Mushroom risotto is the perfect sip and stir dish. Rich, creamy, and made with two kinds of mushrooms, this easy and classic risotto recipe takes a little bit of time but is definitely worth the effort.
What is risotto?
Risotto is a specialty of Northern Italy, and to me, it’s one of the most delicious dishes that exists. It’s rich, creamy, and has a great texture, and the creaminess actually comes about without using any cream, but by using a sticky, short-grain rice called arborio rice. Risotto with mushrooms is one of my favourites, but risotto is a dish that has a lot of room for variations.
I hope that you’ll give risotto making a try if you haven’t before. It may seem complicated to make, but it really isn’t. Just relax and be ready to hang out at the stove for a while -- you’ll be glad you did.
If you love risotto, you might want to check out Farro Risotto with Winter Squash, too.
Which Mushrooms to use for Risotto Recipe
For this mushroom risotto recipe, I like to use a combination of dried porcini mushrooms, and fresh cremini mushrooms. Soaking the dried mushrooms in the simmering cooking broth adds a rich, intense mushroom flavour, while the fresh mushrooms create texture and flavour.
Here's What You Need to Make this Mushroom Risotto
- Mushrooms: I used both dried porcini mushrooms and fresh cremini mushrooms for this risotto recipe. The earthy flavors cook into the brush to create a mouthwatering taste.
- Rice: The plump grains of arborio rice have a lot of starch, which dissolves well in cooking, but the grains retain a slight chewiness.
- Wine: I cooked with (and had a glass of) dry white wine. Remember, there's a lot of "sit and stir" time while cooking your mushroom risotto -- it just makes sense to have a glass of your favorite wine in one hand.
- Veggies: I used both shallots and fresh peas for this recipe. You can substitute finely chopped onion for shallots if desired, and you can use frozen peas as long as you allow them to thaw first.
- Liquids: You will need low-sodium chicken or vegetable stock for your broth, plus olive oil to sauté your ingredients.
- Other ingredients: Other staples you'll need are unsalted butter, garlic, Parmesan cheese, lemon juice, fresh thyme, and fresh parsley.
How to Make This Mushroom Risotto, Step By Step
Step 1: Simmer stock
In a medium saucepan, bring the stock to a boil, then reduce heat to a simmer
Step 3: Sauté porcini mushrooms
Rinse dried porcini mushrooms well, then add to the simmering stock. Next, in a large saucepan over medium heat, melt the butter and add the olive oil Now, add the shallots and cook, stirring occasionally, until tender, about 5 minutes.
Step 4: Chop mushrooms
With a slotted spoon, remove porcini mushrooms from the stock, chop them and add to the pan with the shallots.
Step 5: Cook cremini mushrooms
Add the cremini mushrooms and cook, stirring occasionally, for about 5 minutes or until the mushrooms are browned and tender.
Step 6: Add rice
Add the rice, cooking and stirring for about 3 minutes, until rice is toasted.
Step 7: Finalize the flavors
Add the wine, cooking and stirring until liquid is absorbed, for about 3 minutes, then add one cup of the hot stock. Cook, stirring often until the liquid is absorbed. Continue adding hot stock, each time cooking and stirring until the rice has absorbed the liquid.
Step 8: Garnish and serve your mushroom risotto
When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice, and thyme. Garnish with parsley before serving immediately!
Quick Tips for Cooking Mushroom Risotto
Cooking mushroom risotto, while it does require some time and patience, is extremely easy! Here are a few quick tips to keep in mind:
- Don't rush the rice. You cook risotto on the stovetop by adding liquid to the rice in increments, each time cooking until the liquid is absorbed by the rice.
- Just keep stirring. This mushroom risotto cooks on fairly high heat, so there is a lot of stirring required. You will need to be at the stove for an hour or so, with a spoon in one hand (and maybe a glass of wine in the other hand).
- Patience! It couldn’t be more simple. And the results are worth every minute spent at the stove.
FAQs
What type of pan should I use to cook mushroom risotto?
A large, heavy saucepan is essential for risotto. The large surface space helps the rice to cook evenly.
What type of mushrooms should I use?
For this mushroom risotto recipe, I like to use a combination of dried porcini mushrooms, and fresh cremini mushrooms. Soaking the dried mushrooms in the simmering cooking broth adds a rich, intense mushroom flavour, while the fresh mushrooms create texture and flavour.
Are mushrooms healthy?
According to Medical News Today, mushrooms are the only non-dairy source of vitamin D. They are also loaded with other beneficial nutrients, such as fibre, antioxidants, selenium, B vitamins, folate, potassium, and Vitamin C. So, including mushrooms in your recipes is a great way to add nutrition, as well as great taste.
Looking for more mushroom recipes?
- Portabella Mushroom Sliders
- General Tso Cauliflower & Mushrooms
- Mushroom Barley Soup
- Meatless Mushroom Meatballs
- Mushroom Brie Puf Pastry Appetizers

Mushroom Risotto Recipe with Peas & Parsley
Ingredients
- 7 cups chicken or vegetable stock low sodium
- 1 14 g package dried porcini mushrooms
- 2 tbsp butter unsalted
- 2 tbsp olive oil
- 4 shallots, chopped
- 2 cups cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 1 cup dry white wine
- ¾ cup freshly grated Parmesan cheese
- ¾ cup peas fresh or frozen, thawed
- 2 tbsp fresh lemon juice
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
Instructions
- In a medium saucepan, bring the stock to a boil, then reduce heat to a simmer
- Rinse dried porcini mushrooms well, then add to the simmering stock
- In a large saucepan, over medium heat melt the butter and add the olive oil
- Add the shallots and cook, stirring occasionally, until tender, about 5 minutes.
- With a slotted spoon, remove porcini mushrooms from the stock, chop them and add to the pan with the shallots.
- Add the cremini mushrooms and cook, stirring occasionally, about 5 minutes, until mushrooms are browned and tender.
- Add the rice, cooking and stirring for about 3 minutes, until rice is toasted.
- Add the wine, cooking and stirring until liquid is absorbed, about 3 minutes
- Add one cup of the hot stock. Cook, stirring often until liquid is absorbed
- Continue adding hot stock as above, each time cooking and stirring until the rice has absorbed the liquid.
- When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice, and thyme.
- Garnish with parsley before serving immediately
This risotto looks phenomenal. Mushroom and peas just can't be beat! Those plates are incredible, too!
Thanks so much, Leslie! This risotto really is phenomenal! We love it, and the plates, yes, they are pretty awesome 🙂
Perfect simple dinner meal! Especially since it doesn't require me turning on my oven in these super hot NYC temperatures haha
Hi Tara, Risotto really is a perfect & simple dinner, and nobody wants to turn on the oven in the summertime!
I'm a huge fan of risotto and I love all the textures and flavors you've got in this dish! Pinning this one to try, thanks!
Thanks Kristine, how can you not be a fan of risotto, right?
What a classic, delicious meal. I've not had risotto in so long but now I'm craving it. Yours looks and sounds delish!
Thanks Catherine! Risotto really is a classic, isn't it?
Always nice to "meet" another Colleen! Thanks for the risotto cooking tips, this is a lovely dish. And speaking of dishes...love your plates!
Hi fellow Colleen 🙂 Thank you, it is delicous! I really love these plates, too; they add such a nice pop of colour.
I love mushroom risotto! It's so creamy and yummy! I will be making this soon!
Hope you love it Karly! Like you, i just love it. It's the ultimate, creamy deliciousness. 🙂
mmmmm! Risotto is one of my weeknight 'go to' dishes, most likely because it requires very little effort and is deliicious (and there's always wine involved!). Mushroom and Pea is my favourite type...though I have never used dried mushrooms. What a great idea to simmer them in the stock!
Bernice, that's funny, for me, it's a weekend dish, because of my work schedule. But no matter what, risotto, is a star fave for me, too.
I love how much love goes into risotto. It's always one of my favourite meals to prepare...and eat ;). This looks delicious!!
Natalie, I so love that you said that! Risotto is all about a whole lot of love, going into a very simple, and satisfying dish.
You've done it again Colleen... I am salivating in front of my computer at 8 o'clock in the morning!
I love risotto!!! As you say it is a bit of a time commitment, but you will definitely be rewarded with such a great meal for all of your efforts. Thanks for sharing ♥
Haha, Maria, I have done the same many a time at 8am in the morning! Risotto is probably my favourite thing. It's worth every minute, I think!
This looks absolutely DELICIOUS! You've captured my two favourite risotto ingredients, mushrooms & peas, just perfect for this time of year - can't wait to try this recipe!
Jessica, thank you so much, because really, this is, as you say, absolutely delicious, indeed. I literally could live on a creamy risotto, if only I could! 🙂