This Creamy Mushroom Risotto can be served either as a main course or side dish. Gluten free and vegetarian Italian recipe with lots of mushroom flavor.
Table of Contents
Creamy Risotto
Risotto is one of my all-time favorite foods, and possibly number one.
I just LOVE a delicious risotto.
I fell in love with the dish when I was in Italy for college and made it a goal to master risotto at home.
Now that I know how to make a great risotto, I have taken to making as many flavor variations as I can dream of!
Risotto recipes are a great base for adding so many flavors and ingredients.
Some of my favorites are Caprese Pesto Risotto, Zucchini Risotto, and Asparagus Corn Risotto (which always turns into any and all veggies that I have on hand!).
You can add any meats or proteins as desired to many risotto recipes.
I love just loading up the veggies!
What is in Mushroom Risotto?
Here is what you need to make this creamy mushroom risotto:
- Arborio Rice
- Vegetable Stock
- Butter
- Mushrooms (any mix you like!)
- Dried Thyme
- Red Onion
- White WIne
- Parmesan Cheese
- Salt
- Black Pepper
How to Make Risotto Without Wine
Want to make a risotto without wine? Not a problem!
You can easily omit the wine and instead add the juice of a lemon instead to bring the same acidity.
You can save the lemon until the end and start with just a little, adding as much as you want.
What Makes a Risotto Creamy?
It is the type of rice that is used! Arborio rice is high in starch and as this starch is released in the cooking process, it gives risotto the creamy texture.
Arborio is also a short grain rice which means it stays a little firm and chewy. You want risotto to have just a little bite or texture to it and not be soggy or too soft.
You can find Arborio rice at most grocery stores or online in bulk.
Stirring Risotto
Do you really need to stir the risotto so much?
In my opinion, yes.
Some people say that they do not notice a difference and just let the rice sit there and cook in all of the liquid at once. But I DO notice a difference.
The stirring and gradually adding of the liquid definitely makes the risotto creamier.
Grab a glass of wine or a friend and hang out with your mushroom risotto for a bit, stirring as it cooks.
Yes, you can go back and forth to the pot stirring every few minutes, but the best ever risotto I made was when I was constantly stirring.
What Types of Mushrooms Do I Use?
Any type of mushrooms that you want!
I like to grab a small package of mixed mushrooms and then supplement the rest of the weight with some crimini (baby portabellas).
The packages tend to have combinations of shitake mushrooms, crimini, oyster mushrooms, and porcini.
If you want to use just one mushroom type, great!
Whatever you like and can find will work beautifully.
Preparing the Mushrooms
Cut the mushrooms into slices or wedges, however small or large you like them in this easy mushroom risotto.
I personally tend to favor larger pieces because they keep the firm texture better than small or thin pieces.
If you have the pre-mixed mushroom boxes, oftentimes they are already packed with small pieces.
If you find youself with both large and small mushrooms, no problem!
Just add your larger mushrooms to the pot to cook first, and then after a few minutes add the smaller mushrooms.
This way your smaller mushrooms are not overcooked by the time the larger ones are ready.
Does Risotto have to have Cheese?
It is not required, but it makes a big difference.
The cheese adds amazing flavor and also helps make the risotto a little creamier than just the rice alone.
Creamy Mushroom Risotto
Ingredients
- 6 cups vegetable stock (or chicken stock)
- 8 Tablespoons unsalted butter
- 12 ounces mushrooms
- 1/2 teaspoon dried thyme
- 2 Tablespoons red onion finely diced
- 1 1/2 cups arborio rice
- 1 cup white wine
- 1 cup freshly grated Parmesan cheese
- salt
- black pepper
Instructions
- Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
- Clean, trim, and cut your mushrooms into pieces, as large or small as you prefer.
- In a large pot, melt 3 Tablespoons of the butter over medium heat. When melted, add your mushrooms.
- Cook the mushrooms until they are just starting to release their liquids, or as soft/firm as desired. Remove the mushrooms from the pot, leaving any remaining butter, and set aside.
- Add 2 Tablespoons butter to the pot. Add the red onion to the pot when the butter has melted. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
- Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
- Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
- Add the thyme and one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
- When your rice is cooked through, remove the pot from the heat. Add the remaining butter and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine and until the cheese and butter have melted into the risotto.
- Stir in your mushrooms. Taste the risotto and season with additional Parmesan, salt, and pepper as desired. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.
Notes
Nutrition
Risotto Recipes
Delicious Italian risotto recipes with unique flavors
Roasted Leek and Brie Risotto
One of my favorites, this Roasted Leek and Brie Risotto is packed with creamy cheese and mild leeks.
Caprese Pesto Risotto
Caprese Pesto Risotto is mixed with basil pesto and topped with a mixture of basil, tomatoes, and mozzarella cheese.
Zucchini Corn Risotto with Parmesan Cheese
This Zucchini Corn Risotto with Parmesan Cheese is surprisingly light with fresh garden flavors.
Sausage, Tomato, and Roasted Garlic Parmesan Risotto
Sausage, Tomato, and Roasted Garlic Parmesan Risotto is a rich tomato based risotto with lots of flavor.
Spinach Artichoke Risotto
Spinach Artichoke Risotto uses the same classic flavors of the popular dip in a rice recipe.
Balsamic Caprese Risotto
A cheesy Balsamic Caprese Risotto is mixed with mozzarella cheese, tomatoes, and basil that have been marinated in balsamic.
This turned out AMAZING. it’s tedious but it’s really not that hard to make and the flavor is just great. very filling too
I’ve always been a bit intimidated by making risotto but this dish looks too wonderful to pass up. I’m pretty sure I’ve had some arborio rice sitting in my pantry for over a year now. lol. I actually have all the other ingredients as well so I really have no excuse not to give this a shot. Can’t wait to cozy up with a bowl of this risotto!
I would have given a “5” but for one key omission in the process. Risotto or arborio rice has an outstanding, yet subtle, nutty flavor if you first cook it in the butter (with a little olive oil to keep the butter from burning) until the rice just begins to turn color. Then add the onions and mushrooms before the warm stock and wine. BTW I warm the stock and wine together to simplify the added liquid. AND, stirring is a MUST. If you don’t you’ll usually end up with mushy risotto, destroying the melange of flavors.
Hi Jim,
It sounds like we are aligned on most of this! Great insight for your process of how you make it. I agree on the browning in butter and stirring, it definitely makes a big difference and I include those steps exactly for that reason!
This dish looks delicious!
This dish is so creamy and filling but gorgeous to serve too! Thank you for all the flavor and easy to follow instructions
This is a keeper and going to be my go to. I made this for a side dish on Christmas Eve and everyone love it and went back for seconds.
How wonderful! So glad it was a hit! 🙂
I tried it! It came out so yummy . I didn’t realize how much vegetable stock would be needed so I had to use half beef. First time making risotto
This is literally the best risotto I’ve ever had (I used yellow onions instead because that’s all I had and I added like 6 cloves of garlic.) freaking yum
You had made my day! I am so glad you liked it!
Love it! ❤️ One of the best I have ever tried
Risotto is AMAZING! My whole family (including my son who hates mushrooms) are going crazy for the dish as I type this. ❤️
This was really fun and VERY delicious! Totally worth stirring for 45 minutes
So glad you liked it and yay for the stirring!
This is the best risotto dish I’ve ever had. 10/10, will be making this one again for sure!
You have made my day! I am so glad you enjoyed it so much! 🙂
It came out amazing!! I used goat cheese instead of Parmesan and it was delicious.
Amazing. My wife is not a big fan of risotto, but this changed her mind.
How wonderful! Always love a good conversion 🙂
Did this with roasted asparagus and the mushrooms. Really yummy and helped finish up stuff in the fridge, bonus! Thanks for the recipe!
How wonderful! Love the addition of the veggies. Definitely a great way to use what you have and love!
So good thanks…
A beautiful risotto recipe, I served it with a portion of breadcrumb encrusted salmon. It was delicious!
This looks so good! What a great weeknight meal or to share with guests!
Thanks for sharing! Does it reheat well?
Yes! While it will not be quite as perfect, adding a little water or stock when reheating will loosen it back up.
So, so good. Definitely chop the mushrooms rather than slice them. It gives a meatier texture to the finished dish.
So glad you liked it! And yes the chopped mushrooms is just perfect for that!
I have made mushroom risotto many times but this is the best I’ve ever made. It is so creamy yet still a little chewy and absolutely delicious. I used Parmesan Reggiano, white button mushrooms, added frozen peas at end , reduced butter by half. This is 5 star recipe.
Maureen, you have made my day! That is so amazing! I am so glad you found a recipe so special and I appreciate you stopping by to let me know.
I’m having family over for dinner tomorrow and like to make as many recipes in advance to reduce stress the day of. Can this risotto be made in stages and then finished the next day? It looks like a good place to stop is after all the broth has been added and before adding the remaining butter and cheese .
Hi Judi,
How wonderful! I would stop it one step shy of what you mentioned where the rice is just short of cooked to your liking. That way when you reheat and finish it up, it is not overcooked. Also be sure to add a little more moisture in water or broth to loosen it up a little. Reheating on the stove is best for your scenario so that it is as optimal in taste and texture as possible.
I love eating leftover risotto and think between adding the moisture and slightly undercooking it would be the best bet! I hope they all love it!
Such an awesome dish, it looks absolutely delicious and yummy! I like that it was a creamy texture, my kind of thing! The mushroom toppings make it so perfect!
I love the creaminess of this dish, and it is so delicious even my kids love it.
Delicious
For someone who doesn’t like Risotto I am craving this and I make it over and over and over. I add a little bit more thyme and herbes de Provence because that is what I had and fresh black pepper. I love this!
How wonderful! I am so glad you found a way to enjoy risotto! And your herb addition sounds amazing 🙂
Love it
This is divine! Thanks for sharing
I love this risotto, I’m not a great fan of mushrooms but I used small button mushrooms and shiitaki mushrooms which had a good flavour.
Turned out perfectly! I omitted the thyme, and it was delicious!
Very tasty!!