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Mushroom Risotto

The classic Italian risotto, creamy and cheesy, finished with Mushrooms & Parmesan.

This Easy Mushroom Risotto is a quick and simple way to make restaurant-style risotto at home in minutes and in only one pan! Risotto takes a while to cook properly, and it requires your attention as well as your time. As it cooks, you need to stir the rice while adding hot stock -a ladleful at a time- and cook the rice slowly so that the stock is absorbed. In the end, finish it with cooked mushrooms, that lends an earthiness, and Parmesan- that elevate the flavors!


  • 6 cups vegetable broth, divided
  • 3 tbsp olive oil, divided
  • 450g mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • salt to taste
  • freshly ground black pepper to taste
  • 4 tbsp butter
  • 1/3 cup freshly grated Parmesan cheese


  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
  3. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.
  4. Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute.
  5. Add rice, stirring to coat with oil, about 2 minutes.
  6. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
  8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  9. Remove from heat, and stir in mushrooms with their liquid, butter and parmesan.
  10. Season with salt and pepper to taste.
  11. Serve hot.
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