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Mushroom Risotto

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Mushroom risotto takes a little time and a lot of stirring and it’s totally worth it. The results are creamy and flavorful. It’s a special side dish or make a meal of it!

plate of creamy mushroom risotto with ham and green beans

Mushroom risotto is the ultimate savory side dish. It is creamy, comforting and delicious. To do it properly, it takes some time and a lot of stirring but it is totally worth the effort. The results are definitely something special. You are going to want this at every special dinner from here on out.

My husband requested mushroom risotto a couple of days ago.  He rarely requests anything, so I figured I better deliver.

I think he was just as interested in busting out the truffle salt as he was in the risotto.  Either way, ask and you shall receive!

Enameled cast iron saucier with partially cooked rice and wooden spoon inside with a skillet of sliced mushrooms in the background.

I  don’t usually measure for risotto (or anything for that matter) but this is as close as it gets to a precise recipe.  So I had to slow down and take notes for you so I could share the recipe. As always, you should adjust to your taste!

Tonight there was rosemary in the apple stuffed pork loin I made.  So, I thought I would steep a little sprig of rosemary in the broth as it simmered.  It’s easy to kill a dish with rosemary, so don’t go crazy, but I thought a little would be nice with the mushrooms and Parmesan.

Making risotto isn’t necessarily hard, but it does take some work. First you sweat the onion. Then you toast the arborio rice.

Pot of creamy looking risotto with sliced mushrooms, ready to be served.

Next slowly add hot liquid and stir it to work out the starch. It’s almost like therapy and you can get lost in the process.  I like to brown my mushrooms and stir them in at the end. Finish the whole thing with a bit of butter and cheese and you’re ready to go.

Go ahead and whip out the truffle salt if you have it. It’s the perfect finishing touch.  If you love risotto but aren’t wild about mushrooms, you should try my butternut squash risotto.  It is also amazing!

Tips and Tricks for Making Risotto:

Use a large pan with lots of surface area to conduct the heat from the stove. Plus you want plenty of room for stirring. If there are sloped sides and no corners for rice to get stuck in, all the better! (I love using a saucier or stir fry style pan)

Make sure your stock is hot. The heat and the stirring helps to get the starch developed into the creamy texture we know and love.

bowl of mushroom risotto with container of truffle salt

Don’t try to turn the heat up too high to make it go quicker. You are just risking scorching and ruining it!

Making the risotto should take about 20 minutes, maybe even a few minutes less. Just enjoy the process!

What is your favorite risotto flavor combination?

plate of creamy mushroom risotto with ham and green beans

Mushroom Risotto

Servings: 12 Servings
Author: Carlee
Mushroom risotto takes a little time and a lot of stirring and it's totally worth it. The results are creamy and flavorful. It's a special side dish or make a meal of it!
5 from 6 ratings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 pound mushrooms of your choice sliced
  • 2 Tablespoons olive oil
  • 7 cups chicken stock
  • 1 teaspoon dry thyme
  • 1 sprig rosemary optional
  • 1 onion finely diced
  • 4 Tablespoons butter
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • ¼ cup grated Parmesan cheese
  • 2 Tablespoons butter for finishing
  • salt and pepper to taste
  • Black truffle salt if you have it for finishing. (gilding the lily for sure, but why not?)


  • Sauté mushrooms in skillet with olive oil over medium heat until browned and set aside.
    2 Tablespoons olive oil, 1 pound mushrooms of your choice
  • Put all of the stock into a saucepan and start to warm it. It doesn’t have to come to a boil, but a nice simmer is good. Add thyme and a sprig of rosemary. You will not transfer the rosemary to the rice pot.
    7 cups chicken stock, 1 teaspoon dry thyme, 1 sprig rosemary
  • In a separate, heavy bottomed sauce pan, saute the onion in the butter. You don’t really want it to take on color, just slowly get nice and soft.
    1 onion finely diced, 4 Tablespoons butter
  • Add the rice and toast. Again, you don’t really want it to get much color. Just let it get fragrant and a bit translucent.
    2 cups Arborio rice
  • Add the wine if you are using and scrape up anything that may have stuck to the bottom of the pan.
    ½ cup dry white wine
  • One ladle full at a time, add the hot broth to the pan. Stir the rice until the broth is fully absorbed. Then add another ladle of broth. It takes a lot of time and stirring, but it is worth it. You want to get all of that starchy goodness to make a nice creamy "sauce."
  • Once all of the broth is added and the risotto is nice a creamy, add the mushrooms, the finishing butter and Parmesan. Season with salt and pepper to taste and devour!
    ¼ cup grated Parmesan cheese, 2 Tablespoons butter for finishing


Serving: 1ServingCalories: 280kcalCarbohydrates: 42gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 42mgSodium: 1359mgFiber: 1gSugar: 15g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating

Big Rigs 'n Lil' Cookies

Friday 24th of January 2020

I've never tried to make risotto, but you make me want to. This sounds so delicious!


Tuesday 31st of December 2019

Can't wait to try this! Sounds delicious!


Saturday 11th of January 2020

I hope you enjoy it!