Mushroom risotto often gets a bad rap as being overly fussy or too rich, but I see it differently. For me, it’s about finding that perfect balance—earthy mushrooms paired with the creaminess of the rice, all accented by just a hint of tang from a splash of good cheese or lemon zest. It’s a dish that’s humble but deeply satisfying, especially when you take the time to coax every bit of flavor out of the ingredients.

What I love about this risotto is how it can be a canvas for so many small, honest moments in the kitchen. The way the mushrooms brown and release their earthy aroma, the slow stirring that turns plain rice into something silky, and the little bursts of brightness you add at the end—each step is a quiet act of care. It’s not about perfection but about feeling connected to the process, and ending up with something that feels like a warm, familiar secret.

Focusing on the overlooked joy of balancing earthy mushroom flavors with the creamy, slightly tangy notes that make this risotto a comfort in any season.

The understated comfort of mushroom risotto

There’s a quiet joy in watching the mushrooms brown and fill the kitchen with that earthy, umami aroma.
I love how this dish feels like a warm hug, especially on chilly evenings when comfort is what you need most.
The slight tang from lemon or cheese always surprises me, brightening the deep, savory flavors of the mushrooms.
Cooking this risotto taught me patience—stirring slowly, waiting for the rice to reach that perfect, creamy texture.
Sharing a bowl of mushroom risotto feels like a small celebration of simple, honest ingredients.

The story behind this recipe

This recipe was born out of a late-night impulse. I had a handful of mushrooms and a craving for something warm and savory that didn’t require a trip to the store. Stirring that first spoonful of risotto, I remembered how simple ingredients can turn into something unexpectedly rich and comforting when treated right.
I used to think mushroom risotto was too fussy, but over the years I’ve learned to embrace the slow, mindful process. It’s become a ritual—measuring, stirring, tasting—each step grounding me in the moment. The scent of those browned mushrooms filling the kitchen is a reminder that good things often come from patience and a bit of chaos.
heading: The story behind this recipe

Contextual origin, trivia, or history

Mushroom risotto has roots in Italy’s northern regions, where foraging wild mushrooms was once a common practice among villagers.
The dish evolved as a way to make humble ingredients—like rice and local fungi—into a luxurious, hearty meal for cold winters.
Historically, the creamy texture of risotto was achieved using traditional methods like stirring with a wooden spoon over a gentle fire, long before modern stoves.

Key ingredients and tips

Mushrooms: I prefer cremini or shiitake—they develop a deep, smoky flavor as they brown, which really anchors the dish. Swap with portobello if you want a meatier texture, but watch the moisture level.
Arborio rice: This short-grain rice is key for that creamy, almost silky texture. If you only have carnaroli or vialone nano, go ahead. But skip long-grain varieties—they won’t absorb as well.
Chicken or vegetable broth: I make my own if I can—rich and full of umami. Use store-bought in a pinch, but simmer it first to concentrate flavors. Avoid overly salty brands unless you adjust your seasoning.
Butter: I use good European-style butter for richness. If you want dairy-free, a splash of olive oil brings some fruitiness, but it won’t be as velvety.
Parmesan cheese: I grate it fresh for that punch of salt and nutty depth. Pecorino works well too. Skip cheese if you’re vegan, and try a splash of nutritional yeast for a similar umami kick.
Shallots: Finely chopped and gently sautéed until translucent, they add a sweet, mellow base. Onion can work in a pinch, but the shallots keep it delicate and nuanced.
Lemon zest or a splash of lemon juice: Brightens everything up with a zingy, fresh hit. If you don’t have lemon, a dash of white wine adds acidity and depth.

Spotlight on key ingredients

Mushrooms:

I prefer shiitake—they develop a smoky, umami-rich flavor as they brown, adding depth. Swap with portobello for a meatier bite, but watch moisture levels.
Arborio rice: Its plump, short grains absorb flavors beautifully and create that signature creamy texture. If you only have carnaroli or vialone nano, use those; avoid long-grain varieties that stay separate.

Broth:

Parmesan cheese: I grate it fresh for a punch of saltiness and nutty aroma. Pecorino is a good alternative. Skip cheese for vegan versions—try nutritional yeast for umami.
I simmer homemade or use store-bought, but always warm it first. It’s the slow addition and gentle simmer that really builds flavor and creaminess.

Notes for ingredient swaps

Dairy-Free: Swap butter and cheese for olive oil and nutritional yeast. Expect a slightly fruitier, less rich flavor.
Vegan: Use olive oil instead of butter, and skip cheese or replace with plant-based Parmesan alternatives. Keep in mind, texture may be a bit lighter.
Gluten-Free: Rice is naturally gluten-free, so no change needed here—just ensure broth is gluten-free if store-bought.
Low-Sodium: Choose low-sodium broth and skip added salt. You’ll need to taste and adjust seasoning more carefully.
Different Mushrooms: Swap cremini for shiitake, portobello, or even dried porcini (rehydrate first). Each adds a different earthy depth.
Citrus: Replace lemon with a splash of white wine or a dash of vinegar to add acidity if lemon isn’t available.
Rice Variety: If Arborio isn’t available, try carnaroli or vialone nano. Long-grain rice won’t achieve the same creamy texture.

Equipment & Tools

Large pan: To cook and brown the mushrooms evenly.
Wooden spoon: For stirring and scraping up flavors.
Measuring cups: To measure broth and rice accurately.
Ladle: To add broth gradually and control pouring.

Step-by-step guide to Mushroom Risotto

Gather your equipment: a large heavy-bottomed pan, a wooden spoon, measuring cups, and a ladle. The pan needs to be wide enough for even mushroom browning and easy stirring.
Prep your ingredients: finely chop 1 small shallot, mince 2 cloves garlic, slice 200g mushrooms (cremini or shiitake), and have 1 cup Arborio rice ready.
Heat 1 tbsp butter or olive oil in the pan over medium heat (about 160°C/320°F). Once shimmering, add the mushrooms. Cook, stirring occasionally, until they release moisture and turn golden brown, about 8 minutes. They should smell earthy and smoky.
Add shallots and garlic to the pan. Sauté until translucent and fragrant, about 2-3 minutes. If onions brown too fast, lower the heat slightly.
Stir in the rice, ensuring each grain is coated with fat. Toast for 2 minutes until edges look translucent and smell nutty. This step is crucial for flavor and texture.
Begin adding warm broth, about ½ cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Maintain a gentle simmer. Continue this process for about 20–25 minutes, or until the rice is tender but still has a slight bite.
Check the risotto: it should be creamy, with a slight jiggle when stirred, and rice grains should be plump but not mushy. Adjust heat if the mixture sticks or boils over.
In the last 5 minutes, stir in a squeeze of lemon juice or zest for brightness. If the risotto becomes too thick, stir in a splash more broth to loosen.
Finish with a knob of butter and freshly grated Parmesan. Stir until melted and glossy. Taste and adjust seasoning with salt and pepper.
Let the risotto rest off the heat for 2 minutes. It will thicken slightly as it rests. Serve immediately, garnished with extra cheese or herbs if desired.

Remove from heat, cover loosely, and let sit for 2 minutes. Serve immediately with extra cheese or herbs if desired.

How to Know It’s Done

Mushrooms are deeply browned and smell earthy.
The rice is tender yet retains a slight firmness, with a creamy consistency.
The risotto jiggles slightly when stirred and has a glossy appearance.