ cup at a time, stirring constantly until absorbed before adding more.
• Use a mix of mushrooms: Combine affordable varieties (cremini, shiitake) with pricier ones (chanterelles, oyster) for balanced flavor and cost.
• Vegan option: Skip the cheese and top with vegan Parmesan instead.
• Leftovers: Store in an airtight container for up to 3 days. Add a splash of broth when reheating as it will thicken.

Keywords: mushroom risotto, vegetarian risotto, creamy risotto, Italian rice, date night dinner, Arborio rice, Parmesan risotto