Creamy mushroom risotto is filled with crispy, caramelized mushrooms and luscious rice. We balance it with zesty white wine, sharp parmesan and sweet buttery onions. It’s a gourmet dish that is screaming for some gorgeous fall mushrooms!

Our mushroom risotto recipe is an elevated take on a simple rice dish. We use dried porcini mushrooms and a mix of crispy wild mushrooms to add layers of flavor, along with plenty of parmesan for ultra creamy risotto. It’s rich and earthy, silky and saucy.

This mushroom risotto is one of my favorite ways to showcase the flavors and textures of great mushrooms! If you really love wild mushrooms, you've gotta try this wild mushroom pizza recipe that showcases these crispy, buttery beauties!

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how to make mushroom risotto:

1_cook wild mushrooms — 1. Sauté wild mushrooms until crispy and caramelized; keep warm.

2_chopped dried mushrooms — 2. Rehydrate dried porcini in a pot filled with hot chicken stock. Remove and chop porcini; keep the stock hot for risotto.

3_how to make mushroom risotto — 3. Cook onion and garlic until very soft. Stir in rice. Add wine and dried porcini; cook until evaporated.

how to make truffle risotto — 4. Add hot stock, little by little, until absorbed/ evaporated. Repeat process, stirring often, until rice is tender, ~20 minutes. Stir in a butter and parmesan.

wild mushroom risotto — 5. Top with crispy mushrooms and serve immediately!

mushroom risotto wine pairing:

I tend to pair anything mushroom with an aged Pinot Noir (especially if I have a fancy Cote d’Or floating around). They’re earthy, silky, and complex. They have fresh acidity to balance the creamy risotto, and delicate tannins that harmonize with the luscious texture of the rice. Too tannic, and it’s hard to appreciate that silky rice texture we worked so hard to build!

But today I wanted to branch out and explore some more wine options. Give these a try if you want something new:

Barbera d’Asti DOCG: Lush, elegant red wines with fresh acidity and delicate tannins. Perfect to offset the richness of the risotto, and the intense red fruit flavors are a delicious complement to the earthy mushrooms.
- For a rich and complex style, look for bottles that are $20 or more.
Rioja DOCa: These Spanish reds are supple and fresh, balanced with velvety tannins, ripe black fruit, herbs and spicy oak.
- There are all kinds of styles and ages of Rioja wines, but I really love the higher acid reds from the Rioja Alta subregion-- especially the Reserve ones, which have a few years of age on them and more earthy flavors..
Cru Beaujolais: Perfumed and elegant red wines with pure fruit flavors and just enough structure for this silky risotto.
- There are 10 Beaujolais “crus”: vineyard areas that vary in their soil, elevation and wine style. But in general, you can expect silky reds with bright red fruit flavors and crunchy acidity.

creamy wild mushroom risotto

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Creamy mushroom risotto is filled with crispy, caramelized mushrooms and luscious rice. We balance it with zesty white wine, sharp parmesan and sweet buttery onions.

Author: Indi Hampton
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Yield: 4
Category: Rice
Method: Stovetop
Cuisine: Italian
Diet: Gluten Free

Ingredients

crispy wild mushrooms

2 tbsp extra virgin olive oil
½ lb fresh wild mushrooms, roughly chopped
kosher salt
freshly ground black pepper
1 garlic clove, smashed and peeled
1 tbsp butter
1 tsp fresh thyme leaves

mushroom risotto

6 cups low-sodium chicken stock
1 oz dried porcini mushrooms
6 tbsp cold butter, divided
1 small onion, finely diced
kosher salt
freshly ground black pepper
1 garlic clove, minced
1 ½ cup risotto rice (arborio, carnaroli, vialone nano)
1 cup dry white wine
1 ¼ cup finely grated parmesan, plus more for serving

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Instructions

crispy wild mushrooms

In a large skillet, heat olive oil until shimmering. Add mushrooms and cook over high heat without stirring for about 3 minutes, until bottoms have caramelized. Season with salt and pepper; stir in a garlic clove, butter and fresh thyme.
Reduce heat to medium and cook, stirring occasionally, until mushrooms are crispy and browned, 10- 12 minutes. Transfer to a plate to keep warm.

mushroom risotto

Heat chicken stock and dried porcini mushrooms in a medium saucepan over medium-low heat. Cook until mushrooms are soft, about 5 minutes. Use a slotted spoon to transfer mushrooms to a cutting board and finely chop. Adjust heat to keep stock hot but not simmering.
Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes.
Add garlic and cook for about 30 seconds. Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add chopped porcini mushrooms and wine and stir until liquid is fully absorbed and the rice is mostly dry.
Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
Stir in remaining 2 tbsp cold butter and parmesan; season to taste with salt and black pepper.
Divide risotto into serving bowls and top with crispy wild mushrooms and more black pepper. Serve immediately.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1
Calories: 534
Sugar: 2.7g
Sodium: 728mg
Fat: 36g
Saturated Fat: 19g
Unsaturated Fat: 14g
Trans Fat: 1.1g
Carbohydrates: 32g
Fiber: 1.9g
Protein: 12g
Cholesterol: 80mg

Recipe was originally posted on 10/16/23. It was updated on 6/20/25.