This mushroom risotto recipe is one of my all time favourite dishes and while I was thinking about sides for Thanksgiving dinner I was inspired to update the recipe! Risotto is an Italian rice dish that is cooked with ingredients and technique designed to produce an extremely creamy bowl of down right comfort food. Although the technique is not difficult, it does require some time as you add the liquids one half a cup at a time while stirring constantly. This means that you are going to be at the stove actively doing something for about an hour, but the final result is so worth it. The very fact that this dish takes some effort makes it perfect for special occasions where you want to show that you care.
Risotto is primarily about the rice and to get that nice and creamy finish you want a higher starch rice. Medium and short grained rice generally have a higher starch content and some of the favoured rices include arborio and carnaroli. For this mushroom risotto I want to really enjoy the mushrooms so I started with some dried porcini mushrooms as dried mushrooms pack a ton of flavour. Next I sauteed some wild mushrooms including cremini, shiitake and oyster which I cut into large slices so that I would be able to enjoy their texture. Next up is a homemade chicken stock (or broth) for even more flavour and the whole thing is finished off with some good quality parmigiano reggiano (parmesan cheese).
A lot of the creaminess of this dish comes from stirring the rice constantly while cooking it. We often make rice simply by adding it to a pot with water (or other liquid) and simmering, covered, until the rice has absorbed all of the water and is tender but risotto is different. You add the liquid a little at a time slowly stirring until all of the liquid has been absorbed and the rice is al’dente tender. This constant stirring helps to make the final dish nice and creamy!
This creamy mushroom risotto is perfect for special occasions, whether as a side or even as a main dish!
It is traditional to deglaze the pan and start the rice cooking in a bit of wine before moving over to broth but if you prefer you can make it without the wine simply by substituting extra broth in place of the wine!
Dry mushrooms are just packed with concentrated mushroom flavour and using them adds extra flavour to any dish! Normally you soak them in hot water until they are tender and you can then use them as desired, making sure to also use the water that they were soaked in, which also contains a ton of mushroom flavour after soaking! A great way to extract even more flavour from dried mushrooms is to grind them up into a fine powder in a spice/coffee grinder and the increased surface area that the powder has means even more mushroom flavour! Both soaked and powdered dried mushrooms are a great way to really kick the mushroom flavour in this mushroom risotto!
I love to serve this easy mushroom risotto with simple pan seared steaks where I season the steaks with a Montreal steak seasoning along with some powdered dried mushrooms, because steaks and mushrooms are a match made in heaven!
Feel free to change the cheese up with a grana padano, a pecorino or even a gruyere!
Smooth and creamy mushroom risotto that is easy to make and just packed with flavour through the use of fresh and dried mushrooms!
- 1 ounce dried mushrooms
- 1/2 cup water, just boiled
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 cup arborio rice
- 1/2 cup white wine (or broth)
- 2 cups chicken stock (or vegetable broth, warm)
- 1 tablespoon butter
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- salt & pepper to taste
- Cover the dried mushrooms in the just boiled water and let sit until the mushrooms are tender, about 15 minutes, before chopping and reserving the liquid.
- Meanwhile, melt the butter in a pan over medium heat add the fresh mushrooms and onion and saute until the mushrooms turn tender and release their moisture, about 10-15 minutes.
- Add the chopped dried mushrooms, garlic and thyme and saute until fragrant, about a minute.
- Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
- Add the wine, deglaze the bottom of the pan by scraping up the brown bits off the bottom of the pan with a wooden spoon while the wine sizzles.
- Mix in the reserved mushroom water and stir constantly unit it has been absorbed into the rice before doing the same with the broth, 1/2 cup at a time.
- Mix in the butter and cheese and stir until they have meted into the risotto before seasoning with salt and pepper to taste.
Option: Instead of soaking the dried mushrooms and chopping them up you could grind them into a powder while dry and add the powder along with the broth!
Option: Add 1 tablespoon white miso paste at the end for a kick of flavour!
Option: Drizzle some truffle oil on before serving!
Asparagus Risotto Topped with a Poached Egg
Winter Squash Risotto
Pear and Gorgonzola Risotto
Baked Brie Topped with Caramelized Mushrooms
Mushroom and Brie Baked Eggs
Creamy Roasted Mushroom and Brie Soup
Roast Head of Cauliflower in Creamy Mushroom Sauce
Creamy Brie Mushroom Sauce
Oh yummy! Perfectly done!
I love making versions of mushroom risotto. When I want a extra special Treat. I make it with Orzo Noodles instead of Rice.
That looks unbelievably rich and good!
Les rêves d'une boulangère (Brittany) says
This would involve a lot of work (stirring plus homemade chicken stock) but it looks worth it! The images are great.
Oh, that looks soooo good!
Dom at Belleau Kitchen says
What a lovely looking risotto Kevin. I love making risotto. It's such a versatile dish. Sometimes I use Pernod in mine instead of wine as it gives a lovely aniseed kick!
I have an Italian friend who thought it strange that I would put garlic in a mushroom risotto. Have you heard this before, as I would have though garlic was an essential part of the dish? I do love a good risotto!
Rosa's Yummy Yums says
A fabulous risotto! So flavorful.
That ha to be one of the nicest risottos I have seen.
Oh yes please. That looks just delicious!
Risotto, one of the most delicious recipe . . .
I love making risotto, I made 5 different versions of it.
I love mushrooms so much, I made mushroom dumplings with 4 different kinds.
Perfection of course, does not get much better. One of my favorites.
I'd be hard pressed to stop at one glass while cooking away . . .
I've got a gorgonzola porcini risotto on the menu for Wednesday.
To Ellie – I've never had garlic in a risotto – usually some onion but never garlic.
Marcella Alyssa says
I am always on the lookout for a mushroom risotto recipe and I am so excited to try yours! Your recipes always bring me success in the kitchen!!
Hi! I have really been enjoying your blog, so I added you to my list of "foodie blog shoutouts" on my own blog! I have a great group of dedicated readers that really enjoy the recipes I post (which includes you sometimes!), but I can't possibly link all of the ones you have that make my mouth water. If you have a page of other blogs you enjoy, I'd love to be on it (if you enjoy my blog as well). Thanks again for the wonderful recipes!
I wish I had that recipe a few days ago 🙂 A good old friend of mine came to visit me from Australia, and she mentioned she really loves mushroom risotto… I would have made yours immediately for her! Not that I'm not going to try it really soon now that she's gone ;)… But it's always better when shared 🙂 Anyway, amazingly looking risotto!
I think your risotto takes the staples of mushrooms and rice to new heights. Looks like the risottos they serve in heaven. 😉
愛 - ちゃん says
Those risotto looks really good!
That looks incredible!
epicurious erin says
What a great picture; I'm sure it tasted even better! Ironic timing too, I posted a mushroom risotto recipe at the same time. Although mine was "risotto style", made with barley so it has a healthier spin.
The mushroom bug must be in the air!
foodie and the chef says
That looks totally wonderful – what great colour !
Krista Jorstad says
This looks delicious! I've been thinking of making risotto all week, and now that I see it I'll definitely have to. Yummm.
It's amazing what a little porcini mushroom can do to a dish! Mark Bittman in one of his books has a very simple mushroom stir fry recipe, and he secret is adding just a little bit of porcini to the mix.
It takes the dish to another level, and I'm sure your risotto is outstanding…
Rocky Mountain Woman says
This is hands down my very favorite Italian dish and this looks like an especially creamy lucious one!
Looks delicious. Perfect for a chilly evening!
Mighty Burns says
so glad I found your blog via Chirpy Bird! I am soaking up all of these great food posts! I am branching out in what I cook or bake 🙂
I could just slurp those mushrooms up!
Wow those mushrooms look incredible. I love the intense colour you have cooked them to. I can almost taste them now…
Tom S. says
I made this last night, cheated with store bought stock but otherwise I followed pretty close. It was really good, thanks for the recipe!
Kevin, I cannot get over how BEAUTIFUL the picture is! That in iteself has convinced me to prepare some sort of risotto this weekend. *thumbs up*
LJ Ruth says
Have you tried the Organic Porcini Mushrooms and Certified Organic Olive Oil Infused with White Truffle from FungusAmongus? I'm going to use them in this recipe this week.
I know it sounds crazy, but if you cook orzo as if it was risotto. i know it sounds stupid and crazy, but the store i went to only had orzo so i did a risotto recipe with orzo instead of arbole, and it was a million times superior.
This looks delicious. Have you tried absorption pastas? I think you might like them!
Bren @ Flanboyant Eats™ says
Kev!!! I just saw this on Pinterest and tweeted how "stupid good" it looks! I clicked to see the source and smiled when I saw your blog! It's lovely. Hope all is well! 🙂
Great recipe! It was my first time making a risotto with dried mushrooms and I love the flavor it gives. Thanks for sharing!
Linda B. says
Great recipe, but it I can contribute my two cents with regard to all of the stirring? I make differing risottos on our gas grill 2-3 times a week. I personally prefer it without the wine, as that's a little too acrid for me. I use 32 ounces of chicken stock to 1 cup arborio rice. I almost always use shallots, leeks and chopped mushroom stems in the base, but very the veggies greatly. (Spinach, cauliflower and kale are favorites – and I use A LOT- a cup or two!!)
I do not bother to pre-heat the stock and I add it one cup at a time. I don't even come CLOSE to constant stirring – maybe twice with each stock addition, and it comes out GREAT.
I'll have provar, looks exquisite
Olivia Quinton says
Same as Linda B, I prefer my risottos without the wine as I'm not a fan of alcohol. I changed the ratios a bit, and mostly followed your recipe. It worked very well and I am now a total risotto convert.
Kacey Joanette says
Once again, another recipe of yours that I have been eating for sometime! I love it, but I must say my husband loves it more. I made it again for Valentine's Day, but adjusted it accordingly (no dried mushrooms, and I find I usually need an extra cup of broth.) Thanks so much again for this awesome recipe!
Sharifah Aziz says
the first thing dat u add into a risotto is wine?
I cant consume wine, wot else could I use instead?
Sharifah Aziz: You can use chicken or vegetable broth in place of the wine.
Oh I love mushrooms! Thanks for the recipe
YOU ARE A FOOD GENIUS ! WHAT A TALENT. EVERYTHING I HAVE MADE FROM YOUR SITE HAS BEEN AMAZING.
Johnny Fuentes says
Decadent, exotic flavours extracted by fresh wild mushrooms & porcini.
I love mushrooms but haven't really tried mixing and matching them in risotto. Now I shall! This looks delicious and worth the time at the stove, wine glass in hand of course.
Oh, how I want to make this, but can’t have the cheese. If I just leave it out, will the texture be ok? Thanks
The texture will be ok without the cheese and the flavour will be different but good. Enjoy!
I was looking for Jamie Oliver’s or Alton Brown’s recipe, and this was even better!
I am fairly new to this site, but I have reviewed many recipes. The recipes on this site are extraordinary!
I have had the pleasure of enjoying several of them (thank you, Kevin).
However, 80-90% of the reviews say “this looks good” “can’t wait to try”, etc. How on this green earth are these “reviews” of any value?! Please–review the recipe; AFTER you have actually made it!!
Made the mushroom risotto yesterday to serve with filet mignon. I needed an extra cup of broth to make it creamy, and it was absolutely delicious. Thanks for all your wonderful recipes!
Helen Kennedy says
I often make mushroom risotto, but haven’t thought of grinding dried mushrooms. My personal recipe is very similar to this. I use sherry instead of white wine and I sometimes dress with truffle infused olive oil.