- Dish type
- Main course
- Mushroom risotto
This super-delicious vegetarian rice dish may take a little time to make, but the results are worth it. It's creamy, hearty and packed full of flavour.
36 people made this
- 1.75L vegetable stock
- 250ml white wine
- 2 tablespoons olive oil
- 60g butter
- 1 leek, thinly sliced
- 400g mushrooms, sliced
- 500g Arborio (risotto) rice
- 4 tablespoons grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- pepper to taste
- grated Parmesan cheese for serving
- chopped fresh parsley for serving
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Bring the stock and wine to the boil in a large saucepan. Boil for 5 minutes, then turn down heat to a low simmer.
- In a large pot, heat the oil and butter. Saute leek and cook over medium heat for 5 minutes or until soft. Add mushrooms and saute for an additional 5 minutes.
- Stir in rice and cook and stir for 2 to 3 minutes. Add 125ml simmering stock, stir continuously until completely absorbed. Continue adding 125ml stock and stirring until absorbed, until all of the stock is added.
- Cook for a further 20 minutes or until the stock is absorbed; stir continuously. Once stock is absorbed, mix in Parmesan cheese and parsley. Stir until melted and well combined.
- Garnish with parsley, Parmesan cheese and cracked pepper to taste.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(11)
Reviews in English (12)
Altered ingredient amounts.Used chopped basil instead of parsley; lemon juice instead of wine...only because didn't have either ingredient in the fridge!-06 Apr 2009(Review from this site AU | NZ)
Used different ingredients.Used a Sauv Blanc, a mix of Swiss Brown, shiitake, button and field mushrooms, added a dash of lemon juice at the end, and used continental parsley. So tasty!-07 Jan 2010(Review from this site AU | NZ)
When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. I find the stirring very therapeutic. And every time I make it, I think it's better than the last. It's all about knowing what your rice needs and when it needs it, which comes more naturally each time. I PROMISE! But below are a few pointers to get you started on the right track.
1. Use hot stock.
As you start to make your risotto, get your stock warm in another pan over medium heat. Hot stock will help keep the temperature from dropping each time you add it to the rice. And the faster your rice absorbs the liquid, the better your risotto texture will be.
2. Just keep stirring.
I know. This isn't exactly a fun step, but you must persist. Arborio rice (the kind most commonly used in risotto) is extra starchy, which increases it's chances of burning. Walking away, even if only for a second, can make your rice start to stick (and burn). Like I said, I find the stirring kinda relaxing. If you don't, I understand. But at lease you can kinda zone out while you're doing it.
3. Use good cheese.
You're making risotto which means you're probably looking forward to a nice meal. Which means you deserve GOOD cheese&mdashthe kind Queen Ina would approve. A freshly grated block of Parmesan is going to taste 1,000x better than the pre-grated fake stuff. Trust me.
You should also feel free to experiment. Parm is classic, but asiago or Gruyère would be phenomenal too.
Short on time? Try Instant Pot Risotto! We we're shocked at how well it turned out.
This post may contain affiliate links. Read my disclosure policy.
Mushroom Risotto is a creamy Italian side dish ready in an hour! Creamy risotto made with Arborio rice, fresh mushrooms, white wine, and parmesan cheese.
Buttery, easy Slow Cooker Mushroom Rice is one of the best Side Dish Recipes for a holiday meal or dinner party. This creamy, Italian version of Mushroom Rice is sure to be a favorite!
Creamy risotto is one of those fancy side dishes that seems super complicated, some version is always on gourmet menu, but it’s actually quite simple to make. Just master a few basics and impress friends at your next dinner party by making this yummy Italian side dish!
Mushroom Risotto is a labor of love but it actually doesn’t take any more time than most side dishes. From start to finish, it’s ready in less than an hour and the more you make it, the less time it takes. Some Italian chefs swear that it should only take 20 minutes total! Don’t worry, we built in a little extra wiggle room to take time to be careful.
The key to the best Mushroom Risotto is to take your time and pay attention to this rice dish while it is cooking. Unlike most rice dishes, this one you DO need to keep uncovered and stir almost constantly. Its completely worth the extra attention to get the mouthwatering creamy consistency.
This Mushroom Risotto is the perfect side dish for any dinner party main. Serve Mushroom Risotto with Roast Chicken, Garlic Pork Loin, or a favorite Italian main course. Make it a full course meal with simple veggies like Green Beans or Roasted Broccoli.
If this is your first time making risotto or cooking with white wine, there are some important things to keep in mind. To make it easier, here are some basics when it comes to making creamy Mushroom Risotto and cooking with white wine.
The Best Rice for Mushroom Risotto
The most common rice used in Arborio since it is widely available. You want to use an Italian short-grain rice as it is high in starch and absorbs less liquid so you get a creamy sauce and not mushy rice. Other varieties of Italian rice you can use are Carnaroli and Vialone Nano.
What White Wine Should I Use for Cooking?
Cooking with white wine not only adds flavor to your dish but gives balance and depth. Avoid “cooking wines” you find near the vinegar, they are salty and don’t have enough flavor. Choose a dry white wine instead, moderately priced, like Pinot Grigio, Sauvignon Blanc, or Pinot Blanc.
More Tips for Making Risotto
An important step in making creamy Mushroom Risotto is keeping your chicken broth warm, not boiling, while you cook. Warm chicken broth will absorb faster which cuts down your cooking time and makes sure the rice doesn’t overcook. Toasting the rice also helps the liquid absorb slower, aka no mushy rice.
Délicieux! Je viens de faire ce risotto pour la première fois. Il ne restais plus de riz arborio à l'épicerie, alors j'ai pris du riz à sushi. Aussi on n'avait pas de vin blanc alors jai pris du vinaigre de vin rouge mélangé avec du bouillon de poulet. Malgré les modifications, c'était très bon! À refaire!
This was delicious! I’m surprised how easy it was to make!
Great recipe! No leftovers. I made it with oyster mushrooms. killer taste -)
Delicious! Many people find risotto intimidating but it's actually quite easy to make. Merci Ricardo!
Delicious! Love mushrooms so made it with fresh shiitake and creminis resulting in robust and earthy flavours!
Simple, quick to prepare, delicious!
Absolutely delicious!! Great recipe, easy to make and tastes great! I will definitely be making this again!
Tout à fait délicieux! Mon chum en a re-demandé le lendemain.
I had never made this receipe before. This was a school project for my granddaughter. We were both so proud of the end result. The taste was amazing and it was easy enough for my granddaughter to understand and follow the directions. Thanks from the both of us.
Mon premier risotto maison. Un succes!
Excellent, Mes beaux parents qui adorent les champignons ont adoré! Merci Ricardo
Each variety provides a different texture and flavor, and the combination of fresh and dried mushrooms add dimension to each bite. I recommend using brown mushrooms for their chewy texture and ability to absorb moisture yet still hold their shape.
I use dried mushrooms like porcini or oyster. You need to rehydrate them in hot water for a few minutes before using them to soften the texture. Their flavor and aroma are concentrated, giving more robust umami notes due to the natural nucleotides.
- ¾ ounce dried porcini mushrooms
- 1 cup hot water
- 3 tablespoons unsalted butter
- One 3-ounce package enoki mushrooms
- Salt and freshly ground pepper
- 1 ½ tablespoons extra-virgin olive oil
- ½ pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
- 4 ½ cups chicken stock or low-sodium broth
- 1 small onion, minced
- 1 garlic clove, minced
- 1 teaspoon thyme leaves
- 1 cup arborio rice (7 ounces)
- ¼ cup dry white wine
- 2 tablespoons freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon chopped flat-leaf parsley
In a heatproof bowl, cover the dried porcini with the hot water and let the mushrooms soak until they are softened, about 20 minutes. Lift the porcini from the soaking liquid, then rinse and coarsely chop them. Slowly pour the porcini soaking liquid into a measuring cup, stopping just before you reach the grit at the bottom.
Melt 2 tablespoons of the unsalted butter in a medium skillet. Add the enoki mushrooms in an even layer, season with salt and pepper and cook over moderate heat, without stirring, until the mushrooms are golden brown, about 4 minutes. Stir the enoki and cook until evenly browned and crisp, about 1 minute longer. Using a slotted spoon, transfer the enoki mushrooms to a paper towel to drain.
Add 1/2 tablespoon of the olive oil to the medium skillet. Add the shiitake mushrooms and season with salt and pepper. Cover and cook the mushrooms over moderate heat until golden, about 4 minutes. Uncover and cook, stirring, until the mushrooms are browned all over, about 2 minutes longer. Cover and set aside.
In a medium saucepan, bring the chicken stock and the porcini soaking liquid to a boil. Cover the stock and reduce the heat to low.
In a large saucepan, heat the remaining 1 tablespoon of olive oil. Add the onion, garlic and thyme and cook over moderate heat until the onion is golden, about 4 minutes. Add the rice and cook, stirring, until coated with oil. Add the wine and simmer until almost evaporated, about 1 minute. Add enough hot stock to cover the rice and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed between additions. The risotto is done when the rice is just tender and creamy, about 25 minutes total.
Stir in the reserved porcini and shiitake mushrooms, the remaining 1 tablespoon of butter and the 2 tablespoons of Parmesan cheese. Season with salt and pepper.
Add the enoki to the shiitake skillet. Cook over high heat, stirring, until hot. Spoon the mushroom risotto into shallow bowls. Top the risotto with the fried enoki mushrooms and chopped parsley and serve with more Parmesan cheese.
Make Ahead: The shiitake and enoki mushrooms can be prepared through Step 3 early in the day and kept at room temperature.
Mushroom Risotto Recipe
2. Preparation: Roughly slice Portobello and chestnut mushrooms. Soak the porcini mushrooms in hot stock/water for 20 minutes, then drain well and keep the liquids. Finely chop onion and parsley, crush garlic cloves.
3. Heat 2-3 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the Portobello and chestnut mushrooms, and cook until soft, about 5 minutes. add porcini mushrooms and cook 2 min more. Remove mushrooms and their liquid, set aside.
4. In the same saucepan heat 1-2 tablespoons olive oil and 1 tablespoon butter. Add onion and garlic. Sauté 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. Pour in warm porcini soaking liquids, keep stirring.
5. After approximately 14-16 minutes stir in the mushrooms. Continue adding stock, 1/2 cup at a time, stirring continuously, Until the liquid is absorbed, and the rice is al dente, total cooking time should be about 20 minutes.
6. Turn the heat off, stir in parmesan, butter and parsley. Season with salt and pepper.
&bull You can use any kind of mushrooms.
&bull You must keep an eye on the rice consistently.
Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!
This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe. This risotto is simply made with sauteed mushrooms, shallots, a touch of white wine, and arborio rice with some fresh parmesan cheese. But, the real magic comes from using mushroom stock, although vegetable stock can be substituted. You can find mushroom stock base in the supermarket or online. You can also make it yourself by simmering mushrooms, with or without celery, carrot, and onion.
The risotto method is a technique that involves stirring hot stock into the uncooked rice, a ladleful at a time, and cooking slowly as the stock is absorbed. This releases the rice's starches, making a creamy, velvety dish without using any cream. Making risotto is a time-intensive process, but done right, you will be richly rewarded with a wonderful dish.
Mushroom risotto is the perfect accompaniment for baked or roast chicken, pork roast, shrimp, or pan-fried fish. Or, make it into a complete one meal dish, and jazz up your risotto with some of the variations we've listed below the recipe.
Mushroom Risotto Ingredients
Before we share the Video Tutorial with you, let’s look at what you will need to make your own at home.
- One onion finely chopped
- 1 tbsp celery
- Two tbsp garlic
- 2 tbsp parsley
- 2 tbsp chives
- one cup arborio rice
- 1 tbsp butter
- 3 cups veg stock
- 1.5 cup chopped mushrooms (shiitake button etc)
- Salt and pepper to taste
- Parmesan cheese
- 2-3 tbsp soft cheddar or fresh cream
- 2 tablespoons butter
- ½ pound mushrooms, thinly sliced
- ⅔ pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 ½ cups canned low-sodium chicken broth or homemade stock (more if needed)
- 1 tablespoon vegetable oil
- ½ cup chopped onion
- 1 ½ cups arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
SUPER good! My family loved it!
I have already made this recipe twice. I have started to share it with friends and well, I think it will become s staple in my house for sure!
I made this recipe today and the risotto (my first-ever!!) came out perfectly. I used white mushrooms, dried thyme and extra broth (instead of vermouth). I used a 3qt sauce pot and monitored the risotto closely on the stove the entire time. I had to add water several times toward the end to keep the risotto from sticking while I reached my desired consistency. My mushrooms browned more quickly than expected. I let them cool completely and by the time the risotto was ready the mushrooms were deliciously crispy. I used slightly less than 1 cup of parmigiano-reggiano. The risotto was still very cheesy and rich. I found the recipe super-easy to follow abd I can’t wait to make it again.
Delicious! Supper easy method for making risotto and came out perfectly. The mushrooms came out perfectly and did not bake them much longer than recommended, maybe 35-40 min. Used my cast iron Dutch oven and was great for this. Will definitely make again and company worthy.
Has anyone tried doubling or tripling this recipe? Any recommendations for changing the timing, etc.?
Super good, my only recommendation/complaint is you will need to roast the mushrooms in the oven for a lot longer than it says, as others have mentioned, I think I cooked them for almost twice as long to get them crispy.
My husband, a die hard meat eater, loved this, and I thought it was yummy too. Definitely a keeper!
I could not rate this any lower. I would pay to remove this recipe from this website. The risotto did not reduce while in the oven, leave a soupy gummy mess. The mushrooms were gummy and soft. I reread the recipe 4 times to make sure I didn't miss any steps, and I did not. This recipe is an absolute abomination that is clearly wrong.
This was delicious! I pan fried the crimini mushrooms for about 10 minutes like another reviewer said and then toss them in the thyme, garlic, red pepper flakes and put them in the oven for about 10 minutes just before the rest of the rice was ready. This will form part of our weekend rotation recipes.
Excellent - fried left over mushrooms ahead of time then mixed with thyme and garlic and related in oven (made them crispy in just 10 minutes). Used maybe a bit more lemon zest. Great flavours.
Excellent! Doubled the roasting time for the mushrooms as many suggested then turned the broiler on for a couple of minutes. This is a keeper.
This was delicious. I am making it again tonight! Did the mushrooms on parchment on the very bottom of the oven and then broiled them for a few minutes.
Tasty! Flavors are good, family liked it a lot, and it's now in rotation.
This recipe is fantastic! Admittedly, I am a bit intimidated to make risotto, so this recipe was perfect for me. We choose it to accompany veal cutlets and a Barolo wine. Hands down, the risotto was the star of the dinner. I agree with others that you'll need to roast the mushrooms for twice as long to obtain desired end result so allow extra time on that front. Will make this again for sure!
Really liked the flavors with the lemon zest and the mushrooms were great. Also liked the method for not having to constantly stir the risotto and was pleased with the resulting texture.
Fantastic! I didn't add in extra water a at the end.
Delicious and simple! I stirred in half the mushrooms and put the rest on top. Forgot to add the butter but still fantastic. Keeper!
This risotto is delicious. I also had to cook the mushrooms a bit longer to get them crispy. I would also add a little less lemon zest. Everyone loved it!
I made this for my hubby and I for a dinner and movie date, it was divine! Very simple and very rewarding. Making it again tonight for friends with grilled lemon rosemary and big beautiful salad. Thanks for a great go to!
I'm shocked at some of these comments! My husband and I thought this was one of the best Risottos we've ever had! Now, granted, I had to cook the mushrooms twice as long as called for in order to get them crispy and they were ultimately divine!! Really a nice touch and so much better than the mushroom Risottos I've had in restaurants. I didn't have any dry Vermouth so I mixed a white wine with brandy and it was great!! Otherwise I followed the recipe exactly. Next time I'll do it for company.
This is an okay risotto. If you have made risotto before, it won't be anything special. If you have eaten risotto in a good restaurant before, it won't be that good. The mushrooms were a nice touch on top, but they were not crispy. Surprisingly, they came out rubbery. I followed the instructions exactly except when it says, "Stir in rice season with pepper and 1/2 tsp. salt" I made it 1/4 tsp. salt based on everyone else's comment that this dish was too salty. I agree with one of the other reviewers who said that being an "oven" risotto didn't seem to make it take any less time. It was still a meal I couldn't have made on a weeknight. Again, I thought this was an okay dish, but because I was looking for a good dish that I could make quickly/with less effort, I probably won't be making this again.
Loved this recipe. I served it last night and we all had seconds. Next time, I'm going to double the recipe, as one of my favorite leftovers is risotto patties. Like other reviewers, the mushrooms didn't crisp up, but it didn't make a difference. I'll definitely make this again. It tasted just as good as the stir-for-30-minutes on the stovetop method.
Surprisingly quick Friday night dinner. Super easy, full of flavor. I made a salmon to go with it and it was delicious. I would definitely make again.
Found this through the best of 2019 list, and it did not disappoint! We used a Spanish Muscat/Gewürz (huh!) and a homemade stock with some anise in it (the bone broth from Melissa Clark's Dinner in an Instant) that was maybe a bit too strong for the dish, but still delightfully flavourful (a bit of a five spice vibe!). We also missed our timer in the oven so over-baked the rice by about 6 mins but only very slightly more than ideal - still a bit of chew and didn't need any simmering after the oven. Found the mushrooms let go a lot of water so drained them at the halfway point and used that for the remaining broth to add at the end. Would probably drain them at least twice next time as they were not quite crispy even turning up to 375 for a few mins extra. Draining did not detract from the flavour, especially using the water as broth at the end. Will definitely make again and maybe add in some asparagus or try some other variations listed below as this was definitely a less labour intensive risotto than others we've made. Great dinner party dish and easily made vegetarian!
Very easy! We diced up some prosciutto and cooked it with the mushrooms. It added a depth of flavor and seemed to help crisp the mushrooms. Definitely will make this again!