If you’re looking to cozy up your dinner plans with something that feels fancy but is surprisingly easy to make, you’re going to adore this Creamy Mushroom Risotto Recipe. I absolutely love how this turns out every single time — rich, creamy, and packed with earthy mushroom flavor. When I first tried making risotto, I was intimidated by the stirring and timing, but I discovered some tricks that make it totally doable and, dare I say, fun! Stick with me, and you’ll be stirring your way to a luscious, restaurant-worthy meal that your family and friends will rave about.

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Why You’ll Love This Recipe

Simple Yet Elegant: This recipe uses basic ingredients but feels fancy enough for special occasions.
Perfect Creamy Texture: The slow addition of broth creates that irresistibly creamy risotto consistency.
Deep Mushroom Flavor: Sautéed mushrooms add a meaty, earthy richness without being heavy.
Vegetarian-Friendly and Versatile: Easily customized for different dietary needs and ingredient swaps.

The image shows two bowls of creamy mushroom risotto placed on a white marbled surface. Each bowl has three layers: the bottom layer is soft and creamy risotto in a light golden color, the middle layer is a generous topping of different cooked mushrooms in brown and beige shades with a slightly glazed texture, and the top layer is a sprinkle of shredded white cheese with fresh green parsley leaves scattered on top. Near the bowls, extra parsley leaves and shredded cheese are scattered on the surface, with one bowl having a spoon resting inside. A glass of light amber liquid and a small white bowl with more shredded cheese and parsley are also visible in the scene. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom Risotto, Best mushroom risotto, how to make mushroom risotto, easy mushroom risotto, creamy risotto recipe

Ingredients You’ll Need

Gathering fresh, high-quality ingredients really sets this Creamy Mushroom Risotto Recipe apart. Each component plays a crucial role in making your risotto both flavorful and silky-smooth. I’ll share some tips on what to look for at the store and how to prep it perfectly.

Flat lay of a small cluster of mixed fresh mushrooms, a medium yellow onion halved to show inside, two whole garlic cloves with skins intact, a small bunch of fresh thyme sprigs, a small pile of uncooked Arborio rice grains, a few sprigs of fresh parsley, a small white ceramic bowl of extra-virgin olive oil, a small white ceramic bowl containing dry white wine, a small white ceramic bowl of warm vegetable broth, a small white ceramic bowl filled with grated Parmesan cheese, a small white ceramic bowl holding coarse sea salt, black peppercorns scattered neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Mushroom Risotto, Best mushroom risotto, how to make mushroom risotto, easy mushroom risotto, creamy risotto recipe

Extra-virgin olive oil: Use a good quality oil for richer flavor, but don’t worry — even standard olive oil works in a pinch.
Mixed mushrooms: I love combining cremini, shiitake, and oyster for depth; you can also add chanterelles if you find them.
Sea salt: Enhances the mushroom’s natural earthiness; kosher salt works well too.
Freshly ground black pepper: Adds a little kick and balances richness.
Yellow onion: Use a medium-sized one; it should be finely chopped to melt into the risotto.
Garlic cloves: Freshly minced garlic brightens the dish without overpowering it.
Fresh thyme leaves: This herb complements the mushrooms perfectly; dry thyme can substitute but use less.
Arborio rice: The star of any risotto, its high starch content creates that signature creamy texture.
Dry white wine: Adds acidity and depth; Sauvignon Blanc or Pinot Grigio are my go-tos.
Vegetable broth: Warmed before adding to the rice to keep cooking smooth and even.
Grated Pecorino or Parmesan cheese: I prefer Parmesan for its nutty flavor, but Pecorino adds a tangy twist.
Fresh parsley: Chopped and sprinkled on top for color and freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I enjoy most about this Creamy Mushroom Risotto Recipe is how easily it can be tailored to your taste or dietary needs — a little tweak here and there makes it all your own!

Adding protein: Sometimes I stir in cooked chicken or crispy pancetta for extra heartiness, especially on cold nights.
Dairy-free version: Swap the cheese for a sprinkle of nutritional yeast or vegan cheese — it’s delicious and creamy without compromising flavor.
Seasonal mushrooms: Try this in the fall with porcini or chanterelles for an even more luxurious, earthy touch.
Herb swaps: If you’re not a fan of thyme, rosemary or sage also mingle beautifully with the mushrooms.

How to Make Creamy Mushroom Risotto Recipe

Step 1: Sauté Your Mushrooms Until Golden and Juicy

Start by heating half the olive oil in a large, heavy-bottomed pan over medium heat. Toss in your chopped mushrooms with half the salt and a good few twists of black pepper. The key here is patience — let them cook undisturbed for several minutes at a time so they develop that gorgeous golden crust. Stir occasionally over about 8 minutes until they’re soft, deeply browned, and have released their liquid. This step is what fills your kitchen with that irresistible aroma and forms the flavor base. Once done, remove them from the pan and set aside to keep those lovely browned bits.

Step 2: Build Flavor with Onion, Garlic, and Fresh Thyme

Wipe out your pan to clear away any burnt bits, then add the remaining olive oil. Throw in your finely chopped onion with the rest of the salt and cook gently over medium heat for 5 to 8 minutes, stirring now and then until they’re soft and translucent—no browning here! Add in the garlic and thyme leaves and cook for just a minute to unlock their fragrance but avoid bitterness. This slower, gentle cooking helps layer in sweet and aromatic notes before you introduce the rice.

Step 3: Toast the Arborio Rice and Deglaze with White Wine

Next up is adding the Arborio rice to the pan with your onion mixture. Stir it well so every grain is coated with the oil and heated through for about a minute — this toasting firms up the grains and adds a subtle nuttiness. Then pour in your dry white wine and keep stirring until it’s mostly evaporated, about 1 to 3 minutes. This step brings acidity and complexity that balances the richness of the mushrooms and cheese.

Step 4: Gradually Add Warm Broth, Stirring Constantly

Now for the meditative part: slowly incorporate the warm vegetable broth, about three-quarters of a cup at a time. Stir almost constantly — this helps release the rice’s starches, resulting in that creamy texture we all love in risotto. Wait until each addition is fully absorbed before adding the next. Around the final broth addition, stir in two-thirds of your sautéed mushrooms. This lets their flavor meld beautifully with the rice while keeping some for an attractive topping. Your risotto should be creamy but still have a slight bite (al dente) when it’s ready—this usually takes about 20-25 minutes of gradual cooking.

Step 5: Finish with Cheese and Seasoning

Turn off the heat and fold in your grated Pecorino or Parmesan cheese to add that luscious, melty creaminess and a touch of saltiness. Taste and adjust with extra salt or pepper as needed. Scoop into your serving dish, top with the remaining sautéed mushrooms and a sprinkle of fresh parsley for color and freshness. Don’t forget to keep a little extra cheese on the side — it always feels like a treat to sprinkle some on top just before digging in.

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Pro Tips for Making Creamy Mushroom Risotto Recipe

Warm Your Broth: Heating the broth before adding it keeps the risotto cooking evenly without lowering the temperature.
Don’t Rush the Stirring: Stirring releases the starch from the Arborio rice, which is the secret to creamy risotto.
Sauté Mushrooms Separately: Cooking mushrooms apart prevents them from steaming and helps them brown beautifully for richer flavor.
Timing the Consistency: Stop adding broth when the rice is tender but still has a slight bite—overcooking makes it mushy.

How to Serve Creamy Mushroom Risotto Recipe

A white ceramic bowl filled with creamy risotto that has a light golden color and soft, plump rice grains forming the base layer. On top, there are several cooked mushrooms in varying sizes=

Garnishes

I always finish my creamy mushroom risotto with a generous sprinkle of chopped fresh parsley — it brightens the earthy flavors and adds a lovely pop of green. More freshly grated Parmesan on top never hurts and takes every mouthful to the next level. For a little extra indulgence, a drizzle of high-quality truffle oil is heavenly if you’re feeling fancy.

Side Dishes

This risotto is wonderfully rich, so I like pairing it with light, crisp sides like a simple arugula salad dressed with lemon vinaigrette or roasted asparagus. Garlic bread or crusty artisan bread also complements it perfectly if you want something to soak up every last bite.

Creative Ways to Present

When I host dinner parties, I sometimes serve this risotto in individual shallow bowls topped with an edible flower or microgreens for an elegant touch. Spoon the risotto into small ramekins and let guests de-mold them onto their plate for a neat, special presentation. It also looks beautiful garnished with a sprig of thyme or a dusting of smoked paprika.

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge for up to 3 days. It thickens when chilled, so when I reheat it, I add a splash of broth or water to loosen it back up and revive that creamy texture.

Freezing

Risotto can be frozen, but the texture changes slightly — it tends to lose some creaminess. If you’d like to freeze it, portion into airtight containers and thaw overnight in the fridge before reheating gently with extra broth.

Reheating

Reheat risotto slowly on the stovetop over low heat, stirring frequently and adding broth as needed to regain creaminess. I avoid the microwave because it can dry it out or make it unevenly hot.

FAQs

Can I use other types of mushrooms in this recipe?

Absolutely! Mixed mushrooms like cremini, shiitake, oyster, or even button mushrooms work well. Each variety adds a unique flavor and texture, making your risotto even more interesting.
What if I don’t have white wine?

If you’d prefer to skip the wine, use a little extra broth with a splash of lemon juice or a teaspoon of white wine vinegar to keep the acidity and brightness that wine provides.
How do I know when my risotto is done?

Risotto is ready when the rice grains are cooked through but still have a bite (al dente) and the texture is creamy but not soupy. Taste a grain before stopping the cooking process.
Can I make this Creamy Mushroom Risotto Recipe vegan?

Yes! Simply omit the cheese or substitute with vegan Parmesan alternatives and use vegetable broth. Nutritional yeast can add a cheesy note as well.
Is it important to stir constantly?

Stirring often helps release the starch from the rice, which creates the creamy risotto texture. However, you don’t need to stir nonstop—just regularly and gently to avoid burning.

Final Thoughts

This Creamy Mushroom Risotto Recipe has become a favorite in my kitchen because it’s the perfect balance of comfort food and elegance. It’s the kind of dish you can pull together after a busy day yet still impress guests or treat yourself to a cozy night in. I hope you enjoy making it as much as I do, and don’t be surprised if it quickly becomes a repeat favorite for you too!