Mushroom Risotto


This month, we’re featuring delicious meals that you can make using a single dish. Today, Giulia from Audrey’s is sharing her killer recipe for mushroom risotto with nutty Parmesan cheese. Here’s how to whip it up…

Mushroom Risotto
By Giulia Doyle of Audrey’s

When I was 15, I had a great Italian teacher—and while I don’t remember complicated conjugations, I will never forget the risotto he taught us to make. He said it was the way his mama made it and it tasted incredibly good. I’ve been making his recipe ever since—often as a quick and comforting dinner, but also when people come over, or when I need something to bring to a potluck. It’s a one-pot meal and comes together really easily. You don’t even have to stir it as much as you might think!

Recipe: Mushroom Risotto
Serves 6-8< You'll need: 2 tbsp. of olive oil 1 medium yellow onion, chopped 1 cup arborio rice (you need this type of rice) 1 cup dry white wine 4 cups chicken broth (hot is better) 2 cups chopped mushrooms (I used portabella, mini bellas and shiitake) 1/4 cup butter 1/2 cup grated Parmesan Salt and pepper 1/3 cup chopped parsley (optional) What to do: Heat a heavy bottomed pot on medium-high heat. Once hot, add olive oil. When the oil has warmed, add onions. Stir and cook until onions are glossy, but not brown. Add rice and stir to coat with onions and oil. Add white wine, stir well, and let sit a couple of minutes until wine evaporates, but rice doesn't stick to the bottom of the pan. Add one cup of chicken stock, stir well and let sit until almost evaporated. Repeat until you reach last cup of broth. Once you've added the last cup of broth, stir well and add mushrooms, butter, parmesan, salt and pepper. Let sit until broth slowly evaporates and the butter and cheese melt. Stir well until well combined and no liquid is left. Turn off heat and let sit about five minutes until rice has a nice creamy consistency. Taste and add more seasoning if you wish. Serve in bowls and sprinkle with parsley and some more grated cheese if you wish.

Thank you so much, Giulia!

P.S. More best recipes, including ricotta gnocchi and pasta with blue cheese and spinach.

(Photos and recipe from Giulia Doyle of Audrey’s. Thanks to Shoko for helping with this series.)

  1. I have been making this recipe at least once a month since it was posted, and it has never failed me! I now use it as a base recipe and throw in whichever lovely produce I think will work – fresh garlic, dried cranberries, peas…you name it! THANK YOU for sharing.

  2. Thank you for sharing this!! I made it last night and it was delicious! I did modify it a little: I soaked a small handful of dried porcinis in hot water and used that liquid in place of some of the chicken broth (also chopped up the softened mushrooms and added them to the mix). I also used more than two cups of mushrooms. Still, this was very easy and a perfect treat.

  3. I just got married and moved from the US to the UK with my Italian husband and his family. I was a bit intimidated cooking for them for the first time- it’s not easy to compete with an Italian mother-in-law’s lasagna! I decided to make this risotto and it came out absolutely beautiful. They liked it so much they asked me to make it again 2 nights in a row :) Thank you for this it meant so much!

  4. Made this for dinner tonight and it was SO yummy!

  5. I made this for dinner tonight and love LOVED it. Thank you for sharing!!

  6. Giulia- I just made this tonight and LOVED it. Thank you!

  7. I make risotto all the time in the winter, as it is cheap and simple and very versatile, not to mention delicious. I made a mushroom and pea risotto last night! I make it pretty much the exact same way as outlined here. Sometimes I brown bits of bacon in the pan before cooking the onions (take the bacon out and then add it back in right at the end). I’ve added all sorts of veggies too – cooked squash, kale, peas, asparagus, mushrooms, etc etc. I also tend to add a splash of wine in at the end as it just enhances the wine flavor. Thanks for sharing this recipe!

  8. I made this risotto tonight!! It’s amazing!! And it was a bit of a challenge to make in Japan- not only is my kitchen TINY, but some ingredients were difficult to find. Thankfully Japan has an amazing selection of mushrooms so I was able to work it out. I could not find fresh parmesan cheese (pity!!) but it’s a wonderful recipe and I’ll be making it again and again. THANK YOU from Tokyo!!!!! xo

  9. Good job girls!
    I’m italian from Milan (risotto’s city). You’ve done a perfect risotto. You can also use porcini mushrooms. A presto dall’Italia!!! CIAO Viviana

  10. Looks great! I’ve saved it to my Pepperplate recipe app!

  11. yay! I am definitely looking forward to more all-in-1 recipes. This busy mama ain’t got no time to serve a 5-course meal :) This looks delish! Perfect for a weekend meal cuddled up with the little one and my hubby.

  12. mmmmmmmmmmmmm, looks so good!I plan to make this!

  13. I have always been taught to have the liquid you are adding to the rice (broth, water, whathaveyou) warmed, so I keep a 2nd pot at a simmer. I think there’s something about not dropping the temp of the rice each time you make an addition. I’m sure it’s chemistry – like all cooking! Also, always good with a poached or fried egg (runny, please!) on top!

  14. @Blythe Bartel – it takes about 20 minutes of active cook time, 30-35 min. with prep and rest time.
    @sundiegoeats – I’ve also had great success making Barley risotto.

  15. sundiegoeats – look up Quinoa Risotto with Mushrooms and Thyme on

  16. Looks amazing I wonder if it would work with any other grains besides rice?

  17. @allison every region has their own way of making risotto.
    @redheadhime – you can use vegetable broth.
    @V – I use uncooked mushrooms, they cook with the last cup of broth. However, if you want an extra step you can sautee them ahead of time and then just add right at the end.

  18. How long does this recipe take from start to finish?

  19. I love making risotto! Its very therapeutic that you have to stand and stir for 20 minutes- I can happily tell the kids I am busy, go find Daddy!

  20. V says...

    Do we use cooked mushroom or uncooked?

  21. YUM! Those are, like, all my favorite things. I’m going to try this!

  22. Can I use something other than chicken broth?

  23. Gosh, I make mine COMPLETELY differently. In order to get a really mushrooom-y flavor, you’ve got to use some rehydrated dried porcinis. Save the soaking liquid, strain it, and add in as you add broth. The fresh mushrooms should be sauteed with the onion before putting in the rice. Wine is nice but not necessary.

  24. @shannon9585 The rice does bulk up quite a bit because it absorbs all that liquid and is a lot more glutenous than other rice. I serve it as a main with a green salad on the side. However, it works wonderfully with as a side with protein.

  25. Serving size says 6 to 8. Is that as a side dish or first course? I can’t imagine 1 cup of rice would serve 6 as a main dish (unless the rice really plumps up!).

  26. @D.J. you could add a bit of apple cider, or lemon juice for the acidity to replace the wine. Just a splash though, not a full cup.
    @Sophie – no, the mushrooms will cook in the last cup of broth. You can if you want, but that’s an extra step that’s not needed.
    @caitlin – you can omit the mushrooms if you don’t like them. You could stir in spinach at the last minute, or asparagus, or peas

  27. Love Love Love this MILANESE rissotto!

  28. can you substitute anything for the mushrooms? or leave them out?

  29. You don’t brown the mushrooms in a pan before you add them?

  30. What can I use instead of wine if I’m allergic to grapes. I feel like replacing it with broth would leave it lacking something.

  31. start with uncooked rice; it will cook during all that stirring. thanks!!

  32. Do you start with 1 c uncooked rice, cook it, then add it already cooked? Or add it uncooked? I don’t cook with rice very often, but this looks delicious!