Recipe

Creamy Mushroom Risotto

Velvety, savory risotto with deeply browned mushrooms, Parmesan, and a bright little finish of lemon and herbs. Cozy enough for a Tuesday, impressive enough for company.

By Matt Campbell

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4.8

A wide shallow bowl of creamy mushroom risotto topped with browned mushrooms, shaved Parmesan, and chopped parsley on a wooden table

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Risotto has a reputation for being fussy. I get it. It asks for attention, like a cat sitting directly on your cutting board. But the truth is, risotto is just rice plus broth plus stirring, and the payoff is absurdly cozy: glossy grains suspended in a creamy sauce that did not require actual cream.

This creamy mushroom risotto recipe goes all in on flavor without going all in on drama. We brown the mushrooms hard for that deep, almost steak-y savoriness, then build a simple base with onion, garlic, and Arborio rice. A splash of wine (optional but encouraged) and warm broth do the rest. Finish with Parmesan, butter, and a squeeze of lemon to wake everything up. If you taste it and pause mid-bite, congratulations. You did it.

Mushrooms browning in a skillet with golden edges and steam rising

Why It Works

Real creaminess, no heavy cream required. Arborio rice releases starch as you stir, creating that classic silky texture.
Big mushroom flavor. We cook the mushrooms separately first, so they brown instead of steaming. That color equals flavor.
Comfort with balance. Parmesan and butter make it rich, and lemon plus herbs keep it from feeling heavy.
Flexible for weeknights. Use whatever mushrooms you can find, swap wine for broth, and scale it up for leftovers.

Storage Tips

Risotto is best right after cooking, when it is loose and creamy. Leftovers still taste great, they just firm up as they cool because starch is doing starch things.

Refrigerator

Cool quickly, then store in an airtight container for up to 3 days.
To reheat, add a splash of broth or water and warm gently on the stove, stirring until creamy again. Microwave works too, just pause to stir and add liquid as needed.

Freezer

You can freeze risotto for up to 2 months, but the texture will be slightly softer when thawed.
Thaw overnight in the fridge, then reheat with extra broth and a fresh sprinkle of Parmesan.

Leftover glow-up ideas

Form cold risotto into patties, pan-fry until crisp, and top with a fried egg.
Roll into small balls, stuff with a cube of mozzarella, then bake or fry for quick arancini energy.

Common Questions

Do I have to stir risotto the whole time?

Not every second, but often. Stirring encourages the rice to release starch and keeps it from sticking. I do a stir every 30 to 60 seconds, more often toward the end.

Can I make this without wine?

Absolutely. Swap the wine for extra warm broth. You can also add 1 teaspoon of lemon juice or 1 teaspoon white wine vinegar at the end to mimic that brightness.

What mushrooms are best for mushroom risotto?

Cremini are the weeknight MVP. Shiitake adds deep savoriness. Oyster mushrooms get beautifully crisp edges. Even basic white button mushrooms work, just brown them well.

Why is my risotto still crunchy after adding lots of broth?

Your heat is probably too high and the liquid is reducing before the rice finishes cooking. Lower to a gentle simmer and keep adding warm broth until the grains are tender with a slight bite.

Why is my risotto gluey?

Usually it is overcooked, overstirred at a furious pace, or held too long on heat. Stop cooking when the rice is al dente and the risotto flows slowly when you tilt the pan. Also, avoid rinsing the rice. We want that starch.

Can I make risotto ahead for a dinner party?

Yes. Cook it about 75 percent of the way (still firmer than you want), spread on a sheet pan to cool, then finish later by reheating with hot broth and adding the final butter and Parmesan right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wide, heavy pan (12-inch skillet or sauté pan) for risotto
Medium saucepan to keep broth warm
Ladle for adding broth gradually
Wooden spoon or silicone spatula for stirring and scraping
Chef’s knife and cutting board
Microplane or fine grater for Parmesan (optional, but very satisfying)

The first time I made risotto, I treated it like a high-stakes exam. I stirred with the intensity of someone trying to win an argument with a pot. It was fine, but I was exhausted, and the kitchen looked like it hosted a small broth-related incident.

Now I make mushroom risotto like I live here. Mushrooms get browned until they smell like a cozy cabin. Broth stays warm. I stir, sip something, stir again. And right at the end, I add lemon and think, yes. This is why we do dishes.