In a warm and cheerful kitchen moment, Laura from Laura in the Kitchen shares a fall favorite: a mushroom risotto that celebrates deep mushroom flavor and simple technique. This recipe is perfect for anyone who loves cooking, easy recipes that deliver restaurant-worthy results at home. With a few smart steps — a porcini-infused stock, properly toasted arborio, and patient ladling of warm stock — the dish becomes creamy, savory, and utterly satisfying.
Why this mushroom risotto works
This version leans on two flavor pillars: dried porcini for an intense, earthy stock and a mix of cremini and shiitake for texture and body. The technique is as important as the ingredients. A wide, shallow pan gives even heat so each grain of rice cooks uniformly, and keeping the stock warm prevents temperature shocks that slow cooking. For lovers of cooking, easy recipes, this risotto is a great place to practice and impress.
Ingredients
- 6 cups water
- 2 oz dried porcini mushrooms
- 2 tbsp tomato paste
- 1/4 cup extra virgin olive oil, divided
- 10 oz cremini (baby bella) mushrooms, thinly sliced
- 5 oz shiitake mushrooms, stem removed and thinly sliced
- 1 small yellow onion, minced (or shallots)
- 3 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (red works too)
- Plenty of salt and pepper
- 2 tbsp butter (room temperature)
- 1/2 cup grated Parmesan
Method
- Make the porcini stock: combine dried porcini with water and tomato paste in a saucepan, bring to a gentle simmer, then keep warm near the cooking pan.
- Sauté the mushrooms: in a wide, shallow skillet heat olive oil, add sliced shiitake and cremini, salt lightly to draw out moisture, and cook about 10 minutes until nicely browned. Remove and set aside.
- Sweat aromatics: add a drizzle more oil to the pan, cook the minced onion until soft, then add garlic for 30 seconds to remove raw flavor.
- Toast the rice: add arborio and stir to coat in the oil-onion mixture for about a minute so the grains become glossy and slightly toasted.
- Deglaze with wine: pour in the wine (about 1/2 cup) and let it evaporate completely before adding any stock.
- Build the risotto: add warm stock one ladle at a time, stirring gently and waiting until the rice has almost absorbed the liquid before adding more. Keep the stock warm and avoid scooping the gritty bottom.
- Finish: when the rice is tender but still slightly al dente (about five minutes from done), chop the rehydrated porcini and fold in along with most of the sautéed mushrooms. Season generously with salt and pepper.
- Enrich: remove from heat, stir in room-temperature butter and a generous handful of grated Parmesan. Cover and rest for five minutes so the cheese and butter melt into the rice.
Serving and texture tips
- Serve immediately on warm plates and always eat risotto with a fork — the ideal texture should gently wave when stirred, creamy but loose enough to move, not dry.
- Top with reserved sautéed mushrooms, extra Parmesan, and a final drizzle of extra virgin olive oil for shine and richness.
- Timing matters: bring from stove to table within five minutes to keep the rice creamy; risotto will continue to absorb liquid and firm up if left too long.
Expert tricks for better results
- Keep the stock simmering and nearby so you never add cold liquid to the rice.
- Use a wide, shallow pan for even cooking — a deep saucepan makes the center cook unevenly.
- Toast the rice briefly in the aromatics; it adds a subtle nutty layer that elevates simple cooking, easy recipes into something special.
Final notes and serving ideas
This mushroom risotto is simple, comforting, and full of fall character. It’s an ideal dish for a cozy dinner, a dinner party starter, or any time someone wants to practice classic technique while enjoying cooking, easy recipes that taste luxurious. For a printable recipe and full details, visit Laura in the Kitchen's recipe page.
Easy and Delicious Mushroom Risotto — cooking, easy recipes for cozy nights. There are any Easy and Delicious Mushroom Risotto — cooking, easy recipes for cozy nights in here.
