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The BEST Mushroom Risotto

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Posted by:

Erin Lynch

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Updated:

March 9, 2025

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5 from 20 votes

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Mushroom risotto pinterest image.
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This always rich and warming Mushroom Risotto is the perfect meal for fall. Umami-packed mushrooms, creamy and tender rice, and nutty parmesan come together to form dreamy and heavenly flavors in every bite. This is the BEST mushroom risotto recipe that comes together quick + easy.

Finished Mushroom risotto in dutch oven.

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Table of Contents

  • 🥄 Why is this the BEST Mushroom Risotto?
  • 🛒 Ingredients needed
  • ✔️ What mushrooms to use?
  • 📋 How to make it
  • 👩‍🍳 Tips for making risotto
  • ℹ️ How to store and reheat risotto
  • 🌟 Customize it
  • 🍽 Serving suggestions
  • 🍷 Wine pairings for mushroom risotto
  • 🍚 More risotto recipes
  • Full Recipe

🥄 Why is this the BEST Mushroom Risotto?

  • The stock that “feeds” the risotto is simmered with dried porcini mushrooms and soy sauce – ensuring a super umami-packed risotto that’s flavored from the inside out.
  • Those simmered porcinis are chopped and added to the risotto with some cremini mushrooms (or your favorite mushroom type).
  • The bowls are finished off with nutty parmesan cheese. Such an amazing pairing with the creamy rice.

I’ve mentioned in previous posts that I love making risotto when it’s chilly outside. Standing in front of a warm stove and unconsciously stirring away is a bit like meditation for me. And, as an added bonus, you’re left with a pot of creamy, comforting deliciousness at the end.

Mushroom risotto in grey bowl next to glass of wine.

The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is definitely a dish that you need to “babysit.”

During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring creates the most fantastic, creamy texture.

Want to try even more decadent vegetarian risotto recipes? Then don’t miss this Butternut Squash Risotto and Creamy Lemon Risotto.

🛒 Ingredients needed

Ingredients for mushroom risotto labeled on counter.
  • Arborio Rice – AKA risotto rice! It’s creamier and chewier than other types of rice. This is the standard rice used for all risotto recipes.
  • Cremini Mushrooms – Or use a blend of wild mushrooms, white button mushrooms, shiitake mushrooms, oyster mushrooms or chanterelles.
  • Dried Porcini Mushrooms – These are used to season the broth that’s fed into the risotto. They’re optional, but they add a great flavor!
  • Vegetable Broth – Or bone broth, parmesan broth, chicken broth or stock.
  • Soy Sauce – Or use tamari.
  • Olive Oil + Butter – I prefer to use unsalted butter so that I can control the seasonings.
  • Onions + Garlic
  • Dry White Wine – Like a dry Sauvignon Blanc or Pinot Grigio. Here are 13+ of my favorite white wines for cooking. Or, to make this without wine, you can use dry vermouth, chicken broth, or chicken stock. 
  • Parmesan
  • Parsley
  • Salt + Pepper

✔️ What mushrooms to use?

Close up of bowl of cremini mushrooms.

To give this Mushroom Risotto its amazing umami flavor, I used a mixture of cremini mushrooms and porcini mushrooms. Cremini mushrooms are available right in your regular grocery store. They are actually baby portobello mushrooms. They’re darker in color than regular white button mushrooms and they pack more flavor.

The porcini mushrooms that I use are dried. Simmering them along with the broth that we’ll be using to make our risotto lends even more earthy, mushroom flavor to the risotto. Look for them either by the fresh mushrooms or near the dried chiles or spices in your supermarket.

To add one more layer or umami-ness, I added in a splash of soy sauce. It lends that extra salty kick, but also has a layer of something extra, plus it gives a great color to the risotto.

Once the mushroom risotto has reached that perfect texture, I stir in some nutty parmesan cheese to make it even more creamy. And, to brighten things up, I added in a bit of fresh parsley.

📋 How to make it

Begin by warming the broth with the porcini mushrooms and soy sauce. This brings packs a serious umami-punch into your finished risotto dish. The reconstituted dried porcini mushrooms will get chopped up and added to the risotto. 

Next, saute the aromatics. Heat the butter and olive oil in a large pot. Saute the onions until tender. Then add the creminis, porcinis (from the stock) and garlic. Cook until tender.

Onions and mushrooms being sauteed.

To start making the risotto, add the rice. Season and toast the grains for a few minutes.

Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom!

Grains of arborio being toasted in pot with mushrooms.

Add some warm broth to the pot, occasionally stirring until the broth is absorbed. Repeat this step until the rice is creamy but still has an al dente firm bite.

Cooked mushroom risotto in dutch oven.

Stir in the parmesan and parsley. Season with salt and pepper, to taste.

Enjoy!

👩‍🍳 Tips for making risotto

  • Keep the broth on a low simmer in the saucepan so the temperature stays consistent each time you add more broth to the rice. 
  • For a punch of extra flavor, try swapping out the chicken stock for this umami-packed parmesan broth!
  • I usually have white vermouth on hand to use instead of white wine. It keeps indefinitely and saves the white wine for sipping while you indulge in this creamy mushroom risotto.
  • To check for doneness, taste the risotto. It should become very creamy during the last five minutes but shouldn’t be mushy.
  • If your risotto is too thick, stir in a splash of broth at a time to loosen it up. 

ℹ️ How to store and reheat risotto

  • To store: Keep any leftover risotto in an airtight container in the fridge for up to 3 days.
  • To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.

Here’s a full post with my tips on how to reheat risotto.

Finished Mushroom risotto in dutch oven with spoon.

🌟 Customize it

This mushroom risotto is the perfect canvas for your choice of proteins and veggies.

With Chicken: Follow the directions for this chicken risotto, and start off by browning up a couple chicken breasts to slice up and add on top of your finished risotto.

With Scallops: Follow the directions for this scallop risotto, and finish your risotto off with some sauteed scallops.

With Crispy Prosciutto: Crumble some crispy prosciutto on top!

With Truffle Mousse: For an extra decadent touch, top your bowls of risotto off with some truffle mousse. (I used 2 1/2 ounces total of Alexian Truffle Mousse).

With Vegetables: Stir in a handful of fresh or frozen peas, some blanched asparagus, artichoke hearts, or spinach.

This Mushroom Risotto is hearty enough to stand on its own as the main course, but it would also be amazing served alongside this Easy Roasted Chicken or these Pork Chops with Cherry Sauce.

🍽 Serving suggestions

  • Easy Arugula Salad
  • Sauteed Spinach
  • Cherry Tomato Salad with Roasted Lemons
  • Shaved Brussels Sprouts Salad
  • Vegan Caesar Salad
  • Shaved Fennel Salad
  • MORE → 27+ Sides for Mushroom Risotto
Mushroom risotto in grey bowl next to glass of wine.

Finally, we can’t forget the wine!

Mushroom Risotto is begging to be paired with an earthy Pinot Noir. It’s bright acidity and bright flavors pair really nicely with the rich, creamy risotto. However, if you’re looking for a white wine to pair with this dish, have some fun with bubbles! Budget-friendly Prosecco is a great, unexpected pairing that works perfectly.

🍷 Wine pairings for mushroom risotto

  • Pinot Noir has a great earthiness and bright acidity that will cut through the creaminess of this dish.
  • Bubbles are always fun, especially for a special occasion. Try Cava, Prosecco or Champagne.

More mushroom recipes

  • Mushroom Pot Pie
  • Thai Mushroom Salad
  • Hungarian Mushroom Soup
  • Mushroom Stuffing

🍚 More risotto recipes

  • Beet Risotto with Goat Cheese
  • Pumpkin Risotto
  • Pesto Risotto
  • Pea Risotto with Mascarpone, Mint & Prosciutto
  • Lemon Mascarpone Risotto
  • Chicken Risotto
  • Caprese Risotto
  • Shrimp Risotto 

Did you try this mushroom risotto?

If you loved this creamy mushroom risotto recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Finished Mushroom risotto in dutch oven.

Full Recipe

The BEST Mushroom Risotto

This Mushroom Risotto is rich, creamy and totally decadent. 
5 from 20 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins

Equipment

  • Medium Saucepan
  • Large Pot

Ingredients

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

Instructions

  • Bring the broth, water and soy sauce to a boil in a medium saucepan. Add the porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
  • Meanwhile, melt the butter in a large sauce pot or dutch oven over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms, porcini mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
  • Stir in the arborio and saute for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
  • Stir in the Parmesan and parsley. Season with salt and pepper, to taste.
  • Enjoy!

Notes

Leftovers will keep in the fridge for up to three days. 
To reheat, add a splash of broth and heat on the stove or in the microwave. 

Nutrition

Calories: 618kcal | Carbohydrates: 67g | Protein: 26g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 572mg | Potassium: 481mg | Fiber: 2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 0.5mg | Calcium: 211mg | Iron: 3.9mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2018. It was updated in 2022 to add new information and photographs. The original recipe topped off the risotto with 2 1/2 ounces of Alexian Truffle Mousse. It’s delicious – and highly recommended if you are able to find some in your local store. Look for it in the meat or cheese department.

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5 from 20 votes (12 ratings without comment)

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18 responses

  1. Hawnuh Lee
    October 22, 2018

    5 stars
    Yum! This is exactly what I’ve been craving lately – something hearty, mushroomy, delicious! Two kinds of mushrooms is a nice call!

    Reply
    1. Erin
      October 24, 2018

      Yes!!! Such an earthy dish that’s perfect for Fall!

      Reply
  2. Catherine @ To & Fro Fam
    October 22, 2018

    5 stars
    That truffle mousse sounds amazing!!! Also I’d never thought to add soy sauce in risotto, but now I’m intrigued.

    Reply
    1. Erin
      October 24, 2018

      It really adds a bit more depth to the risotto!

      Reply
  3. Marlynn | Urban Bliss Life
    October 23, 2018

    5 stars
    I LOVE mushroom risotto and that truffle mousse looks and sounds amazing! What a cool product!

    Reply
    1. Erin
      October 24, 2018

      It is really extra delicious! It would be great on so many things… A grilled chicken breast?

      Reply
  4. Hillary Knudsen
    October 24, 2018

    YES, YES, YESSSS!!! This is one of my all time favorite comfort foods! Adding this truffle mousse would make it even more insanely delicious. Can’t wait to try!

    Reply
    1. Erin
      October 24, 2018

      I hope you love it Hillary!

      Reply
  5. Tenacious Little Terrier
    October 24, 2018

    5 stars
    This looks decadent and delicious! We love Alexian patés although I haven’t tried adding them to anything yet.

    Reply
    1. Erin
      October 24, 2018

      This is my first time trying them in a recipe too – it was such a decadent upgrade!

      Reply
  6. Jenni LeBaron
    October 24, 2018

    5 stars
    I am totally craving this now! This looks so decadent and rich, the perfect fall dish to warm up with and enjoy a little vino. Just gorgeous!

    Reply
    1. Erin
      October 24, 2018

      Thank you Jenni – It’s definitely perfect for fall!

      Reply
  7. Vatsal Sharma
    November 24, 2021

    I will definitely try this recipe at home.

    Reply
  8. Pankaj verma
    June 3, 2022

    5 stars
    Thanks, Erin for this wonderful recipe. I tried it today and it was really delicious. Keep sharing such awesome recipes with us. Love yaa…

    Reply
    1. Erin
      June 7, 2022

      Thank you!

      Reply
  9. Bekah
    November 3, 2022

    5 stars
    Made this with truffle/pate. The Risotto was delicious but that truffle dollop on top put this over the top for my family. Thank you for this recipe♥️

    Reply
    1. Erin
      November 7, 2022

      I’m so glad you enjoyed it Bekah!

      Reply
  10. Sofia Graf
    December 1, 2022

    5 stars
    Thnaks for sharing the recipe of mushroom risotto. However, I love using ghee for cooking the dish instead of using butter and olive oil. I love to use pure cow ghee, which is more nutritious and flavorful.

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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