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Mushroom risotto recipe

Mushroom risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Mushroom risotto

An authentically delicious risotto with the woodsy flavour of mushrooms. It should be slightly al dente (or resist slightly to the tooth but not be hard in the centre).

2943 people made this

IngredientsServes: 6

  • 1.4L chicken stock, divided
  • 3 tablespoons olive oil, divided
  • 500g portobello mushrooms, thinly sliced
  • 500g button mushrooms, thinly sliced
  • 2 shallots, diced
  • 340g Arborio or risotto rice
  • 125ml dry white wine
  • 3 tablespoons finely chopped chives
  • 60g butter
  • 5 tablespoons freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. In a saucepan, warm the stock over low heat.
  2. Warm 2 tablespoons olive oil in a large frying pan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to frying pan, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour, pour in wine, stirring constantly until the wine is fully absorbed. Add 125ml stock to the rice, and stir until the it is absorbed. Continue adding stock 125ml at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.


Easily make this into a vegetarian dish by using vegetable stock instead of chicken stock.

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Reviews & ratingsAverage global rating:(2978)

Reviews in English (2046)

This is a great recipe! I might have exaggerated with the ingredients (but I wanted to make a lot) and it turned out brilliantly! It was moist and succulent however it took a lot of work, I was stirring for 40mins!!!It stores for days aswell which is exactly what I wanted. Perfect recipe! Thank you!-10 Jan 2014

Ive made this several times now and it always goes down really well. Even the resident teenager wolfs down a huge bowl and hes a fussy so and so!! I find it varies how much stock you need so dont be too concerned if its more or less the stated xx-04 Apr 2013

Used different ingredients.Used veggie stock to make it veggie! And used closed mushrooms, dried poricini mushrooms (For extra flavour), oyster mushrooms and shitake mushrooms and also added cherry tomatoes and peas for a bit of colour. :o)-10 Jun 2010

Mushroom Risotto

Délicieux! Je viens de faire ce risotto pour la première fois. Il ne restais plus de riz arborio à l'épicerie, alors j'ai pris du riz à sushi. Aussi on n'avait pas de vin blanc alors jai pris du vinaigre de vin rouge mélangé avec du bouillon de poulet. Malgré les modifications, c'était très bon! À refaire!

Shalini D.

This was delicious! I’m surprised how easy it was to make!

Luc L.

Great recipe! No leftovers. I made it with oyster mushrooms. killer taste -)

Michelle L.

Delicious! Many people find risotto intimidating but it's actually quite easy to make. Merci Ricardo!

Karen K.

Delicious! Love mushrooms so made it with fresh shiitake and creminis resulting in robust and earthy flavours!

Julia L.

Simple, quick to prepare, delicious!

Anna S.

Absolutely delicious!! Great recipe, easy to make and tastes great! I will definitely be making this again!

Nathalie G.

Tout à fait délicieux! Mon chum en a re-demandé le lendemain.

Glenda H.

I had never made this receipe before. This was a school project for my granddaughter. We were both so proud of the end result. The taste was amazing and it was easy enough for my granddaughter to understand and follow the directions. Thanks from the both of us.

Stephanie t.

Mon premier risotto maison. Un succes!

France G.

Excellent, Mes beaux parents qui adorent les champignons ont adoré! Merci Ricardo

Recipe Summary

  • 3 tablespoons butter
  • 12 ounces sliced mushrooms
  • ¾ cup chopped shallots or onion
  • 2 cups dried orzo pasta
  • 3 cups chicken broth
  • ½ cup dry sherry
  • ⅓ cup grated parmesan cheese
  • Salt
  • Pepper
  • Chopped parsley

Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add 12 ounces sliced mushrooms and 3/4 cup chopped shallots or onion cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.

Reduce heat to medium and add 2 more tablespoons butter and 2 cups dried orzo pasta stir often until pasta is light golden, about 2 minutes.

Add 3 cups chicken broth and 1/2 cup dry sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth.

Stir in 1/3 cup grated parmesan cheese and salt and pepper to taste. Spoon risotto into wide bowls and sprinkle with a little chopped parsley and more parmesan cheese to taste.

  • 30 g unsalted butter
  • 2 white onions, finely chopped
  • 400 g mushrooms, roughly chopped
  • 225 g risotto rice
  • 800 ml vegetable stock made with 1 stock cube
  • 10 g medium Cheddar cheese, grated

Melt the butter in a large deep pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the mushrooms and cook for a further 5 minutes, until softened.

Add the rice and cook for another 5 minutes, stirring, before you add the stock. Reduce the heat to low, cover, and leave to cook for 20 minutes, or until all the liquid is absorbed.

Stir through the cheese and season with freshly ground black pepper. Divide between bowls and serve.

Mushroom selection

Each variety provides a different texture and flavor, and the combination of fresh and dried mushrooms add dimension to each bite. I recommend using brown mushrooms for their chewy texture and ability to absorb moisture yet still hold their shape.

I use dried mushrooms like porcini or oyster. You need to rehydrate them in hot water for a few minutes before using them to soften the texture. Their flavor and aroma are concentrated, giving more robust umami notes due to the natural nucleotides.


This is up to your preference or what you have on hand.

A variety of mushrooms can be used to comprise the 16 ounces called for in the recipe.

I used a combination of sliced white button mushrooms and baby bellas (also called cremini/crimini).

Shiitake mushrooms would also be a good addition.

If you have them, dried mushrooms that you&rsquove reconstituted in warm water and then chopped are a great way to add lots of deep savory flavor. They&rsquore a great secret ingredient for risotto, soups and stews!

Mushroom risotto

Prep 40 min
Cook 30 min
Serves 4

25g dried porcini mushrooms
300g fresh mushrooms
(field, chestnut, porcini, ovoli)
1 small onion
Olive oil
300g arborio rice
150ml white wine or vermouth

75g parmesan

Soak the dried mushrooms in 500ml warm water for 30 minutes, then drain, reserving the soaking liquid, and chop all the mushrooms, both dried and fresh, into small pieces. Filter the soaking liquid to remove any grit, put in a small pan and add enough water or light stock to make it up to 1.3 litres. Add a pinch of salt and bring to a simmer at the back of the stove.

Peel and very finely dice the onion. In a saute pan, fry the onion in 20g butter and a little olive oil, until soft and translucent. Add the mushrooms, stir, then add the rice and stir so that every grain glistens, moving the pan around so they clatter against the sides.

Add the wine and leave it to whoosh and evaporate a bit. Note the time. Now start adding the mushroom broth, one ladle at a time, stirring the rice attentively, so it absorbs the liquid before the next ladle is added. Continue in this way until all the stock has been used up, and the rice is plump and firm, and has lost any chalky bite. This will take 16-20 minutes, depending on the type and age of the rice.

Turn off the heat, add the rest of the butter and beat – really beat, almost whisking it in – with a spoon for 30 seconds. Now add the cheese, beat again vigorously and serve immediately.

Mushroom Risotto for under £3

This recipe was part of a series of recipes all of which could all be made for around £3. If you have suitable leftover booze &ndash say a glass of white wine or white vermouth &ndash add to the rice before starting on the stock, similarly cooking it until absorbed. Sage leaves, either cut finely and stirred in at the end, or flash-fried and used to decorate each plateful, would be great. If you haven&rsquot got a sage plant in the garden or a window box, it&rsquos worth the effort.


  • 400 g Mushrooms sliced
  • 500 g Risotto Rice
  • 2 medium onions chopped finely
  • 2 garlic cloves crushed and chopped
  • 1.5 l stock made with two chicken or mushroom stock cubes
  • 75 g Butter
  • 4 tbsp oil
  • 14.1 oz Mushrooms sliced
  • 17.6 oz Risotto Rice
  • 2 medium onions chopped finely
  • 2 garlic cloves crushed and chopped
  • 2.6 pints stock made with two chicken or mushroom stock cubes
  • 2.6 oz Butter
  • 4 tbsp oil
  • 14.1 oz Mushrooms sliced
  • 17.6 oz Risotto Rice
  • 2 medium onions chopped finely
  • 2 garlic cloves crushed and chopped
  • 6.3 cups stock made with two chicken or mushroom stock cubes
  • 2.6 oz Butter
  • 4 tbsp oil


  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4


  1. Put a large pan (a wide casserole pan or a very wide steep-sided frying pan are both fine) over a medium heat and fry the onions in ½ the oil and 1/3 of the butter until they become translucent - don't let them brown.
  2. Reduce the heat to low. Add the garlic and the risotto rice and cook, stirring gently for two minutes to ensure the rice is coated in oil.
  3. Pour in enough hot stock to just cover the rice and increase the heat to medium, stirring the rice every couple of minutes until the liquid is nearly all absorbed. Repeat the process with more stock until the rice grains no longer have a chalky core. If you run out of stock use boiling water.
  4. While the rice is cooking, in a separate frying pan heat the remaining oil and another 1/3 of the butter and cook the mushrooms for about 4 minutes, until they have a nice gloss all over - taste one to see it's done. Set aside.
  5. As soon as the rice is fully cooked, add the mushrooms and all their juices, plus the remaining 25g of butter to the rice pan, and mix together. It should be moist, don't cook it further to dry out.
  6. Check seasoning - it will need salt and I like it with plenty of black pepper - and serve in flat bowls.


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  • 1 quart homemade or store-bought low-sodium chicken stock (1 liter)
  • 1 ounce (30g) dried porcini or morel mushrooms (optional)
  • 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
  • 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced
  • 4 tablespoons (60ml) extra-virgin olive oil
  • 4 tablespoons (50g) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, finely chopped (about 6 ounces 170g)
  • 2 medium cloves garlic, finely minced
  • 2 teaspoons (10ml) soy sauce
  • 1 tablespoon (15ml) light miso paste
  • 3/4 cup (175ml) dry white wine
  • 1/4 cup (60ml) heavy cream (optional)
  • 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 tablespoons minced fresh parsley leaves (about 8g)


This recipe is absolutely delicious!! I wish I could leave a photo! I will definitely be making this again!

Really enjoyed this dish. Subbed dry sherry for vermouth. Added one small shallot, fresh herbs and garlic as per reviews. Used a combination of exotic mushrooms plus dry porcini shrooms and soaking juices. Yum! Spectacular. So much depth in flavor!

This was delicious. I made some slight modifications, including adding garlic and using shallots rather than leeks. I used a slight bit more white wine, and added some fresh thyme along with the mushrooms. Creamy, comforting, filling and delicious!

Fabulous dish! I made this dish about a month ago for the first time -- and for company. (In retrospect, a risky move.) I was thrilled with how it turned out. My niece described it as a bowl of "creamy deliciousness"! Will make it again. and again. and again.

I’ve never felt compelled to bother doing this but I will say it’s one of the best things I’ve cooked for a while. Didn’t use all the broth but used inititive, nice combo of mushrooms, added a bit of garlic with leeks and a bit of thyme and sage. Wife was all over it. Will make again for sure

Great, I have made this several times. Everyone loves it!

I made this tonight- first time- and didn't alter recipe. My family loved it but we all thought it was a bit salty. Next time I won't add any salt to the mushrooms, will sub shallot for leek and add some herbs as suggested. I also did not use all the broth (6 cups max). Thanks!

Fantastic recipe. I just added a little onion and garlic which work well with the leek and mushrooms.

Fabulous flavor! Definitely make again.

Only change I would make is to increase the leeks and parmesan cheese and I love garlic so next time I would add that and or shallots. When using shallots I probably would eliminate the leeks.

Made very close to recipe. Used crimini mushrooms and worked well. Also used Madera instead of vermouth which gave a nice taste. Will certainly make again with other types of mushrooms next time.

I was able to get my hands on a beautiful, large Hen-of-the-Woods mushroom which I used to make this risotto. Delish! Like others, I didn't quite need all the broth, but I did use most of it. I like butter, so I probably used a bit more than it called for. If I were serving it alone, I would definitely add fresh herbs, but I used it as a beautiful, luxurious side dish to Julia Child's pot roast. A-mazing. BTW, Pinot is supposed to be good with wild mushrooms, but we had a Cab that was quite good and not overpowering.

This is a delicious mushroom risotto. I used about 170 g of wild mushroom mix and 2 big portabella caps. I also replaced the chicken broth with vegetable broth and only needed about 5.5 cups, not the whole 7 in the recipe. I left the cheese out so guests could add their own. I'll definitely be adding this to my regular recipe roster.

Since my children, aged 16 and 19, still, to this day - and it drives me nuts - they, of all things - WILL NOT EAT MUSHROOMS! I take great pleasure in making this dish, cutting the mushrooms slowly while they saunter about the house, and stirring the risotto for as long as it takes. they are so right - whoever made this recipe - to just add (3/4 cup) of chicken broth at a time.. 1 cup is too much, it'll take longer if you do that. I've made this around 5 times now - and it keeps getting better. Almost can do it without lookin!

This recipe even pleases my 2 & 3 year olds. Do it! It takes time, but well worth it. My child just hit 3, but it's a 4!

I made a number of changes, all of which seemed to work well and I recommend. I used no butter, only olive oil. I mixed shitake, button and hen of the woods mushrooms. And I added a large teaspoon of chopped fresh sage leaves to one of the batches of mushrooms as they were cooking. This was a perfect fall Sunday dinner for three.

It was amazing! Instead of butter, I used no-salt margarine & olive oil. Followed the remainder of the recipe my guests couldn't get enough of it. Mmmm Good.l

i enjoy the way in which this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you should check it out i guarantee you whatever you should this its very tasty

Just made this tonight with 1 # of chantrelles. Totally amazing and so easy with simple ingredients. This is a recipe I will proudly serve to friends -- and family. YUM! ( BTW, I did not change anything.)

Made this again, adding a half ounce of dried porcini and replacing one cup of the broth with the porcini soaking liquid--even better than the first time!

If you want better dimension of flavor, use Good sipping sherry or dry marsala in place of the vermouth and wine. and yes, using the dried porcinis w/soaking liquid is a very tasty detail.

I think this was quite tasty as instructed. But it did not knock our socks off. It was great. I wanted to get dried porcini mushrooms and reconstitute and use the liguid and mushrooms for depth of flavor. No dried porcinis at the store i went to so decided on dried shitakes. Good, but not what porcini would have done. Use fresh Oyster, chantrelles, and shitakes. It was very very good, but needed an additional dimension. I will make again and make sure I go to Berkeley Bowl (Bay Area people will know this place) and get all the mushrooms I need. I need to post more - I use the reviews all the time but rarely post mine.

Super yummy. But add some more salt at the end.

I have never made a mushroom risotto before. I altered it a little as I was going. My wife works at a celebrity chef restaurant here is Las Vegas and she said it put their risotto to shame. The secret ingredient is love but besides that I was very happy about how she continued to rave over it. Sucks it takes an hour to make because we are going to have to make this once a month.

This was absolutely delicious! I made it for Thanksgiving and everyone loved it. I made the recipe exactly as is except for one thing -- I did not have vermouth, so I used white wine instead. This will become one of my go to recipes!