Classic Mushroom Risotto

The first time I made mushroom risotto, I knew I had discovered culinary magic. There’s something almost therapeutic about the rhythmic stirring that transforms simple ingredients into creamy perfection.

Start with dried porcini mushrooms, rehydrating them in hot water to create a flavourful broth that will infuse your risotto with earthy depth. Save that precious mushroom liquid – it’s liquid gold!

While your porcinis soak, sauté a mixture of cremini and shiitake mushrooms until golden brown. This combination creates layers of mushroom flavour that will make your taste buds dance. A splash of white wine helps deglaze all those wonderful browned bits.

Now for the star of the show – arborio rice. Toast it briefly in butter and olive oil until translucent around the edges. This simple step is crucial for that perfect risotto texture.

The meditation begins as you add warm broth one ladle at a time, stirring until each addition is absorbed. It’s like the rice is drinking in all that flavor, slowly releasing its starch to create that signature creaminess without a drop of cream.

Twenty minutes of patient stirring later, you’ll have perfectly al dente rice swimming in a silky sauce. Fold in your sautéed mushrooms, freshly grated Parmesan, and a generous pat of butter.

Finish with chopped parsley, a crack of black pepper, and perhaps a drizzle of truffle oil if you’re feeling fancy. The result is the ultimate comfort food – creamy yet light, rich yet bright, and absolutely bursting with umami goodness.

Trust me, once you master this dish, you’ll find yourself craving it on rainy evenings or whenever your soul needs warming. This mushroom risotto isn’t just dinner – it’s self-care in a bowl.

Why You’ll Love This Mushroom Risotto

You’ll fall in love with this mushroom risotto because it strikes the perfect balance between elegant and comforting. Despite its gourmet reputation, it’s surprisingly approachable for home cooks of any skill level.

The meditative process of stirring is oddly satisfying, making this dish as enjoyable to prepare as it is to eat. Plus, the recipe is incredibly forgiving—if you get distracted and over-stir or under-stir, your risotto will still taste delicious.

What makes this recipe truly special is its versatility. It works beautifully as a cozy weeknight dinner or as an impressive centrepiece for your next dinner party. The earthy mushroom flavour pairs wonderfully with almost any protein or stands proudly on its own.

Best of all, this risotto delivers restaurant-quality results without the restaurant price tag. It’s a budget-friendly way to treat yourself to a luxury meal right in your own kitchen.

Main Ingredients

• Arborio rice
• Mixed mushrooms (combination of cremini, shiitake, and dried porcini)
• Vegetable or chicken broth
• Dry white wine
• Shallots or onion
• Garlic
• Butter
• Olive oil
• Parmesan cheese
• Fresh thyme or parsley

Delicious Variations

• For a luxurious twist, try adding a few saffron threads to your broth. The subtle floral notes complement the earthiness of the mushrooms beautifully, and the golden color is absolutely stunning.
• Make it vegan by swapping the butter for more olive oil and using nutritional yeast instead of Parmesan. You’ll still get that creamy texture and umami flavor without any dairy.
• Turn it into a complete meal by adding protein. Grilled chicken, seared scallops, or crispy pancetta make wonderful additions that transform this side dish into a hearty main course.
• For a lighter spring version, mix in fresh peas and asparagus during the last few minutes of cooking. The bright green vegetables add a pop of colour and a refreshing contrast to the richness of the risotto.
• If you’re short on time, try a baked version. Simply combine all ingredients in an oven-safe dish, bake covered at 350°F for about 30 minutes, then stir in butter and cheese. While purists might disagree, this hands-off approach still yields deliciously creamy results.

Perfect Mushroom Risotto: Step by Step

Begin by rehydrating 1 ounce of dried porcini mushrooms in 2 cups of hot water for 30 minutes. Strain the liquid through a coffee filter to remove grit, reserving this flavorful broth for later.

Meanwhile, prepare your fresh mushrooms. Clean and slice 1 pound of mixed mushrooms into even pieces. Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat, then sauté the mushrooms until golden brown. Season with salt and pepper, then set aside.

In a heavy-bottomed pot, melt another tablespoon of butter with olive oil. Add finely diced shallots and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Add 1½ cups of Arborio rice to the pot, stirring to coat each grain in the fat. Toast the rice for 2-3 minutes until the edges become translucent while the centers remain white.

Pour in ½ cup of dry white wine, stirring constantly until the liquid is absorbed. The rice should sizzle pleasantly as it drinks in the wine.

Begin the meditation of risotto making: Add warm broth (a combination of your mushroom liquid and stock) one ladleful at a time. Stir gently until each addition is absorbed before adding the next. Maintain a gentle simmer throughout this process.

After about 18 minutes, start testing the rice. It should be al dente – tender with a slight resistance at the center. You may not need all the broth.

When the rice is perfectly cooked, remove from heat and stir in the sautéed mushrooms, 2 tablespoons of butter, and ¾ cup of freshly grated Parmesan. Cover and let rest for 2 minutes.

Finish with fresh herbs, adjust seasoning if needed, and serve immediately in warm bowls. For an extra touch of luxury, drizzle with truffle oil and additional Parmesan shavings.