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Creamy Mushroom Risotto in a skillet with fresh thyme and parsley on top.
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BEST Mushroom Risotto Recipe

This creamy Mushroom Risotto recipe is an elevated side dish that's surprisingly easy to make with perfectly cooked mushrooms, wine, shallots, broth, Parmesan, and a few secret ingredients!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 6 people
Calories: 345kcal
Author: Stephanie

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil divided
  • 1 large shallot finely diced
  • 1 lb. mushrooms see notes
  • 3-4 sprigs fresh thyme
  • 2 teaspoons soy sauce divided
  • 3 cloves garlic minced
  • ½ tsp EACH: Salt, pepper
  • 1 cup Arborio rice
  • ¾ cup dry white wine
  • 5 cups chicken broth

For Finishing

  • 3 tablespoons mascarpone see notes
  • 2 tablespoons cold butter
  • 1/3 cup parmesan cheese grated
  • 2 teaspoons fresh lemon juice
  • Fresh parsley or chives to garnish
US Customary - Metric

Instructions

  • Cut the mushrooms into slices as well as smaller cubes, varying sizes work well. Measure out remaining ingredients before beginning.
  • Heat the butter and 1 tablespoon of oil in a large skillet over medium heat.
  • Add the shallots, mushrooms, and thyme and cook for 4 minutes, stirring frequently.
  • Add the soy sauce, garlic, salt, and pepper and stir to combine. Cook for another 3 to 4 minutes, or until golden brown and cooked through. (If there is excess liquid in the skillet, increase the heat to medium-high and cook it off for a minute or so, stirring continuously.) Remove and set aside. Remove the thyme stem once cooled.
  • Add the chicken broth to a separate saucepan over low heat. Add about 1/3 cup of the cooked mushroom mixture to infuse it with mushroom flavor. Cover and let it simmer very gently while you proceed with the following steps.
  • Add the remaining 1 tablespoon of oil to the same skillet over medium heat. Add the rice and stir to combine. Cook for 3 to 4 minutes, stirring continuously, until you can start to smell the rice.
  • Add the wine over medium heat and stir to combine. Let it simmer and reduce until most of the liquid is gone, about 5 minutes.
  • Add 1 ladle of warm broth over the rice and stir to combine. Stir continuously, until most of the liquid has been absorbed, then ladle in more broth. Repeat for about 15 to 20 minutes, or until the rice is cooked through and no longer sticks to your teeth. You likely won’t need all of the broth, I usually have about 1 cup left at the very end. Add additional splashes of broth as needed as you finish the dish.
  • Add the cooked mushroom mixture back and stir to combine. Reduce heat to low.
  • Add the mascarpone and cold butter and stir to combine. Stir in the Parmesan and add the lemon juice.
  • Finish with a little splash of broth if desired. Garnish with fresh parsley or chives and serve!

Notes

Pro Tips:
  • Stirring throughout: Stirring the risotto throughout cooking causes the rice to release starch, which is exactly what makes risotto thick and creamy. It also prevents the rice from sticking to the bottom of the skillet.
    • Some claim that the need to stir is a "myth", but that risotto gets pretty sticky- at the very least, you don't want it to stick to the bottom of your skillet and burn. I also feel that it promotes even cooking.
  • You want a gentle simmer throughout cooking. If the rice starts boiling, reduce the heat so that it's bubbling gently.
  • A saucepan of warm broth is kept on the side while the rice cooks, having warm broth ensures that you're not cooling the rice down every time liquid is added. This results is quicker, more even cooking. (Adding a little bit of the cooked mushroom mixture to the warm broth also infuses it with mushroom flavor!)
  • Mushrooms: Cremini (baby bella) mushrooms are a great choice, and a combination of mushrooms is even better. Cremini combined with shiitake, oyster, or maitake mushrooms is a great way to go. Even if the other variety only makes up 25% of the batch. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Chicken broth can be used if you don’t cook with wine. 
  • Mascarpone: This is a next-level secret ingredient in this recipe that makes the risotto super creamy and elevated. It's a fresh Italian cheese made primarily from cream, it's smooth and buttery.
    • My store has it with the specialty cheeses like Parmesan, Romano, Feta, Gouda, etc. (It's not near the cream cheese for me.)
    • Regular cream cheese can be used if needed or preferred. (Heavy cream is also an option, but it's thinner with less buttery flavor.)
  • Soy sauce enhances the flavor of the mushrooms and is added halfway through cooking them, along with a sprinkling of salt. 
  • Parmesan cheese adds umami at the end, and a hint of lemon juice brightens up all of the flavors. 
  • Adding Protein: Chicken, shrimp, scallops, salmon, steak, or sausage pair super well with this dish!
  • **Note: If you're cooking at a high altitude, more liquid and cooking time will likely be needed.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze and reheat well!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 345kcal | Carbohydrates: 33g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 1200mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg