Mushroom Risotto

Risotto is an Italian dish that uses rice as the main ingredient. If you’ve ever watched cooking reality shows, you might think risotto is super complicated to get right. I’m here to tell you, risotto is easy to make.  It just takes love, patience, and LOTS of stirring.

Serve this Mushroom Risotto as a main along side a simple green salad or as a side to roast chicken, pork tenderloin, or praline crusted veal chops. It’s definitely a recipe to impress that someone special.

Dried porcini mushrooms are optional in this recipe, but they do intensify the earthy mushroom flavour. You can usually find them close to the fresh mushrooms at the grocery store.

Mushroom Risotto

Mushroom Risotto

Mushroom Risotto


1 (.0.5 oz, 14 g) package dried porcini mushrooms, ripped into small pieces, and rinsed
4 cups chicken broth
1 cup water
2 tablespoons olive oil
½ cup finely chopped onion
1 garlic clove, minced
8 oz (225 g) thinly sliced cremini mushrooms
1 ½ cups Arborio rice
½ cup white wine
2 tablespoons unsalted butter, softened
¼ cup freshly grated Parmesan


  1. Bring dried mushrooms, chicken broth, and water to a boil in a small pot. Remove from heat, cover and let sit until mushrooms have softened, about 15 minutes.
  2. Heat a large pot over medium-high heat. Add oil, onion, garlic, and mushrooms; cook and stir until onions and mushrooms have softened, about 5 minutes.
  3. Stir in rice and cook, stir frequently until the edges of the rice are transparent, about 2 minutes.
  4. Add wine. Cook, stirring constantly, until the wine is absorbed, about 1 minute.
  5. Reduce heat to medium. Add ½ cup of warmed stock mixture (with softened mushrooms) to the rice and cook, stirring constantly, until the rice absorbs the stock. Repeat with the remaining stock, ½ cup at a time, stirring constantly, until the rice is creamy and just cooked, about 25 minutes.
  6. Remove from heat and stir in butter, Parmesan and a pinch of pepper.

Mushroom Risotto Tips:


  • Ladle in warm broth for the risotto to cook properly.  If the broth is cold, the temperature of the rice will go down and won’t cook properly.
  • Dried mushrooms are optional, but they do intensify the flavours in the risotto.
  • Serve this mushroom risotto with the wine you use to make it – it’s a perfect pair!
  • Stirring constantly and slowly will keep the risotto from sticking to the bottom of the pan.
  • The rice should be just cooked. How do you know when it’s done cooking? Have a taste. To double-check, cut a rice grain in half, if it still has an opaque white centre, it’s not done.
  • 5 cups of liquid should be the perfect amount to make this Mushroom Risotto. However, if you find the rice needs a little more liquid to finish perfectly, simply add a little warm water.
  • Make this dish vegetarian by substituting vegetable stock for chicken stock.
  • Use rice with a high starch content to achieve a perfect creamy texture. If you can’t find Arborio rice, Carnaroli and Vialone Nano are two varieties that work as great substitutions.
  • Finish this Mushroom Risotto with Parmesan cheese and butter for a velvety and creamy consistency

Mushroom Risotto on wood plank