GOOD FOOD STARTS WITH A LITTLE CURIOSITY.
The Kitchen TableA little inspiration. Every day.
My recipe box
Recipes / Mushroom risotto
Rice & noodles

Mushroom risotto

Risotto should flow gently on the plate instead of standing in a stiff mound.

Prep 10 minCook 35 minIntermediateServes 4
Let’s cook
Mushroom risotto serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Brown the mushrooms

    Warm half the oil in a wide saucepan. Cook mushrooms over medium-high heat for 6–8 minutes, until their moisture cooks off. Transfer to a plate. Keep the stock hot in a second pan.

  2. Start the rice

    Add remaining oil and onion to the saucepan. Cook gently for 5 minutes. Add rice and stir for 1–2 minutes until the grains are coated and warm.

  3. Add stock gradually

    Add a ladle of hot stock and stir frequently. When mostly absorbed, add another. Continue for about 18–25 minutes, until rice is tender with a slight bite. You may need more or less stock; add water if you run out.

  4. Finish off heat

    Stir in mushrooms, butter, cheese, and pepper off the heat. Add enough stock for a loose, flowing consistency. Rest 1 minute and serve; risotto thickens quickly as it stands.

A little kitchen wisdomRisotto should flow gently on the plate instead of standing in a stiff mound. Stock quantity is a guide: judge the rice and texture as you cook.

Make it your own

Use peas in place of some mushrooms. Choose a vegetarian cheese made without animal rennet.

Build a skill while you cookThe secret to a better sear →
05:00Keep this page open.

Refrigerate perishable leftovers promptly. Read our food storage guide.

Keep the inspiration going.

Find recipes, cooking lessons, and equipment guides.