This recipe includes the best tips for making a creamy and flavorful risotto with mushrooms. You can use different types of mushrooms and have steaming plates on the table in 30 minutes.
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An earthy, flavorful risotto
Not only is this mushroom risotto a favorite, but it is also very versatile, doubling as both a main dish and a side dish.
I chose portobello and white button mushrooms, which resulted from my latest foray into a new farmer's market. But this is the moment to use wild mushrooms or any other type you like, on their own or in a mix.
Risotto can be very basic, using just a good stock, parmesan, onion and little else. From there, there are so many possibilities! I really encourage you to play around with herbs and spices that you regularly use with mushrooms and create a dish tailored to your palate. That's how I came up with the roasted beet risotto.
Risotto leftovers are no good; they turn into inedible sticky mush. What you can make are risotto cakes, and they're fantastic! So much so that it makes you want to prepare extra just to eat them the next day.
Top tips
- It's all in the details, so read the recipe first and have everything ready, especially the simmering stock.
- It needs your undivided attention for 20 minutes, so plan to be stirring and adding stock without interferences.
- It must be served immediately. Risotto waits for no one! Let your family or guests know that it will soon be ready so they're seated before you take it to the table.
Rice for risotto
We need short-grain, glutinous rice for making this superb dish. This means that the rice has a high starch content and absorbs more liquid than your regular supermarket one. This results in a creamy texture.
The most common variations are Arborio, Carnaroli, and Vialonne Nano. All three do a fantastic job. You might find your favorite in time, but if this is your first time making risotto the first two are easily found in most supermarkets and gourmets stores.
3 components
Besides the rice we talked about before, this rice dish has 3 other parts.
- Soffrito: this refers to the finely chopped onions (sometimes other ingredients are involved) that is sauteed in butter and oil at the beginning of the dish. This is essential for the overall flavor.
- Stock: a flavorful stock is exclusive to this dish and must be kept barely simmering at all times while making the risotto. So plan to have a bit more than what the recipe calls, as you never know exactly how much your rice and ingredients will absorb.
- Condiments and extras: they can be simple like a spice or herb, or heartier like vegetables, meats, seafood or or other main ingredients you add to the risotto to flavor it. In this recipe, we're using mushrooms, green onions or leeks, and thyme.
Ingredient list
- Mushrooms: any type can be used, fresh or dried. I'm using fresh portobellos and white button mushrooms.
- Green onions: if unavailable, use scallions or leeks.
- Risotto rice: use an Italian rice such as Carnaroli or Arborio.
- Dry white wine.
- Extra virgin olive oil.
- Stock: homemade is always flavorful and healthier, but any stock you like can be used. Take into account that it will be completely absorbed, so go easy on the salt. I use vegetable or chicken stock.
- Parmesan: grated cheese is a must for finishing the risotto. A good Parmesan is highly recommended, but Asiago or Reggianito can be used with very good results.
- Fresh herbs: this recipe uses thyme and parsley.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Add minced garlic to the green onions.
- Spicy: add pepperoncino (or chili pepper flakes) while cooking to imbue heat into the dish.
- Wild mushroom risotto: use a variety of more woodsy mushrooms like shiitake, oyster, morels, chanterelles, porcini, to name some.
- Red wine or dry sherry: both pair well with mushrooms and add a different flavor.
Risotto steps
Making risotto is not hard at all. But it needs undivided attention for about 20 minutes, and the details are crucial for a great outcome.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Mushrooms: have them cleaned and ready. You can use any combination of fresh or dried mushrooms. If dried make sure you hydrate them first.
- Herbs: fresh thyme and parsley are my favorites with mushrooms. Chop parsley at the last moment.
Mushrooms
Cook them until golden brown before you start preparing the risotto.
Tips to get them browned and not soupy: hot skillet, don't crowd them, don't add salt and don't stir them until the bottom starts to brown.
Soffrito + rice
This part builds the flavor base. Without it, you have a bland rice dish.
The rice must be stirred and coated in the hot oil and butter. Then the wine is added; it will almost fully evaporate so it adds flavor but is not boozy.
Stock
Have it ready and simmering. You can't start the risotto without it.
If it's not hot, it will not be absorbed as it should. Let it almost fully evaporate before adding another ½ cup (never more than that).
Final step
It involves adding butter and cheese to the risotto and stirring until it becomes a creamy, silky mixture. The Italian term is 'mantecatura' and you can't skip it if you want a great risotto dish.
Related recipes you might like:
Creamy Mushroom Risotto
Ingredients
Mushrooms:
- 3 cups sliced mushrooms, about 2 cups whole
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon salt , to taste
- large pinch black pepper, freshly ground
For the risotto:
- 6 cups vegetable stock, approximately
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ⅓ cup green onions, minced
- ⅛ teaspoon salt
- 2 cups risotto rice, Arborio rice, Carnaroli rice or Vialone Nano rice
- 1 teaspoon thyme leaves, loosely packed, from about 4 sprigs
- ½ cup white wine
- 4 tablespoons unsalted butter, diced and cold
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- pinch black pepper, freshly ground
- 1 tablespoon chopped green onions, or chopped parsley, to garnish
Instructions
For the mushrooms:
- In a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over high heat.
- Add 3 cups sliced mushrooms and cook for a few minutes without stirring, until they brown a little. Do this over high heat and without salt so the mushrooms brown before releasing their water. If you feel your skillet is not large enough for all mushrooms, cook them in batches.
- Add ¼ teaspoon salt and large pinch black pepper and cook for 1 more minute, stirring a little. Remove from heat and reserve.
For the risotto:
- Bring 6 cups vegetable stock to a steady, slow simmer in a saucepan. Take into account how salted it is and adjust the rest of the salt you use in the mushrooms and the risotto.
- Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a heavy pan over moderate heat.
- Add ⅓ cup green onions, sprinkle ⅛ teaspoon salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown them.
- Add 2 cups risotto rice with 1 teaspoon thyme leaves and, using a wooden or silicon spoon, stir for 1 minute, stirring constantly, making sure the grains are very well coated.
- Pour ½ cup white wine, stir once and cook until it's almost absorbed.
- Add ½ cup of broth and half of the reserved mushrooms. Stir well, reduce the heat to medium/low and cook until the liquid is almost absorbed. Then continue adding simmering broth, ½ cup at a time, and cook until it's almost absorbed before adding the next one. Stir frequently, so that the rice releases the starch and turns into a creamy mixture.
- Risotto takes 18 to 20 minutes to cook al dente, which means tender but still firm.
- Remove the pan from the heat and immediately add the reserved 4 tablespoons unsalted butter, ⅓ cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Stir vigorously to melt the butter and integrate with the rice. Add pinch black pepper, check for salt, and add more if needed.
- Transfer to a serving platter, mound the remaining mushrooms on top, 1 tablespoon chopped green onions or parsley, a drizzle of olive oil and serve immediately. Risotto waits for no one.
perfchan says
I made this tonight, having NEVER made risotto before, and IT WAS SO GOOD. This is a make-again recipe for me! I know you posted it in July, but thank you so much for sharing!!
Kate@Diethood says
Paula, all those flavors...oh my gosh! Your risotto looks wonderful!!
Anne ~ Uni Homemaker says
I adore mushrooms and this sounds absolutely sensational Paula! Risotto cake the next day? So jealous!!! 🙂