Mushroom risotto always feels like pure comfort in a bowl—a dish that slows down time and invites all the senses to linger. The gentle sound of grains stirring, the earthy aroma of mushrooms mingling with white wine and fresh herbs…
What draws me most to mushroom risotto is its versatility and the way it brings out deep flavours from simple ingredients. Whether using wild, foraged mushrooms or a basic mix from the market, each batch can taste a little different—always rich, always comforting, always worth the time spent stirring. Sometimes there’s a handful of peas or a splash of lemon for brightness, but the basic heart of the dish is always the same: creamy, dreamy rice and savoury mushrooms inviting everyone to stay a bit longer.
Mushroom risotto (risotto ai funghi) originated in northern Italy, especially in regions like Lombardy and Piedmont, where rice cultivation thrives thanks to the fertile Po Valley. The creamy risotto style evolved from medieval rice porridges around the 15th century, but the classic technique—gradually cooking starchy Italian rice with broth—was perfected in Milan and spread throughout northern Italy.
The creamy texture of risotto comes not from cream but from the slow cooking of high-starch rice varieties like Arborio or Carnaroli, which release starch as they absorb broth, creating a luscious consistency. The dish is both a comfort food and showstopper, often found on Italian menus during autumn when mushrooms are at their peak, and is cherished globally for its rich flavour and creamy texture.
Mushroom risotto
Equipment
- 1 large pot
- 1 small pot to heat up your stock
- 1 pan optional
Ingredients
- 320 grams arborio rice I use around 80g of rice per person
- 250 grams button mushrooms
- 100 grams dried porcini mushrooms
- 1-2 garlic clove(s)
- 1 large white onion
- 125 ml dry white wine
- 1 l veggie stock
- 50 grmas parmesan
- 10 g butter
- salt, pepper, thyme (dried or fresh) to taste
Instructions
- Prepare the dried porcini mushrooms according to the packaging. Usually, you are supposed to let them soak in slightly warm water for at leats 15 minutes, then boil them for another minute before they're ready to be added to your dish.
- Heat up your veggie stock in a small pot. Set your big pot on medium-high heat, add olive oil.Chop your onion up finely, add it to your pot. Stir occasionally until the onion becomes translucent. Add your rice until it becomes slightly translucent as well. Be careful to stir often after you add your rice, otherwise it will stick !
- In the meantime, cut your button mushrooms. You can cut them as you like, I usually do slices or big chunks in order to be able to really feel their texture. Add them to your bug pot as well.
- Once the button mushrooms have reduced in size and the rice is part translucent, add the dry white wine, stir well and let it reduce. Add your dried or fresh thyme.
- Start adding your stock to the rice one ladle at a time. You should barely have any liquid with your rice before starting to add more. Continue adding stock & stirring your rice continuously until you run out.
- In parallel, you can chop your garlic cloves and add them to a small pan with some olive oil and your porcini mushrooms. Sauté them together for a few minutes before adding them to your rice. This step is optional, but I believe it gives more flavour to your risotto.Try adding your porcini mushrooms to the mix while you still have some stock left, in order to let them simmer with the rice and other mushrooms for a bit longer.
- Once you're out of stock, check if the rice is al dente : not too soft, but doesn't have a tough bite either. Is your rice is not cooked and you're out of stock, no worries ! You can just add some water to continue the cooking process. If your rice is perfectly cooked, cut the heat and start adding your parmesan. Mix it well. Season to your taste, although I would not recommend adding salt since the veggie stock & the parmesan are already salty. At the end you can add two small pieces of butter to give your risotto a nice shine.
- Serve with some more parmesan and enjoy !
Notes
Ingredient substitutions & variations
-
Mushrooms:
Mix button, portobello, cremini, or wild mushrooms for complexity; dried porcini or shiitake (rehydrated) add a deeper, meatier flavour when fresh are unavailable. -
Broth:
Vegetable, chicken, or even beef stock all work. Bouillon cubes or powdered stock can substitute homemade or store-bought broth. -
Wine:
Dry vermouth or a splash of lemon juice provides acidity if white wine is omitted.
