Mushroom Risotto

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.

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