Mushroom risotto is the ultimate comfort dish, blending creamy, velvety rice with earthy, savory mushrooms in every bite. Its rich, umami flavor is perfectly balanced by a hint of Parmesan, creating a dish that feels indulgent yet wholesome. With just 45 minutes from start to finish, it’s a quick yet impressive meal that’s sure to satisfy.
The texture is pure magic—each grain of Arborio rice absorbs the broth, becoming tender while maintaining a slight bite. The mushrooms add a meaty depth, making it hearty enough for a main course. Whether it’s a cozy weeknight dinner or a special occasion, this risotto delivers warmth and flavor in every spoonful.
Ingredients for Mushroom Risotto
- 4 tablespoons extra-virgin olive oil (divided)
- 1½ pounds mixed mushrooms, chopped (use a variety like cremini, shiitake, or button)
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1½ cups uncooked Arborio rice, rinsed (or substitute with Carnaroli rice)
- ⅔ cup dry white wine (optional, substitute with additional broth)
- 5 cups warmed vegetable broth (keep warm on the stove)
- ½ cup grated pecorino or Parmesan cheese*, plus more for serving (*omit for vegan option)
- Chopped fresh parsley, for garnish
Step-by-Step Instructions
- Cook the mushrooms: Heat 2 tablespoons olive oil in a Dutch oven or large skillet over medium heat. Add the mushrooms, ½ teaspoon salt, and several grinds of pepper. Toss to coat and cook, stirring occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if needed.
- Sauté the aromatics: Wipe out the pan and return it to medium heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Cook for 1 minute.
- Deglaze with wine: Add the wine and stir. Cook for 1 to 3 minutes, or until the wine cooks down.
- Add the broth: Add the warm broth ¾ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
- Incorporate mushrooms and cheese: With the final addition of broth, stir in two-thirds of the sautéed mushrooms. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
- Serve: Top with the remaining sautéed mushrooms, garnish with parsley, and serve with extra grated cheese if desired.
Perfect Pairings: Serving Suggestions
This Mushroom Risotto is a star on its own, but it pairs beautifully with a crisp green salad or roasted vegetables for a complete meal. For a touch of elegance, serve it alongside a glass of the same dry white wine used in the recipe. A sprinkle of extra Parmesan and a sprig of fresh parsley add the perfect finishing touch.
Leftovers Made Easy: Storage and Reheating
Store any leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, add a splash of vegetable broth or water to a skillet and warm the risotto over medium heat, stirring frequently until creamy again. Avoid microwaving, as it can dry out the rice.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the mixed mushrooms for your favorite variety, like shiitake or cremini. For a richer flavor, stir in a tablespoon of butter at the end. If you’re vegan, skip the cheese or use a plant-based alternative—it’ll still be delicious!
Time-Saving Tips for Busy Cooks
To save time, chop your mushrooms and onions in advance and store them in the fridge. Use pre-minced garlic and dried thyme if fresh isn’t available. Warming the broth ahead of time also speeds up the cooking process, ensuring your risotto comes together quickly.
Essential Equipment for Risotto Success
A Dutch oven or large, deep skillet is key for even cooking and stirring. A ladle makes it easy to add the broth in increments, and a wooden spoon helps prevent the rice from sticking. Don’t forget a sharp knife for prepping your ingredients—it’ll make the process smoother!
Mushroom Risotto
Equipment
- Dutch oven or large, deep skillet
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms, chopped
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice, rinsed
- ⅔ cup dry white wine
- 5 cups warmed vegetable broth
- ½ cup grated pecorino or Parmesan cheese*, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- 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.
- 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.
- 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.
- Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.