The BEST Mushroom Risotto

Ingredients

• 1.42 litresbone broth (chicken broth or stock)
• 473 mlwater
• 10 mlsoy sauce
• 14 gdried porcini mushrooms, rinsed in a strainer
• 57 gunsalted butter
• 30 mlolive oil
• 2 medium (about 475 ml chopped)onions, finely chopped
• 283 gcremini mushrooms, finely chopped
• 2 clovesgarlic, minced
• 300 gArborio rice
• 180 mldry white wine or dry vermouth
• 67 gParmesan, grated
• 8 gparsley, chopped
• to tastesalt and pepper

Instructions

1. 1

   Simmer the porcini

   Bring the broth, water and soy sauce to the boil in a medium saucepan. Add the porcini, lower the heat and simmer until tender, 5–10 minutes. Lift them out with a slotted spoon, finely chop them and keep the broth simmering.

2. 2

   Cook the mushrooms

   Meanwhile, melt the butter in a large saucepan or Dutch oven over medium heat and add the olive oil. Add the onions and sauté until tender, about 8 minutes. Stir in the cremini mushrooms, chopped porcini and garlic; cook until the mushrooms are tender and their juices have evaporated, about 5 minutes.

3. 3

   Add rice and broth

   Stir in the rice and sauté for a few minutes. Pour in the wine and cook, stirring often, until absorbed, about 2 minutes. Add 1 cup of hot broth and simmer over medium-low heat, stirring often, until absorbed, about 3 minutes. Continue adding broth by the cupful and stirring often until the rice is just tender and the risotto is creamy, about 30 minutes.

4. 4

   Finish the risotto

   Stir in the Parmesan and parsley. Season with salt and pepper to taste.

5. 5

   Serve straight away

   Enjoy the risotto while it is warm and creamy.

What is mushroom risotto?

Risotto is an Italian rice dish made by gradually cooking short-grain rice with hot liquid and frequent stirring. Arborio rice releases starch as it cooks, giving the finished dish its characteristic creamy texture.

This version combines earthy dried porcini with fresh cremini mushrooms, then finishes with Parmesan. The porcini simmer in the broth first, lending it extra savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 618 calories, 26g protein, 67g carbs, 23g fat.

The rice supplies most of the carbohydrates, while butter, olive oil and Parmesan contribute much of the fat. Broth, mushrooms and Parmesan provide protein; serve a green salad or vegetables alongside for a more balanced plate.

Why use two kinds of mushrooms?

Porcini: dried porcini bring concentrated, earthy flavour to the cooking liquid. Chopping them after simmering lets them be folded into the rice as well.

Cremini: these fresh mushrooms add substance and a mellow mushroom flavour. Cooking them until their juices evaporate helps keep the risotto from becoming watery.

Keep the broth hot

Hot broth: leave the saucepan at a gentle simmer while you cook the rice. Adding hot liquid helps the risotto continue cooking steadily.

Small additions: add broth by the cupful, waiting for most of it to absorb before adding more. Stir often so the rice cooks evenly and releases its starch.

Look for creamy, tender rice

Doneness: begin checking the rice towards the end of the cooking time. It should be tender but still have a little bite, rather than falling apart.

Consistency: the finished risotto should be creamy and loose enough to settle softly on the plate. If it becomes too thick before the rice is tender, continue with more hot broth.

Build flavour in stages

Onions and mushrooms: soften the onions before adding the mushrooms, then give the mushroom juices time to evaporate. This creates a savoury base before the rice goes in.

Wine and cheese: let the wine absorb before starting the broth additions. Stir in the Parmesan at the end so it melts into the hot risotto.

How to serve it

Serve the risotto soon after cooking, while its texture is at its creamiest. A little extra chopped parsley or grated Parmesan makes a simple finishing touch.

For a more balanced plate, pair it with a crisp green salad or lightly cooked greens. Their fresh, clean flavours work well alongside the buttery rice and mushrooms.

Recipe notes & tips

• Keep the broth at a gentle simmer while you prepare the risotto.
• Stir often during the broth additions, particularly as the rice nears doneness.
• Let the mushroom juices evaporate before adding the rice.
• Start tasting the rice before the full cooking time is up.
• Serve soon after adding the Parmesan for the creamiest texture.

Variations

• Use vermouth: swap it for the dry white wine in the same amount.
• Add thyme: stir a little chopped thyme in with the mushrooms for a woodsy note.
• Try mixed mushrooms: replace some of the cremini with another fresh mushroom variety.
• Make it vegetarian: use vegetable stock instead of bone broth.
• Add greens: fold in a handful of spinach at the end and stir until wilted.

Common mistakes to avoid

• Adding cold broth: it can interrupt the steady cooking; keep the broth simmering.
• Adding all the broth at once: the rice will not cook as evenly; add it by the cupful.
• Stopping before the mushrooms dry: excess liquid can thin the risotto; cook until their juices evaporate.
• Walking away from the pan: the rice needs regular stirring; stay nearby during the broth additions.
• Cooking until the rice is soft: it can lose its pleasant bite; check it as it approaches tenderness.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan with a splash of broth or water, stirring until hot; the texture will be thicker than when freshly made.

Frequently asked questions