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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!
![easy mushroom risotto in a white bowl](https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto-Recipe-720x1080.jpg)
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 youβre 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, Iβm 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 Valentineβs 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:
- Chefβs Knife and Cutting Board β For preparing the mushrooms and aromatics.
- Liquid Measuring Cup β For measuring the chicken broth and white wine.
- Measuring Spoons β A must for almost any recipe.
- Ladle β Youβll be adding the warm chicken broth to the risotto in increments, and a ladle makes this task much easier.
- Box Grater β Freshly grated Parmesan melts better than pre-grated, so I suggest doing it by hand.
- Baking Sheet β The mushrooms are roasted before being added to the risotto.
- Heavy Bottomed Pot β Youβll need a medium-sized pot for this recipe. Choose a heavy pot that distributes heat evenly so the risotto doesnβt burn or stick to the bottom.
- Wooden Spoon β My preferred tool for constantly stirring the risotto as it cooks.
![ingredients needed to make creamy mushroom risotto arranged on a plate](https://www.goodlifeeats.com/wp-content/uploads/2024/02/Ingredients-in-Creamy-Mushroom-Risotto-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Ingredients-in-Creamy-Mushroom-Risotto-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Ingredients-in-Creamy-Mushroom-Risotto-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Ingredients-in-Creamy-Mushroom-Risotto-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Ingredients-in-Creamy-Mushroom-Risotto-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Ingredients-in-Creamy-Mushroom-Risotto.jpg 1200w)
Mushroom Risotto Recipe Ingredients
This is a simple mushroom risotto recipe, but you likely donβt keep all of the ingredients on hand. Hereβs what youβll 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.
![best mushroom risotto with balsamic vinegar and rosemary](https://www.goodlifeeats.com/wp-content/uploads/2024/02/Mushrooms-for-Risotto-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Mushrooms-for-Risotto-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Mushrooms-for-Risotto-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Mushrooms-for-Risotto-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Mushrooms-for-Risotto-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Mushrooms-for-Risotto.jpg 1200w)
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 wouldnβt have if you used just one type.
However, you may use other favorite mushroom varieties if desired! If you canβt 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 theyβve 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! Hereβs an overview of the recipe steps:
![roasted mushrooms for easy mushroom risotto recipe](https://www.goodlifeeats.com/wp-content/uploads/2024/02/Roasted-Mushrooms-for-Creamy-Mushroom-Risotto-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Roasted-Mushrooms-for-Creamy-Mushroom-Risotto-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Roasted-Mushrooms-for-Creamy-Mushroom-Risotto-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Roasted-Mushrooms-for-Creamy-Mushroom-Risotto-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Roasted-Mushrooms-for-Creamy-Mushroom-Risotto-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Roasted-Mushrooms-for-Creamy-Mushroom-Risotto.jpg 1200w)
Step 1: Roast the Mushrooms
- Spread the prepared mushrooms onto a foil-lined baking sheet.
- Drizzle with a mixture of olive oil, balsamic vinegar, kosher salt, and fresh rosemary.
- Roast at 425ΒΊF for 10 to 15 minutes.
![cooking leeks for creamy mushroom risotto](https://www.goodlifeeats.com/wp-content/uploads/2024/02/Cooking-Leeks-for-Mushroom-Risotto-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Cooking-Leeks-for-Mushroom-Risotto-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Cooking-Leeks-for-Mushroom-Risotto-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Cooking-Leeks-for-Mushroom-Risotto-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Cooking-Leeks-for-Mushroom-Risotto-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Cooking-Leeks-for-Mushroom-Risotto.jpg 1200w)
Step 2: Prepare the Mushroom Risotto
- 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.
- To a large saucepan, melt together the butter and olive oil. Add the leek and cook until softened, then add the garlic.
- Add the arborio rice to the saucepan and cook until the edges of the rice look slightly translucent.
- Add the white wine to the saucepan and cook until the rice has absorbed most of the liquid.
- Ladle ΒΎ cup of the hot chicken stock over the rice. Stir constantly until the rice has fully absorbed the liquid.
- Continue adding the hot stock in ΒΎ 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.
- Stir the parmesan into the rice mixture.
- 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.
![adding wild mushrooms to risotto](https://www.goodlifeeats.com/wp-content/uploads/2024/02/How-to-Make-Mushroom-Risotto-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/How-to-Make-Mushroom-Risotto-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/How-to-Make-Mushroom-Risotto-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/How-to-Make-Mushroom-Risotto-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/How-to-Make-Mushroom-Risotto-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/How-to-Make-Mushroom-Risotto.jpg 1200w)
Tips for Making the Best Mushroom Risotto
- Use Italian arborio rice β 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 β 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 β Adding more than ΒΎ cup of stock at a time wonβt speed up the cooking process! By adding it in small amounts, youβre 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 β Even if your local grocery store doesnβt 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 β Roasting the mushrooms ensures theyβre fully cooked by the time the risotto is ready to be served, and it also enhances their flavor.
- Donβt add the mushrooms too soon β 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 in a pot](https://www.goodlifeeats.com/wp-content/uploads/2024/02/Making-Creamy-Mushroom-Risotto-Recipe-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Making-Creamy-Mushroom-Risotto-Recipe-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Making-Creamy-Mushroom-Risotto-Recipe-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Making-Creamy-Mushroom-Risotto-Recipe-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Making-Creamy-Mushroom-Risotto-Recipe-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Making-Creamy-Mushroom-Risotto-Recipe.jpg 1200w)
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 Iβll 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.
Whatβs 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 ΒΎ 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!
![adding parmesan cheese to mushroom risotto](https://www.goodlifeeats.com/wp-content/uploads/2024/02/Easy-Mushroom-Risotto-Recipe-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Easy-Mushroom-Risotto-Recipe-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Easy-Mushroom-Risotto-Recipe-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Easy-Mushroom-Risotto-Recipe-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Easy-Mushroom-Risotto-Recipe-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Easy-Mushroom-Risotto-Recipe.jpg 1200w)
Why is my risotto still hard?
You want the risotto to have some bite to it, but it shouldnβt be hard or crunchy whatsoever. If thatβs the case and youβre 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 donβt want to crank the heat up to speed the cooking process, nor do you want the heat so low that the risotto isnβt being given a good chance to actually cook through!
If the risotto is being cooked over low heat, itβs 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 donβt recommend freezing leftover risotto. The texture will change unpleasantly once it is frozen and thawed.
![creamy mushroom risotto in a white bowl with a spoon](https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto-735x1103.jpg 735w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/The-Best-Mushroom-Risotto.jpg 1200w)
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.
![woman eating a bowl of the best mushroom risotto](https://www.goodlifeeats.com/wp-content/uploads/2024/02/Risotto-with-Mushrooms-720x1080.jpg 720w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Risotto-with-Mushrooms-1024x1536.jpg 1024w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Risotto-with-Mushrooms-750x1125.jpg 750w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Risotto-with-Mushrooms-730x1095.jpg 730w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Risotto-with-Mushrooms-150x225.jpg 150w, https://www.goodlifeeats.com/wp-content/uploads/2024/02/Risotto-with-Mushrooms.jpg 1200w)
Try Making Risotto with Mushrooms!
Next time youβre 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. Iβd 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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Creamy 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!
Ingredients
Mushrooms
- 3 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- Β½ teaspoon Kosher Salt
- Β½ teaspoon chopped Fresh Rosemary
- 8 ounces Porcini Mushrooms, sliced
- 8 ounces Crimini Mushrooms, sliced
- 8 ounces Chanterelle Mushrooms, halved or quartered
Risotto
- 2 tablespoons Butter
- 1 tablespoon Extra-Virgin Olive Oil
- 6 cups Chicken Stock
- 1 Β½ cup finely chopped Leek (white and pale green parts only)
- 2 teaspoons minced Fresh Garlic
- 1ΒΌ cups Arborio Rice
- Β½ cup Dry White Wine
- ΒΌ cup Mascarpone Cheese
- β cup finely grated Parmesan
Garnishes
- Extra fresh parmesan
- Fresh parsley
Instructions
Preparing the Mushrooms
- Preheat oven to 425 degrees F.
- Line a large baking sheet with foil. Then, spread the mushrooms on top of the lined pan. Set aside.
- In a small bowl, combine the olive oil, balsamic vinegar, kosher salt, and fresh rosemary. Drizzle the mixture on top of the mushrooms, tossing to coat.
- Place on a foil lined baking sheet on the center rack of the oven and roast for 10 - 15 minutes.
Preparing the Risotto
- Add the chicken stock to a medium sized sauce pan and bring to a simmer over medium heat. Once simmering, reduce heat and keep warm over low heat.
- Add 2 tablespoons butter and 1 tablespoon olive oil to a large, heavy bottomed pan set over medium-low heat.
- Stir the leek into the butter mixture and saute until soft, about 3 - 4 minutes. Add the garlic, stirring constantly, and cook for 1 minute.
- Next, stir the rice into the leek mixture using a wooden spoon. Increase the heat to medium and cook the rice while stirring for about 3 minutes - rice should start to look slightly translucent on the edges.
- Reduce heat to medium low. Pour the white wine into the pan with the rice, and continue cooking while constantly stirring, for about 1 minute, or until most of the wine has absorbed.
- Add the hot chicken stock, ¾ cup at a time, stirring constantly and waiting for the stock to be almost completely absorbed before adding more. After each ¾ cup has been added, repeat the cooking processes.
- After half of the broth has been added, gently stir the cooked mushrooms into the risotto. Then, continue adding the remaining hot chicken stock using the same method as previously mentioned. It will take about 20 - 30 minutes to add all of the chicken stock.
- Once all of the stock has been added, the rice should be tender but slightly firm to the bite. The risotto should be thick and creamy.
- Add the parmesan to the rice mixture, stirring until the cheese has melted and is evenly distributed. Season with salt and pepper, to taste.
- Set aside, off the heat, for a few minutes before serving. Garnish individual servings with fresh parmesan and parsley, if desired.
Notes
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 wouldnβt have if you used just one type.Β
However, you may use other favorite mushroom varieties if desired! If you canβt find fresh porcini mushrooms, you may substitute them for another type such as oyster or shitake.Β
Alternatively, you can use rehydrated dried porcini mushrooms. To rehydrate dried porcini mushrooms, measure out the 8 ounces after theyβve been rehydrated. Once rehydrated, pan dry with paper towels before roasting.Β
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 629Total Fat: 40gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 72mgSodium: 1028mgCarbohydrates: 46gFiber: 4gSugar: 11gProtein: 18g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Jenna says
i've been wanting to roast with balsamic since i saw giada roast onions on foodnetwork. this makes me want to try it out with mushrooms. i love that my boys eat them already at 3 and 5, that means i get to cook with them often. hoot hoot for the super mushroom!
Kitchen Monki Dan says
Looks light and delicious! my one and half year old was recently introduced to risotto and she loves it π
Kurdistan says
Looks delicious love to try it
marla (Family Fresh Cooking) says
This risotto looks great! I like the little bowls you present it in….so cute. I adore all mushroom varieties so I would toss in all your suggestions. I bet the wine adds nice flavor to this dish.
Tasty Eats At Home says
Oh my, your risotto looks amazing. Love the balsamic. Yum!
Jen @ My Kitchen Addiction says
This looks amazing. I love mushrooms with Balsamic vinegar… What a great combo!
Meal Makeover Mom Janice says
My dad is the risotto king! He loves to make risotto- often asparagus and shrimp, but I'm sure he would be willing to try this recipe since it sounds so good. I'm anxious to try roasting the mushrooms…
Jamie says
I love risotto and this one looks absolutely fabulous!
Lauren says
You photos always blow me away! This risotto looks simply heavenly =D.
Ashley says
I, for one, love mushrooms! This sounds wonderful!
Jessica says
This looks so fabulous! I love risotta AND mushrooms!
Dana says
Looks absolutely delicious to me, but then again, I love mushrooms. I'm sure the balsamic sends it to over the top delicious territory. Tell your dad that tastes change so he should taste a mushroom at least once a year. π
Katie says
Looks delicious! I just picked up a bunch of crimini mushrooms last night.
Michelle @ Taste As You Go says
This looks great, Katie! I'm glad I was able to help with your quest for a mushroom risotto recipe!
Patsyk says
Sounds wonderful! Next time I make risotto, I'm trying your version… but, I'll adapt it to the pressure cooker as I tend to get the best results using that kitchen toy. π
Maria says
I am on a rosemary kick lately. I will have to try this. We love mushrooms at our house!