Easy Mushroom Risotto Recipe
This mushroom risotto is cozy, rich in flavour - without being overly heavy - and surprisingly simple to cook. It's deeply savory thanks to the porcini mushrooms, and finished with lemon and Pecorino to keep everything balanced. I roast the fresh mushrooms separately on purpose - it concentrates their flavor and stops the risotto from turning watery, which is one of the most common risotto mistakes I see!
Perfect for an elevated weeknight dinner, or to pull out to impress dinner party guests.
If you love this style of creamy, comforting dinner, you'll probably also enjoy my French onion butter beans, mushroom stroganoff, baked tortellini lasagna, or marmite mushroom pasta for another umami-packed option.
Ingredient Notes
The exact quantities are in the recipe card below, but here's why each ingredient matters and how you can tweak things.
- Mixed mushrooms: I like a mix of chestnut, cremini, and oyster mushrooms for varied texture. Roasting them separately gives you a deeper flavor and better bite. If you see a pack of "mixed" or "exotic" mushrooms in the supermarket, they're a good option for this dish. However, simple chestnut mushrooms will also work.
- Dried porcini mushrooms: These are non-negotiable for me if you want that classic risotto depth. They flavor both the rice and the stock.
- Risotto rice: Arborio or carnaroli both work well. Don't rinse it - the starch is what makes the risotto creamy without any added cream!
- White wine: Adds acidity and balance. If you don't cook with wine, you can substitute with a splash more lemon juice or white wine vinegar diluted with water.
- Vegetable broth: We need warm broth to absorb into the risotto rice - I add a stock cube and the dried porcini mushrooms into a jug before pouring over the correct amount of boiling water to make my broth. Then, once the dried porcini mushrooms have soaked and rehydrated, we remove them from the jug and dice them finely before adding them to the risotto. The broth should still be hot at this point, though - cold stock slows down cooking and messes with texture.
- Lemon: This is the secret weapon for my perfect mushroom risotto. A little zest and juice at the end lifts the entire dish.
- Pecorino: Saltier and sharper than Parmesan, which works beautifully with mushrooms. Parmesan is fine if that's what you have.
Variations & Substitutions
If you want to add a bit of extra color, feel free to add chopped spinach or kale at the end for extra greens.
Serve with risotto with your protein of choice if you want a more balanced meal - sausages or shredded chicken will work well.
How to Make Mushroom Risotto
The full instructions are in the recipe card, but here's the big picture so you know what to expect.
Step 1) Steep the Dried Mushrooms
You start by steeping the dried porcini mushrooms in hot stock - this creates a deeply flavorful broth that forms the base of the risotto. Steeping them for about 10-15 minutes should work fine.
Step 2) Roast the Mixed Mushrooms
Meanwhile, roast the fresh mushrooms so they caramelize instead of steaming and turning mushy within the risotto. This makes a big difference to the overall flavor of the dish so I highly recommend it!
Step 3) Cook the Risotto
The risotto itself starts with gently sautéed onion and garlic. Once softened, the steeped porcini mushrooms are added, and the rice is toasted briefly before adding wine, which cooks off and leaves behind that crucial touch of acidity and aroma.
From there, it's all about patience: add warm stock a little at a time, stirring frequently, letting the rice absorb the liquid before adding more. This gradual process releases the starch from the rice and gives you that signature creamy texture without cream.
Add in the roasted mushrooms, and then at the end, everything comes together with lemon zest, juice, thyme, and Pecorino for a glossy, rich finish.
Top Tips / Chef's Notes
- Don't rush the onion step - taking your time with slow, gentle cooking builds sweetness in the onions and can really transform the taste of the overall risotto. This recipe doesn't have many ingredients, so take the time to let each one sing before moving on to the next step.
- Always use warm stock. Cold stock can result in uneven cooking, which is absolutely not what we want in a risotto! As a general rule of thumb, I aim to add 4 cups (1 liter) per 1 cup (180g) of dried risotto rice.
- Stir the risotto often but not aggressively while the stock is soaking into the rice - you want a creamy texture, not gluey.
- Stay with your pan - this is the time-consuming step that puts most people off, but you'll only be standing adding your stock for about 15 minutes. Put some music on and enjoy a hands-on cooking experience - the results are worth it, promise!
Storage
Risotto is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of stock or water, stirring until creamy again. Avoid microwaving if you can - it tends to dry it out.
FAQs
Can I make risotto ahead of time?
Sort of. You can cook it about 75% of the way, then finish with stock and cheese just before serving. Fully cooked risotto doesn't hold its texture well.
Why roast the mushrooms instead of cooking them in the pan?
Roasting removes excess moisture and concentrates flavor. Cooking them directly in the risotto can often lead to bland, watery results.
Can I freeze mushroom risotto?
I don't recommend it. The texture changes significantly once thawed and reheated.
Do I have to use porcini mushrooms?
You don't have to, but they make a huge difference. If skipping them, consider adding a little soy sauce or miso for depth.
Easy Mushroom Risotto Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 white onion finely diced
- 2 garlic cloves minced
- 250 g mixed mushrooms
- 100 ml white wine
- 180 g risotto rice
- 1 vegetable stock cube
- 1 liter boiling water
- 5-6 dried porcini mushrooms
- 2 sprigs fresh thyme
- 1 lemon
- 50 g Pecorino cheese
- Fresh parsley to garnish
- Salt and pepper
Method
- Add the dried porcini mushrooms and veg stock cube to a jug and pour over the boiling water. Leave the mushrooms to steep in the stock for 10-15 minutes.1 vegetable stock cube, 5-6 dried porcini mushrooms, 1 liter boiling water
- Meanwhile, slice up your mixed mushrooms and add them to a baking dish with the oil and a sprinkle of salt and pepper. Roast the mushrooms in a preheated oven at 200°C for 30 minutes or until the mushrooms are tender.250 g mixed mushrooms, 1 tablespoon olive oil
- Remove the dried mushrooms from the stock and dice them finely.
- Heat the butter in a pan and add the diced onion and garlic. Sauté for 7-9 minutes, stirring often, until the onions are softened and turning translucent.2 tablespoon butter, 1 white onion, 2 garlic cloves
- Add the diced dried mushrooms and the arborio rice and mix into the onions.180 g risotto rice
- Add the white wine and let it cook off for 2-3 minutes.100 ml white wine
- Add the vegetable stock 1 cup at a time, stirring it into the rice and letting the rice absorb before adding another cup of stock. Repeat until all of the stock has been incorporated and the risotto rice is cooked.
- Remove from the heat and add the lemon zest, lemon juice, fresh thyme leaves, and the Pecorino cheese.2 sprigs fresh thyme, 1 lemon, 50 g Pecorino cheese, Salt and pepper
- Serve with the fresh diced parsley scattered over the risotto.Fresh parsley to garnish
