A silky mushroom risotto with browned cremini and shiitake, white wine, and parmesan, 100% meatless and restaurant worthy. ♡
This mushroom risotto is the creamy Italian classic I make for anniversary dinners and cold Sunday nights. Arborio rice stirred low and slow with hot broth, browned mushrooms, white wine, and parmesan until every grain is silky and rich. For more ideas, see our Vegetarian Enchiladas.
100% meatless and feels like a special occasion meal in 40 minutes. Let’s make it together.
Ingredients
Mushroom Risotto
- 1.5 lbs mixed mushrooms, cremini, shiitake, and oyster, sliced
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 6 cups vegetable broth, warmed
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 1/2 cup dry white wine
- 3/4 cup grated parmesan, plus more for topping
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
How to Make Mushroom Risotto
- **Sear mushrooms.** Heat olive oil and 1 tbsp butter in a large skillet over high heat. Sear mushrooms in batches 5 minutes each, undisturbed, until deeply browned. Season with salt. Set aside.
- **Start risotto.** In a separate wide pot, melt 2 tbsp butter over medium. Cook shallot 3 minutes. Add garlic, cook 30 seconds.
- **Toast.** Add arborio and toast 2 minutes, stirring. Pour in white wine. Stir until absorbed.
- **Ladle.** Add warm broth one ladle at a time (about 1/2 cup), stirring often, letting each addition absorb before adding more. Continue 20 to 22 minutes until rice is al dente and creamy.
- **Finish.** Stir in remaining butter, parmesan, thyme, and the seared mushrooms. Season with salt and pepper.
- **Serve.** Divide into warm bowls. Top with parsley, extra parmesan, and cracked pepper.
Why This Recipe Works
Searing the mushrooms hard and dry before starting the risotto is what gives this dish its deep umami backbone. Crowded or oiled mushrooms steam and stay pale. Smoking hot and in a single layer, they brown into concentrated umami bombs that flavor the entire pot.
Toasting the arborio rice in butter and shallot for 2 full minutes before adding any liquid is the second pillar. That toast awakens the rice starches and builds a nutty foundation. Skip it and your risotto tastes flat no matter how good your broth is.
Adding warm broth one ladle at a time, stirring constantly, is the technique that releases the natural starches from the arborio into the broth, creating the signature creamy body. Dumping all the broth in at once or using cold broth shocks the rice and you end up with fussy, broken rice instead of velvety risotto. For more ideas, see our Vegetarian Stuffed Shells.
Tips
- Use arborio or carnaroli rice. Regular rice will not get creamy.
- Vegan swap: use vegan butter, vegan parmesan, and plant milk instead of dairy.
- Store leftovers in the fridge for up to 3 days.
- Reheat with a splash of warm broth on the stovetop. Microwave breaks the texture.
- Keep broth hot in a side pot. Cold broth shocks the rice.
- Stir nearly constantly. It is what makes the risotto creamy.
Variations
- Swap mushrooms for butternut squash in fall for a sweet risotto.
- Add peas and mint for a spring risotto.
- Stir in mascarpone at the end for an ultra creamy finish.
- Top with truffle oil or shaved truffle for a luxurious bite.
- Make it vegan with vegan butter, nutritional yeast, and miso.
- Add a handful of baby spinach in the last minute for greens.
Looking for more vegetarian ideas? Try our Vegetarian Chili or Vegetarian Breakfast Casserole next.
Common Mistakes to Avoid
- Cold broth: Keep broth hot in a side pot. Cold broth shocks the rice and breaks the risotto.
- No rice toast: Toast rice 2 full minutes. Toasting builds the nutty foundation.
- Not stirring: Stir often, not constantly but close to it. Stirring releases the starch that makes it creamy.
- Overcooking: Finish al dente with a little bite. Mushy risotto is over done.
Mushroom Risotto
Ingredients
Method
- **Sear mushrooms.** Heat olive oil and 1 tbsp butter in a large skillet over high heat. Sear mushrooms in batches 5 minutes each, undisturbed, until deeply browned. Season with salt. Set aside.
- **Start risotto.** In a separate wide pot, melt 2 tbsp butter over medium. Cook shallot 3 minutes. Add garlic, cook 30 seconds.
- **Toast.** Add arborio and toast 2 minutes, stirring. Pour in white wine. Stir until absorbed.
- **Ladle.** Add warm broth one ladle at a time (about 1/2 cup), stirring often, letting each addition absorb before adding more. Continue 20 to 22 minutes until rice is al dente and creamy.
- **Finish.** Stir in remaining butter, parmesan, thyme, and the seared mushrooms. Season with salt and pepper.
- **Serve.** Divide into warm bowls. Top with parsley, extra parmesan, and cracked pepper.
Notes
Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.
