The BEST Mushroom Risotto Recipe

Introduction

This mushroom risotto is rich, creamy, and packed with savory flavors from a blend of fresh and dried mushrooms. It’s a comforting dish perfect for a cozy dinner or special occasion.

Ingredients

• 6 cups bone broth (chicken broth or stock)
• 2 cups water
• 2 teaspoons soy sauce
• 1/2 ounce dried porcini mushrooms (rinsed)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium onions, chopped fine (about 2 cups)
• 10 ounces cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine (or dry vermouth)
• 2/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• Salt and pepper, to taste

Instructions

1. Step 1: In a medium saucepan, bring the bone broth, water, and soy sauce to a boil. Add the dried porcini mushrooms, reduce heat to a simmer, and cook until tender, about 5 to 10 minutes. Remove the mushrooms with a slotted spoon, chop finely, and keep the broth at a simmer.
2. Step 2: In a large pot or Dutch oven, melt the butter over medium heat. Add the olive oil and sauté the onions until tender, about 8 minutes. Stir in the cremini mushrooms, chopped porcini, and garlic, cooking until the mushrooms are tender and their juices evaporate, about 5 minutes.
3. Step 3: Add the Arborio rice to the mushroom mixture, stirring and sautéing for a few minutes. Pour in the white wine and cook until absorbed, stirring frequently, about 2 minutes.
4. Step 4: Begin adding the hot broth one cup at a time, simmering over medium-low heat and stirring often until each addition is absorbed before adding the next. Continue until the rice is just tender and the mixture is creamy, about 30 minutes total.
5. Step 5: Stir in the grated Parmesan and chopped parsley. Season with salt and pepper to taste.
6. Step 6: Serve immediately and enjoy your rich mushroom risotto.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan.
• Use homemade broth for deeper flavor or high-quality store-bought broth if short on time.
• Add a splash of cream at the end for extra richness.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and gently warm it on the stove while stirring to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms only?

Yes, you can omit the dried porcini mushrooms and use other fresh mushrooms if preferred. Dried mushrooms add a concentrated flavor, but fresh ones still yield a delicious risotto.

What wine should I use?

Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer, dry vermouth is also a great option.

The BEST Mushroom Risotto Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

This Mushroom Risotto is a creamy, comforting dish made with a blend of porcini and cremini mushrooms, Arborio rice, and Parmesan cheese. Slow-simmered in a savory mushroom-infused broth with white wine and finished with fresh parsley, this recipe delivers rich umami flavors and a luscious texture perfect for a cozy meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Category: Dinner, Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Broth and Mushrooms

• 6 cups bone broth (chicken broth or stock)
• 2 cups water
• 2 teaspoons soy sauce
• 1/2 ounce dried porcini mushrooms, rinsed

Risotto Base

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium onions, finely chopped (about 2 cups)
• 10 ounces cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine or dry vermouth

Finishing Touches

• 2/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Prepare Mushroom Broth: In a medium saucepan, bring the bone broth, water, and soy sauce to a boil. Add the dried porcini mushrooms, reduce heat to a simmer, and cook until the porcini are tender, about 5 to 10 minutes. Remove the porcini with a slotted spoon, finely chop them, and keep the broth simmering on the stove.
2. Sauté Aromatics and Mushrooms: Melt the butter in a large sauce pot or Dutch oven over medium heat. Add olive oil. Sauté the onions until tender, about 8 minutes. Add the cremini mushrooms, chopped porcini mushrooms, and garlic. Cook until mushrooms are tender and the moisture evaporates, roughly 5 minutes.
3. Add Rice and Wine: Stir in the Arborio rice and sauté for a few minutes to lightly toast. Pour in the white wine and cook, stirring frequently, until the wine is fully absorbed, about 2 minutes.
4. Cook Risotto with Broth: Add 1 cup of the hot mushroom broth and simmer over medium-low heat, stirring often until the liquid is absorbed (about 3 minutes). Continue adding broth one cup at a time, stirring often, and cooking until rice is creamy and just tender, about 30 minutes total.
5. Finish and Serve: Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Serve immediately while warm and creamy.

Notes

• Use low sodium broth if you want to better control the salt levels.
• Stirring often helps release the rice starches, creating a creamy texture.
• You can substitute the white wine with dry vermouth or additional broth.
• For a richer risotto, add a splash of cream or an extra knob of butter at the end.
• Serve the risotto immediately for the best texture; it thickens as it cools.

Keywords: mushroom risotto, cremini mushrooms, porcini mushrooms, creamy risotto, Italian main dish, Arborio rice risotto