Mushroom Risotto

This rich and creamy mushroom risotto recipe is made with risotto rice, Parmesan cheese, brandy, and mushrooms. It’s the ultimate comfort food meal, and our easy risotto recipe makes it simple to prepare!

Mushroom Risotto
Elise Bauer

How to Make Mushroom Risotto

Risotto is one of those dishes that we love to eat, but neither my father nor mother have the patience to make often.

It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it's in.

For this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth).

Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese. (Hungry yet?)

I actually don't mind watching over risotto. It's easy enough to do, and you can prepare other things while keeping the corner of your eye on the risotto. The result is so worth the effort!

Mushroom Risotto
Elise Bauer

You will need at least 5 cups of stock to make this much risotto, but the exact amount will vary depending on how hot your stove is, how much you stir the rice, and how wide your pot is. Your best bet is to heat up a full 7 cups of stock, so you don't run out.

You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately.

What is Mushroom Risotto?

Mushroom risotto is a creamy Italian rice with chicken broth and your favorite mushrooms. You can make it on the stovetop with a little patience and meditative stirring.

You can’t make risotto with any old rice. The high starch content of risotto rices creates that creamy texture when cooked.

The Best Risotto Rice

Risotto is a variety of Italian rice that is high in a particular type of starch. The grains are shorter and fatter than most other rices. Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of risotto rices yields a creamy texture when cooked.

If you can’t get fancy Italian arborio or other short-grain rices at your grocers, California or Texas grown arborio is totally fine as a replacement.

How to Make Instant Pot Risotto

It's really easy to make mushroom risotto in an Instant Pot as well, with way less stirring required! Here's our Instant Pot Mushroom Risotto recipe.

Alcohol-Free Options for Risotto

If you don't want to use alcohol, you can add more stock and add a tablespoon of your choice of vinegar or lemon juice to brighten the risotto liquid.

Tips for Make-Ahead Risotto 

  • You can make almost all of it ahead and finish the risotto just before serving,
  • Just about 15 to 20 minutes before dinner, just heat up your risotto, stir in some stock, finish and serve!
  • Leftover risotto isn’t great but you can use it to make terrific risotto cakes, which you can pan-fry or air-fry.

More Comfort Food Risotto Recipes to Try!

From the Editors Of Simply Recipes

Mushroom Risotto

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 4 to 6 servings

The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when cooked.


If cooking gluten-free, use homemade stock or gluten-free packaged stock.

Ingredients

  • 2 tablespoons butter

  • 2 cups flavorful mushrooms (such as shiitake, chanterelle, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces

  • 2/3 cup brandy, vermouth, or dry white wine

  • 5 to 6 cups chicken stock (use vegetable stock for vegetarian option)

  • 1/3 cup shallots

  • 1 3/4 cups risotto rice

  • 1/3 cup freshly grated Parmesan cheese

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons fresh parsley or chives

Method

  1. Simmer the stock:

    Bring stock to a simmer in a saucepan.

  2. Sauté the mushrooms:

    Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).

  3. Add the rice and brandy:

    Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3 to 4 minutes.

  4. Add the simmering stock:

    Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

    Wait until the stock is almost completely absorbed before adding the next 1/2 cup.

    This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

  5. Add the Parmesan, season, and serve:

    Stir in the Parmesan cheese, and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Nutrition Facts (per serving)
280 Calories
9g Fat
29g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 280
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 21%
Cholesterol 22mg 7%
Sodium 525mg 23%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 10g
Vitamin C 5mg 25%
Calcium 64mg 5%
Iron 2mg 13%
Potassium 500mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.