For a delicious, elegant main course, prepare this mushroom risotto recipe! Rich and creamy, it’s made with white wine, fresh herbs, and Parmesan cheese.
My ideal Valentine’s Day would be to stay home and make this mushroom risotto recipe. My husband Jack LOVES mushrooms and I love making risotto for date nights. Those are those rare occasions when you actually want standing by the stove, stirring and stirring and stirring, because you also spend time with someone you love. The fact that all that stirring results in a great-tasting meal is just icing on the cake.
Realistically, we probably won’t be making this mushroom risotto for Valentine’s Day this year (I think it would be hard to pull off with a toddler walking around!). But if you have a date, I hope you make it. White wine, Parmesan cheese, and fresh thyme add rich flavor to the rice, and its creamy texture contrasts beautifully with the crispy, meaty mushrooms. Top it off with fresh parsley and extra cheese for an elegant main course.
Recipe ingredients for mushroom risotto
You could make this mushroom risotto recipe with just cremini mushrooms and it would come out delicious. But if you want to take it to the next level, experiment with a mix of strains. I have these types in the photo above:
- Shiitake mushrooms
- Oyster mushrooms
- King Oysters/Trumpet Mushrooms
- chanterelles
- beech mushrooms
Any of these would be awesome, as would portobello mushrooms or maitakes. You will need 1 1/2 pounds total. Use a combination of every kind you can get your hands on/whatever fits in your budget. Creminis, shiitakes, and portobellos are cheaper, while oyster mushrooms, chanterelles, and maitakes are more expensive. I often use a mix of mushrooms at different prices to balance cost and taste.
Aside from the mushrooms, you will need these ingredients to prepare this recipe:
- arborio rice – My favorite risotto rice! This short grain Italian rice holds its shape as it cooks while releasing starches that make risotto thick and creamy.
- Extra virgin olive oil – For wealth.
- onion and garlic – For savory depth of taste.
- Fresh thyme leaves – Thyme and mushrooms go SO well together! I love the fresh, lemony flavor of the thyme compared to the earthy mushrooms.
- Dry white wine – It adds acidity.
- vegetable broth – Use store bought ones or make your own!
- Pecorino cheese – It adds a rich umami flavor. Parmesan goes here too! To make a vegan risotto, leave out the cheese and sprinkle the mushroom risotto with a sprinkling of my vegan parmesan.
- Fresh Parsley – For garnish.
- And salt and pepper – To make all the flavors burst!
The full recipe with measurements is below.
Recipe tips for mushroom risotto
- Don’t stir the mushrooms too much. The first step in this mushroom risotto recipe is to sauté the mushrooms. They should be tender in the center and browned and crispy on the edges. The mushrooms need constant contact with the hot pan to brown, so it’s important to stir occasionally for the best browning. Just give them a good toss every few minutes. If your pan gets too crowded when you add the mushrooms all at once, feel free to work in batches.
- But stir the risotto often. In contrast to the mushrooms, the risotto requires a lot of stirring! Without frequent stirring, the starch will become sticky and burn in the pan, and you won’t get a smooth and creamy risotto.
- Add the broth 3/4 cup at a time. Not all at once! Stir constantly after each addition until the rice has almost absorbed the liquid, then add 3/4 cup more. Gradual addition allows you to control the consistency of the risotto. Cook until the overall texture is creamy but the individual rice grains retain a slight bite.
- Stir in some of the mushrooms and stack more on top. The ones you stir in will soften slightly but add an umami flavor to the risotto. The top ones remain slightly crunchy creating a fantastic combination of textures!
- It will thicken as it sits. This mushroom risotto is best made fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. Note that the risotto will thicken in the fridge, so you may need to stir in an extra splash of water or broth as you reheat.
What to serve with mushroom risotto
Simple and elegant, this mushroom risotto makes a fantastic dinner on its own. But if you fancy a bigger meal, they have plenty of great side dish options. It pairs well with a quick veggie side dish like sautéed spinach, green beans, or roasted broccoli. It would also pair well with any of these salad recipes:
Top off the meal with homemade focaccia and a glass of white wine to drink!
More favorite date night recipes
If you love this mushroom risotto, try one of these date night dinners next:
Mushroom risotto
serves 4 until 6
This Mushroom Risotto Recipe is a delicious, elegant vegetarian main course! Rich and creamy, it’s made with white wine, fresh herbs and Parmesan cheese*.
- 4 tablespoon Extra virgin olive oil
- 1½ Pound mixed mushrooms, chopped
- ¾ teaspoon sea-salt, plus more to taste
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 Garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked arborio rice, flushed
- â…” Cup dry white wine
- 5 cups heated vegetable broth
- ½ Cup grated Pecorino or Parmesan cheese*, plus more to serve
- Chopped fresh parsley, for garnish
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Heat 2 tablespoons olive oil in a Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt and several peppercorns and toss. Cook, stirring occasionally, for 8 minutes or until tender and browned. Remove from the pan and set aside. If necessary, work in batches.
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Wipe out pan and place back on stove. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes or until tender. Stir in the garlic, thyme and rice. Cook for 1 minute, then add the wine. Stir and cook 1 to 3 minutes or until the wine has reduced.
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Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. With the final addition of the broth, stir in two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a light bite. Stir in the cheese and taste.
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Garnish with the remaining sautéed mushrooms, garnish with parsley and serve with more grated cheese if desired.