Perfect Wild Mushroom Risotto

5 from 12 votes
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Mushroom risotto is a rich and creamy dish and doesn’t need to be complicated to be delicious. My mushroom risotto recipe uses simple ingredients and can be ready in less than 40 minutes.

A serving of mushroom risotto topped with thyme
A serving of mushroom risotto

People would have you believe that risotto of any kind is complicated, time-consuming, and basically impossible to make. But they would be wrong. I love bringing out this risotto recipe when I’ve got friends over – it’s a real crowd-pleaser. 

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What is mushroom risotto

Risotto recipes, at their core, are relatively simple. There are many types, depending on what add-ins you add. You start by simmering rice in veggie broth. Then you add your other ingredients like meat or chicken, aromatics, herbs, etc.

My creamy risotto mushroom recipe is a Northern Italian delicacy. It is packed with wild and porcini mushrooms, which have a distinctive nutty, almost meaty flavor. You can serve it as a side dish or main. You can even serve it as an appetizer to an Italian-inspired dinner party.

Freshly cooked mushroom risotto in a saucepan
Mushroom risotto in a saucepan

If you want to try other rice-based dishes, why not give these a try – garlic fried rice, crispy rice, sushi rice, egg fried rice, or vegetable rice pilaf.

Mushroom risotto ingredients

  • Wild mushrooms: use whatever mushrooms you have at hand – wide or flat. I prefer wild mushrooms but portobello or white mushrooms, or a combination of the two is great too.
  • Dried mushrooms: I love using Porcini which are stouter, with brown caps and white stalks. You can use any mushrooms you like for this gourmet mushroom risotto, including shiitake, button, chanterelle, portobello, and oyster. You will also need boiling water rehydrate the dried mushrooms.
  • Risotto rice: I use arborio rice which is a short-grain variety of rice from the Piedmont region of Italy.
  • Dry white wine: Dry, crisp whites work best for risotto with mushrooms so as to not overpower the flavor. Go for a Chablis, Riesling, or Sauvignon Blanc. 
  • Butter: Dairy-free alternatives work just as well as normal. 
  • Olive oil: If you prefer, you can use a flavored olive oil – like garlic – for another boost of flavor.
  • Aromatics: I love using garlic and onion. Red or white onion both work perfectly well, with the former giving a little more color to the dish.
  • Veggie broth: You can buy stock ready-made, but I prefer my one-pot vegetable stock recipe. 
  • Parmesan cheese: adds to the amazing flavor and creamy texture. For best results, use freshly grated Parmigiano-Reggiano.
  • Herbs of choice: I use thyme, but you can also use fresh parsley, dill, and rosemary. And also season to taste with salt and black pepper.
Ingredients for mushroom risotto

How to make mushroom risotto

There are only a few simple steps to follow before your delicious risotto is ready.

Prep your ingredients

Prepare your vegetable stock either by defrosting pre-made stock, mixing dried stock with boiling water, or pouring ready-made stock into a jug. Also, grate the parmesan into a bowl.

Soak the dried mushrooms in two cups of boiling water for 30 minutes, then drain through a mesh to remove any grits. Make sure to keep the liquid as we’ll add it to the veggie stock. Then chop the soaked mushrooms finely.

Clean and chop the fresh mushroom into small pieces. Also mince the garlic and slice the onion.

Steps for preparing ingredients for mushroom risotto

Cook the mushrooms

Place the mushroom liquid and veggie stock in a saucepan, then bring to a boil. Allow it to simmer while working on the next steps.

Heat half of the oil and butter into a large frying pan over high heat. Reduce the heat, then add the onion and pan-fry for 1-2 minutes until soft. Add the garlic, stir and fry for another minute. Finally, add all the mushrooms and cook for about 10-12 minutes until soft. 

Add the wine, if using, and cook for another few minutes, until the liquid has evaporated. Remove the mushroom.risotto mixture from the pan and set aside while cooking the rice.

Steps for cooking mushrooms

Cook the rice

Heat the remaining butter and oil in the same pan you cooked the mushrooms in (no need to clean it). Then, add the risotto rice and stir until well-coated and slightly transparent – make sure it doesn’t stick!

In small quantities, add the stock liquid to the rice – about ½ cup as you go. Cooking over a low to medium heat, stir consistently until all the liquid is absorbed, then repeat until all the stock has been used – adding about 1/2 cup or a few tablespoons every time. The risotto should have a creamy texture and the rice is tender to your liking (some like it al dente). This process can take up to 20 minutes so be patient.

Steps for cooking risotto rice

Garnish

Stir in all the mushrooms, then add the freshly grated Parmesan cheese. Season with salt, pepper, and fresh herbs.

How to serve mushroom risotto

Serve sprinkled with fresh herbs and more parmesan in deep pasta bowls. White wine is the best compliment to my mushroom risotto recipe, but any sparkling soft drink with citrus flavors will work just as well.

Final steps for cooking risotto

Making ahead & storing

This mushroom risotto can be made ahead, though do not add the mushrooms and just cook the rice – otherwise, it will become soggy.

Store: If you have any leftover risotto, first allow it to cool completely. Then placing it in an airtight container and store it in the fridge. It will keep for about a week or so.

Freeze: Don’t freeze risotto. The process of freezing ruins the texture of the grains of rice – it’s much better to keep it in the fridge.

Reheat: Place the risotto in a saucepan and add a cup of hot vegetable stock. Cook, stirring occasionally, until the rice has become tender and warm.

FAQs

What makes the best risotto rice?

Arborio is best – it’s the traditional rice for risotto. In a pinch, white or brown rice, quinoa, or farro will do, but it will not produce the same texture. 

Can I make risotto with regular rice?

Technically, yes. However, it may take longer to cook as it is slower to absorb liquid. 

Can I make ahead and freeze mushroom risotto?

You can make mushroom risotto ahead of time, but it doesn’t freeze well. I would recommend keeping it in the refrigerator in an air-tight container. 

A serving of mushroom risotto topped with thyme

More mushroom recipes

If you try this creamy mushroom risotto recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Perfect Wild Mushroom Risotto

5 from 12 votes
By: Samira
Mushroom risotto is a rich and creamy dish and doesn't need to be complicated to be delicious. My mushroom risotto recipe uses simple ingredients and can be ready in less than 40 minutes.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 
 

  • 10.6 oz wild mushrooms or normal mushrooms
  • 0.3 oz dried mushrooms I used porcini
  • 2 cups boiling water to soak the dried mushrooms
  • 7.7 oz risotto rice or arborio rice, 1 cup
  • 3 Tbsp white wine
  • 2 Tbsp olive oil
  • 1.3 oz butter 3 Tbsp
  • 1.9 oz onion 1 small
  • 0.3 oz garlic 3 small gloves
  • 2 cups veggie stock
  • 3.3 oz parmesan cheese 1 cup grated
  • herbs of choice I used thyme
  • black pepper to taste
  • sea salt to taste

Instructions 

Prep Your Ingredients

  • Prepare your vegetable stock either by defrosting pre-made stock, mixing dried stock with boiling water, or pouring ready-made stock into a jug. 
  • Grate the parmesan into a bowl.
  • Soak the dried mushrooms in two cups of boiling water for 30 minutes, then drain through a mesh. Make sure to keep the liquid as we'll add it to the veggie stock. Then chop the soaked mushrooms finely. 
  • Clean and slice up the wild mushroom. Also mince the garlic and slice the onion.

Cook the Mushrooms

  • Place the mushroom liquid and veggie stock in a saucepan, then bring to a boil. Allow it to simmer while working on the next steps.
  • Heat half of the oil and butter into a large frying pan over high heat. Reduce the heat, then add the onion and pan-fry for 1-2 minutes until soft. Add the garlic, stir and fry for another minute.
  • Add all the mushrooms and cook for about 10-12 minutes until soft. 
  • Add the wine, if using, and cook for another few minutes, until the liquid has evaporated. Remove the mushroom mixture from the pan and set aside while cooking the rice. 

Cook the Rice

  • Heat the remaining butter and oil in the same pan you cooked the mushrooms in (no need to clean it). Then, add the risotto rice and stir until well-coated and slightly transparent – make sure it doesn't stick!
  • In small quantities, add the stock liquid to the rice – about ½ cup as you go. Cooking over a low to medium heat, stir consistently until all the liquid is absorbed, then repeat until all the stock has been used – adding about 1/2 cup or a few tablespoons every time.
    The risotto should have a creamy texture and the rice is tender to your liking (some like it al dente). This process can take up to 20 minutes so be patient. 

Garnish and serve

  • Stir in all the mushrooms, then add the freshly grated Parmesan cheese. Season with salt, pepper, and fresh herbs.
    Serve sprinkled with fresh herbs and more parmesan in deep pasta bowls.

Notes

This mushroom risotto can be made ahead, though do not add the mushrooms and just cook the rice – otherwise, it will become soggy.
Store: Allow the risotto to cool completely before placing it in an airtight container and leaving it in the fridge. It will keep for about a week or so.
Freeze: Don’t freeze risotto. The process of freezing ruins the texture of the grains of rice – it’s much better to keep it in the fridge.
Reheat: Place the risotto in a saucepan and add a cup of hot vegetable stock. Cook, stirring occasionally until the rice has become tender and warm.
 
Check the blog post for serving suggestions and answers to top FAQs!
Course: Main
Cuisine: European, Italian
Freezer friendly: No
Shelf life: 1 Week

Nutrition

Calories: 470kcal, Carbohydrates: 54g, Protein: 14g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 913mg, Potassium: 362mg, Fiber: 4g, Sugar: 4g, Vitamin A: 664IU, Vitamin C: 2mg, Calcium: 291mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 12 votes (12 ratings without comment)

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