Recipe

Rustic Mushroom Risotto

Creamy, deeply savory risotto with golden mushrooms, Parmesan, and a splash of white wine. Weeknight doable, dinner party worthy.

By Matt Campbell

•

4.8

A cast iron pan filled with creamy mushroom risotto topped with sautéed golden mushrooms and grated Parmesan on a wooden table

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Risotto has a reputation for being high maintenance. In reality, it is just a pot of rice that wants attention for about 25 minutes, like a very lovable, very hungry golden retriever.

This rustic mushroom risotto is my favorite kind of indulgence: cozy carbs, crisp-edged mushrooms, and that glossy, spoon-coating creaminess that makes you slow down and actually taste your food. No weird ingredients, no chef-y panic. Just a few smart moves that build big flavor fast.

A wooden spoon stirring creamy risotto in a Dutch oven with steam rising

Why It Works

Deep mushroom flavor, not watery mushroom vibes: We brown the mushrooms until they are properly golden, then use that same pot to capture every bit of savory goodness.
Classic risotto texture without stress: Warm broth, steady stirring, and the right rice get you that creamy finish without needing heavy cream.
Bright, balanced finish: Parmesan brings salt and richness, butter brings gloss, and a small squeeze of lemon wakes the whole bowl up.
Rustic and flexible: Use whatever mushrooms look good, swap in veggie broth if needed, and make it a meal with chicken, shrimp, or greens.

Pairs Well With

Arugula salad with lemon vinaigrette
Crusty bread with salted butter
Roasted asparagus with garlic
Dry white wine like Pinot Grigio

Storage Tips

Risotto is at its best right off the stove, but leftovers can still be very good if you treat them gently.

Refrigerate

Cool leftovers quickly, then store in an airtight container for up to 3 days.

Reheat (best method)

Warm in a saucepan over medium-low heat with a splash of broth or water, stirring until creamy again.
Finish with a small knob of butter or a spoon of Parmesan if it tastes flat.

Freezing

You can freeze risotto, but the texture can get softer. If you do, freeze up to 2 months and reheat with broth, stirring well.

Leftover glow up

Form cold risotto into patties, pan-fry in olive oil until crisp, and top with a fried egg. You are welcome.

Common Questions

What rice should I use for risotto?

Use Arborio for the most common option, or Carnaroli if you want a more resilient, extra-creamy risotto. Avoid long-grain rice. It will not release enough starch.

Do I have to stir constantly?

You do not need to stir non-stop like it is your job, but you should stir often. The goal is to help the rice release starch and keep it from sticking. I stir every 30 to 60 seconds once the simmering starts.

Can I make it without wine?

Yes. Replace the wine with an equal amount of broth, then add 1 teaspoon lemon juice (or a small splash of white vinegar) at the end for brightness. It is not identical to wine, but it is a good, practical substitute.

Why is my risotto crunchy in the middle?

It just needs more time and more warm liquid. Keep adding broth a ladle at a time and simmering until the rice is al dente, tender with the faintest bite.

How do I fix risotto that got too thick?

Easy. Stir in a splash of warm broth until it loosens up and turns glossy again. Risotto is allowed to be dramatic. You are allowed to rescue it.

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

Large heavy pot or Dutch oven
Medium saucepan (to keep broth warm)
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Ladle
Microplane or fine grater for Parmesan

The first time I made risotto, I treated it like a test I could fail. I hovered. I over-stirred. I overthought everything. Then I made it again with mushrooms, because mushrooms are basically flavor insurance, and suddenly it clicked. Brown the mushrooms hard, keep the broth warm, and taste as you go. Now it is my go-to when I want something that feels like restaurant dinner without needing restaurant energy.

Rustic Mushroom Risotto

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

6 cups low-sodium chicken or vegetable broth, plus more as needed (you may not use it all, or you might need a splash extra depending on heat and pan)
2 tablespoons olive oil, divided
1 pound mushrooms (cremini, baby bella, shiitake, or a mix), sliced
1 teaspoon kosher salt, divided (some for mushrooms, some for onions, the rest to taste at the end)
1/2 teaspoon black pepper, plus more to taste
4 tablespoons unsalted butter, divided
1 small yellow onion or 2 shallots, finely chopped
3 garlic cloves, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmesan, plus more for serving
1 teaspoon soy sauce or tamari (optional, for extra savory depth)
1 to 2 teaspoons fresh lemon juice (optional but recommended)
2 tablespoons chopped fresh parsley, for serving

Optional add-ins: a handful of baby spinach, toasted walnuts, or a drizzle of truffle oil if you are feeling fancy and slightly reckless.

Instructions

Warm the broth. In a saucepan, bring broth to a gentle simmer, then keep it warm over low heat. Warm broth helps the rice cook evenly and keeps the risotto creamy.
Brown the mushrooms. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add mushrooms in an even layer. If the pan looks crowded, work in batches so they brown instead of steam. Let them sit for 3 to 4 minutes without stirring so they actually brown. Stir, then cook 5 to 7 minutes more until golden and the moisture has cooked off. Season with about 1/4 teaspoon of the salt and some of the pepper. Transfer mushrooms to a bowl.
Sweat the aromatics. Reduce heat to medium. Add 2 tablespoons butter and the remaining 1 tablespoon olive oil. Add onion and cook 3 to 5 minutes until soft. Season with about 1/4 teaspoon of the salt. Add garlic and thyme, cook 30 seconds until fragrant.
Toast the rice. Add Arborio rice and stir for 1 to 2 minutes until the grains look slightly translucent at the edges. This step builds flavor and helps the rice hold its texture.
Deglaze with wine. Pour in white wine and stir, scraping up any browned bits. Simmer until the wine is mostly absorbed.
Start the ladling rhythm. Add about 1/2 cup warm broth. Stir often until mostly absorbed. Repeat, adding broth in 1/2-cup ladles and stirring often, until the rice is creamy and tender with a slight bite, about 18 to 25 minutes. You will typically use close to the full 6 cups, but not always. Trust the texture more than the measuring cup. A perfect risotto should be glossy and slowly spread on the plate when spooned, not sit there like a brick.
Finish strong. Lower the heat to low or turn it off. Stir in Parmesan, the remaining 2 tablespoons butter, and soy sauce (if using). Adding the cheese off heat (or on very low) keeps it smooth instead of clumpy. Add the sautéed mushrooms back in. Taste and adjust with the remaining salt and more pepper as needed.
Brighten and serve. Add lemon juice a little at a time until the flavors pop. Serve hot with parsley and extra Parmesan. If the risotto thickens before serving, loosen with a splash of warm broth and stir.

A bowl of creamy mushroom risotto garnished with parsley and extra Parmesan on a linen napkin

Nutrition information is estimated.

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