Mushroom risotto, known as Risotto ai Funghi in Italian, is one of the many different risotto recipe variations. This one is like any other good risotto – creamy, with perfectly cooked rice grains coated in delicious flavors.

Mushroom risotto is a classic variation that is loved and cherished all over the country. It is a popular first-course meal or dinner and is definitely worth the effort.

Ingredients

Here are the ingredients you will need to make this mushroom risotto:

• Assorted mushrooms – You can use a mix of different kinds of mushrooms (e.g. white or cremini mushrooms, portobello, shiitake, oyster, shimeji, porcini). If you don’t have fresh mushrooms, you can use frozen mushrooms, but thaw them first.
• Risotto rice – Use carnaroli or arborio rice if possible.  If unavailable, use a round-grain rice. Avoid sushi rice since it has a lower starch content. Also avoid whole grain, long grain rice, and parboiled rice.
• Shallots – They add a nice flavor, but you can also use white onion if you prefer (about 1/4 onion for 2 shallots).
• White wine – Use a dry or semi-dry white wine of your choice; chardonnay would work well. If you like the taste, you could also use a slightly sweeter wine, but avoid using overly sweet wines.
• Vegetable stock – Adds more flavor, but you can also just use water.
• Salt – Enhances the overall flavor; adjust to taste.
• Black pepper – Use freshly cracked pepper for the best taste.
• Parmesan cheese – Preferably Parmigiano Reggiano or Grana Padano.
• Olive oil – Use olive oil if possible, since it adds flavor to the dish.
• Butter – Choose a good quality butter; we use unsalted butter, but you can use salted butter if you prefer.
• Fresh chives – Optional garnish.

Recipe Tips

• Add a variety of mushrooms (e.g. portobello, shiitake, shimeji, porcini) so the risotto has a nice mix of texture and colors.
• Risotto should be creamy, with the rice cooked al dente (tender with a slight bite). To achieve this, add the vegetable stock gradually, a little at a time.
• Avoid using cold vegetable stock straight out of the fridge. The stock should be at room temperature or hot.
• You don’t need to stir the rice constantly, but stirring occasionally helps release the rice’s starch and creates a creamier texture.
• The “mantecatura” step (stirring in butter and Parmigiano at the end) is essential for both creaminess and flavor. Feel free to adjust the amount of Parmesan to taste, but don’t skip this step.
• It’s common to drizzle the final dish with olive oil, but it’s optional.

How to Make Mushroom Risotto – Step by Step Instructions

First, clean the mushrooms and trim the ends of the stems. Then slice and set them aside. Also, peel and finely dice the shallots.

Next, pour the vegetable stock into the saucepan and heat over low heat.

Now heat the olive oil in a pan over medium heat. Add the diced shallots and season with a pinch of salt. Sauté until soft, golden, and fragrant.

Add the sliced mushrooms, season with some pepper, and sauté for a few minutes.

Stir in the rice to coat the grains in oil. Then pour in the white wine and mix well. Let it cook for a few minutes over medium heat until mostly absorbed by the rice.

Add about a cup (250 ml) of vegetable stock to the pan and cook until the liquid is absorbed.

Then continue adding the vegetable stock in small increments until the rice is creamy and al dente.

Add the butter and Parmesan cheese and stir well until fully melted and creamy. Season with salt and more black pepper to taste.

Serve hot, topped with chopped chives, additional Parmesan cheese, and a drizzle of olive oil, if desired. Enjoy!

Storage Tips

Mushroom risotto tastes best when it is enjoyed hot and fresh. Leftovers tend to clump together.

If you end up with leftovers, store them in a sealed container in the fridge for up to 3-4 days. When ready to reheat, add a bit of olive oil or butter and break up the block of rice with the help of a wooden spatula. 

Related Recipes

Here are some classic Italian risotto recipes that you can try out next:

• Asparagus Risotto
• Pea Risotto (Coming soon!)
• Artichoke Risotto (Risotto ai carciofi)
• Butternut Squash Risotto (w/ Italian Sausage)