Mushroom Risotto is a creamy Italian side dish ready in an hour! Creamy risotto made with Arborio rice, fresh mushrooms, white wine, and parmesan cheese.
Creamy risotto is one of those fancy side dishes that seems super complicated, some version is always on gourmet menu, but it’s actually quite simple to make. Just master a few basics and impress friends at your next dinner party by making this yummy Italian side dish!
Mushroom Risotto is a labor of love but it actually doesn’t take any more time than most side dishes. From start to finish, it’s ready in less than an hour and the more you make it, the less time it takes. Some Italian chefs swear that it should only take 20 minutes total! Don’t worry, we built in a little extra wiggle room to take time to be careful.
The key to the best Mushroom Risotto is to take your time and pay attention to this rice dish while it is cooking. Unlike most rice dishes, this one you DO need to keep uncovered and stir almost constantly. Its completely worth the extra attention to get the mouthwatering creamy consistency.
This Mushroom Risotto is the perfect side dish for any dinner party main. Serve Mushroom Risotto with Roast Chicken, Garlic Pork Loin, or a favorite Italian main course. Make it a full course meal with simple veggies like Green Beans or Roasted Broccoli.
If this is your first time making risotto or cooking with white wine, there are some important things to keep in mind. To make it easier, here are some basics when it comes to making creamy Mushroom Risotto and cooking with white wine.
The Best Rice for Mushroom Risotto
The most common rice used in Arborio since it is widely available. You want to use an Italian short-grain rice as it is high in starch and absorbs less liquid so you get a creamy sauce and not mushy rice. Other varieties of Italian rice you can use are Carnaroli and Vialone Nano.
What White Wine Should I Use for Cooking?
Cooking with white wine not only adds flavor to your dish but gives balance and depth. Avoid “cooking wines” you find near the vinegar, they are salty and don’t have enough flavor. Choose a dry white wine instead, moderately priced, like Pinot Grigio, Sauvignon Blanc, or Pinot Blanc.
More Tips for Making Risotto
An important step in making creamy Mushroom Risotto is keeping your chicken broth warm, not boiling, while you cook. Warm chicken broth will absorb faster which cuts down your cooking time and makes sure the rice doesn’t overcook. Toasting the rice also helps the liquid absorb slower, aka no mushy rice.
WHAT TO SERVE WITH MUSHROOM RISOTTO
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VARIATIONS ON MUSHROOM RISOTTO
- Rice: As said before the best rice is arborio rice, but in a pinch you could use other long-grain rice, it just won’t be as creamy. For a healthier risotto, try brown rice or ancient grains like millet or farro.
- Veggies: You can add more veggies to this Mushroom Risotto like zucchini, peas, or carrots. Simply sauté the veggies with the mushrooms until they are softened.
- Cheese: Other cheeses you can add with the Parmesan cheese are Romano, Asiago, Gruyere, or Swiss cheese.
- Mushrooms: This Mushroom Risotto recipe can be made with any fresh mushrooms you like. Try shiitake mushrooms, baby bella mushrooms, cremini mushrooms, or porcini mushrooms.
- Wine: If you don’t want to cook with wine, you can substitute vegetable stock, white grape juice, or more chicken broth. Add 1/2 tablespoon of lemon juice or vinegar to the swap for more flavor.
OTHER TASTY RICE DISHES
HOW TO STORE MUSHROOM RISOTTO
- Serve: Your Mushroom Risotto can be at room temperature for up to 2 hours before it needs to be stored.
- Store: Refrigerate your Mushroom Risotto in an air container for up to 4 days. Reheat on the stovetop with a little extra broth.
- Freeze: Cool the risotto completely then transfer to a sealed freezer safe container. Freeze for up to 2 months.
- 6 cups chicken broth , divided
- 3 tablespoons olive oil , divided
- 1 pound portobello mushrooms , thinly sliced
- 1 pound white mushrooms , thinly sliced
- 2 shallots , diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chives , finely chopped
- 4 tablespoons butter
- 1/3 cup Parmesan cheese , freshly grated
In a saucepan, warm the broth over low heat. Keep warm while cooking.
Warm 2 tablespoons olive oil in a separate large saucepan over medium high heat.
Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and the liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.
Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.