Mushroom risotto is a beloved dish from Northern Italy, famous for its rich aroma and velvety texture. Traditionally made with porcini or other local mushrooms, it is very much a comfort food that feels indulgent but many people don’t know, it is actually very simple to prepare. With plump, juicy mushrooms and rice that turns creamy without a drop of cream, you can easily recreate this classic at home.
The secret is in the method. Use a deep non-stick pan (a wok-style pan is perfect) so you can toss the rice with ease. Stainless steel also works, but you’ll need to stir more often to stop it from sticking. Whatever you do, please don’t be tempted to use a rice cooker, risotto needs the traditional touch with lots of stirring with love.
The process involves feeding the rice with hot stock little by little, never all at once. This lets every grain soak up maximum flavor while cooking evenly. In Italy, this process is called risottare, and it’s the key to creating a true risotto. Some people say it isn’t necessary, but trust me, it makes all the difference.
Unlike the soupy versions you sometimes get in restaurants, mine is thick, velvety, and luscious. In just 20 minutes of cooking, you’ll have a quick mushroom risotto that can be served as a main or a smaller portion as an antipasto.
Watch Vincenzo’s Plate: Perfect Mushroom Risotto Recipe (Made with Simple Supermarket Ingredients)
This easy mushroom risotto recipe is so addictive you won’t want to stop eating it.
Vincenzo’s Plate Tips to Make
Mushroom Risotto Recipe
Only Canaroli
Carnaroli is the king of risotto, as it has more starch and a firmer grain than Arborio. If you can’t find it, Arborio still works beautifully. Just don’t settle for regular or jasmine rice, it completely changes the texture of the dish. For preparation, never wash Carnaroli or Arborio rice because the natural starch is what gives risotto its creamy texture. .
Mushrooms
Use whatever mushrooms you can find locally. In Italy I love porcini, but in Australia I often use portobello brown or Swiss mushrooms. The secret is freshness, so choose mushrooms that are high quality.
A touch of Onion
A small amount of onion gently fried in EVOO creates a sweet, savory base that elevates the mushroom risotto. It is very traditional and disappears into the risotto by the time it is served. Don’t be deterred if you don’t usually like the taste, just start with a little less.
Keep Close to your Risotto
Risotto is delicate. Stay close, stir often, and do not let the rice stick to the bottom of the pan. Patience and attention make all the difference.
Wine Not?
The wine cooks out completely, so it is safe for kids. If you prefer not to use wine, replace it with stock or half a glass of water.
Not enough stock?
Try to start with extra stock than you might need if possible in case your mushroom risotto dries out too much. If you run out of stock before the rice is cooked, don’t panic, just add hot water instead. The key is to keep feeding the rice until it is perfectly cooked.
The Perfect Bite
Once cooked, risotto shouldn’t be hard (so it ends up stuck in your tooth), nor so mushy it seems more soup-like. Cook the rice to al dente, aiming for a tender texture with a gentle bite in the center. The best way to achieve this is to note the cooking time on the packet instructions, this is always your best guide (as well as your palette, taste test along the way until the texture is spot-on).
The Secret Spoon Test
Add your stock slowly, one ladle at a time, and let the rice drink it all in before adding more. To know when your risotto is perfect, drag a spoon through the pan—if the rice folds back slowly to fill the gap, you’ve nailed it!
Can you add saffron to mushroom risotto?
Yes! For a luxurious twist, stir in some dissolved saffron threads once you have added the mushrooms. It gives the rice a golden color and a subtle earthy flavor.
Say Cheese
Pecorino and Parmigiano Reggiano work well in risotto, they do however provide slightly different flavors. Pecorino is sharper and saltier, while Parmigiano is nutty and mellow. Choose the one you prefer, or whichever you have on hand.
What is the best stock to use for mushroom risotto?
It is best to avoid using mushroom, beef, or chicken stock. Their strong flavors can tend to overpower the dish. A light vegetable stock is the best choice and really lets the mushrooms shine.
Leftover Tips
Keep leftover risotto in an airtight container in the fridge for up to two days. You can also roll it into balls (once cooled), then coat them with breadcrumbs, and fry them up to make delicious Italian arancini.
How to Serve Mushroom Risotto
Spoon the risotto onto a flat plate, then lift up the plate and gently tap the bottom so it spreads evenly into a silky layer. Arrange extra mushroom slices on top, and scatter just a touch of chopped parsley for added color and freshness. Finish with a generous sprinkle of pecorino and enjoy immediately while still hot.
Mushroom Risotto Recipe
Print Recipe
Equipment
- 1 Large-sized pan /cast iron pan
- 1 large deep pan (to cook rice)
- Ladle
- wooden spoon
Ingredients
- 500 g /17.64oz Carnaroli rice
- 500 g /17.64oz mushrooms, sliced
- ½ onion, chopped
- 50 g/1.76oz butter
- 1 L/ 4.2 cups of vegetable stock, hot
- ½ glass of white wine, standard size
- A fresh bunch of parsley, chopped
- Pecorino cheese
- Extra Virgin Olive Oil, EVOO
- Salt & Pepper
Instructions
- Place a pan over medium heat and add 2 tbsp of EVOO. Add the mushrooms, season with salt and pepper, stir in some chopped parsley, and add 1 ladle of vegetable stock. Sauté for about 10 minutes, then turn off the heat and set aside.
- In a large deep pan over medium-high heat, pour in 4 tbsp of EVOO. Add the diced onion with a splash of water and cook for 6–7 minutes, until soft and golden.
- Add the rice and stir for 2 minutes. Pour in the white wine and cook until it evaporates, stirring occasionally. From this point, keep your eye on the cooking time according to the rice packet instructions (the rice I used needed 16–18 minutes).
- Once the rice looks dry, add enough stock to just cover it and stir until the liquid is absorbed.
- After about 8 minutes, the rice will start to swell and absorb liquid more quickly. Toss it gently, then add more stock to cover. Continue stirring and adding stock gradually, allowing each addition to be absorbed before adding the next.
- Two minutes before the rice is done, taste to check for an al dente texture. If it still feels too firm, cook for one more minute and taste test as you go. Then add the (cooked) mushrooms back in. If you still have stock, pour it in; if not, use a splash of hot water and stir everything together, allowing it to cook for another 2 minutes.
- Approx 30 seconds before finishing, season with salt and pepper to taste and stir this through along with some chopped parsley then toss for 10 seconds, and turn off the stove.
- Finally, add 2–3 tbsp of pecorino and the butter. Stir until melted and creamy, then give it a final toss. Taste and add 1-2 handful of cheese before serving hot.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If you loved this Mushroom Risotto Recipe , you’ll also fall in love with these mushroom-packed dishes
- 15-MINUTE CREAMY MUSHROOM PASTA – This easy mushroom pasta recipe features Silky ribbons of pasta coated in a rich Pecorino sauce, tossed with garlicky mushrooms, and finished with a sprinkle of fresh parsley.
- CHICKEN MARSALA RECIPE – Tender golden chicken breasts meet buttery mushrooms in a luscious Marsala wine reduction, infused with garlic, rosemary, and a touch of EVOO. This authentic no-cream version is rich, velvety, and ready in just 10 minutes.
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