This Mushroom Risotto is a creamy, luscious Italian rice dish made with chicken broth, fresh mushrooms, shallots, and Parmesan cheese on the stovetop. Make sure you read my tips below for helpful tips on creamy risotto.
This delicious risotto goes well with beef, chicken, pork, or fish. I love to serve it with grilled flank steak, chicken francese, and stuffed pork tenderloin. There is nothing better than a creamy risotto made with arborio rice and a little elbow grease. If you like this, try the Parmesan risotto and the asparagus risotto.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted.
- Cremini mushrooms: White button mushrooms, cremini mushrooms, shiitake mushrooms, and portobello mushrooms work with this recipe.
- Shallots: They are a type of onion that is a little milder and sweeter than a regular yellow onion. If you can not find them, use a finely chopped small yellow onion
- Aroborio rice: This rice is key for a creamy risotto. It has a high starch content, creating a luscious creamy texture. It is great for absorbing large amounts of liquid while still keeping its firm structure.
- White wine: Use a dry white wine like Sauvignon Blanc, Chenin Blanc, or Pinot Grigio.
- Chicken broth or vegetable broth: For the best flavor, use low-sodium. You can always add more salt, but you can’t take it out.
- Parmesan cheese: Please use freshly grated Parmesan Cheese. It is flavor-packed and worth every red cent, as my late mother used to say.
- Fresh herbs: think parsley, thyme, or rosemary
How to Make Mushroom Risotto
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
In a large skillet over medium to medium-high heat, melt some butter and heat a little olive oil. Add the mushrooms and cook until they are golden brown, stirring a couple of times. Remove from the heat and plate the mushrooms.
Now heat a little olive oil and melt a little butter in the skillet over medium heat. Add the shallots and cook for a couple of minutes, stirring frequently. Then, add the Arborio rice and cook just until it starts to lightly brown, stirring constantly.
Add the wine and cook until evaporated, stirring frequently. Then, add the warmed chicken broth about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth. Leave the last addition of chicken broth a little on the creamy side and not fully evaporated. Stir in the cooked mushrooms, Parmesan cheese, and chopped fresh herbs.
Preparation Tips and Storage
- Always warm the chicken broth. I use the microwave to warm mine.
- The key to a good risotto is patience. A little bit of broth at a time and a lot of stirring. Don’t boil the risotto. Let the liquid simmer away while you stir frequently.
- Do not cook the last addition of broth all the way. You want to leave it a little extra creamy as you add the mushrooms, Parmesan cheese, and parsley.
- Store in an airtight container in the refrigerator for up to 4 days. See below on how to reheat.
- I do not recommend freezing this or any other risotto.
Serving Suggestions
I like to serve this with petite shoulder with gravy, meatballs and gravy, and steak Diane. For chicken, I like to serve it with marry me chicken, spinach stuffed chicken, and asparagus stuffed chicken.
More Mushroom Recipes
Mushroom Risotto Recipe
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 pound cremini mushrooms sliced
- 2 shallots finely chopped
- 1 cup Arborio Rice
- ½ cup dry white wine
- 3 cups low sodium chicken broth warmed
- ½ cup freshly grated Parmesan cheese
- 1½ tablespoons chopped fresh parsley optional
- salt and pepper to taste
Instructions
- In a large skillet over medium to medium-high heat, melt 2 tablespoons butter and heat 1 tablespoon olive oil. Add the mushrooms and cook until they are golden brown stirring a couple of times. Remove from the heat.
- Add 1 tablespoon butter and 1 tablespoon olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute, stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly; 3-4 minutes. Add the wine and cook until evaporated, stirring constantly.
- Add the warmed chicken broth about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth; this steps takes between 20-25 minutes.
- Do not cook the last addition of broth all the way as you want it creamy. Stir in the cooked mushrooms, Parmesan cheese, and, if desired, freshly chopped parsley. Salt and pepper to taste.
Notes
Nutrition
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Lisa
This mushroom risotto was so delicious! This was the first time I ever had this dish and boy I am really glad that I tried it. It was deliciouws and everyone loved it.
Beth Pierce
Thank you, Lisa!
Eileen M Loya
I love the recipe. As an Asian, “Rice is Life” because it is a staple in every meal. However, sometimes plain white rice can be boring. I will try your recipe, and I will use shiitake mushrooms (which I have a lot in stock.) I think I might pair this with smoked beef belly. I can’t wait to start cooking!
Beth Pierce
Thanks Eileen! I hopeyou enjoy it as much as we do!
Angela Campos
This Mushroom Risotto was so delicious! It was easy to prepare and the entire family loved it. I can’t wait to make it again…YUM!!!
Beth Pierce
Thank you, Angela!
Jocelyn
This is one of those side dishes my whole family will have over and over again. Tastes wonderful!
Beth Pierce
Thank you, Jocelyn!
Ben
Om nom nom. That was me last night when I made this. No notes. 10/10 will make again.
Beth Pierce
Thank you, Ben! So glad that you enjoyed it.
Debbie
I really love a good and creamy risotto with steak. Thank you for the easy to follow instructions and the helpful tips to make the Italian rice dish. We loved it.
Beth Pierce
Thanks, Debbie! So glad that you loved it.
Michelle
Oh goodness, mushroom risotto is one of my all-time favourite dishes! I need to try your version ASAP, one evening this week.
Beth Pierce
Thanks, Michelle! Enjoy!
Emily
I love a good risotto dish! This was excellent! Mushroom risotto is my favorite! This was so tasty and creamy!
Beth Pierce
Thanks, Emily! I am so glad that you liked it.
Catherine
I made this mushroom risotto for dinner last night and it turned out so creamy and comforting. The depth of flavor from the mushrooms was amazing!
Maria
This was a really good recipe. The mushrooms and rice were perfect. I can’t wait to make it again!
Beth Pierce
Thank you, Maria!