Making Mushroom Risotto at Home

I’m going to tell you up front: making risotto isn’t fancy. It’s not the fast food kind of easy, but it’s not hard either. Things get repetitive, and it needs a little patience. But you don’t need some special touch or chef’s coat. If you can stand at a stove for half an hour and follow a few basics, you can make risotto.

Why Make Mushroom Risotto?

Mushroom risotto is comfort food. The rice goes creamy, the mushrooms get soft and savory. It can be a whole meal, or you can use it as a side. It’s decent for dinner, something special enough for guests, but it’s still weeknight food.

I started making it when I wanted to eat at home more, but didn’t want boring. My first time, I thought I’d mess it up. But it turned out fine, the rice was creamy, and the mushrooms tasted rich. And each time after, it got easier.

You really only need a handful of ingredients: rice (arborio is best; it goes creamy), mushrooms, some onion, garlic, broth, butter, or oil. Parmesan at the end lifts the flavor, but you can skip it if you want it dairy-free or simpler.

Gathering Your Stuff

Let’s get real about ingredients:

• Rice: Arborio rice is what most people use. Most stores have it. Other short-grain risottos work too, but don’t use basmati or regular stuff, or you’ll miss out on the creamy thing risotto does.
• Mushrooms: Any mushrooms work. Button, cremini, even those mixed packs. Clean them well, slice thick enough so they don’t disappear.
• Broth: Vegetable or chicken. Homemade is great, but store-bought is fine. Try to use low-salt so you can control the seasoning.
• Butter / Oil: I use both. Oil keeps it from burning, and butter gives that smooth feel at the end.
• Onion, Garlic: Classic for depth. Dice them small—they blend in.
• Cheese: Parmesan is classic. If you can’t do cheese, just go without.

Here’s what I use most nights:

• 1 cup arborio rice
• About 200 grams of mushrooms, sliced
• 1 onion, diced small
• 2–3 garlic cloves, chopped
• 4 cups broth, kept warm
• 2 tablespoons butter or oil
• A good handful of grated Parmesan
• Salt and pepper

Prepping—A Step People Skip

Risotto moves fast once you start. Get everything set up first. Chop the onion and garlic, slice your mushrooms, and warm up the broth. I leave the broth in a small pot on another burner, just simmering—not boiling, but hot. Cold broth slows the cooking and messes with the texture.

If you like herbs, chop some parsley for the end. Not required, but it looks and tastes fresh.

Starting at the Stove

Grab a bigger, wide pan if you have it. That helps the rice cook evenly. Put in about half your butter (the other half is for finishing) or oil.

Add the onion first. Cook it low and slow for a few minutes. The idea is soft, not brown. This gives sweetness. When the onion is soft, add your garlic. Don’t walk away; garlic burns fast. Stir it in for a minute.

Now, mushrooms. They’ll lose a lot of water and shrink. Cook until they’re nicely browned and most of the water is gone. This step is worth doing—if the mushrooms are too wet, the risotto goes soggy.

At this point, the kitchen should smell pretty good.

The Rice Don’t Rush This

Add a cup of arborio rice into the mushroom mix. Stir it around. You want every grain glossy. This helps the outer layer break down later, making the whole thing creamy.

Let it cook for a minute or two. Not browned, just hot through.

Now comes the part people fuss about the broth. Take a ladle of hot broth, pour it in. It should sizzle. Stir gently. Wait for most of the liquid to go before adding more. Keep doing this ladle, stir, wait, repeat.

You don’t have to stir nonstop. Just don’t leave it for long. Move things around so nothing sticks. This routine goes on for about 20 minutes. Taste the rice after 15 or so. You want it tender but not falling apart.

If you run out of broth, add hot water.

Finishing Touches

When the rice is almost there soft, a bit loose—turn off the heat. Add the rest of your butter, plus parmesan if you have it. Stir until melted in. Now taste it. Add salt or pepper until you like how it tastes.

If you want a little more tang, a splash of lemon juice isn’t a bad thing.

Risotto Is About Texture

Risotto should be loose and creamy. Not dry, and not soup. If it thickens too much as it sits, add a spoonful of hot broth or water before serving. It comes back to the right consistency.

What to Serve With Risotto?

It’s good on its own. Sometimes, I eat it with a salad to balance the richness. If I’m feeling fancy, maybe roast chicken or grilled fish. But honestly, a bowl by itself is satisfying.

If you want to jazz it up, add cooked peas, roasted vegetables, or a handful of chopped spinach at the end. But plain mushroom is classic for a reason.

Risotto Leftovers

Risotto doesn’t keep its texture perfectly after cooling, but it’s still good the next day. Warm it gently with a splash of water. Some people shape leftovers into little cakes and fry them. Crispy risotto cakes are a treat.

Common Mistakes and Real Talk

A few things might go wrong, but nothing is a disaster.

• Rice is too hard: Add more broth, keep going.
• Rice is too soft/mushy: Next time, don’t over-stir and taste sooner.
• Burning at the bottom: Use a heavy pan and keep the heat medium-low.
• Too salty: Use low-salt broth and season at the end.

Remember, you’re not making restaurant risotto. Homemade is supposed to be a little rough around the edges. Each batch is different.

Final Thoughts

I get why people think risotto is a “fancy” dish. But really, it’s the sum of simple actions: stirring, tasting, adding broth. All it needs from you is a bit of patience and a willingness to taste your food as it cooks.

And when you spoon the finished risotto into a bowl, it feels like you did something good. It’s warm, hearty, and homemade. You can put whatever spin on it you want, or just enjoy it plain and simple. That’s the best kind of cooking.

This is how I make mushroom risotto at home. If you try it, you’ll see no magic, no tricks, just ingredients, time, and a little stirring. And that’s enough.

Making Mushroom Risotto at Home

Course: Main, SidesCuisine: ItalianDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

370

kcal

Total time

45

minutes

Simple, homemade mushroom risotto. Creamy Arborio rice cooked slow with mushrooms, onion, garlic, and broth. Finished with butter and Parmesan. Hearty and satisfying—no special skills needed.

Ingredients

• 1 cup arborio rice

• 200g mushrooms (any kind—sliced)

• 1 small onion, diced

• 2–3 garlic cloves, chopped

• 4 cups low-salt chicken or vegetable broth (keep warm)

• 2 tablespoons butter (or olive oil)

• A handful of grated Parmesan (optional)

• Salt and pepper, to taste

• Optional: Chopped parsley for topping

Directions

• Prep:
  Chop onion and garlic.
  Clean and slice mushrooms.
  Warm broth in a small pot (keep it hot, not boiling).
• Start Cooking:
  In a large pan, melt half the butter (or use oil).
  Add onion. Cook on medium heat until soft—don’t brown it, just soften (about 3-4 minutes).
  Add garlic, stir for another minute.
• Mushrooms:
  Add sliced mushrooms. Cook until browned and their liquid evaporates (about 5-7 minutes). Mushrooms should smell deep and savory.
• Add Rice:
  Add arborio rice to the pan. Stir for 1-2 minutes so each grain is shiny and well-coated.
• Cook Risotto:
  Add a ladle (about 1/2 cup) of hot broth. Stir. Cook gently until most liquid is absorbed.
  Keep adding broth, one ladle at a time. Wait until it’s mostly absorbed before adding more. Stir often but don’t stress about constant stirring.
  Keep at this for 18-22 minutes. Taste after 15 minutes—rice should be tender but not soggy.
• Finish:
  When rice is creamy and almost done, turn off the heat.
  Add remaining butter and Parmesan (if using). Stir until it gets glossy and smooth.
  Taste and season with salt and pepper. Add parsley if you like.
• Serve:
  Spoon into bowls and eat warm. Risotto should be soft and creamy—not dry, not soupy. Add a bit more warm broth if it thickens too much before serving.

Notes

• Use vegetable broth for a vegetarian version.
  Skip cheese for dairy-free risotto.
  If you want, add cooked peas or spinach at the end.
• This is the risotto I make at home—no shortcuts, no tricks, just simple steps and a bit of patient stirring. Every batch is a little different, and that’s okay. Serve it when you want something cozy and honest.