How to make a perfect Mushroom Risotto


How to make a perfect Mushroom Risotto

Mushroom Risotto is a meal perfect to serve in autumn. It is a typical dish of Italian cuisine. Tasty and creamy, this is my recipe ready in 30 minutes. 

It takes just a few easy steps. First buy a good rice (risotto, arborio, vialone nano or carnaroli). You can use different kinds of mushrooms (porcini, champignon, or a mix of mushrooms), as you prefer.

The secret to a good Mushroom Risotto is to blend part of the mushrooms to obtain a cream that will be mixed in the risotto.

This will render your risotto particularly creamy. I often cook risotto with mushrooms for my husband because he loves it and above all because it reminds him of his grandmother who always prepared it for him when he was a child. Tried to do it too and you will see that you will conquer all your guests!!!

If you want to try other types of risotto try the Asparagus risotto and the Pumpkin Risotto with bacon or speck … my mouth is already watering!!!!

To prepare a real Italian risotto, follow my tips on how to prepare a perfect risotto!

But now let’s see how to prepare one of my favorites: the mushroom risotto… try to cook it and tell me how it came!

Mushroom Risotto
Mushroom Risotto

Recipe Difficulty Level: not too tricky Servings: 4


  • 340 g (11.9 oz) of risotto (carnaroli, arborio or vialone nano)
  • 400 g (14.1 oz) of mushrooms (you can use porcini, champignon, or a mix of mushrooms)
  • 700 ml (2¾ cups plus 3 tbsp) of vegetable stock
  • Half white onion
  • 1 small cup of white wine
  • 30 g (¼ stick) of butter
  • Extra virgin olive oil
  • Parsley
  • 2 or 3  tablespoons of grated Parmesan
  • Garlic (optional)
  • Salt
Mushroom Risotto video recipe


Clean the mushrooms with a damp cloth, eliminating the outer part of the stem. Cut it into slices.

In a thread of extra virgin olive oil, cook the sliced mushrooms and the chopped parsley for 3-5 minutes. I also add a clove of garlic (optional).

The time of cooking very much depends on the kind of mushroom that you are using. They are ready when they look soft.

Take half of the cooked mushrooms and blend with a few spoons of stock (add stock if necessary- you should obtain a cream).

Chop the onion and brown on a pan with 15 g (1 tbsp plus 1 tsp) of butter (and a thread of oil for 1 minute. Add the rice and toast for 1 minute on high heat. Pour the wine and keep cooking until it evaporates.

Now, add the mushroom cream. Low the heat and add two spoons of hot stock. Cook on medium heat, adding from time to time a spoonful of hot stock (only when the broth previously poured has already been absorbed by the rice).

The risotto should be creamy, al dente, not too dry, nor too liquid.

One minute before is ready, add the slices of mushrooms that you have previously cooked.

Turn off the heat and add 15 g (1 tbsp plus 1 tsp) of butter,  parsley and mix with a wooden spoon. Add grated Parmesan, mix vigorously, and serve warm.

Enjoy! Buon appetito!

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