This creamy mushroom risotto is a restaurant-quality dish I can make right in my own kitchen. It blends the earthy richness of sautéed mushrooms with tender, starchy rice cooked slowly in flavorful broth until it reaches a luxuriously creamy consistency. It feels indulgent but is surprisingly simple once I get into the rhythm of stirring and adding broth.

Why You’ll Love This Recipe

I love how this risotto feels elegant enough for special occasions but is still approachable for a weeknight dinner. The combination of buttery onions, savory mushrooms, and Parmesan cheese creates a deep, comforting flavor. I enjoy the meditative process of making it—adding broth little by little and watching it transform into a luscious dish. Plus, I can serve it as a main course with a salad or as a side alongside chicken, seafood, or roasted vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 12 ounces mushrooms, any variety, thinly sliced

• 1/4 cup diced onion

• 2 tablespoons salted butter

• 1 cup arborio rice

• 1/2 cup white wine (or extra broth)

• 3 cups chicken broth or mushroom broth, divided

• 1/3 cup shredded Parmesan cheese

• Chopped fresh parsley, for garnish (optional)

Directions

I start by warming the broth in a saucepan or microwave so it’s ready to go. In a separate pan over medium-high heat, I cook the mushrooms in olive oil until they’re softened, then set them aside. I melt the butter in the same pan, add onions, and cook until tender. I stir in the rice and toast it lightly before pouring in the wine, letting it cook off. Then I add the warm broth 1/2 cup at a time, stirring often and waiting until each addition is absorbed before adding more. After about 20 minutes, the rice turns creamy and tender. I stir the mushrooms back in along with Parmesan cheese, adjust the seasoning, and garnish with parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 35 minutes to cook, for a total of 50 minutes.

Variations

• I sometimes add a handful of thawed peas along with the mushrooms for color and sweetness.

• For a richer flavor, I drizzle a touch of truffle oil before serving.

• I’ve swapped the Parmesan for Pecorino Romano for a sharper bite.

• Adding cooked chicken, shrimp, or scallops turns it into a complete main dish.

• For a vegetarian option, I use vegetable or mushroom broth instead of chicken broth.

storage/reheating

I store leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or milk and warm it on the stovetop or in the microwave, stirring until it’s creamy again. I can also freeze it in a sealed container, then thaw it in the fridge before reheating.

FAQs

Can I make risotto ahead of time?

Yes, I cook it about halfway, cool it, and finish cooking it just before serving.

What’s the best rice for risotto?

I always use arborio rice because its high starch content creates the signature creamy texture.

Can I skip the wine?

Absolutely, I just replace it with extra broth and the dish still tastes delicious.

How do I know when the risotto is done?

I look for rice that’s tender but still slightly firm in the center, with a creamy, flowing consistency.

Can I make this without mushrooms?

Yes, I can replace them with vegetables like asparagus, zucchini, or roasted butternut squash.

Conclusion

This creamy mushroom risotto proves that gourmet comfort food doesn’t have to be complicated. I love the way it transforms simple ingredients into something indulgent and satisfying. Whether I serve it as a main dish with a crisp salad or alongside a roasted chicken, it’s always a comforting, crowd-pleasing addition to the table.