Mushroom Risotto

This Mushroom Risotto is creamy, smooth, flavorful, and filling I can guarantee you will make this recipe more than once.

Below, I’ll explain each step required to make this Mushroom Risotto, in addition to the components needed. I must warn you now. However, there’ll be lots of stirring.

To create the smooth, silky feel, which defines risotto, you will need to receive your hands on Arborio Rice. It is a starchy, short-grained white rice that may be seen in virtually every supermarket. Of course, it can also be bought online. I would instead use this Lundberg Family Arborio Rice. Nevertheless, if you can not get this rice for some reason, I have found that sushi rice functions, too.

Cremini (Baby Bella), Portobello, and white button mushrooms will work within this Mushroom Risotto. I utilize a combination of Baby Bella and Portobello mushrooms since I think it tastes the best this way. Additionally, brown-skinned mushrooms have significantly more intense flavor than their more widely-used cousin, the White Button mushroom. You can opt to use just one variety as well.

The real key to creating the best risotto would be STIRRING. Yes, there is a lot of stirring required, but it is so worth it! Once you add the rice to the sautéed mushrooms, you’ll keep adding warm broth, one ladleful at a time, stirring and cooking until it absorbs and evaporates. You can’t skip past this measure and pour all the soup in at the same time; it’ll produce another feel, and you’ll want to stir it anyhow since the rice will stick to the bottom.

Mushroom Risotto


  • - 7 cups vegetable broth
  • - 4 tbsp. butter divided
  • - 3 tbsp. extra virgin olive oil
  • - One large onion diced
  • - 16 oz. Baby Bella mushrooms sliced
  • - 6 oz. Portobello mushrooms diced
  • - Two garlic cloves finely chopped
  • - 1 1/2 cups Arborio rice
  • - 1 cup dry white wine
  • - 1 cup of good-quality grated Parmesan cheese
  • - salt optional


  • Bring the vegetable broth to a simmer in a medium saucepan. Keep the soup warm over deficient heat.
  • Meanwhile, add the olive oil, one tablespoon of butter, and the diced onion to a heavy large saucepan. Cook, occasionally stirring, for about 5 minutes over medium heat.
  • Add the mushrooms and garlic, and cook until all of the liquid evaporates, and the mushrooms start to brown slightly (about 10 minutes).
  • Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
  • Add 1 cup of the hot vegetable broth to the rice and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
  • Turn off the heat, and taste if your risotto needs salt.* Add some, if necessary. Stir in the remaining three tablespoons of butter and Parmesan cheese. Let rest for 5 minutes. Serve