Creamy Mushroom Risotto

This easy BAKED, Mushroom Risotto has readers raving: โ€œThis is simply the best risotto Iโ€™ve had!โ€ โ€œI want to make this every day!โ€ โ€œBeyond delicious and simple to make.โ€ And Iโ€™ve made this recipe at least 5 times now, and every time it blows me away!โ€

This Mushroom Risotto is baked, so itโ€™s 100% foolproof and doesnโ€™t require constant stirring or babysitting.ย Itโ€™s unbelievably creamy,ย 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 perfectionโ€”guaranteed to become a family favorite!

up close scooping mushroom risotto to show how creamy it is


 

MUSHROOM RISOTTO RECIPE

Risotto has a reputation of being temperamental and time consuming, but it is actually extremely easy and forgiving to make.ย  The only prerequisite is that you use the correct rice โ€“ thatโ€™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. ย 

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 asย Kenji Lopez-Alt at Serious Eats.ย  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!ย 

BEST MUSHROOM RISOTTO RECIPE

Itโ€™s a sad day when you order risotto, and itโ€™s gluey or mushy with speckles of meager, squishy, lackluster mushroomsโ€”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 intoโ€”every time.

  • Hands-Off Cooking: No need to stand over the stove; the oven does the work for you.
  • Perfectly Cooked Rice. Baking ensures even cooking with a velvety, al dente biteโ€”never mushy.
  • Complex Layered Flavor. The risotto is savory, garlicky, and buttery, infused with parsley, basil, thyme, salt and pepperโ€”and you’ll love my secret ingredient that really makes the mushrooms sing!
  • Caramelized Mushrooms. The mushrooms are caramelized by cooking without stirring, then sautรฉed to golden perfection with a splash of soy sauce, salt and pepper.ย  Youโ€™ll be using this mushroom technique for all your mushroom recipes!
  • Multi-tasking.ย The risotto bakes while you sautรฉ the mushrooms which cuts the prep time in half.
  • Versatile. Add anything! Try asparagus, petite peas, spinach, zucchini, bell peppers, tomatoes, or protein such as ground beef, Italian sausage, or shredded chicken.

showing the correct consistency of easy mushroom risotto with a spoon in a black pot of risotto
ingredient icon

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):

  • Arborio rice: The secret to making restaurant-quality Mushroom Risotto at home is using arborio rice.ย  Arborio rice is a short-grained, starchy rice.ย  When cooked, the rounded grains become creamy and chewy due to the high starch content without becoming gluey or mushy.
  • Mushrooms: Cremini/baby bella mushrooms are great for risotto because of their rich umami flavor, firm texture, and ability to absorb the savory broth and seasonings while maintaining their shape.
  • Butter: Used for sautรฉing and stirred in at the end for a velvety finish. Use unsalted butter so we can control the salt.
  • Aromatics: Shallots add delicate sweetness and aromatic depth while garlic infuses rich, aromatic flavor that complements mushrooms.
  • Chicken broth: Its savory, rich flavor adds more depth and complexity than vegetable broth, which tends to be milder. Use low sodium so we can salt to taste.
  • Parmesan cheese: Melts into the risotto for salty, nutty richness. Use finely freshly shredded Parmesan (shredded on the smallest holes of your grater, doesnโ€™t need to be grated into powder), and never the Parmesan in the green can. ย Freshly shredded Parmesan melts and tastes far superior and will elevate your entire risotto.
  • Soy sauce: This unique ingredient enhances the umami depth of the mushrooms and overall savoriness.
  • Spices and herbs: Dried parsley, basil, thyme, salt, and pepper add fresh and layered herbaceous and warm notes.
showing how to serve mushroom risotto recipe by adding to a small black bowl and garnishing with parsley
showing how to serve mushroom risotto recipe by scooping up risotto with a silver spoon

How to Make Mushroom Risotto in the oven

You are going to love how easy this Mushroom Risotto recipe is to make.  Hereโ€™s how with step by step photos and instructions:  

  1. Toast Rice:ย  Sautรฉ 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 sautรฉ an additional 30 seconds.
  2. 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.
  1. Caramelize mushrooms.ย  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. ย ย Season with a splash of soy sauce, salt and pepper. ย 
showing how to make mushroom risotto recipe by caramelizing onions with  butter in a cast iron skillet
  1. 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).
showing how to make mushroom risotto recipe by stirring Parmesan and butter
  1. Add mushrooms. Stir mushrooms back into risotto.
showing how to make mushroom risotto recipe by adding caramelized onions to cooked risotto
  1. 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:

  • Correct pot.ย ย Use a wide pot, preferably a cast iron Dutch oven, with a tight-fitting lid in order for the rice to cook evenly.ย  A heavy, cast iron pot holds in more heat.
  • If you donโ€™ 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.
  • Donโ€™t rinse rice. In contrast to other rice recipes, we WANT the extra starch because that is what translates into creaminess.
  • 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 isnโ€™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. 
  • Donโ€™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.
  • Salt to taste.  If your Mushroom Risotto tastes like its missing something โ€“ it is probably salt. Salt enhances all of the other flavors. Add additional salt to taste a little at a time if needed.

Best Mushroom Risotto Recipe Variations

Once you make this easy Mushroom Risotto recipe once, youโ€™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:

  • Protein: add cooked chicken, ground turkey, Italian sausage or lean ground beef to the broth and bake it with the rice.  You can also stir in cooked bacon, sautรฉed shrimp or cooked salmon or lobster at the end of cooking.  
  • Vegetables: add any chopped vegetables such as asparagus, broccoli, zucchini, bell peppers, green beans, etc. and sautรฉ them in in the butter and olive oil with the shallots and rice.  You can also add faster cooking vegetables such thawed petite frozen peas or spinach or roasted vegetables directly to the risotto at the end of cooking.
  • Spice it up:  sautรฉ a pinch of red pepper flakes in the butter for a kick.
  • Cheese:  mix up the flavor profile by adding your favorite cheeses.  For example, pair broccoli with cheddar and bacon or feta with sun-dried tomatoes, spinach and olives.  You can even add feta for a tangy Greek flair or Pepper Jack for a kick.
  • Add-ins: you can stir in anything to this Mushroom Risotto such as lemon juice, lemon zest, sun-dried tomatoes, kalamata olives, basil pesto, bacon, pistachio, slivered almonds, toasted pine nuts, raisins, etc.

MORE FLAVOR VARIATIONS:

  • Tomatoes and basil risotto
  • Fennel and lemon
  • Bacon and cheddar
  • Spinach and pea
  • Peas and mint
  • Swiss chard and shrimp
  • Gorgonzola and radicchio
  • Asparagus, spinach and lemon
  • Sun-dried tomato, spinach and feta
top view of mushroom risotto showing  how to garnish with caramelized mushrooms,  fresh thyme and fresh parsley
side view of  of a spoon serving easy mushroom risotto recipe  to show the correct creamy consistency

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

  • Deep Cast Iron Pan/Dutch Oven: This pan is the ultimate multitasker!ย  It is awesome for searing, sautรฉing, browning, steaming, stir frying, and deep frying.ย  It also seamlessly transfers from the stovetop to oven. You can also use a larger Dutch oven.
  • Quality Knives: a chefโ€™s knife will be your most used kitchen tool by far!  Quality knives make prep time much quicker and are important for safety as well.  If youโ€™re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
  • Cutting Board:  I use my big solid cutting board daily so itโ€™s worth the investment.  This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic.
  • Garlic press:  I use this every single day!   It is the ultimate garlic press- it is easy-to-use, easy-to-clean and minces garlic with one squeeze.  Unlike other presses, this garlic press has beveled holes that finely cut the clove rather than bruising it, bringing out the best flavor.

Baked Risotto FAQs

WHATโ€™S THE DIFFERENCE BETWEEN RISOTTO AND RICE?

Risotto is aย typeย 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 โ€“ either arborio or carnaroli โ€“ and cooked in broth to create a creamy rice dish.

IS RISOTTO GLUTEN FREE?

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.

DO YOU WASH ARBORIO RICE BEFORE COOKING RISOTTO?

While it is good practice to rinse most rice before cooking it to eliminate extra starch, do NOT rinse arborio rice โ€“ we WANT the extra starch to create creamy risotto. Some of the starch is released while cooking and once again while vigorously stirring.ย  This starch adds body and creaminess to the risotto and gives it the characteristic velvety consistency.

WHAT IS THE CORRECT CONSISTENCY OF RISOTTO?

The rice in Mushroom Risotto should be on the softer side of al dente โ€“ slightly firm but not crunchy.ย  The risotto should be saucy but not soupy โ€“ 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.

CAN YOU OVERCOOK RISOTTO?

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.ย 

Do you have to warm broth to use in risotto?

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.

a bowl of easy mushroom risotto recipe garnished with mushrooms showing how deeply caramelized the mushrooms should look

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Creamy Baked Risotto Recipe

Mushroom Risotto is a classic Italian favorite that is unbelievably creamy, garlicky, warm, and comforting loaded with caramelized shallots and buttery mushrooms for umami packed pleasure. This Mushroom Risotto recipe is gourmet enough for special occasions (hello Easter) but easy enough for every day โ€“ you seriously will be BLOWN away at how easy it is! The oven version is 100% foolproof and doesnโ€™t require constant stirring or babysitting. Mushroom Risotto can be served either as a side or a main course, and is extremely versatile โ€“ add peas, spinach, chicken, Italian sausage, etc. This Mushroom Risotto recipe also reheats beautifully (unlike traditional rice), so itโ€™s the meal that keeps on giving.
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes

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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 sautรฉ 2 minutes. Add the rice and stir until the edges begin to look translucent/toasted, about 3-4 minutes. Add garlic and sautรฉ 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.ย ย Use a wide pot, preferably a cast iron Dutch oven, with a tight-fitting lid in order for the rice to cook evenly.ย  A heavy, cast iron pot holds in more heat. If you donโ€™ 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.ย  As detailed earlier, you must use arborio rice or your Mushroom Risotto recipe can easily become mushy. ย Arborio rice ensures creamy rice every time.
  • Donโ€™t rinse rice.ย In contrast to other rice recipes, we WANT the extra starch because that is what translates into creaminess.
  • Toast rice.ย  The brief step of sautรฉing the arborio rice is critical to perfect risotto.ย  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.ย 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 canโ€™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.ย  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.ย  After you add the butter and Parmesan, stir vigorously.ย  The stirring isnโ€™t just to combine the ingredients but is to stimulate the rice.ย  Arborio rice becomes creamy as it is vigorously stirred and the starch is released.
  • Mushroom variety.ย  You can use whatever mushrooms you prefer such as cremini/baby bella mushrooms or shiitake that are nice and mushroomy.
  • Donโ€™t Submerge Mushrooms.ย If you rinse mushrooms in water, they will absorbย 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.ย  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.ย  It is best to cook the mushrooms separately from the rice and stir them into the risotto before serving.ย  If you cook them with the rice, the mushrooms lose color, flavor and texture.
  • Salt mushrooms at the end. Add salt and pepper when instructedย at the end of cooking the mushrooms.ย  If you salt your mushrooms while cooking, it will prevent them from browning in the pan.
  • Salt to taste.ย  If your Mushroom Risotto tastes like its missing something โ€“ 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 evenย creamier.ย ย I would not add heavy cream, however, if your rice is already on the saucier side.
  • Consistency.ย  The rice in Mushroom Risotto should be on the softer side of al dente โ€“ slightly firm but not crunchy.ย  The risotto should be saucy but not soupy โ€“ more like porridge, but the ultimate consistency is up to you!ย  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!

Storageย 

Transfer Mushroom Risotto to an airtight container and store in the refrigerator for three to five days.ย  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.ย  To reheat risotto:
  1. Add risotto and some chicken broth or water to a skillet, about ยผ 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.

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12 Comments

  1. Sheryl says

    Glad you are able to recover at home. Take care.

  2. Vickie says

    I canโ€™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?

  3. 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!

  4. 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!

  5. Lisa Rutter says

    This is simply the best risotto Iโ€™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 itโ€™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!

  6. Kalin says

    Iโ€™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 couldnโ€™t stop thinking about. So glad to have found a recipe thatโ€™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!