Mushroom Risotto is one of those comforting Italian dishes that never fails to impress. Rich, creamy, and full of earthy flavours, it’s perfect for cosy weeknight dinners or a special meal for guests. To make this dish, you just need a handful of ingredients like arborio rice, fresh mushrooms, garlic, and thyme to create a luxurious, velvety texture that melts in your mouth.
This recipe is all about making a creamy mushroom risotto in one pan, so it’s easy even for beginners. The rice cooks slowly with hot stock, soaking up flavour and releasing starch that gives the dish its creamy texture. Mushrooms are cooked in butter with garlic and thyme, adding a rich, earthy taste that blends perfectly with the tender rice. Finished with freshly grated Parmesan and a sprinkle of chopped chives or parsley, this dish not only tastes amazing but also looks inviting on the plate.
It’s a dish that stands beautifully on its own, offering comfort in every bite. Any leftovers can be stored in the fridge for a day or two and warmed gently with a splash of hot water to loosen the mixture if needed. With just a bit of patience, you’ll have a risotto that feels special, yet simple enough to enjoy anytime.
In a saucepan, heat 2 tbsp of butter over medium heat. Add the thyme and mushrooms with a pinch of salt. Cook for 3 to 4 minutes until mushrooms soften and start turning golden. Add the garlic and cook for another 1 to 2 minutes until fragrant. Remove the mushrooms and set aside.
Description - Step 2
Prepare the Base
Wipe the pan clean. Melt the remaining 1 tbsp butter over low-medium heat. Add the shallots and cook gently until soft and translucent, about 3 to 4 minutes. Avoid browning to maintain a mild flavour.
Description - Step 3
Deglaze with White Wine
Pour in the white wine and bring to a gentle simmer. Stir occasionally until most of the liquid evaporates. This adds depth of flavour to the risotto.
Description - Step 4
Add the Rice
Add the arborio rice and stir constantly for about a minute, ensuring each grain is coated with butter and wine. This step helps the rice absorb flavours evenly.
Description - Step 5
Add Stock Gradually
Dissolve the vegetable stock cube in 625ml of boiling water. Add about ¼ of the hot stock to the pan with the rice. Keep the heat at medium so the liquid simmers gently. Stir occasionally to prevent the rice from sticking and to help release the creamy starch. Once the first portion of stock is mostly absorbed, add the next ¼ and repeat. Continue this process until all the stock is incorporated. The risotto should remain creamy and slightly loose, not dry.
Description - Step 6
Combine Mushrooms and Cheese
Once the rice is al dente and creamy, stir in the cooked mushrooms and parmesan cheese. Season with salt and pepper to taste.
Description - Step 7
Garnish and Serve
Garnish the risotto with freshly chopped parsley and serve it while still warm.
Yes! You can use a mix of mushrooms like oyster, shiitake, cremini, or button mushrooms. Mixing varieties gives the risotto extra depth of flavour.
Yes, you can. Simply swap the butter for a plant-based alternative and use vegan Parmesan or nutritional yeast to keep the risotto creamy, rich, and full of flavour.
You don’t have to stir nonstop. Gentle, occasional stirring is enough to release the rice’s starch, create a creamy texture, and stop it from sticking to the pan.
You can store leftover mushroom risotto in the fridge for up to 4 days. When reheating, add a splash of hot water or stock to loosen the mixture and restore its creamy texture. Stir gently over low heat until warmed through.
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Italian
Easy
Main Course
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