Mushroom Risotto
This creamy mushroom risotto is made with Arborio rice, mixed mushrooms, fennel, fresh thyme and Parmesan. It’s a cozy Italian-inspired dinner that’s perfect for cooler fall evenings.
We love mushrooms in our house and for me this recipe is the perfect way to showcase them. The dish is rustic, cozy, earthy, creamy and full of flavor. A little bit about me, normally I don’t eat rice, but I cannot resist this recipe. It is so perfect for Fall. This is not a difficult dish to make. It has few ingredients and is versatile, but it does take a bit of patience. So, pour yourself a nice glass of red wine and enjoy the process. I promise, the final product is so worth it.
Let’s talk about the ingredients. Now, as I said, I love fennel. It gives such a nice crisp freshness to the dish but depending on what I have, I do enjoy the dish with a yellow onion or shallot.
Make sure you use rice that is specific to risotto. It is Arborio rice or short grain Italian rice. It might seem like it doesn’t matter, and rice is all the same, but trust me on this one. Use the right rice for the best result.
For the broth, you can use whatever you have available whether it is jarred, canned, homemade or bouillon. Also, feel free to use the version you like the most. You can make the recipe vegetarian by using veggie broth. The important part is to keep the broth nice and hot without boiling.
The mushrooms are the star of the recipe. I love a variety of different kinds of mushrooms, but you do you. If white button is your jam, use those for the recipe. Just make sure whatever mushroom you use; you clean it well and chop them into bite size pieces.
Whatever you do, don’t forget the parmesan, it is the perfect finish to this delicious dish.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1½ pounds mixed mushrooms chopped
- 1 medium fennel bulb chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice
- â…” cup dry white wine
- 5 cups broth of your choice
- ½ cup grated Parmesan cheese
Instructions
- Heat broth so hot but not boiling. Keep hot.
- Heat olive oil in deep skillet or Dutch Oven
- Add chopped fennel, cook for 3-4 minutes to soften
- Add rice to toast, 2-3 minutes
- Add wine, stir until absorbed.
- Add broth ½ -3/4 of a cup at a time and stir constantly until absorbed
- Repeat a couple times
- Add mushrooms and thyme
- Continue to add broth and stir to absorb and repeat.
- When you have incorporated all the broth add the parmigiana
- Stir until melted
Notes
ENJOY!
Watch the Recipe
See exactly how I make this creamy mushroom risotto at home. It takes a little patience and plenty of stirring, but the result is a rich, comforting dinner that’s worth the extra time.
Tips for Creamy Mushroom Risotto
Risotto isn’t difficult, but a few simple techniques will help you get that creamy texture you’re looking for.
- Toast the rice for a couple of minutes before adding the wine. This gives the finished risotto more depth of flavor.
- Add the broth gradually rather than pouring it in all at once.
- Give each addition of broth time to absorb before adding more.
- Keep stirring. This helps release the starch from the rice and creates that signature creamy texture.
- Keep an eye on the texture toward the end. You want the rice tender but not mushy.
- Serve risotto right away. It will continue to thicken as it sits.
What to Serve with Mushroom Risotto
This risotto is substantial enough to serve as dinner on its own, but it also works beautifully alongside a simple protein.
Try it with roasted chicken, pork tenderloin or a piece of grilled steak. If you’d rather keep dinner vegetarian, serve it with a simple green salad or roasted vegetables.
A little extra freshly grated Parmesan on top never hurts either.
How to Store and Reheat Mushroom Risotto
Risotto is at its best straight from the pan, but leftovers can be stored in a covered container in the refrigerator for up to three days.
When reheating, add a small splash of broth or water to loosen it up. Warm it gently on the stove, stirring as it heats, until it becomes creamy again.
More Italian Recipes You Will Love
If you’re looking for more recipes inspired by my time in Italy and our travels around the country, try:
- Tuscan Sausage and White Beans
- Tuscan White Bean and Tuna Salad
- Sicilian Caponata
- Lemon Ricotta Pasta
- Peach Panzanella Salad
Planning a Trip to Italy?
Italy was home for five years, and food remains one of our favorite parts of traveling around the country. Each region has its own dishes, ingredients and traditions, which means there’s always something new to try.
If you’re planning your own trip, explore our Italy travel guides for more of our favorite places to eat, stay and explore.
Risotto Kitchen Essentials
Making mushroom risotto at home? You don’t need much special equipment, but the right pan and a few basic kitchen tools make the process easier. These are the pieces I reach for when making risotto and other Italian-inspired recipes at home.
Disclosure: Some links in this guide are affiliate links. If you purchase through them, we may earn a small commission at no additional cost to you. As an Amazon Associate, we earn from qualifying purchases. We only recommend products we use ourselves or believe will be useful for your trip. Read our full Affiliate Disclosure.
