Traditional Mushroom Risotto is a simple dish that is hearty and full of flavour. This easy mushroom risotto recipe is super creamy & tasty!
(That’s my Seafood Risotto - fantastic!)
Anyway, I figure it’s well past time for me to post another great recipe for this creamy Italian rice dish, so today I’m sharing my recipe for a delicious mushroom risotto.
This creamy mushroom risotto is sure to please anyone who’s a fan of mushrooms.
It’s a hearty dish, with mushroom flavour coming from the broth itself, and pieces of mushroom throughout.
We usually serve this as a main course, though it would also work well as a side dish - as a complement to some chicken, steak, or pork.
Maybe it’s because it does take a little time to make, maybe it’s because you only tend to see it on the menus of fancy restaurants.
Either way - it’s a false belief - basically any risotto is going to be an incredibly easy recipe to make!
The constant stirring can feel a little tedious, but the good news is that cooking process is very easy, and basically fool proof.
Just have your ingredients prepared and laid out before you get started, and you’re good to go!
Anyway, let’s get to it...
My Mini Mushroom Arancini actually starts out with this risotto recipe, but turns it into an elegant appetizer.
Also, it includes information - in the post - about making it gluten free!
This recipe uses really simple ingredients that can be found in any grocery store.
That said, there are a few important things to note about some of them, so here’s what you need to know:
To make the perfect risotto, you’re looking for a medium or short-grain rice with a high starch content - it’s what creates that creamy risotto texture!
I use 1 lb of Short Grain Arborio Rice for this, as it’s easy to find and works well.
Any of these 3 short grain rice types will make an excellent risotto - tender grains of rice with the perfect creamy texture- so use whichever makes the most sense, where you are.
Mushrooms are what brings the bulk of the savory flavor to this risotto, so are an important ingredient here. That said, there’s lots of room to customize!
Personally, I use fresh mushrooms exclusively - cremini mushrooms usually, AKA baby bella mushrooms. They’re cheap, easy to come by, and taste great!
That said, feel free to use whatever mushrooms you like.
Have access to some fresh wild mushrooms? Make a wild mushroom risotto!
Shiitake mushrooms, porcini mushrooms, a blend - it’s all good.
You can even toss a bit of finely chopped dried mushrooms into the broth as it simmers - I usually don’t bother, though!
I use chicken broth as the base for my quick mushroom stock, as it gives the broth a nice robust flavour - and I tend to have it on hand!
That said, feel free to use any stock you like, as long as it works with the taste of the mushrooms you use.
Chicken stock, beef broth, vegetable stock, vegetable broth - homemade or store bought - whatever works for you!
This recipe calls for ½ cup of dry white wine - I’ll usually use something like a Sauvignon Blanc or Pinot Grigio.
The alcohol cooks off as it simmers, but if you’d like to skip the wine altogether, you can use an extra ½ cup of broth instead.
Pro tip: When skipping the wine, add a small splash of lemon juice or white vinegar. The touch of acid will brighten the flavour of the dish!
Rounding out this recipe, you will need:
Grated Parmesan cheese
A small yellow onion
2 tablespoon Olive oil, divided
Salt and ground black pepper
... I just really didn’t have anything to add, as far as these last few ingredients go!
You can garnish with some fresh herbs if you like - I’ll usually toss some finely chopped fresh parsley on it - but that’s about it!
How to Make Mushroom Risotto
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Finely chop the mushrooms and onions. I like to run them through a food processor, but you can chop them by hand if you prefer.
Things can move quickly as you’re cooking, and you don’t want to take time away from stirring, to be dealing with ingredient prep!
Add mushrooms, season with a little salt and pepper, and cook over medium-high heat until mushrooms just start to soften.
Add the chicken broth and thyme to the sauteed mushrooms, bring to a gentle simmer, then turn the element down to low heat.
In a large pan, large pot, or large skillet over medium heat, sweat onions in remaining olive oil until translucent. Add garlic and rice, stir well with a wooden spoon or silicone spatula.
Add half of the wine, stirring until wine is almost completely absorbed by the rice, about 2-3 minutes. Repeat with remaining wine.
As rice absorbs one ladle of hot stock, add another and continue with the consistent stirring.
Once rice is almost cooked - it should be al dente, with a creamy consistency - season with salt and pepper to taste.
Stir in grated Parmesan, just until well incorporated and smooth.
Leftover risotto can be cooled almost to room temperature before being transferred to an airtight container for storage in the fridge.
Should be good for up to 3 days, fully reheat before serving.
More Gluten-Free Main Dish Recipes
Looking for more dinner ideas for the whole family? I’ve got you covered, with all kinds of tasty gluten free recipes!
Gluten-Free Bacon Poutine Pizza
Gluten Free Beet Gnocchi
Gluten-Free Chicken Mushroom Tourtiere
Gluten Free Coconut Shrimp
Gluten-Free Cod Au Gratin
Gluten Free Cod Cheeks & Dressing
Gluten-Free Crab Cakes
Gluten Free Creamy Chicken Wild Rice Soup
Gluten-Free Creamy Creole Pasta
Gluten Free Creamy Creole Soup
Gluten-Free Fish Fingers & Custard
Gluten Free French Onion Soup Tart
Gluten-Free Fried Chicken
Gluten Free Perogies
Gluten-Free Sesame Chicken
Gluten Free Spicy Orange Chicken
Gluten-Free Square Root Tart
Gluten Free Tourtiere
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Easy, Creamy Mushroom Risotto
- 2 tablespoon Olive oil divided
- 1 lb Mushrooms very finely chopped
- Salt and pepper
- 4 cups Chicken broth
- ¼ teaspoon Dried thyme
- 1 Small yellow onion very finely chopped
- 2 Garlic cloves
- 1 ½ cups Arborio rice
- ½ cup Dry white wine can use more chicken broth instead
- ½ cup Grated Parmesan cheese
- Heat 1 tablespoon olive oil in a medium pot. Add mushrooms, season with a little salt and pepper, and cook over medium high heat until mushrooms just start to soften.
- Add the chicken broth and thyme, bring to a gentle simmer.
- As the broth is heating:
- In a large pan, sweat onions in remaining olive oil until translucent. Add garlic and rice, stir well.
- Add half of the wine, stirring until wine is almost completely absorbed by the rice. Repeat.
- Add simmering stock, about ½ cup at a time, stirring constantly. As rice absorbs one ladle of stock, add another and continue stirring.
- Once rice is almost cooked, season with salt and pepper to taste.
- Stir in grated Parmesan, just until well incorporated and smooth.
- Serve immediately