Name: Easy Mushroom Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Ingredients: 2 cups dried mushrooms (-I used a 'variety' package of dried mushrooms); 4-6 cups hot water; 2 tbsp unsalted butter; 4 tsp olive oil (-divided); 4 cups fresh mushrooms (-thinly sliced; I used baby bella & white); 1 tsp salt (-divided); 1/8 tsp black pepper; 1 onion (-minced); 1 cup arborio rice; 1/2 cup white wine; 2 tsp fresh thyme (-chopped, plus more for garnish (optional)); 3/4 cup parmesan cheese (-grated, plus more for garnish (as desired))

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This Easy Mushroom Risotto with thyme is creamy, comforting and delicious! Loaded with rich, savoury mushroom stock and lots of fresh mushrooms, it’s a recipe you’ll want to make again and again.

Years ago over the course of a few weeks hubby and I took a fun weekly evening class all about Italy. It discussed culture, language and, of course FOOD (my favourite part). It was a very casual class and a great way to spend the evenings. I remember when we would come home from the class, we would practice words that we learned over a glass of wine. So fun!

The lady that taught the class was originally from Italy and, of course, I picked up a few pointers from her for making this risotto. For example, don’t brown the onions when they are cooking. Another important step is to cook or ‘toast’ (not brown, though) the rice before adding the wine just to kinda waken up the rice. Little, but important, tips to keep in mind. All in the details, isn’t it?

Easy Mushroom Risotto Recipe from Scratch – Total Comfort Food

This Mushroom Risotto, let me tell you, is really good. It is like a big warm hug, the perfect comfort food. In from the cold? Risotto. Want to make something nice for friends/family? Risotto. You get the picture.

Though this mushroom risotto is simple, don’t leave it. You just have to be attached to the stove for a little bit. It’s a labour of love and requires your attention once you start the process. No worries, though…the recipe calls for some wine, that means that you can have a glass of wine on hand as you are making this 🙂 There’s three cups in a bottle, isn’t there? Well, that means some for the risotto and some for you and your sweetie.

Risotto is honestly one of my favourite things both to make and to eat. And who would have thought that some simple ingredients like mushrooms and arborio rice could make such a special meal?? I just love the process of making it and taking my time with each step. The whole thing just comes together wonderfully.

Risotto Ingredients

Today I’m sharing a mushroom flavoured risotto, but risotto can come in all varieties of flavours, even in the basic side (which still tastes fabulous). The main component of risotto is arborio rice, plus a few other pantry staples. The basic ingredients for any risotto are –

Olive oil
Onion
Wine
Arborio rice
Stock or water
Salt
Parmesan cheese
Butter

What is Arborio Rice?

Arborio Rice is an Italian short grain rice. It’s white and hard (like you would expect it to be), but when cooked, it releases a considerable amount of starch, which is what makes risotto so creamy.

Do you Rinse Arborio Rice Before Cooking?

No! The starches from the arborio rice is what gives the risotto its classic creamy consistency. No rinsing required.

Simple Stock Using Dried Mushrooms

Dried mushrooms make for one delicious stock! It’s like liquid gold, if you ask me. How do you re hydrate dried mushrooms?

Rinse about a couple of cups of dried mushrooms well under warm water to remove any excess debris.
Soak the mushrooms in water (that has been boiled) for about 15-20 minutes. You want about 4-6 cups of stock for this recipe, so make sure you add enough boiling water to the dried mushrooms to yield the amount you need. Use a large enough dish for soaking (or soak the mushrooms twice to yield the liquid you need).
Drain the mushrooms from the stock (I don’t use the dried mushrooms in this recipe) and keep stock on low heat in a pot on the stove top for use in this mushroom risotto.

How to Make Risotto

Making risotto at home is easy! You don’t have to save it for special occasions while dining out in a restaurant! So how do you make risotto?

Cook mushrooms, remove from pan, and lay to one side.
Then, add olive oil to pan on medium low heat.
Cook minced onion until translucent (don’t brown).
To onion, add arborio rice. Stir the rice into the onion/oil. Cook for a few minutes. Don’t brown the rice.
Add wine to pan and cook until absorbed.
About a ladle or so at a time add stock to pan, stirring to help the rice release starch. When stock is almost evaporated, add another ladle or so of stock. Continue this process until you are left with a creamy consistency and the rice is cooked through (but still has a little bit of bite – think al dente pasta almost).
After the last ladle of stock (and when you’ve reached your desired consistency/doneness), add the reserved cooked mushrooms, thyme and salt. You want a creamy consistency. You aren’t cooking this like you would regular rice whereas all the moisture (aka stock) is dissolved. The mixture should be creamy, not too liquidy and not too thick.
Off the heat, stir in butter and parmesan. Serve and garnish with additional thyme. Enjoy immediately.

Is Risotto a Meal or a Side?

Honestly, it can be both! It’s quite substantial enough to be a meal on its own, especially if there’s hearty ingredients like mushrooms (or even add some crisped prosciutto or pancetta on top). Alternatively, it makes for a great side or starter dish as part of a multi course meal (just serve smaller portions). For a side or starter, it would be lovely with a green salad, steak or chicken.

How Do you Store Risotto?

Store leftovers in an airtight container for up to 3-4 days.

How Do You Reheat Risotto?

Of course (like with many meals) risotto is best eaten when made. However, should you have leftovers, simply place in a pan on medium heat with a little bit of stock or water (start with 1/4 cup) and heat until risotto has loosened and heated through. Should you want to add a little more richness back into the risotto, stir in a dab of butter when heated through.

Does Cream go in Risotto?

No! Classic risotto does not have cream. The starchiness from the arborio rice is what makes risotto so creamy dreamy. No cream needed.

Tips for Making this Easy Mushroom Risotto

Homemade mushroom stock was used here. This doesn’t take long to do, but if you want to save some time, you can purchase mushroom stock from your grocery. Unsalted vegetable stock or even water can even be used, but the end result won’t be as mushroom-ey or flavourful.
Speaking of stock, keep your stock warm in a pot next to your risotto. You don’t want to add cool stock to your risotto because you would be slowing the cooking process each time. Keep that stock warm! And every time you add stock, stir well into the risotto.
I used a combination of white button and baby bella mushrooms, but you could use your favourite variety, as long as they are chopped into bite-sized pieces. Keep in mind, though, if you are using portobello mushrooms, you may want to remove the ‘gills’ of the mushrooms first because they bleed (darken) your rice.
Use a quality white wine...something you would enjoy drinking. If you wouldn’t drink it, why cook with it?
This is not a ‘turn on and leave’ kinda recipe. Stick with it.
This recipe yields 4 decent sized mains to have with a side salad or 6 appetizer portions.
Have leftovers? Make arancini (basically breaded and fried rice balls stuffed with cheese).
These 5 mistakes to Avoid When Making Risotto from The Kitchn is a must read.

Other Easy Comfort Food Recipes you May Enjoy

Hope you love this easy mushroom risotto recipe as much as I do!

Until next time, take care and chit chat again soon 🙂

~Dawn

P.S. If you think this easy mushroom risotto recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO