Mushroom Risotto Recipe
This super simple risotto recipe is not only creamy and delicious it’s also easy and comforting. With ingredients like Arbori rice, white wine (or water), butter, parmesan cheese and mushrooms, you can look forward to treat for dinner tonight.
If you enjoy this flexible risotto method, you may also like my Creamy Tomato Risotto, which starts with the same base and finishes two ways.
Why You’ll Love This Recipe
- A classic, creamy risotto with deep, earthy mushroom flavor
- Made with simple ingredients and one pot
- Naturally comforting and satisfying without being heavy
- Easy to adapt with different mushrooms or pantry ingredients
- Perfect for slow evenings or cozy meals at home
What Makes This Risotto Work
- Arborio rice releases starch slowly, creating creaminess without cream.
- Adding liquid gradually allows the rice to cook evenly and stay tender.
- Finishing with butter and Parmesan emulsifies the risotto for a glossy texture.
- Building flavor at the end keeps the base neutral and adaptable.
Best Rice for Risotto
Arborio rice is the most accessible risotto rice in the US and works beautifully in this recipe. Its high starch content creates a creamy texture while still holding a gentle bite. Carnaroli or Vialone Nano can also be used if available, though Arborio remains the most reliable pantry option for home cooks.
How to Cook Arbori Rice For Risotto
Heat the pan
Heat a wide, heavy-based pan over medium heat and melt the butter. Add the onion with a pinch of salt and cook gently until soft and translucent. Avoid browning — you want the onion sweet, not caramelized.
Toast the rice
Add the Arborio rice to the pan and stir to coat the grains in the butter and onions. Cook for 1–2 minutes, stirring constantly, until the rice looks slightly translucent around the edges. This step adds flavor and helps the rice cook evenly.
Begin adding the stock
Add a ladle of hot stock and stir gently but consistently until most of the liquid is absorbed. Continue adding stock a little at a time, stirring and allowing each addition to absorb before adding more.
Add the wine
Once the rice is partially cooked and creamy, pour in the wine and stir until it has mostly absorbed. Continue cooking, adding more stock as needed.
Cook until tender
The risotto will take about 18–22 minutes to cook. It should be creamy and loose, with rice that is tender but still has a slight bite. If the risotto thickens before the rice is cooked through, add a little more hot stock or water.
Finish with cheese
Remove the pan from the heat and stir in the grated cheese until melted and glossy. Taste and adjust seasoning if needed.
Serve immediately
Risotto is best served straight away, while it’s creamy and flowing.
Variations & Substitutions
- Use cremini, button, or mixed mushrooms
- Add a splash of cream or keep it dairy-free
- Finish with thyme or parsley instead of Parmesan
Storage and Reheating
If you enjoy dishes that reheat well and deepen in flavor overnight, recipes like Lentils with Dumplings (Easy One-Pot Comfort Food) are also great options for make-ahead meals.
- Risotto thickens as it cools — this is normal and easily fixed with a little liquid.
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or stock and warm gently on the stovetop, stirring until creamy again.
Frequently Asked Questions
Do I have to cover risotto while it cooks?
In this recipe you dont need to cover the risotto while it cooks.
Can I make risotto in the oven?
Yes, preheat the oven to 180C/350F. Start the risotto off on the stove in an oven-proof dish and add all the liquid then place the lid on tightly and cook for 25 minutes.
Can I make risotto without wine?
Yes, simply replace the wine with additional hot water or stock.
Can I make risotto ahead of time?
Risotto is best served fresh, but leftovers reheat well with added liquid.
Why is my risotto not creamy?
Creaminess comes from stirring and gradual liquid absorption, not cream.
What to Serve With Risotto
Serve risotto on its own as a main dish or with a smaller mains or side dish like the ones below.
More Recipes You’ll Love
If you enjoy calm, comforting meals that make the most of simple ingredients, you may also like:
Lentils and Dumplings – a hearty, nourishing recipe that’s deeply comforting and perfect for slower days.
One-Pot Vegetable Lasagna – a cozy, oven-baked meal layered with vegetables and rich flavor, all made in a single dish.
If you try this recipe, I’d love it if you could leave a rating and comment below — it helps others find the recipe and supports my blog!
Creamy Mushroom Risotto
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 1½ cups Arborio rice
- ½ cup dry white wine or vermouth optional
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 4–5 cups hot stock (chicken or vegetable)cups hot stock chicken or vegetable
Instructions
- Heat the pan: Heat a wide, heavy-based pan over medium heat and melt the butter. Add the onion with a pinch of salt and cook gently until soft and translucent. Avoid browning — you want the onion sweet, not caramelized.
- Toast the rice: Add the Arborio rice to the pan and stir to coat the grains in the butter and onions. Cook for 1–2 minutes, stirring constantly, until the rice looks slightly translucent around the edges. This step adds flavor and helps the rice cook evenly.
- Begin adding the stock: Add a ladle of hot stock and stir gently but consistently until most of the liquid is absorbed. Continue adding stock a little at a time, stirring and allowing each addition to absorb before adding more.
- Add the wine: Once the rice is partially cooked and creamy, pour in the wine and stir until it has mostly absorbed. Continue cooking, adding more stock as needed.
- Cook until tender: The risotto will take about 18–22 minutes to cook. It should be creamy and loose, with rice that is tender but still has a slight bite. If the risotto thickens before the rice is cooked through, add a little more hot stock or water.
- Finish with cheese: Remove the pan from the heat and stir in the grated cheese until melted and glossy. Taste and adjust seasoning if needed.
- Serve immediately: Risotto is best served straight away, while it’s creamy and flowing.
Notes
- Always use hot stock when making risotto to ensure even cooking and a creamy texture.
- Risotto should be loose and creamy when finished — add a splash of hot stock or water if it thickens too much before serving.
