Mushroom Risotto is the ultimate comfort dish. Rich, creamy, and packed with deep, earthy flavours. This recipe combines chestnut mushrooms and dried porcini to create a dish that feels luxurious yet remains simple to make. While risotto requires patience, the gradual absorption of stock and constant stirring are what transform humble rice into a beautifully creamy dish. With just a bit of attention, you can achieve restaurant-quality results at home.
Table of Contents
- Ingredient Breakdown
- The Key to a Perfectly Creamy Mushroom Risotto
- Choosing the Right Mushrooms for Maximum Flavour
- The Importance of Dried Mushrooms
- How to Avoid Common Risotto Mistakes
- How to Repurpose Leftover Mushroom Risotto
- More Risotto Recipes
Ingredient Breakdown
- Dried porcini mushrooms: Infuse the stock with an intense, earthy depth.
- Chestnut mushrooms: Add a meaty texture and rich umami flavour.
- Extra-virgin olive oil: Provides a smooth, aromatic base.
- Onion: Gives the dish a mild sweetness and depth.
- Garlic: Enhances the savoury notes without overpowering.
- Carnaroli or Arborio rice: The heart of any risotto, releasing starch for a creamy consistency.
- Dry white wine: Adds acidity, balancing the richness.
- Chicken or vegetable stock: Forms the foundation of the dish, carrying all the flavours.
- Unsalted butter: Contributes to the risotto’s silky texture.
- Grana Padano (or Parmigiano Reggiano): Brings a nutty, salty finish.
- Fresh flat-leaf parsley: Brightens the dish with freshness.
The Key to a Perfectly Creamy Mushroom Risotto
A well-made Mushroom Risotto has a silky, almost velvety texture. The secret? Patience. Unlike regular rice dishes, risotto requires gradual liquid absorption. Stirring constantly encourages the rice to release its starch, which thickens the dish naturally. Skipping this step would leave you with rice swimming in broth instead of a cohesive, creamy risotto.
Choosing the right rice is essential. Carnaroli and Arborio are high-starch varieties, making them perfect for risotto. Carnaroli is firmer and more forgiving, holding its texture better, while Arborio cooks slightly softer. Both work beautifully, but Carnaroli gives you more control over doneness.
Temperature also plays a key role. Adding cold stock can shock the rice, slowing down the cooking process and preventing even absorption. Warm stock, on the other hand, maintains a steady temperature, allowing the rice to cook evenly. The gradual addition of stock ensures that the rice doesn’t absorb too much liquid at once, which could result in a watery consistency rather than the luxurious, almost silky texture that makes risotto so irresistible.
The final resting period is just as important. Stirring in butter and cheese, then covering the pan for a few minutes, allows the risotto to become ultra-creamy. This last step should never be skipped, as it’s when the risotto reaches its peak texture and richness.
Choosing the Right Mushrooms for Maximum Flavour
Mushrooms are at the heart of Mushroom Risotto, so choosing the right variety can take the dish to another level. Chestnut mushrooms are ideal because they hold their texture well during cooking while providing a deep, savoury umami taste. Their slightly nutty flavour complements the risotto’s richness without overpowering it.
If you want to experiment, other varieties can work well too. Cremini mushrooms offer a stronger flavour than white button mushrooms, while oyster mushrooms provide a subtle sweetness. For an even bolder taste, wild mushrooms like chanterelles or morels add complexity. The key is balance. Combining fresh and dried mushrooms creates a risotto that is rich, aromatic, and packed with depth.
The Importance of Dried Mushrooms
Dried porcini mushrooms are the game-changer in Mushroom Risotto, bringing a deep, concentrated umami flavour. Unlike fresh mushrooms, which have a high water content, dried porcini have an intensified earthiness that infuses the stock as they rehydrate. This process creates a deeply flavoured base that enhances every bite.
Using the soaking liquid is just as important as the mushrooms themselves. Once the porcini have softened, their soaking water becomes an umami-packed broth. Straining it removes any grit, leaving behind a rich liquid that amplifies the risotto’s flavour.
If you can’t find dried porcini, other dried mushrooms, such as shiitake, can work in a pinch. However, porcini’s distinct, meaty depth is unmatched. Even in small amounts, they add a richness that makes the risotto taste like it has been simmering for hours.
How to Avoid Common Risotto Mistakes
Even the best ingredients won’t save Mushroom Risotto, if key techniques are overlooked. The most common mistake?
- Adding all the stock at once. Risotto must absorb liquid gradually. Dumping it in all at once results in unevenly cooked rice. Stirring constantly ensures even absorption, giving the dish its signature texture.
- Overcooking. Risotto should be creamy but still have a slight bite. Cooking it too long turns it into mush, while undercooking leaves the grains chalky in the centre. The best way to test doneness is by tasting. The rice should be tender but still hold its shape.
- Using cold stock can ruin the process. Adding hot stock keeps the cooking process smooth, preventing the rice from seizing up. Always keep your stock warm to maintain even cooking and achieve the best texture.
How to Repurpose Leftover Mushroom Risotto
While Mushroom Risotto is best enjoyed fresh, leftovers don’t have to go to waste. Unlike regular rice dishes, risotto changes texture as it cools, becoming firmer due to the starches setting. This makes it perfect for transforming into other delicious meals.
One of the best ways to use leftover risotto is by making arancini, crispy Italian rice balls. Simply roll the chilled risotto into small balls, coat them in flour, egg, and breadcrumbs, then fry until golden. The result is a crunchy exterior with a creamy, flavourful centre.
Another option is to turn the risotto into a frittata. Mix it with beaten eggs and cook it in a pan until set, creating a hearty, savoury dish that works well for breakfast or lunch. If you prefer a lighter option, leftover risotto can also be thinned out with a bit of stock to create a comforting, creamy soup.
More Risotto Recipes
If you’ve enjoyed this Mushroom Risotto recipe and are on the look for more to try your hand at, look no further!
- King Prawn Risotto: Packed with umami from homemade prawn stock, this risotto is simple yet deliciously rich and creamy.
- Saffron Risotto: This is my version of the great Milanese classic – it’s rich, creamy and absolutely delicious.
- Chorizo & Prawn Risotto: A classic risotto recipe, featuring everyone’s favourite – chorizo!
- Roasted Butternut Squash and Sage Risotto: A simple yet satisfying vegetarian main that gives a basic risotto a warm, autumnal twist
See how I make all these recipes and more over on my Instagram!
Mushroom Risotto
Rich, creamy mushroom risotto that pushes all the right buttons. In addition to chestnut mushrooms, this recipe uses dried porcini mushrooms, which impart a meaty richness and earthy note to the dish. The keys to a delicious risotto: gradual absorption and constant stirring; it’s what releases the creamy starches from the rice. So yes, this dish needs your undivided attention, but only for 25 to 30 mins. You might even find the stirring therapeutic!
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Rice and Risotto, Vegetarian
Ingredients
- 1.2 litre good-quality chicken or vegetable stock
- 30 g dried porcini mushrooms
- 2 tbsps extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250 g chestnut mushrooms, sliced
- 400 g carnaroli or arborio rice
- freshly-ground black pepper
- 120 ml dry white wine
- 30 g unsalted butter
- 80 g grated Grana Padano (or Parmigiano Reggiano), plus more to serve
- 2 tbsps fresh flat-leaf parsley, roughly chopped
Instructions
- Add the stock and dried porcini mushrooms to a medium saucepan and bring to a simmer over high heat. Reduce the heat to low, cover and keep the mushroom stock warm.
- Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add the onion and season with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until softened, 6 minutes.
- Add the garlic and cook for 1 minute, stirring constantly, the add the risotto rice and stir well to coat in the onion/garlicky oil. Cook, stirring constantly, until the rice begins to look slightly translucent, 2 to 3 minutes.
- Add the chestnut mushrooms and season generously with sea salt and freshly-ground black pepper. Cook, stirring often, until beginning to soften, 2 to 3 minutes.
- Add the wine and cook, stirring often, until the pan is almost dry, 1 to 2 mins.
- Add one ladleful of the mushroom-y stock (porcini mushrooms included) and cook, stirring almost constantly, until the stock is fully absorbed. Add another ladleful of stock and cook, stirring almost constantly, until the stock is fully absorbed. Repeat this process until the rice is cooked; it should be tender but with a slight bite; the whole process should take around 25 to 30 mins. If you run out of stock before the rice is cooked, add one ladleful of hot water at a time, stirring frequently until absorbed, until the rice is cooked to your liking.
- Remove the saucepan from the heat. Add the butter, grana padano and parsley and stir well to combine. Cover the saucepan and allow the risotto to sit for 3 minutes before serving. You might be tempted to skip this step but don’t – this is when the risotto becomes deliciously creamy. Taste and season with salt and freshly-ground black pepper, to taste. Serve with an extra sprinkle of grana padano and enjoy!
