Creamy Roasted Mushroom Risotto

Rich, creamy, and cheesy Mushroom Risotto is a show-stopping dinner recipe that looks elegant and is secretly so easy to prepare. Make a batch for your next dinner party or home date night!

Making Mushroom Risotto

Risotto is often mistakenly believed to be tough to make because it requires constant babysitting as it cooks on the stove. 

However, all you’re doing during the 30-minute cook time is ladling hot broth into the pan, waiting for the risotto rice to absorb the liquid, stirring it well, and repeating until the risotto is tender and the broth is all used up. 

The blend of mushrooms in the risotto add so much flavor and texture, while mascarpone and grated Parmesan amp up the creaminess of the dish. A little balsamic and white wine cut through the rich risotto and balance out the flavors. 

In this recipe post, I’m sharing my top tips and tricks for making perfectly creamy risotto every time! 

Keep this knockout mushroom risotto recipe in mind for your next home date night or dinner party. It would also be the perfect dinner to prepare for Valentine’s Day or a special anniversary!  

Kitchen Equipment Needed

You need very little equipment to prepare this creamy risotto with mushrooms. I suggest having the following items on hand: 

• Chef’s Knife and Cutting Board — For preparing the mushrooms and aromatics. 
• Liquid Measuring Cup — For measuring the chicken broth and white wine. 
• Measuring Spoons — A must for almost any recipe. 
• Ladle — You’ll be adding the warm chicken broth to the risotto in increments, and a ladle makes this task much easier. 
• Box Grater — Freshly grated Parmesan melts better than pre-grated, so I suggest doing it by hand. 
• Baking Sheet — The mushrooms are roasted before being added to the risotto. 
• Heavy Bottomed Pot — You’ll need a medium-sized pot for this recipe. Choose a heavy pot that distributes heat evenly so the risotto doesn’t burn or stick to the bottom. 
• Wooden Spoon — My preferred tool for constantly stirring the risotto as it cooks. 

Mushroom Risotto Recipe Ingredients 

This is a simple mushroom risotto recipe, but you likely don’t keep all of the ingredients on hand. Here’s what you’ll need to grab from the grocery store: 

• Olive oil
• Balsamic vinegar
• Kosher salt 
• Fresh rosemary 
• Mushrooms (see my suggestions below) 
• Butter
• Chicken Stock (or Vegetable Broth)
• Leek
• Garlic
• Arborio rice
• White wine (choose a dry variety) 
• Mascarpone cheese
• Parmesan cheese

For the complete ingredient list and detailed instructions to make creamy risotto with mushrooms, scroll to the bottom of this post for the FREE printable recipe card.

What Are the Best Mushrooms for Risotto? 

I made this a chanterelle, crimini, and porcini mushroom risotto. Using a variety of mushrooms adds layers of flavor and texture to the risotto that you wouldn’t have if you used just one type. 

However, you may use other favorite mushroom varieties if desired! If you can’t find fresh porcini mushrooms, you may substitute them for another type such as oyster or shiitake. 

Alternatively, you can use rehydrated dried porcini mushrooms. To rehydrate dried porcini mushrooms, measure out the 8 ounces after they’ve been rehydrated. Once rehydrated, pat dry with paper towels before roasting. 

How to Make Mushroom Risotto 

Creamy mushroom risotto is much simpler to prepare than you might think, but it does require some patience! Here’s an overview of the recipe steps: 

Step 1: Roast the Mushrooms 

1. Spread the prepared mushrooms onto a foil-lined baking sheet. 
2. Drizzle with a mixture of olive oil, balsamic vinegar, kosher salt, and fresh rosemary. 
3. Roast at 425ºF for 10 to 15 minutes. 

Step 2: Prepare the Mushroom Risotto 

1. Add the chicken stock to a saucepan and bring to a simmer. Keep the chicken broth there while you continue with the rest of the recipe. 
2. To a large saucepan, melt together the butter and olive oil. Add the leek and cook until softened, then add the garlic. 
3. Add the arborio rice to the saucepan and cook until the edges of the rice look slightly translucent. 
4. Add the white wine to the saucepan and cook until the rice has absorbed most of the liquid. 
5. Ladle ¾ cup of the hot chicken stock over the rice. Stir constantly until the rice has fully absorbed the liquid. 
6. Continue adding the hot stock in ¾ cup increments until the risotto is tender and the broth is gone. (This will take up to 30 minutes.) The roasted mushrooms should be added to the risotto once half of the broth has been absorbed. 
7. Stir the parmesan into the rice mixture. 
8. Garnish with freshly grated Parmesan and parsley before serving, if desired. 

The above is simply a quick summary of this mushroom risotto recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making the Best Mushroom Risotto

• Use Italian arborio rice – This special type of short-grain rice becomes incredibly creamy once cooked in broth thanks to the high amount of starch it contains. 
• Keep the stock warm – If you add cold chicken stock to the risotto as it cooks, it will cool down the ingredients in the pan and mess up the cooking process.
• Add the stock in small amounts – Adding more than ¾ cup of stock at a time won’t speed up the cooking process! By adding it in small amounts, you’re creating friction with the arborio rice as you stir it and thus helping to release its starch. All of that starch is what makes risotto so creamy!  
• Use different types of mushrooms — Even if your local grocery store doesn’t stock a wide variety of mushrooms, buy at least two different varieties if you can. Using a blend of mushrooms adds extra texture and flavors to the risotto! 
• Roast the mushrooms first — Roasting the mushrooms ensures they’re fully cooked by the time the risotto is ready to be served, and it also enhances their flavor. 
• Don’t add the mushrooms too soon – Adding the mushrooms too early will cause them to over cook. Add them to the pot once about half of the chicken stock has been absorbed. 

Mushroom Risotto Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

What type of rice is best for making risotto? 

Short-grain white arborio rice. Arborio rice develops a creamy consistency and texture that is quintessential of risotto. You can NOT use regular white rice like basmati or jasmine to make this recipe! 

How should I prepare the leeks for this recipe? 

Check out my full guide on how to clean leeks for more details on cleaning and preparing them for this recipe. 

What’s the best white wine for making risotto? 

I suggest using a dry white wine, such as a Sauvignon Blanc, Pinot Grigio or Pinot Gris, or a bright, unoaked Chardonnay.  

How do I get risotto to be super creamy? 

There are a few tricks to keep in mind! 

• Keep the chicken stock warm (have the saucepan sitting over low heat the entire time) 
• Add the chicken stock in small increments (about ¾ cup or two ladles-worth) 
• Stir, stir, stir the risotto after adding the stock to release the starch from the rice 
• Add a little mascarpone at the end of the cooking time for good measure! 

Why is my risotto still hard? 

You want the risotto to have some bite to it, but it shouldn’t be hard or crunchy whatsoever. If that’s the case and you’re out of chicken stock, heat additional stock and continue adding in small increments, stirring constantly between additions. 

Why is my risotto not cooking? 

Check that your risotto is being cooked over medium-low heat.

You don’t want to crank the heat up to speed the cooking process, nor do you want the heat so low that the risotto isn’t being given a good chance to actually cook through!

If the risotto is being cooked over low heat, it’s going to take forever for it to finally absorb the chicken stock and become creamy. 

Risotto Storage Instructions 

Let any leftover risotto cool to room temperature, then seal in an airtight container and refrigerate for up to 5 days. The best way to reheat risotto is on the stovetop over medium heat (you might need to add a splash of chicken stock to loosen it up.) 

I don’t recommend freezing leftover risotto. The texture will change unpleasantly once it is frozen and thawed.

What to Serve with Mushroom Risotto 

Since mushroom risotto is a meatless recipe, it can be enjoyed as a main dish with a simple green salad on the side or it can be served as a side dish for proteins like steak or chicken. 

Main dishes that pair well with risotto: 

• Sous Vide Steak
• Instant Pot Chuck Roast
• Smoked Traeger Prime Rib
• Sheet Pan Pork Tenderloin
• Roasted Pork Marsala
• Seared Filet Mignon

Side dishes that pair well with risotto: 

• Garlicky Sauteed Kale
• Spinach Pear Salad
• Massaged Kale Salad
• Butternut Squash Salad
• Lemon Roasted Broccolini 
• Italian Mixed Greens Salad

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

Try Making Risotto with Mushrooms! 

Next time you’re looking for a recipe that uses up lots of mushrooms, give this creamy mushroom risotto recipe a try! 

Did you think it was a delicious way to use mushrooms? Leave a comment below and give it a review for others to see what you thought of this recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this recipe for risotto with mushrooms!

More Risotto Recipes: 

Lemon Asparagus Risotto is a delicious dish for springtime! Enjoy it as a side dish or as a wonderful Spring meatless main dish for your dinner table.

This recipe for Butternut Squash Risotto is a delicious dish to enjoy during the fall and winter months. This creamy risotto with squash features leeks, butternut squash, and mascarpone cheese with a touch of fresh thyme and parmesan cheese. 

Have an abundance of spring vegetables? Give this Spring Pea Risotto a try! It has a mix of english peas and sugar snap peas with a hint of tarragon.

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