This easy BAKED, Mushroom Risotto has readers raving: “This is simply the best risotto I’ve had!” “I want to make this every day!” “Beyond delicious and simple to make.” And I’ve made this recipe at least 5 times now, and every time it blows me away!”
This Mushroom Risotto is baked, so it’s 100% foolproof and doesn’t require constant stirring or babysitting. It’s unbelievably creamy, garlicky, and loaded with the BEST caramelized, buttery mushrooms, thanks to my expert technique (never squishy!). This foolproof recipe will guide you step-by-step to mushroom risotto perfection—guaranteed to become a family favorite!
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MUSHROOM RISOTTO RECIPE
Risotto has a reputation of being temperamental and time consuming, but it is actually extremely easy and forgiving to make. The only prerequisite is that you use the correct rice – that’s it to achieve unbelievably creamy, velvety, buttery, savory, salty Mushroom Risotto!
BAKED RISOTTO!
The traditional technique for making risotto involves stirring small amounts of warmed broth into a large pot of rice a little at a time, which is tedious, hands-on, and time-consuming. This technique began when Italians cooked risotto in tall, narrow pots, which required constant stirring for even cooking.
While this old-school technique still works, it has been debunked that it is the only way to properly cook risotto by established food authorities such as Kenji Lopez-Alt at Serious Eats. I use this beloved oven method in Parmesan Risotto, Spinach Risotto, Butternut Squash Risotto, and Chicken Risotto, which emerge as creamy and dreamy without all the babysitting!
BEST MUSHROOM RISOTTO RECIPE
It’s a sad day when you order risotto, and it’s gluey or mushy with speckles of meager, squishy, lackluster mushrooms—but not this recipe!
I’ve experimented with different cooking techniques, ingredients, ingredient ratios, etc., to bring you decadently creamy, al dente perfection bursting with the tastiest mushrooms you ever sunk your teeth into—every time.
WHAT IS RISOTTO?
Before we dive further into this Mushroom Risotto recipe, what exactly is risotto? Risotto (from the Italian word for rice, “riso”) is a northern Italian rice dish slow cooked in a broth until delectable creamy consistency. It is essentially creamy rice but NOT mushy rice.
Risotto is often associated with gourmet restaurants, but it is the epitome of Italian home cooking and very simple to prepare. Most Italians will tell you that a risotto should require no more than 18 minutes to make.
The traditional technique for making risotto involves stirring small amounts of warmed broth into a large pot of rice a little at a time, allowing the rice to absorb the liquid, and then stirring in some more. This method has given home cooks the impression that risotto is too time-consuming to make at home, but my oven version solves all that!
Creamy Mushroom Risotto Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
CAN I USE A DIFFERENT RICE?
Arborio rice is the most common and most reliable rice for any risotto recipe. It is also easy to find at most supermarkets. You may also use carnaroli rice which is dependable and hard to overcook but can only be found at specialty markets.
Please use only these two varieties of rice. If you use any other rice variety, your Mushroom Risotto recipe will not taste the same or have the correct consistency and texture due to the different starch content.
For example, both basmati and jasmine rice will not work due to their low starch content. Basmati creates rice with individual grains when cooked and jasmine tends to stick together. Only arborio rice creates perfect risotto every time.
WHERE CAN I BUY ARBORIO RICE?
Almost every grocery store carries arborio rice. It is often found in a plastic container alongside the other rice varieties. I use Rice Select which is also sold in bulk on Amazon. You can also purchase smaller quantities of other brands on Amazon.
What mushrooms are best?
I chose to use every day, easy-to-find cremini/baby bella mushrooms and elevate them with the cooking technique. Cremini mushrooms are a more mature version of the white button mushroom and therefore heartier, earthier and overall more flavorful. White mushrooms would be my very last choice for Mushroom Risotto.
Cremini Mushrooms, on the other hand, are younger than the next mature variety, the portobello and that is why they are often called “baby bella” or “baby portobello” mushrooms. Once they reach about 4″ – 6″ in diameter, they are deemed a portobello. The younger cremini mushrooms still boast a deep savory flavor.
You are also welcome to use other flavorful mushrooms such as portabello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms.
dO I HAVE TO ADD HEAVY CREAM?
The heavy cream is optional but it is fabulous! Heavy cream isn’t always added to risotto – instead, the starches in the rice mix with the butter to create the creaminess and if you want creamier risotto, you simply stir in additional broth. That being said, a splash of heavy cream really elevates the Mushroom Risotto in my opinion. If you are choosing between finishing your risotto with butter or heavy cream, I’d opt for heavy cream.
How to Make Mushroom Risotto in the oven
You are going to love how easy this Mushroom Risotto recipe is to make. Here’s how with step by step photos and instructions:
- Toast Rice: Sauté the shallots in butter and oil for 2 minutes. Add the rice and stir until well coated with butter and edges begin to look translucent, about 3-4 minutes. Add garlic and sauté an additional 30 seconds.
- Add broth and seasonings. Add 5 ½ cups warm chicken broth and all seasonings. Turn heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.
- Caramelize mushrooms. Spread the mushrooms into an even layer and cook for 3 minutes without touching, then continue to cook and stir until all the liquid is evaporated and the mushrooms are browned. Season with a splash of soy sauce, salt and pepper.
- Stir vigorously. When rice is tender, remove from oven and stir in remaining ½ cup chicken broth, 3 tablespoons butter (cubed) and Parmesan Cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier).
- Add mushrooms. Stir mushrooms back into risotto.
- Adjust consistency. Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).
Creamy Mushroom Risotto Recipe Tips
This Mushroom Risotto recipe is pretty straightforward, but here are a few tips to ensure success:
Best Mushroom Risotto Recipe Variations
Once you make this easy Mushroom Risotto recipe once, you’ll want to add anything and everything to it so you can serve as a side or main course multiple nights a week! Here are just a few ideas:
MORE FLAVOR VARIATIONS:
How to Store Baked Risotto
It’s hard to imagine there would be any leftovers of this decadently delicious Mushroom Risotto, but I’m always excited when there is! To store risotto, transfer it in an airtight container and store in the refrigerator for three to five days.
HOW TO REHEAT MUSHROOM RISOTTO
Mushroom Risotto will thicken in the refrigerator due to the starch in the rice, but you can easily thin it out to and restore it to its glory. To reheat risotto:
1. Add risotto and some chicken broth or water to a skillet, about ¼ cup liquid for 1 cup risotto.
2. Heat over medium heat until warmed through, stirring often.
3. If the risotto is still thick, stir in additional liquid one tablespoon at a time.
4. You can also add additional butter and salt to taste as the salt will mellow when refrigerated.
CAN YOU FREEZE MUSHROOM RISOTTO?
Mushroom Risotto is best eaten fresh or refrigerated, never frozen. Freezing risotto will change its texture – the risotto won’t be as firm or creamy and the mushrooms will become soggy.
If you aren’t a stickler for perfect risotto, then make sure you let the risotto cool completely before freezing to help preserve some of the texture.
WHAT TO SERVE WITH MUSHROOM RISOTTO?
Mushroom Risotto can be served as a side or a main dish because it is quite rich and hearty. You can also add protein directly to the risotto for a meal-in-one. It also pairs beautifully as a side to proteins such as chicken, salmon, shrimp, pork and steak. It would be fabulous with:
HELPFUL TOOLS TO MAKE Mushroom Risotto Recipe
Baked Risotto FAQs
Risotto is a type of rice dish; not all rice is risotto but all risotto is rice. Rice can be any variety of rice and prepared in any preparation. Risotto, on the other hand, should only be made with high starch short grain rice – either arborio or carnaroli – and cooked in broth to create a creamy rice dish.
This Mushroom Risotto recipe is almost gluten free. To make it 100% gluten free, omit the soy sauce when cooking the mushrooms or substitute with tamari.
While it is good practice to rinse most rice before cooking it to eliminate extra starch, do NOT rinse arborio rice – we WANT the extra starch to create creamy risotto. Some of the starch is released while cooking and once again while vigorously stirring. This starch adds body and creaminess to the risotto and gives it the characteristic velvety consistency.
The rice in Mushroom Risotto should be on the softer side of al dente – slightly firm but not crunchy. The risotto should be saucy but not soupy – more like porridge. If your risotto is too crunchy but the broth is gone, simply add more broth and cook until the risotto is al dente. If your Mushroom Risotto is too thick, simply stir in additional chicken broth at low heat until it reaches the desired consistency and texture. You can also stir in additional heavy creamy for extra decadence.
Risotto is more forgiving than rice but it can be overcooked, so be sure to check the Mushroom Risotto for doneness after 15 minutes. If the rice is not al dente, then continue to bake just until the softer side of al dente.
Yes, use warm broth so the rice cooks evenly. Adding cold broth reduces the temperature of the rice and interrupts the cooking process. Warming the broth before adding it to the rice also releases more starch from each grain of rice whereas cold broth will cook the rice while shocking it into holding onto its starches.
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Creamy Baked Risotto Recipe
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Ingredients
MUSHROOMS
- 1 pound cremini/baby bella mushrooms sliced 1/8-inch thick – divided
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 tablespoon low sodium soy sauce divided
- 1/2 tsp EACH salt, pepper divided
RISOTTO
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 2 shallots finely chopped
- 1 1/2 cups Arborio rice DON’T USE DIFFERENT RICE
- 4 cloves garlic minced
- 6 cups low sodium chicken broth, warmed divided
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried basil, dried thyme, salt
- 1/4 teaspoon pepper
- 3/4 cup freshly shredded Parmesan cheese
- 1/4-1/2 cup heavy cream optional
Instructions
RISOTTO
- Preheat oven to 400 degrees F.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add shallots and sauté 2 minutes. Add the rice and stir until the edges begin to look translucent/toasted, about 3-4 minutes. Add garlic and sauté an additional 30 seconds.
- Add 5 ½ cups warm chicken broth and all “risotto” seasonings. Increase heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.
MUSHROOMS
- While risotto is baking, cook the mushrooms in two batches. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Increase temperature to medium-high and add half of the mushrooms.
- Spread mushrooms into an even layer and let cook for cook for 3 minutes without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden.
- Add ½ tablespoon soy sauce, ¼ teaspoon salt, ¼ teaspoon pepper and cook 60 seconds; remove to plate. Repeat with remaining mushrooms.
COMBINE
- When rice is tender, remove from oven and stir in remaining ½ cup chicken broth (if needed), 3 tablespoons butter (cubed) and Parmesan cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier). Stir in mushrooms.
- Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).
Notes
Tips and Tricks
This Mushroom Risotto recipe is pretty straightforward, but here are some tips to ensure success:- Correct pot. Use a wide pot, preferably a cast iron Dutch oven, with a tight-fitting lid in order for the rice to cook evenly. A heavy, cast iron pot holds in more heat. If you don’ have a tight-fitting lid, then you can use foil, but make sure it is TIGHT otherwise the broth will evaporate before the rice is cooked, leaving you with crunchy rice.
- Use arborio rice. As detailed earlier, you must use arborio rice or your Mushroom Risotto recipe can easily become mushy. Arborio rice ensures creamy rice every time.
- Don’t rinse rice. In contrast to other rice recipes, we WANT the extra starch because that is what translates into creaminess.
- Toast rice. The brief step of sautéing the arborio rice is critical to perfect risotto. Toasting the rice not only infuses it with flavor, but more importantly, creates a protective barrier around each grain which helps the grains absorb moisture slowly. This allows the grains to maintain their structural integrity and become soft without becoming soggy or exploding from absorbing moisture too quickly.
- Use low sodium chicken broth. The broth will be reduced and absorbed into the rice so make sure to use LOW sodium chicken broth. You can add salt but you can’t take it away!
- Warm broth. Only use warm broth so the rice will cook evenly. Adding cold broth reduces the temperature of the rice and interrupts the cooking process. Warming the broth before adding it to the rice also releases more starch from each grain of rice whereas cold broth will cook the rice while shocking it into holding onto its starches.
- Bake on. If your rice is not done (too crunchy) but the broth is gone, simply add more broth and bake until the rice is on the softer side of al dente.
- Stir vigorously. After you add the butter and Parmesan, stir vigorously. The stirring isn’t just to combine the ingredients but is to stimulate the rice. Arborio rice becomes creamy as it is vigorously stirred and the starch is released.
- Mushroom variety. You can use whatever mushrooms you prefer such as cremini/baby bella mushrooms or shiitake that are nice and mushroomy.
- Don’t Submerge Mushrooms. If you rinse mushrooms in water, they will absorb water like a sponge and not brown as well or become as flavorful because they are full of water. Instead, clean them with a damp paper towel.
- Be patient. It is tempting to not cook your mushrooms to the point all the liquid is absorbed, but keep cooking until they are browned all over for maximum flavor.
- Cook mushrooms separately. It is best to cook the mushrooms separately from the rice and stir them into the risotto before serving. If you cook them with the rice, the mushrooms lose color, flavor and texture.
- Salt mushrooms at the end. Add salt and pepper when instructed at the end of cooking the mushrooms. If you salt your mushrooms while cooking, it will prevent them from browning in the pan.
- Salt to taste. If your Mushroom Risotto tastes like its missing something – it is probably salt. Salt enhances all of the other flavors. Add additional salt to taste a little at a time if needed.
- Heavy cream. Is optional but makes the Mushroom Risotto even creamier. I would not add heavy cream, however, if your rice is already on the saucier side.
- Consistency. The rice in Mushroom Risotto should be on the softer side of al dente – slightly firm but not crunchy. The risotto should be saucy but not soupy – more like porridge, but the ultimate consistency is up to you! If your Mushroom Risotto is too thick, simply stir in additional chicken broth at low heat until it reaches the desired consistency and texture. You can also stir in additional heavy creamy for extra decadence.
- Versatile. See the post for vegetable and protein add-in ideas and different flavor combos!
Storage
Transfer Mushroom Risotto to an airtight container and store in the refrigerator for three to five days. The risotto will thicken in the refrigerator due to the starch in the rice, but you can easily thin it out to and restore it to its glory. To reheat risotto:- Add risotto and some chicken broth or water to a skillet, about ¼ cup liquid for 1 cup risotto.
- Heat over medium heat until warmed through, stirring often.
- If the risotto is still thick, stir in additional liquid one tablespoon at a time.
- You can also add additional butter and salt to taste as the salt will mellow when refrigerated.
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Sheryl says
Glad you are able to recover at home. Take care.
Jen says
Thanks Sheryl! xo
Vickie says
I can’t save this recipe to Pinterest Click on the P icon does nothing.
Jen says
I’m sorry it’s not working for you Vickie. It’s working on my end so it’ hard to troubleshoot. Maybe try clearing your cache?
Sharon says
I have kept this recipe for a while and finally made it tonight. Delishious. I used a mix of white cup and baby Swiss brown mushrooms and made my own stock from frozen veg peelings. I also added some fried pancetta and used leek instead of shallot. Still it was close to the recipe. I loved the tasty, buttery flavour. Will definitely cook again.
Jen says
Thanks for taking the time to comment Sharon, I’m so pleased it will be a repeat! I love that you made your own stock and the addition of pancetta sounds fantastic!
Patti O'Donnell says
I love this idea, I am planning on making risotto for my family for Easter, I would like to double the recipe, do you think that would work? Would it change the cooking time? I would use a 71/2 quart Le Creuset Dutch oven.
Jen says
Hi Patti, this will be wonderful to double for Easter! The cooking time might increase but I don’t think by much. I would still follow the recipe and check at 15 minutes then add additional time as needed. Happy Easter!
Lisa Rutter says
This is simply the best risotto I’ve had! My whole family loves it, even my 21 & 22 year olds! It does take a little prep, but you will have plenty of time to cook your steak, chicken, or anything else, in the time it’s baking in the oven! I want to make this every day!
Jen says
Thanks so much for your awesome review Lisa, you have great taste ;)! I want to eat it everyday too!
Kalin says
I’ve made this recipe at least 5 times now, and every time it blows me away! Beyond delicious and simple to make. We had a mushroom risotto at our wedding that I couldn’t stop thinking about. So glad to have found a recipe that’s just as great and brings back such great memories!
Jen says
Thank you so much for the glowing review Kalin, I’m thrilled this recipe is a repeat favorite!