Best Mushroom Risotto Recipe
This Mushroom Risotto Recipe has a deep, rich flavor while being entirely meatless. Feel free to incorporate a ridiculous amount of spinach or kale – it cooks down to nothing!
“Great recipe. Tried it last night and it was a great success. My wife was impressed!”
—Dominique
Gourmet Mushroom Risotto
Whenever somebody asks me if I can teach them how to cook a few things, I have a few go-tos.
I will almost always teach them how to make a simple and quick weeknight dinner for themselves, like a veggie stir fry. I think knowing how to roast a whole chicken is an invaluable skill, so we’ll also do that.
And then, I’m going to teach them how to make risotto. Yes, it seems like a gourmet restaurant dish, and that’s why it’s perfect to teach beginning cooks – to show them how very do-able it actually is at home, even for a novice.
Every single time I’ve taught somebody to make this mushroom risotto recipe, they’ve taken a bite and said “wow, I can’t believe I made this.” And you can make this too, believe me!
Why You’ll Love This Recipe for Mushroom Risotto
- It has a deep, rich flavor while being entirely meatless.
- You can incorporate a ridiculous amount of kale (or another leafy green) and get tons of vitamins and nutrients, since it cooks down to practically nothing.
- It’s the best way to get your leafy greens in when you’re not really in the mood for a salad.
Creamy Mushroom Risotto Ingredients
- Arborio rice – this short-grain rice is the key ingredient for risotto, since it has lots of starch that creates that signature creamy texture. Carnaroli rice is a backup choice if you cannot find arborio.
- broth – you’ll need 5 cups of liquid for cooking the rice. Water doesn’t have enough flavor, so you’ll want to use broth. Use vegetable stock or broth to keep it vegetarian, or chicken broth if that doesn’t matter to you.
- dry white wine – for adding a touch of acidity. I like Pinot Grigio here.
- butter -for sauteeing the aromatics before you add the rice.
- garlic – starts the dish with a yummy savory note.
- onion – adds sweetness and complexity to the flavor of the best mushroom risotto recipe.
- mushrooms – more on this below, under “Best Mushroom for Risotto.”
- thyme – introduces a subtle, herby note that complements the mushrooms.
- salt and black pepper – for enhancing the natural flavors of all of the ingredients in this recipe for mushroom risotto.
- baby kale – adds lots of vitamins and nutrients and balances the richness of the dish. You can also use baby spinach or Swiss chard here!
- Parmesan cheese – finishes the dish with a savory, nutty flavor and creamy texture.
Best Mushroom for Risotto
When choose mushrooms for risotto, you’ll get the best umami rich flavor if you choose a couple of different varieties.
I like to use a combination of button mushrooms (for affordability) and bolder varieties like cremini mushrooms, shiitake mushrooms, porcini mushrooms, chanterelles or oyster mushrooms (for complex flavor and more umami depth).
Many grocery stores will sell something labeled “gourmet medley” or something similar, which will offer a variety of different mushrooms. If I see this, I always grab it to use for mushroom kale risotto.
How to Make Mushroom Kale Risotto
1. SAUTE. Melt the butter in a large high-sided skillet and cook the garlic and onion until fragrant. Add the mushrooms and thyme to the pan and cook until the mushrooms are deep golden brown.
2. RICE. Add the rice and cook a few minutes until the grains become translucent at their edges. Then add the wine and salt and pepper and simmer until the wine is mostly absorbed.
3. COOK AND STIR. Add 1/2 cup of hot broth and stir until the liquid is mostly absorbed. Continue adding the broth in 1/2 cup increments, stirring after each addition and cooking until most of the broth is absorbed before adding more.
4. FINISH. After about 18 minutes of adding broth and cooking (rice will be al dente at this point), stir in the kale and cheese and cook until the rice is tender. Taste and add additional salt and pepper if necessary. Divide the risotto between warm plates and served garnished with additional cheese.
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Gourmet Mushroom Risotto Recipe Home Chef Tips
- A lot of people think that risotto requires *constant* stirring, but you really don’t have to do that (although you can, if you want). Restaurant chefs certainly don’t stand over the skillet stirring it constantly. Just stay in the kitchen with it (maybe unload the dishwasher while you’re at it). Stir it every 2 to 3 minutes and add more hot broth as soon as it starts to get dry again, and you’re all good.
- Please note that to keep this creamy mushroom risotto vegetarian, you need to skip the Parmesan cheese or use a vegan Parm alternative. Parmesan cheese is not vegetarian because it contains rennet (an enzyme that’s found in the lining of a goat or calf’s stomach).
- Feel free to garnish with fresh herbs like parsley if you have them on hand!
What to Serve With Creamy Mushroom Risotto
This mushroom risotto is hearty enough to stand on its own as a vegetarian main dish. You can pair it with roasted asparagus, or an arugula salad with citrus vinaigrette, if you want a side dish.
You can also serve this gourmet mushroom risotto as a side dish to a protein like oven baked salmon or lamb lollipops.
Best Mushroom Risotto Wine Pairing
For the best wine pairing for the best mushroom risotto recipe, choose a crisp white wine with good acidity to balance the creamy, rich texture of the risotto. Sauvignon Blanc and Pinot Grigio are great choices.
If you prefer red wine, Pinot Noir will complement the earthiness of the mushrooms without overpowering the flavor of the dish.
Storing Mushroom Risotto
If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
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Best Recipe for Mushroom Risotto
Ingredients
- 6 to 7 cups vegetable or chicken broth
- 3 tablespoons unsalted butter
- ½ small onion finely chopped
- 3 garlic cloves minced
- 12 ounces button mushrooms sliced
- 4 ounces gourmet medley mushrooms or wild mushrooms sliced
- 2 teaspoons fresh thyme leaves
- 1 cup arborio rice
- ½ cup dry white wine
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 package baby kale (5 ounces)
- ½ cup grated Parmesan cheese plus additional for garnish
Instructions
- In medium covered saucepot, heat broth over medium heat. When simmering, turn off heat and keep covered.
- Meanwhile, in large high-sided skillet, melt butter over medium-high heat. Add onion and cook 2 minutes, stirring frequently. Add garlic and cook 30 seconds, stirring constantly. Add mushrooms and thyme; cook 8 to 10 minutes or until mushrooms are deep golden brown, stirring frequently.
- Reduce heat to medium and add rice; cook 1 to 2 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add wine, salt and pepper; stir constantly until wine is mostly absorbed.
- Add 1/2 cup hot broth; stir frequently until mostly absorbed. Add additional broth in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook 18 minutes, then stir in kale and cheese. Continue cooking 2 to 3 minutes longer or until rice is tender, stirring frequently and adding broth as needed (you may not need all of the broth).
- Divide risotto between warm plates. Garnish with additional cheese and serve immediately.
Great recipe. Tried it last night and it was a great success. My wife was impressed !
I’m so glad to heard that, Dominique!
I thought this recipe was delicious. I have always been a big fan of the home risottos … Especially ones with mushrooms and cheese. Keep these risottos coming with the left over rice please – so happy we have so much of it still on hand. Love the new layout also!