If you’re craving a comforting dish that’s both luxurious and packed with earthy flavors, you’ve just found the Best Mushroom Risotto Recipe. Creamy, silky, and bursting with the savory goodness of wild mushrooms, this dish is a guaranteed crowd-pleaser and a true celebration of simple ingredients elevated to perfection.
Why You Should Make This Recipe
Unmatched Creaminess: The slow, patient cooking brings out a luscious, velvety texture that makes this risotto incredibly satisfying.
Flavor-Packed Mushrooms: Combining crimini and wild mushrooms like hedgehog or chanterelle adds depth and a rich umami boost.
Simple Ingredients, Stunning Result: With just staples like arborio rice, garlic, chicken stock, and Parmesan, you can whip up an impressive dish.
Perfect for Any Occasion: Whether for a cozy family dinner or a special gathering, this risotto shines as a main or side.
Ingredients & Substitutions
The magic of the Best Mushroom Risotto Recipe lies in its simple, thoughtful ingredients that each play a key role—arborio rice for creamy texture, mushrooms for earthiness, and Parmesan for that final cheesy kiss. Each element brings its own charm, working harmoniously to create a comforting, crowd-pleasing dish.
- Olive oil: Adds a subtle fruity richness and helps sauté mushrooms perfectly without overpowering their flavor.
- Shallots or onion: Gently sweetens the base of the dish, creating a savory depth right from the start.
- Roasted garlic: Infuses a mellow, caramelized garlic flavor that enhances every bite.
- Crimini and wild mushrooms: Criminis bring meaty texture, while wild varieties add an earthy, forest-like complexity.
- Dry white wine: Offers acidity to balance richness—feel free to swap for extra stock or water if you prefer.
- Arborio rice: The star grain for risotto, prized for its ability to release starch slowly creating that creamy consistency.
- Chicken stock: Provides savory broth that deepens flavor, though vegetable stock is a great substitute for vegetarians.
- Parmesan cheese: Adds nutty, salty notes and boosts creaminess.
- Butter and lemon zest: Finish the risotto with silkiness and a fresh, bright kick.
- Fresh parsley or micro-greens: An optional garnish that brings vibrant color and herbaceous freshness.
How to Make Best Mushroom Risotto Recipe
Step 1: Sauté the Mushrooms
Start by heating a large skillet over medium heat with one tablespoon of olive oil. Add your quartered crimini mushrooms and wild mushrooms like hedgehog or chanterelle, cooking them until they turn beautifully golden brown—about five minutes. This step intensifies their flavor and adds a wonderful texture. Set them aside once done to keep their lovely caramelization intact.
Step 2: Build the Flavors with Shallots and Garlic
Wipe out the pan and pour in the remaining olive oil. Toss in finely chopped shallots or onion and gently cook over medium heat until they soften and become translucent. Then, add roasted garlic, mashing it slightly to release its sweet, mellow aroma. Season with salt and pepper—this fragrant base sets the stage for the risotto’s ultimate comfort.
Step 3: Toast the Arborio Rice
Turn the heat up to medium-high and add the arborio rice, stirring constantly for about 1 minute until the edges become translucent. This toasting step releases the rice’s starch and gives the dish its signature creamy texture. It’s a small but essential step that you don’t want to skip!
Step 4: Deglaze with Wine
Pour in half a cup of dry white wine, like a crisp pinot grigio, and stir vigorously, scraping up all those delicious brown bits from the pan. Cook for about 2 minutes until the alcohol has cooked off, leaving behind bright acidity that perfectly balances the earthy mushrooms. No wine? No problem—just skip this or replace it with extra broth or water.
Step 5: Slowly Add Chicken Stock
Lower the heat to medium-low and pour in 3 cups of warm chicken stock. Keep the skillet uncovered and stir occasionally as the rice absorbs the liquid. This slow addition and absorption is what gives risotto its creamy soul. Taste as you go and keep adding stock ½ cup at a time, letting it soak in before you add more.
Step 6: Reintroduce Mushrooms and Finish
When your rice is almost perfectly tender but still with a slight bite, fold the sautéed mushrooms back into the pan to warm through. Finish the risotto by stirring in butter, freshly grated Parmesan, and bright lemon zest—that final touch dresses the dish with richness and a cheerful zing that’s irresistible.
How to Serve Best Mushroom Risotto Recipe
Garnishes
Top your mushroom risotto with freshly chopped parsley or micro-greens for a pop of color and freshness. Shaved Parmesan on top adds a nutty crunch, and a sprinkle of lemon zest brightens every forkful. These simple garnishes elevate the dish visually and flavor-wise.
Side Dishes
Best Mushroom Risotto Recipe pairs wonderfully with light, crisp salads or roasted vegetables like asparagus or Brussels sprouts. For protein, grilled chicken or seared scallops complete the meal beautifully without stealing the spotlight from the creamy rice.
Creative Ways to Present
For a special occasion, spoon the risotto into warmed bowls and garnish with edible flowers or truffle oil for an added hint of luxury. Serving it in shallow plates with a drizzle of herb-infused oil or a sprinkle of toasted pine nuts adds interesting texture and elegance.
Make Ahead and Storage
Storing Leftovers
Store leftover risotto in an airtight container and refrigerate for up to 2 days. The flavors will deepen, but the texture can firm up, so be prepared to loosen it up again when reheating.
Freezing
While risotto is best fresh, you can freeze leftovers in portioned containers for up to a month. Thaw overnight in the fridge before reheating. Keep in mind that the texture might soften slightly after freezing.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water to bring back that signature creaminess. Stir frequently to prevent sticking, and finish with a touch of fresh Parmesan for best results.
FAQs
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Can I make this Best Mushroom Risotto Recipe without wine?
Absolutely! Simply skip the wine and use a bit more chicken stock or water to deglaze the pan. The risotto will still be delicious and creamy without the acidity from wine.
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Which mushrooms work best if I can’t find hedgehog or chanterelle?
Cremini mushrooms are great on their own, but you can substitute any wild mushrooms like shiitake, oyster, or porcini to maintain that rich, earthy flavor profile in the recipe.
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Is it possible to make this recipe vegetarian?
Yes! Just swap the chicken stock for a high-quality vegetable broth. The Parmesan and butter add plenty of richness to keep it satisfying.
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How do I know when the risotto is perfectly cooked?
The rice should be tender with a slight bite in the center—not mushy or crunchy. It takes around 18-20 minutes of gentle cooking while gradually adding broth and stirring.
Final Thoughts
I can’t recommend trying this Best Mushroom Risotto Recipe enough—it’s the kind of dish that feels like a warm hug on a plate, perfect for any time you want to impress yourself or others with minimal fuss and maximum flavor. So go ahead, embrace the creamy, mushroom-filled comfort—it’s always worth every delicious spoonful!
Print
Best Mushroom Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Best Mushroom Risotto Recipe is a creamy and flavorful Italian classic made with a mix of crimini and hedgehog or chanterelle mushrooms, slowly cooked arborio rice, and finished with Parmesan, butter, and fresh lemon zest. Perfectly balanced with roasted garlic and a splash of white wine, it’s a comforting and elegant dish ideal for a cozy dinner or special occasion.
Ingredients
Mushrooms and Oil
- 2 Tablespoons olive oil, divided
- 8 ounces crimini mushrooms, quartered
- 4 ounces hedgehog or chanterelle mushrooms
Aromatics
- 2 shallots or ½ a medium onion, chopped
- 1 whole head garlic, roasted
Rice and Liquids
- 1 ¼ cups arborio rice
- ½ cup dry white wine (like Pinot Grigio) – optional, can substitute with water or additional chicken broth
- 4 cups chicken stock
Finishing Ingredients
- ½ cup freshly grated Parmesan cheese
- 3 Tablespoons butter
- 1 teaspoon lemon zest
- Chopped fresh parsley or micro-greens for garnish
- Salt & pepper to taste
Instructions
- Cook the mushrooms: Heat a large cast iron skillet or pan over medium heat. Add 1 tablespoon of olive oil and cook the crimini and hedgehog or chanterelle mushrooms for 5 minutes until they turn brown. Transfer the mushrooms to a bowl and set aside.
- Sauté shallots and garlic: Wipe out the pan and drizzle with the remaining tablespoon of olive oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes until they begin to soften. Add the roasted garlic, mashing it slightly, and season with salt and pepper.
- Toast the rice: Increase heat to medium-high and add the arborio rice to the pan, stirring for about 1 minute until the grains become somewhat translucent.
- Add wine: Pour in the dry white wine and cook, scraping any browned bits off the pan, until the alcohol has evaporated, about 2 minutes. If not using wine, skip this step and add extra water or chicken stock in the next step.
- Add chicken stock: Reduce heat to medium-low and add 3 cups of chicken stock, leaving the skillet uncovered. Cook, stirring occasionally, until most of the liquid is absorbed.
- Cook rice to tenderness: Taste the rice; it should be firm but not hard. Add additional chicken stock in ½ cup increments, stirring between each addition, until the rice reaches desired tenderness and the liquid is absorbed. Adjust salt and pepper to taste.
- Reintroduce mushrooms: Stir the sautéed mushrooms back into the risotto to reheat as the rice finishes cooking.
- Finish the risotto: When the rice is done, add a final splash of chicken broth to loosen the risotto slightly and remove the pan from heat. Stir in the butter, freshly grated Parmesan cheese, and lemon zest until the butter is fully melted and the risotto becomes creamy.
- Serve: Plate the risotto immediately, garnished with shaved Parmesan, extra lemon zest, and chopped fresh parsley or micro-greens for a fresh finish.
Notes
- Many restaurants serve risotto slightly soupy; add an extra splash of broth at the end if you prefer a looser consistency.
- This technique is adapted from Recipe Tin Eats, a trusted source for classic and approachable recipes.
