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Partial view of a shallow white bowl of mushroom risotto

Mushroom Risotto

This mushroom risotto is the best out there! Based on the perfect risotto recipe, fortified with deliciously savory mushrooms sautéed in butter, this recipe makes for an excellent main course or side dish when you're craving restaurant-quality food and want to impress (your guests or your tastebuds!).
Course Main Course, Side Dish
Cuisine Italian
Keyword Meatless Mondays, restaurant quality, sauteed
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 403kcal


  • 2 large saucepans
  • ladle
  • Small bowl


  • 7 tablespoons butter divided
  • 5 cups chicken stock
  • 1 pinch saffron thread see Notes
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 ½ cups arborio rice or short grain sticky rice
  • 1 cup parmesan cheese
  • salt to taste
  • black pepper to taste
  • 8 ounces sliced white mushrooms
  • 8 ounces sliced baby bella mushrooms or other brown mushrooms
  • parsley chopped, for garnish, optional


  • Warm 2 tablespoons butter in a large saucepan over medium-high heat. Stir in mushrooms and cook until soft, approximately 3 minutes. Remove mushrooms and their liquid, and set aside.
    Mushrooms sautéed in butter in a silver saucepan
  • Pour stock into saucepan and bring to boil, then reduce to low simmer. Ladle a small amount of stock into a small bowl. Add saffron threads and let saffron infuse stock.
    A small glass bowl containing chicken stock and saffron threads for seasoning mushroom risotto
  • In another saucepan, melt 4 tablespoons butter until foaming. Add onions, stirring frequently. Cook 2 minutes, then add garlic and cook 1 additional minute. Cook only until onions are softened, not browned.
    Onions and butter in a large silver saucepan
  • Add rice. Stir until a few grains start to pop. Add saffron liquid, a few ladles of stock, salt, and pepper. Stir over low heat until liquid has been absorbed.
    Risotto rice in a silver saucepan
  • Continue adding stock a few ladles at a time, letting the rice absorb the liquid before adding more. Stir constantly. After approximately 20 to 25 minutes, rice should be just tender and risotto thick and creamy.
    Risotto rice with chicken stock in a large silver saucepan
  • Remove saucepan from heat. Add parmesan cheese and remaining 1 tablespoon butter. Mix until butter has melted.
    Risotto, parmesan, and butter in a large silver saucepan with a wooden spoon
  • Stir in mushrooms. Season with more salt, if necessary.
    Mushrooms stirred into a large silver saucepan of risotto with a wooden spoon
  • Divide into portions and serve hot. Top with additional parmesan if desired and garnish with a small amount of chopped parsley (optional).
    Close up photo of a white bowl with mushroom risotto and a gold fork


  • You can do without the saffron thread if you need to, but it adds a lot of color and flavor to this dish.
  • Make it Dairy Free: Use vegan butter and vegan parmesan cheese.
  • Make it Vegetarian: Use vegetable stock instead of chicken stock.
  • Make it Vegan: Use vegetable stock, vegan butter, and vegan parmesan cheese.
  • Leftovers: Store cooled leftovers in an airtight container in the refrigerator for 2 to 3 days. I don't recommend freezing this dish, as freezing will change the textures of the rice and mushrooms. Reheat your mushroom risotto in the microwave or on the stovetop, adding chicken stock 1 tablespoon at a time as needed if the risotto is too thick.


Serving: 1serving | Calories: 403kcal | Carbohydrates: 46g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 814mg | Potassium: 509mg | Fiber: 2g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 3mg | Net Carbs: 44g