Creamy Mushroom Risotto

Creamy Mushroom RisottoPeople love to complain about making risotto, but I find it to be one of the most relaxing, therapeutic things to do. Here is a very simple recipe for a Creamy Mushroom Risotto that I know you’ll love for the holidays or special dinner at home, just get those stirring arms ready. 

Risotto isn’t necessarily “difficult” to make, it just takes some time, attention, patience and little finesse. It does require you hovering over the stove top for about 30 minutes but hey, grab a chair, a glass of wine (or another beverage of choice, maybe a Holiday Clayton Margarita?) and ladle, stir, stir, and ladle again. The end result is creamy, hearty, and just decadent. To me, it’s always worth the tedious time to build more flavor and make a dish extra special. Those are the dishes that are made with the most love!

You can certainly serve this Creamy Mushroom Risotto alone as a nice vegetarian main dish, but you can really top it with any protein! Try it topped with some seared scallops, shrimp or halibut! Or, if you really want to go big — serve it under this delicious Bottle of Wine Braised Brisket for the ultimate entertaining recipe! 


Creamy Mushroom Risotto

Serves: 8 people
5 from 4 votes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 8 oz bella mushrooms thinly sliced
  • 4 oz shitake mushrooms unchopped if they are small. If your shiitake mushrooms are on the larger size, cut them in half
  • 8 cups vegetable or chicken broth
  • 2 tbsp extra virgin olive oil
  • 1 cup finely diced yellow onion
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tsp fresh thyme leaves
  • 2 cups uncooked arborio rice
  • 1 cup dry white wine I use chardonnay
  • 1 cup freshly grated parmesan cheese


  • Heat the broth in a saucepan over medium heat.
  • Meanwhile, heat the olive oil in a large pot or dutch oven over medium-high heat. Once heated, add the onion, mushrooms, garlic, salt, pepper and fresh thyme leaves. Cook, stirring, until the mushrooms are tender; about 5 minutes.
  • Add the rice to the pot and stir to toast the rice until fragrant; about 2 minutes.
  • Next, add the white wine and continue to cook stirring until the wine is absorbed.
  • Once the wine is absorbed, with a ladle add one cup of the warm broth to the risotto and continue to cook stirring until the broth is absorbed fully.
  • Continue to ladle the broth one cup at a time, allowing the rice to absorb most of the liquid before adding more. This process should take 25-30 minutes (and you should use all or almost all of the warm broth from the saucepan). Your rice should be tender and creamy.
  • Add the grated parmesan and stir one more until combined.


  • Reply
    Lauren Meyers
    April 18, 2022 at 5:16 pm

    5 stars
    This is possibly my favorite recipe of all time. I made in for Christmas 2020 – the day after we found out I was pregnant with our firstborn. I also made it for my daughter’s first Christmas and Easter, and so many times in between that this link is one of my top 5 visited links. It is one of my favorites & always a hit with a crowd. Thank you for this & so many other recipes loved by me & my family & friends!

    • Reply
      April 18, 2022 at 9:31 pm

      So glad you love it – a favorite of mine as well!

  • Reply
    Ellen Rams
    November 30, 2021 at 8:22 pm

    Would this be good without dairy (no parm)? Is there anything I can use as a sub or just omit the Parmesan?

    • Reply
      November 30, 2021 at 8:56 pm

      I would just omit! Be sure to taste at the ned prior to serving and adjust the salt to taste as the parmesan usually adds some saltiness.

  • Reply
    February 15, 2021 at 4:28 pm

    5 stars
    This dish was absolutely amazing! I made this last night for Valentine’s Day with the whole bottle of wine brisket. The combination was fantastic and both dishes were too die for! My house also smelled amazing all afternoon! I love all your recipes and make them every single week! Thanks!!

  • Reply
    Tristen Collins
    January 3, 2021 at 4:02 pm

    We made this for Christmas dinner alongside a pork crown roast. Great recipe and everyone enjoyed it!!

  • Reply
    Melinda Smith
    December 28, 2020 at 11:35 pm

    Hi! I want to make this and the bottle wine brisket. Ideally I’d like to have everything cooked before the guests arrive. Is the risotto something I could make ahead?

  • Reply
    December 28, 2020 at 9:19 pm

    5 stars
    This was the perfect Christmas dinner. Thank you for another fantastic recipe!

  • Reply
    Andrea Friedman
    December 26, 2020 at 4:16 am

    Hi Alex!
    Will definitely be making this! If I want to serve with brisket I have to leave out the cheese because we’re kosher and don’t mix milk and meat. Any suggestions to replace the creaminess and nuttiness of the Parmesan?

  • Reply
    December 24, 2020 at 3:09 am

    Looks like I’m one of many making this and brisket for Christmas dinner! Excited!

  • Reply
    December 24, 2020 at 3:04 am

    I know parmigiana is the typical cheese used for risotto, but are there any less pungent cheeses you would recommend?

    • Reply
      December 24, 2020 at 6:50 pm

      hum… my second pick would be Grana Padano

  • Reply
    December 23, 2020 at 4:44 am

    Hi! I want to make this with braised brisket; what can you recommend to substitute arborio rice with? 🙂 thank you!

    • Reply
      December 23, 2020 at 2:07 pm

      The ‘purist’ way to make a risotto is always with arborio rice. You could sub a short grain rice if you must. The beauty of arborio rice is that it is high in amylose so that it can be cooked for the long time yet still keep its al dente texture.

  • Reply
    December 21, 2020 at 5:46 pm

    5 stars
    So yummy this is something we will be making again.

  • Reply
    Joy Allen
    December 21, 2020 at 4:50 pm

    Hi Alex,
    I’m going to make this Xmas day. Do u have a vegetable suggestion?

    Thank you.

  • Reply
    Daniel Ehrman
    December 20, 2020 at 3:54 pm

    Loved this! Super easy and delicious. I used low sodium chicken broth and found that it needed salt when serving. If I make again, I may try using regular chicken broth (full sodium) to see if that helps.

  • Reply
    December 19, 2020 at 3:40 am

    Hey Alex! Could you recommend a non-alcoholic substitute for the white wine? Thanks!

    • Reply
      December 19, 2020 at 1:28 pm

      Just sub more broth! you’ll just want to add a little squeeze of lemon juice at the end for some brightness/acidity.

  • Reply
    December 16, 2020 at 4:55 pm

    Could substitute brown or wild rice for arbolio rice? My husband & I LOVE your recipes and your book! You’ve been our go-to for recipes during Covid.

    • Reply
      December 17, 2020 at 12:00 am

      I wouldn’t recommend using wild rice for risotto

  • Reply
    Codi Knight
    December 15, 2020 at 8:19 pm

    I’m making this with the brisket and the lobster ravioli for Christmas. Trying to figure out how to make it all come together at the same time. Should I make the risotto and let it sit while I make the lobster ravioli? Or should I make the lobster ravioli short of cooking them in the sauce, then make the risotto, then finish the ravioli? I know this is a tedious question but I need to know I can pull this off by myself! Thanks!

    • Reply
      December 16, 2020 at 1:44 am

      Prep as much stuff ahead of time that you can leading up to Christmas day. Here are some tips:
      – Make the lobster stuffing and go ahead and make the ravioli. Cover with saran wrap and set aside.
      -get the brisket in the oven
      – Sometime while the brisket is cooking, you can make the broth that the lobster will be cooked in, just leave it covered, on low, and kept warm until ready to cook!
      -About an hour before the brisket is ready, make the risotto. When ready, remove from heat and cover and keep warm. If it gets too cool, you can always reheat right before and add about 1/2 cup broth to bring it back to life and hydrate it a bit more.

  • Reply
    December 14, 2020 at 11:06 pm

    Yummy! Will I need to add more liquid if I wait an hour or so before serving it? Thank you!!

    • Reply
      December 15, 2020 at 1:43 am

      I would make it, leave it covered to stay warm, and just check it before serving. You’ll likely 1/2 cup-1 cup of broth to give it a little more umph/hydrate it again.

  • Reply
    December 13, 2020 at 4:24 pm

    This looks so delicious! I want to make this and the brisket for Christmas but my husband isn’t a mushroom fan (even though I love them!). Do you think you could sub something else for the mushrooms or leaver them out?

    • Reply
      December 15, 2020 at 1:41 am

      You could leave them out, it will just be a nice creamy, more simple risotto but nothing wrong with that! You could also stir in some roasted butternut squash at the end, some roasted brussels sprouts, or something like that! Risotto is like pasta, its kinda good with everything haha!

  • Reply
    December 13, 2020 at 3:39 pm

    Yesterday my husband and I were talking about what we should have for Christmas dinner.. I think risotto with the brisket will be a hit! When adding the wine and broth, what heat setting should the stove be on? Thanks!

    • Reply
      December 14, 2020 at 5:22 pm

      You will leave it on medium-high and continue to stir as you add the wine and broth. Hope you enjoy!

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