The PERFECT Mushroom Risotto for Fall

This post may contain paid and/or affiliate links. I may make a small commission at no extra cost to you. Please see our Privacy Policy.

I used to think risotto was one of those mysterious restaurant-only dishes that home cooks couldn’t master. You know the kind – where you take one bite and think, “This must require culinary school.”

Then one rainy Sunday, armed with nothing but time and a surplus of mushrooms that needed using, I discovered something: risotto isn’t about skill. It’s about slowing down.

My first attempts were… well, let’s call them “learning experiences.” I rushed the process, dumped in too much broth at once, and wandered away from the stove (bad idea).

But over time, I’ve come to cherish the meditative quality of making proper risotto. There’s something deeply satisfying about standing at the stove, wooden spoon in hand, watching grain by grain as the rice transforms from chalky to creamy.

The real game-changer came when I started experimenting with different mushroom combinations.

Now, I use a mix of portobellos for their meaty depth, white button mushrooms for their delicate flavour, and shiitakes for that unmistakable umami punch. Each brings something unique to the party, creating layers of flavour that make every bite interesting.

Here’s what I’ve learned: the “rules” of risotto aren’t really rules at all – they’re more like guidelines for success. Yes, you need to stir frequently (it helps release the rice’s starches), but you don’t need to stir constantly.

Yes, you should add the broth gradually, but the world won’t end if you add a little extra at once. The only real rule? Stay close to your pot. This isn’t a dish you can cook while helping kids with homework or catching up on emails.

I’ve also discovered that the sound of risotto changes as it cooks. At first, it’s all sizzle and bubble as the wine hits the pan. Then comes the gentle slosh of broth being absorbed. By the end, you’ll hear a soft whisper – that’s when you know you’re close.

The rice should still have a slight bite (the Italians call this “al dente”), swimming in a creamy sauce that flows like lava when you tilt the plate.

A note about the wine: use something you’d actually drink. I learned this the hard way after using some questionable “cooking wine” that left an off-taste in the final dish.

Now I pour a glass for myself while cooking – after all, if you’re going to spend 20 minutes stirring, you might as well enjoy the process.

The final touch that makes this dish sing is the mix of butter and Parmesan stirred in at the end. It adds a richness that transforms good risotto into great risotto.

Don’t skip this step, even if you’re tempted to cut calories. This isn’t health food – it’s comfort food, meant to be savoured.

These days, mushroom risotto has become my go-to dish for those evenings when I need to slow down. There’s no rushing it, no multitasking – just you, a wooden spoon, and the gentle rhythm of stirring. In our fast-paced world, sometimes that’s exactly what we need.

Mushroom Risotto Recipe

Serves 4

Ingredients:

• 1 1/2 cups Arborio rice
• 5-6 cups chicken or vegetable broth, kept warm
• 1 pound mixed mushrooms (such as portobello, white button, and shiitake), sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large saucepan, heat the broth and keep it simmering.
2. In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook until they release their liquid and become golden, about 5-7 minutes. Remove and set aside.
3. In the same pan, heat the remaining olive oil and 1 tablespoon of butter. Add the onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
4. Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted and coated with oil.
5. Pour in the white wine and stir until it’s mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait for each addition to be mostly absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is almost done (creamy but still with a slight bite), stir in the cooked mushrooms, remaining butter, Parmesan cheese, and thyme.
8. Season with salt and pepper to taste. If the risotto seems too thick, add a bit more broth to reach your desired consistency.
9. Serve immediately, garnished with extra Parmesan and thyme if desired.

This creamy, comforting mushroom risotto is perfect for a cozy dinner. The key to a great risotto is patience – keep stirring and adding broth gradually for the best texture. Enjoy!