• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers » Easy Mushroom Risotto with 5 tips

    Easy Mushroom Risotto with 5 tips

    May 9, 2019 , Updated February 12, 2025 Maria 18 Comments

    • Facebook
    • Reddit
    • Flipboard
    Jump to Recipe Jump to Video
    Mushroom Risotto in a pewter plate, topped with chopped parsley and a slice of lemon.

    This recipe for an Easy Mushroom Risotto is a great place to begin your love affair with this Italian comfort food. Use the 5 tips as a bouncing board, and you’ll find yourself coming up with your own risotto recipes in no time.

    A plate of creamy mushroom risotto, topped with parsley. In the background, lemons and fresh Italian parsley can be seen.

    Introduction

    As you probably know, risotto is a traditional rice dish originating from Northern Italy.

    What was your first thought when you saw the word risotto?

    Time-consuming? Complicated?

    A basic risotto recipe can take about 40 minutes from start to finish. In my humble opinion, that’s a reasonable investment of time for the return you will get on the taste.

    There truly are infinite variations to this Italian rice dish. Two of my favorite arborio rice recipes are Spinach Risotto and Asparagus Risotto. 

    Today, we will be making basic mushroom risotto. 

    Ingredients

    A printable recipe card found at the bottom of this page has the specific amounts for each ingredient. This is just a summary.

    • Hot broth. Vegetable, chicken, or beef. Homemade is best. If using commercial. buy low sodium.
    • Olive oil. A personal preference. Butter can also be used.
    • Mushrooms. Any variety can be used… Portobello, shitakes, wild, Hen-of-the-Woods, cremini, etc…
    • Shallot. It can be replaced with an onion.
    • Celery. Part of the “soffritto“. 
    • Garlic. Use as much or as little as you like.
    • Arborio rice. High starch rice is essential to obtain that creamy texture.
    • White wine. A simple dry wine works well. It can be replaced with an equal amount of stock.
    • Parmesan cheese. Freshly grated is always better.
    • Butter. Just a pat.
    • Parsley. Italian flat-leaf and fresh is best.
    • Lemon juice. Optional.
    • Lemon zest. Once again optional, but a little goes a long way in brightening the dish. 
    • Salt and pepper. To taste. 

    A close up of creamy risotto in a pewter plate.

     

    How to make mushroom risotto

    Heat your broth (3-4 cups) in a large saucepan. Maintain a low simmer throughout the whole process of making this recipe. Any basic risotto recipe requires the slow addition of a hot broth to the arborio rice so don’t skip this step.
     
    Chopped shallots, celery, garlic and mushrooms on a wooden board.
    Another important step is to prep all the vegetables. Finely chop the shallot ( 1 medium), celery (1 stalk) and garlic (2 cloves). Chop the mushrooms (about 2 cups) in ½ inch pieces as they will shrink in size once they are cooked.  
     
    Mushrooms being sauteed in large pan.
     
    Over medium-high heat, drizzle 1 tablespoon of olive oil in a saucepan or heavy-bottomed skillet.
     
    Add the chopped mushrooms (about 2 cups) and sauté for about 5-7 minutes until softened and just browning. Transfer mushrooms to bowl and set aside.
     
    Celery and shallots being sauteed in a large pan.
     
    In the same large skillet, drizzle 1 tablespoon olive oil over medium heat.
    Sauté the shallot (1 medium) and the celery (1 stalk) for about 5-7 minutes until translucent. Stir frequently.
    Add the minced garlic (2 cloves) and sauté for another 30 seconds while stirring constantly. 
     
    Arborio rice is combined with sauteed vegetables.
    Add the arborio rice (1 cup). Stir together frequently for about 4-5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
     
    Add the white wine (½ cup) and stir constantly until almost all absorbed. This should take 30-60 seconds. Please note that white wine can be replaced with hot broth.
     
     
    The gradual addition of hot liquid to arborio rice is necessary to make the best risottto.
    Stir in one ladle (about ½ cup) of hot broth into the rice mixture.
    Stir every few minutes and allow the broth to be absorbed before adding more hot broth.
    Repeat this procedure, stirring frequently.
    Sauteed mushrooms about to be mixed in the risotto dish.
     
    Halfway through this procedure (about 8-10 minutes of adding broth and stirring) add the sautéed mushrooms.
     
    Continue to add and stir one ladle of broth at a time.
     
    At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
     
    Finally, add just a few more tablespoons of broth and remove the pan from the heat.
     
    Grated cheese and butter a top the mushroom risotto.
    Stir in the cheese (¼ cup), butter (1-2 tablespoons) and chopped parsley (2 tablespoons).
     
    Add lemon zest and lemon juice (if using).
    Serve immediately in heated bowls with additional Parmesan (if desired).

    As you can see, making risotto is really not that difficult.

    Creamy Mushroom Risotto in a pewter plate topped with lemon zest and a slice of lemon.

    Tips

    Tip#1: In order to achieve a creamy mushroom risotto, you need to use short-grain rice.

    Arborio rice is a popular one. (If you recall, this is the rice I used to make Arborio Rice Pudding). Other kinds of rice that are appropriate include vialone nano and carnaroli.

    The short-grain absorbs a good amount of liquid without tasting like mush. Remember, to always cook risotto al dente.

    Tip#2: When making your soffritto, sauté your vegetables (in this case the onions, celery and mushrooms) over medium heat until translucent.

    Tip#3: Toast the short grains for a few minutes in the oil before adding the liquids.

    This will enable each cup of uncooked rice to absorb up to 4 cups of hot broth. There are some recipes that will use butter as their source of fat; others will use a combination of oil and butter. I like using olive oil – it minimizes the number of saturated fats in the recipe. As usual, feel free to experiment! Do what you like best.

    Tip#4: Add HOT broth to the rice. This allows for the rice to release its starch slowly, consequently allowing the rice to cook evenly.

    Tip#5: When the risotto reaches the perfect texture, remove it from heat, add Parmesan cheese and enjoy!

    Best risotto recipes 

    If you’re a risotto enthusiast or simply looking to expand your culinary repertoire, here are three more risotto recipes you might enjoy! 

    • Asparagus Risotto: Experience the freshness and vibrancy of spring!
    • Mushroom Risotto: With sautéed mushrooms adding depth of flavor and a touch of umami, this recipe is a true delight for mushroom lovers. 
    • Zucchini Risotto: Tender zucchini and zucchini flowers meld perfectly with the creamy risotto, resulting in a delightful combination. 

    Simple mushroom recipes we love

    • Marinated Mushrooms
    • Veal Scaloppini
    • Homemade Calzones

     

    A closeup shot of the risotto indicates the creamy texture of this Italian comfort food.

    Recipe source

    A few years ago, I bought a magazine from Better Homes and Gardens called “Cook’s Secrets”.  One of my favorite recipes in this magazine is “Classic Risotto.” The title should have been simple risotto because it is such a simple recipe.

    I immediately fell in love with this recipe because it does not use excessive amounts of butter or cheese to achieve that wonderful creamy texture. It really is all about the technique.

    I did make a few changes to the recipe… my mom would always add celery… so that was a must for me. I also transformed the recipe in order for it to become the best mushroom risotto.

    Not only is this a great mushroom risotto recipe in and of itself, but once you master it, it’ll serve as a great base for a bunch of other risotto dishes, too!  

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this arborio rice recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Creamy risotto topped with parsley and a lemon slice.

    Easy Mushroom Risotto

    This recipe for an Easy Mushroom Risotto is a great place to begin your love-affair with risotto. Use the 5 simple tips as a bouncing board, and you'll find yourself coming up with your very own risotto recipes in no time.
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 344kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    Ingredients

    • 3-4 cups vegetable or chicken broth low sodium
    • 2 tablespoons olive oil
    • 2 cups mushrooms chopped (Portobello, shitakes, wild, Hen-of-the-Woods, cremini, etc...)
    • 1 shallot minced (about ½ cup)
    • 1 stalk celery minced
    • 2 cloves garlic minced
    • 1 cup arborio rice uncooked
    • ½ cup white wine or chicken broth
    • ¼ cup Parmesan cheese grated (plus additional for serving-optional)
    • 1 tablespoon butter room temperature
    • 2 tablespoons parsley fresh, minced
    • 1 tablespoon lemon juice optional
    • zested lemon peel optional
    • salt and pepper to taste

    Instructions

    • Place the broth in a medium saucepan and bring to a low simmer.Keep warm.
    • Drizzle 1 tablespoon olive oil in a heavy, very large skillet,over medium-high heat.
    • Saute the mushrooms until softened and just browning, about 5-7 minutes. 
    • Transfer mushrooms to bowl and set aside.
    • Drizzle 1 tablespoon olive oil in the same large skillet,over medium heat.
    • Saute the shallot and celery for about 5-7 minutes until translucent. Stir frequently.
    • Add the minced garlic and sauté for another 30 seconds while stirring constantly. 
    • Add the rice.
    • Keep stirring rice (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
    • Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.
    • Stir in ½ cup of hot broth into the rice mixture.
    • Stir until the broth is absorbed.
    • Keep adding the broth (½ cup at a time) until it is absorbed, stirring frequently.
    • Halfway through this procedure (about 8-10 minutes of adding broth and stirring) add the sauteed mushrooms.
    • Keep adding and stirring ½ cup of broth at a time.
    • At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
    • When the risotto is done, add just a few tablespoons of broth. 
    • Remove from heat and stir in the cheese, butter and chopped parsley. 
    • Add zested lemon peel and lemon juice (if using)
    • Serve immediately with additional parmesan (if desired).
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    The versatility of this recipe really allows you to use whatever mushrooms you have on hand.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from recipe in Cook's Secrets Magazine
     

    Nutrition

    Serving: 1serving | Calories: 344kcal | Carbohydrates: 45g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 784mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 18.7mg | Calcium: 97mg | Iron: 3mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    This post was originally published on January 31, 2016 and republished on May 9, 2019 with updated content, photos and a video. Thanks for watching and sharing!

     

     

     

     

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    • Facebook
    • Reddit
    • Flipboard

    Filed Under: Appetizers, Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Antonette

      January 22, 2022 at 4:27 pm

      Hi Maria
      This mushroom risotto recipe is delicious!
      Risotto should always be the last thing to cook as guests arrive. Cotto e servito is what the Italians say lol.
      One thing I do a little different, I make soffrito in bulk…by this I mean…
      I puree onions, garlic cloves, celery and carrots (as desired) and add olive oil and keep refrigerated in a small jar.
      I always on hand as the base for a lot of my dishes (as needed).
      I start with soffrito by adding a couple of tablespoons to the beginning of my creation – cooking is an Art, especially
      when made with love❣️
      Thank you for sharing all your recipes annnd tips – always appreciated.
      Antonette

      Reply
    2. Pierre

      February 28, 2021 at 11:26 am

      I have a question. Have you tried making risotto in an Insta-Pot? I have and while I would be the first to admit that no self respecting chef would try to claim the results were equal to or better than using the traditional preparation method, it certainly allowed me time to focus on other aspects of me preparation. Just curious as your thoughts.

      Reply
      • Maria

        March 02, 2021 at 7:59 pm

        Great comment Pierre! Would you be surprised if I told you that I do not own an Insta-pot? A few years ago, I told myself I would either buy an air fryer or an Insta-pot… not both because I have too many kitchen gadgets. I bought an air fryer.
        I totally understand that the Insta-pot is a great solution for so many working families… as you say, it allows you to focus on other areas of preparation…
        I think that if you “grew up” with certain foods prepared a certain way, then that becomes your point of reference when tasting similar recipes… no matter how they are prepared.
        My thought process is that with an air fryer, the taste might be different, but at least it will be a healthier version… I wasn’t too sure this would be true when I was researching the Inst-pot. Thanks again for stopping by.

        Reply
    3. Marina

      January 16, 2021 at 5:18 pm

      I love all your recipes that I have tried. On the mushroom risotto, I use mushroom broth for a richer mushroom flavour. If I use vegan parm and vegan butter, it works great for my son who is vegan .

      Reply
      • Maria

        January 17, 2021 at 8:19 pm

        Great to know Marina! Thanks for sharing.

        Reply
    4. Erin

      June 14, 2020 at 6:18 pm

      I finally made yummy risotto! Thank you for the recipe!

      Reply
      • Maria

        June 14, 2020 at 7:40 pm

        My pleasure Erin! Thanks for sharing!

        Reply
    5. Lynda Hinch, RD

      April 10, 2020 at 12:29 am

      5 stars
      Made risotto for the first time using this recipe. Family loved it!! So good. Thanks so much. Can’t wait to try your other recipes.

      Reply
      • Maria

        April 10, 2020 at 10:19 am

        Amazing Lynda! Thanks for sharing!

        Reply
    6. Michelle B.

      January 19, 2020 at 5:42 pm

      5 stars
      Made this last night , loved it especially the addition of the lemon. Thank you for sharing, this will become a staple in our dinner menu.

      Reply
      • Maria

        January 19, 2020 at 10:18 pm

        How wonderful Michelle! Thanks so much for taking the time to comment, appreciate it!

        Reply
      • Maria

        January 20, 2020 at 8:15 pm

        How wonderful Michelle! Thanks for taking the time to comment, appreciate it!

        Reply
    7. Deb Green Jones

      December 24, 2018 at 10:23 pm

      5 stars
      This is a great recipe. 😄
      I used what I had on hand, a combination of white, crimini and oyster mushrooms. I also used minute rice 😳 since I was out arborio.
      Thank you for sharing!

      Reply
      • Maria

        December 29, 2018 at 9:33 am

        Thanks so much for your comment Deb! I am thrilled to hear you enjoyed this Mushroom Risotto recipe. It is great to know this works with Minute Rice. Appreciate you taking the time to share your experience with this recipe. Wishing you and yours a Healthy, Happy New Year 🙂

        Reply
    8. Ur pal val

      April 27, 2018 at 7:03 pm

      5 stars
      Absolutley love risotto… thanks for sharing 🙂

      Reply
      • Maria

        April 28, 2018 at 7:57 am

        Yes, it is a definitively a family favorite. Thanks for stopping by 🙂

        Reply
    9. Deb@glutenfreefarina.com

      February 02, 2016 at 2:31 pm

      This is one of those dishes that’s absolutely worth the investment of time. I love risotto and the myriad of variations you can make. Thanks for the reminder that I must make this soon.

      Reply
      • Maria

        February 02, 2016 at 10:41 pm

        Hia Deb,
        It had been a while since I had made some…good old-fashioned comfort food. Thanks for taking the time to comment 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    STRAWBERRY RECIPES

    • Strawberries and ricotta in a dessert glass.
      Easy Strawberry Ricotta Dessert
    • Baked strawberries in a baking dish.
      Roasted Strawberries: From Ordinary to Amazing!
    • Lemons and fresh strawberries surround a white dish of macerated berries.
      Macerated Strawberries: A Simple Recipe
    • A close up of icy cold frozen strawberry halves set on ice.
      How to Freeze Strawberries: 6 Easy Steps!
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 She Loves Biscotti INC

    Copyright © 2025

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read more