12 Creamy Mushroom Risotto Recipes for Ultimate Comfort

Nothing beats the creamy, comforting embrace of a perfectly made mushroom risotto on a chilly evening. These rich, satisfying dishes transform simple ingredients into restaurant-quality meals.

From classic Italian preparations to modern shortcuts, these mushroom risotto recipes deliver incredible flavor and that signature creamy texture everyone craves.

01. Plant-Based Mushroom Risotto

This dairy-free risotto proves you don’t need cheese for incredible creaminess. Rich vegetable stock and perfectly cooked arborio rice create pure comfort in every spoonful.

Ingredients: 1½ cups arborio rice, 6 cups warm vegetable stock, 1 pound mixed mushrooms (sliced), 1 large onion (diced), 4 garlic cloves (minced), ½ cup dry white wine, 3 tablespoons olive oil, 2 tablespoons nutritional yeast, salt and pepper to taste.

How To Make Plant-Based Mushroom Risotto

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 4-5 minutes until golden brown on one side, then stir and cook 3 more minutes until caramelized. Season with salt and pepper, then set aside.

2. In the same pan, add remaining oil and sauté diced onion for 3-4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant, stirring constantly to prevent burning.

3. Add arborio rice and stir constantly for 2 minutes until grains are lightly toasted and coated with oil. Pour in white wine and stir until completely absorbed, about 2-3 minutes.

4. Add warm stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding more. Continue for 18-20 minutes until rice is creamy but still has a slight bite. Fold in mushrooms and nutritional yeast before serving.

02. Classic Gourmet Mushroom Risotto

This traditional risotto showcases the art of slow cooking and constant stirring. The result is an incredibly creamy, luxurious dish perfect for impressing dinner guests.

Ingredients: 1½ cups arborio rice, 6 cups warm chicken stock, 12 ounces mixed wild mushrooms (sliced), 1 medium shallot (finely chopped), 3 garlic cloves (minced), ½ cup dry white wine, 4 tablespoons butter, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and white pepper.

How To Make Classic Gourmet Mushroom Risotto

1. Heat olive oil and 2 tablespoons butter in a heavy-bottomed pan over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 4 minutes until golden. Stir and cook 3 more minutes until deeply caramelized. Season and remove from pan.

2. In the same pan, sauté chopped shallot over medium heat for 2-3 minutes until softened. Add garlic and cook 30 seconds until aromatic, being careful not to brown.

3. Add arborio rice and stir constantly for 2-3 minutes until grains become translucent around edges and lightly toasted. This step is crucial for proper texture.

4. Pour in white wine and stir until completely absorbed. Begin adding warm stock one ladle at a time, stirring constantly and allowing each addition to absorb before adding more.

5. Continue the process for 18-22 minutes until rice is creamy but maintains a slight firmness. Stir in remaining butter, Parmesan, and reserved mushrooms. Adjust seasoning and serve immediately while hot and creamy.

03. Golden Chanterelle Risotto

Delicate chanterelle mushrooms bring an earthy, almost fruity flavor to this elegant risotto. Their golden color creates a visually stunning dish that tastes as good as it looks.

Ingredients: 1½ cups arborio rice, 6 cups warm mushroom stock, 10 ounces fresh chanterelle mushrooms (cleaned and sliced), 1 medium onion (finely diced), 3 garlic cloves (minced), ½ cup dry white wine, 4 tablespoons butter, ¾ cup Parmesan cheese (freshly grated), 2 tablespoons olive oil, fresh thyme, salt and pepper.

How To Make Golden Chanterelle Risotto

1. Clean chanterelles gently with a damp paper towel and slice larger ones in half. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pan over medium-high heat. Add chanterelles and cook 5-6 minutes until golden and slightly crispy around edges.

2. Remove mushrooms and set aside. Add remaining oil to the same pan and sauté diced onion over medium heat for 4-5 minutes until softened and lightly golden. Add garlic and fresh thyme, cooking 1 minute until fragrant.

3. Add arborio rice and stir constantly for 2-3 minutes until grains are well-coated and edges become translucent. Pour in white wine and stir until absorbed, scraping up any browned bits from the bottom.

4. Begin adding warm stock one ladle at a time, stirring constantly between additions. Cook for 18-20 minutes until rice is creamy but still has texture. Stir in remaining butter, Parmesan, and reserved chanterelles.

5. Taste and adjust seasoning with salt and pepper. Serve immediately garnished with extra Parmesan and fresh thyme for the perfect finishing touch.

04. Gorgonzola Wild Mushroom Risotto

Tangy gorgonzola cheese balances beautifully with earthy wild mushrooms in this sophisticated risotto. The blue cheese adds richness without overwhelming the delicate mushroom flavors.

Ingredients: 1½ cups arborio rice, 6 cups warm vegetable stock, 12 ounces mixed wild mushrooms (sliced), 4 ounces gorgonzola cheese (crumbled), 1 medium shallot (minced), 3 garlic cloves (minced), ½ cup dry white wine, 3 tablespoons butter, ¼ cup Parmesan cheese (grated), 2 tablespoons olive oil, fresh parsley.

How To Make Gorgonzola Wild Mushroom Risotto

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced mushrooms in batches to avoid overcrowding. Cook each batch 4-5 minutes until golden brown and caramelized, then season with salt and pepper.

2. Remove mushrooms and reduce heat to medium. Add minced shallot to the same pan and cook 2-3 minutes until softened. Add garlic and cook 30 seconds until aromatic, stirring constantly.

3. Add arborio rice and stir for 2-3 minutes until grains are toasted and coated with the aromatics. Pour in white wine and stir until completely absorbed, about 2-3 minutes.

4. Add warm stock one ladle at a time, stirring constantly and waiting for absorption between additions. Continue for 18-20 minutes until rice reaches creamy consistency with slight bite.

5. Remove from heat and gently fold in remaining butter, crumbled gorgonzola, and cooked mushrooms. The residual heat will melt the cheese perfectly. Finish with Parmesan and fresh parsley before serving.

05. Authentic Italian Porcini Risotto

This traditional recipe uses dried porcini mushrooms to create an intensely flavored risotto that’s truly authentic. The soaking liquid becomes part of the cooking stock for maximum mushroom flavor.

Ingredients: 1½ cups arborio rice, 1 ounce dried porcini mushrooms, 6 cups warm beef stock, 8 ounces fresh mushrooms (sliced), 1 medium onion (finely chopped), 3 garlic cloves (minced), ½ cup dry white wine, 4 tablespoons butter, ¾ cup Parmesan cheese (grated), 2 tablespoons olive oil, fresh parsley.

How To Make Authentic Italian Porcini Risotto

1. Soak dried porcini in 2 cups hot water for 20 minutes until softened. Remove mushrooms and chop roughly, then strain the soaking liquid through a fine mesh strainer. Reserve both the mushrooms and liquid separately.

2. Heat olive oil and 2 tablespoons butter in a heavy pan over medium-high heat. Add fresh mushrooms and cook 5-6 minutes until golden brown. Add chopped porcini and cook 2 more minutes until fragrant.

3. Remove mushrooms and set aside. Add chopped onion to the same pan and cook 3-4 minutes until translucent. Add garlic and cook 30 seconds until aromatic.

4. Add arborio rice and stir constantly for 2-3 minutes until grains are lightly toasted. Pour in white wine and stir until absorbed completely.

5. Combine warm beef stock with the reserved porcini soaking liquid. Add this mixture one ladle at a time, stirring constantly between additions for 20-22 minutes until rice is creamy.

6. Stir in remaining butter, Parmesan, and reserved mushrooms. Adjust seasoning and garnish with fresh parsley before serving immediately while piping hot.

06. Ultra-Creamy Mushroom Risotto

This modern twist incorporates cream of mushroom soup for an incredibly rich and creamy texture. It’s a shortcut that delivers restaurant-quality results with less traditional technique required.

Ingredients: 1½ cups arborio rice, 4 cups warm chicken stock, 1 can cream of mushroom soup, 10 ounces fresh mushrooms (sliced), 1 medium onion (diced), 3 garlic cloves (minced), ½ cup dry white wine, 3 tablespoons butter, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, fresh herbs.

How To Make Ultra-Creamy Mushroom Risotto

1. Heat olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add sliced mushrooms and cook 6-7 minutes until deeply golden and caramelized, stirring occasionally. Season with salt and pepper, then remove and set aside.

2. In the same pan, add diced onion and cook over medium heat for 3-4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

3. Add arborio rice and stir constantly for 2 minutes until grains are well-coated and lightly toasted. Pour in white wine and stir until completely absorbed.

4. Whisk cream of mushroom soup into the warm chicken stock until smooth. Add this mixture one ladle at a time, stirring constantly and allowing absorption between additions for 16-18 minutes.

5. When rice is creamy but still has slight bite, stir in remaining butter, Parmesan, and reserved mushrooms. The soup creates an incredibly rich, velvety texture that’s absolutely irresistible.

07. Nutty Barley Mushroom Risotto

Pearl barley replaces traditional arborio rice in this healthier version that’s just as satisfying. The barley provides a wonderful nutty flavor and chewy texture that pairs perfectly with mushrooms.

Ingredients: 1½ cups pearl barley, 7 cups warm vegetable stock, 12 ounces mixed mushrooms (sliced), 1 large onion (chopped), 4 garlic cloves (minced), ½ cup dry white wine, 4 tablespoons butter, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, fresh thyme, salt and pepper.

How To Make Nutty Barley Mushroom Risotto

1. Heat olive oil and 2 tablespoons butter in a large, heavy-bottomed pan over medium-high heat. Add sliced mushrooms and cook 5-6 minutes without stirring initially, allowing them to develop a golden crust before stirring and cooking 3 more minutes.

2. Remove mushrooms and set aside. Add chopped onion to the same pan and cook over medium heat for 4-5 minutes until softened. Add garlic and fresh thyme, cooking 1 minute until aromatic.

3. Add pearl barley and stir constantly for 3-4 minutes until grains are lightly toasted and coated with the aromatics. This step enhances the nutty flavor significantly.

4. Pour in white wine and stir until absorbed. Begin adding warm stock one ladle at a time, stirring frequently. Barley takes longer than rice, so continue for 35-40 minutes until grains are tender but still chewy.

5. Stir in remaining butter, Parmesan, and reserved mushrooms during the last 5 minutes of cooking. The finished risotto should be creamy but maintain the barley’s pleasant chewiness throughout.

08. Easy Baked Mushroom Risotto

This hands-off method eliminates constant stirring while delivering the same creamy results. Perfect for beginners or when you want delicious risotto without standing over the stove.

Ingredients: 1½ cups arborio rice, 5 cups hot chicken stock, 10 ounces mushrooms (sliced), 1 medium onion (diced), 3 garlic cloves (minced), ½ cup dry white wine, 4 tablespoons butter, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper.

How To Make Easy Baked Mushroom Risotto

1. Preheat oven to 400°F. Heat olive oil and 2 tablespoons butter in an oven-safe Dutch oven over medium-high heat. Add sliced mushrooms and cook 5-6 minutes until golden brown and caramelized, stirring occasionally.

2. Add diced onion to the mushrooms and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant, stirring constantly to prevent burning.

3. Add arborio rice and stir for 2 minutes until grains are well-coated and lightly toasted. Pour in white wine and cook until absorbed, about 2-3 minutes, stirring frequently.

4. Pour in hot chicken stock all at once and bring to a boil on the stovetop. Cover tightly with lid and transfer to preheated oven.

5. Bake for 17-20 minutes until rice is tender and liquid is absorbed. Remove from oven and let stand 5 minutes. Stir in remaining butter and Parmesan cheese until creamy and well combined before serving.

09. Shiitake Baby Bella Mushroom Risotto

Two distinct mushroom varieties create layers of texture and flavor in this satisfying risotto. The meaty shiitakes and tender baby bellas complement each other perfectly for maximum mushroom impact.

Ingredients: 1½ cups arborio rice, 6 cups warm chicken stock, 6 ounces shiitake mushrooms (stems removed, sliced), 6 ounces baby bella mushrooms (sliced), 1 medium shallot (minced), 3 garlic cloves (minced), ½ cup dry white wine, 3 tablespoons butter, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, fresh parsley.

How To Make Shiitake Baby Bella Mushroom Risotto

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shiitake mushrooms first and cook 3-4 minutes until edges begin to crisp. Add baby bella mushrooms and cook together 4-5 more minutes until both varieties are golden brown.

2. Season mushrooms with salt and pepper, then remove from pan and set aside. Add minced shallot to the same pan and cook 2-3 minutes until softened and fragrant.

3. Add garlic and cook 30 seconds until aromatic. Add arborio rice and stir constantly for 2-3 minutes until grains are lightly toasted and well-coated with the aromatics.

4. Pour in white wine and stir until completely absorbed. Begin adding warm stock one ladle at a time, stirring constantly and waiting for absorption between each addition.

5. Continue the process for 18-20 minutes until rice is creamy but maintains slight firmness. Stir in remaining butter, Parmesan, and reserved mushrooms. Garnish with fresh parsley and serve immediately while hot.

10. Portobello Pepper Mushroom Risotto

Meaty portobello mushrooms and colorful bell peppers create a hearty, satisfying risotto with wonderful texture contrast. The portobellos provide substantial, steak-like bites that make this incredibly filling.

Ingredients: 1½ cups arborio rice, 6 cups warm vegetable stock, 3 large portobello mushroom caps (sliced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 medium onion (chopped), 3 garlic cloves (minced), ½ cup dry white wine, 4 tablespoons butter, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil.

How To Make Portobello Pepper Mushroom Risotto

1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium-high heat. Add sliced portobello mushrooms and cook 6-7 minutes until golden brown and slightly caramelized, stirring occasionally to ensure even browning.

2. Add diced bell peppers to the mushrooms and cook 3-4 minutes until peppers are tender-crisp and lightly softened. Season with salt and pepper, then remove mixture and set aside.

3. In the same pan, add chopped onion and cook over medium heat for 3-4 minutes until softened and translucent. Add garlic and cook 30 seconds until fragrant.

4. Add arborio rice and stir constantly for 2-3 minutes until grains are lightly toasted. Pour in white wine and stir until absorbed, scraping up any browned bits.

5. Add warm stock one ladle at a time, stirring constantly between additions for 18-20 minutes until rice is creamy. Stir in remaining butter, Parmesan, and reserved mushroom-pepper mixture before serving hot.

11. Instant Pot Mushroom Risotto

This pressure cooker method delivers perfectly creamy risotto in a fraction of the time. No stirring required, making it perfect for busy weeknights when you crave comfort food.

Ingredients: 1½ cups arborio rice, 4 cups chicken stock, 10 ounces mixed mushrooms (sliced), 1 medium onion (diced), 3 garlic cloves (minced), ½ cup dry white wine, 3 tablespoons butter, ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, salt and pepper.

How To Make Instant Pot Mushroom Risotto

1. Set Instant Pot to sauté mode and heat olive oil. Add sliced mushrooms and cook 5-6 minutes until golden brown and caramelized, stirring occasionally. Season with salt and pepper, then remove and set aside.

2. Add diced onion to the pot and sauté 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant, stirring constantly.

3. Add arborio rice and stir for 2 minutes until grains are lightly toasted and well-coated. Pour in white wine and cook until mostly absorbed, about 2-3 minutes.

4. Add chicken stock and 1 tablespoon butter, stirring to combine. Cancel sauté mode, secure lid, and set to pressure cook high for 6 minutes with quick release.

5. When cooking is complete, quickly release pressure and remove lid. Stir vigorously for 2-3 minutes until creamy. Fold in remaining butter, Parmesan, and reserved mushrooms. Let stand 5 minutes before serving to achieve perfect consistency.

12. Luxurious Mushroom Risotto

This indulgent version represents risotto at its finest, with multiple mushroom varieties and optional cream for ultimate richness. Perfect for special occasions when you want to impress with restaurant-quality results.

Ingredients: 1½ cups arborio rice, 6 cups warm mushroom stock, 12 ounces mixed gourmet mushrooms (sliced), 1 medium shallot (minced), 3 garlic cloves (minced), ½ cup dry white wine, 4 tablespoons butter, ¾ cup Parmesan cheese (grated), ¼ cup heavy cream (optional), 2 tablespoons olive oil, fresh herbs.

How To Make Luxurious Mushroom Risotto

1. Heat olive oil and 2 tablespoons butter in a wide, heavy pan over medium-high heat. Add mixed mushrooms in a single layer and cook without stirring for 4-5 minutes until deeply golden. Stir and cook 3 more minutes until caramelized.

2. Season mushrooms and remove from pan. Add minced shallot and cook 2-3 minutes until softened. Add garlic and cook 30 seconds until aromatic.

3. Add arborio rice and stir constantly for 2-3 minutes until grains are translucent around edges and lightly toasted. This step is crucial for proper texture development.

4. Pour in white wine and stir until completely absorbed. Begin adding warm mushroom stock one ladle at a time, stirring constantly and allowing each addition to absorb before adding more.

5. Continue for 20-22 minutes until rice is creamy but maintains slight bite. Stir in remaining butter, Parmesan, cream if using, and reserved mushrooms. Adjust seasoning and garnish with fresh herbs before serving immediately.

Final Thoughts

These mushroom risotto recipes prove that comfort food can be both simple and sophisticated. Each version offers its own unique appeal and flavor profile.

Whether you choose traditional techniques or modern shortcuts, you’ll create memorable meals that warm both body and soul with every creamy, satisfying bite.