Me Rambling About Why I Love Mushroom Risotto

Alright, so here’s the deal: whenever there’s a rainy afternoon (or, let’s be honest, when I need to impress someone last minute), I find myself making this mushroom risotto. The first time I ever made it, I had no idea what I was doing, got rice absolutely everywhere, and burned the onions. My kitchen smelled fantastic, though. Now it’s like my go-to dinner that feels way fancier than the amount of effort it really takes—unless you forget to stir, which I absolutely did once while sneaking a phone call in. It was not the same the next day, haha. But a little patience, lots of stirring, and it turns out creamy and full of flavor. Oh, and at least one glass of wine for the chef. That’s basically required in my house.

Why You’ll Love This (or Why I Keep Making It)

I make this when my friends swing by and I want to eat something that feels kinda special but not stressful, or if I’m just craving mushrooms (which is fairly often). My family goes wild for it because it’s so rich and satisfying—plus there’s cheese, so everyone’s happy. Okay, except that one cousin—but what does he know? I used to dread cooking risotto cause I thought it was super fussy, but honestly, once you get a groove, it’s almost meditative (weirdly calming if you ever need to zone out). And even if it gets a bit clumpy? Still tasty in my book.

What You’ll Need (a.k.a Ingredients)

About 300g (1 1/2 cups-ish) Arborio rice – I’ve used Carnaroli once, worked pretty well; just don’t use sushi rice, mistake learned.
2 big handfuls of fresh mushrooms (cremini, button, or, if you’re feeling posh, some wild ones) – I sometimes sub a mix if the grocery’s picked over.
1 onion or a couple of shallots, finely chopped (onions are easier to find—it’s fine)
2-3 cloves garlic, minced (I’m generous, maybe too generous actually)
1/2 cup dry white wine (Pinot Grigio, leftovers from last night totally allowed)
4 cups (about a litre or so) chicken or veggie stock – stock cubes work, but my grandma swears by the good boxed stuff (up to you)
A big knob of butter (let’s say 2-3 tablespoons – but if you use more, nobody’s judging)
About 3/4 cup freshly grated Parmesan (Grana Padano’s good too—or honestly, the pre-grated stuff if you’re tired)
Olive oil, salt, pepper
Optional: A splash of cream (I hardly ever do but if you want that extra swoon factor…)
Handful of chopped parsley or chives for a touch of green (sometimes I skip this, but it does look nice)

How To Actually Make This (The Directions)

First, get your stock simmering – just keep it warm over a low heat. Cold stock = sad risotto, trust me, I’ve tried.
In a large-ish pan, heat a splash of olive oil with half your butter. Toss in your onions (or shallots) and cook on medium until soft; don’t rush this part or you end up with raw, crunchy bits. Add garlic and cook another minute.
Time for the mushrooms. Throw them in and crank up the heat a bit. Let them get all browned and lovely. If they look watery, just let them go until the liquid’s out. This is where I usually sneak a taste if no one’s looking.
Tip in your rice, stir to coat in all that goodness, maybe toast it for a minute or so—just until it looks kind of translucent around the edges. Don’t wander off yet.
Pour in the wine. Stir, and then stir some more, until it’s nearly all soaked up. At this point, the kitchen might start to smell fancy. That’s your cue to call everyone over. (But don’t, because you need to concentrate—learned that the hard way!)
Now, start adding the stock, one ladleful at a time. Stir often—not every single second, but most of them. When the liquid is mostly absorbed, add another ladleful. Keep on until the rice is creamy but with a little bite (should take about 18-20 minutes). Sometimes I get distracted texting and it gets a bit thick. Just add more stock and pretend you meant to do that.
Stir in the rest of the butter and nearly all of the cheese. Taste it—salt, pepper, and more cheese if you think it needs it. Turn off the heat and let it rest for a minute, lid on, so it gets extra creamy.
Spoon into bowls, add the last of the cheese and herbs, and yeah, probably eat right away because letting it sit too long doesn’t do it any favors.

Notes from My Life of Risotto-Making

Actually, I find it works better if I use a wider pan (not too deep) so the rice cooks more evenly.
If you only have brown mushrooms, that’s fine, just slice them thin—they can be a bit firmer but taste is still spot on.
And if you run out of stock, hot water in a pinch has saved my dinner more times than I’d admit.
Mistake: Don’t dump in all the liquid at once. Unless you want mushroom porridge… (on second thought, maybe that’s a breakfast idea?)

Some Weird Variations I’ve Tried

I once added some peas for color and kinda loved the pop they gave—also: asparagus, not bad at all.
Did bacon once—good, but maybe took away from the mushrooms a bit.
I tried almond milk instead of stock (don’t ask why); nah, not my best work. Let’s leave that experiment in the rear-view mirror.

What About Equipment?

You’ll want a large, heavy-bottomed pan if you have it—but if not, any deep skillet will do. Don’t bother with those “risotto pans” you see at fancy shops, unless you just love buying pans (I get it, no judgment). Also, wooden spoon is nice for stirring, but a silicone spatula is my go-to now. If you don’t have a ladle, a mug works. It’s just about adding a bit at a time.

How Do I Store Leftovers (If Any)?

In theory, you can stick leftovers in a sealed container in the fridge for up to 2 days. But, honestly, in my house it never lasts more than a day! It thickens up, just add a splash of water or broth to revive it. I think it almost tastes better the next day—creamy, like a savory pudding (but, you know, ricey).

How Should I Serve This? (My Personal Faves)

This is great just by itself, but I usually pair it with a super simple green salad—something peppery like rocket. My family tradition is to serve it with roasted chicken or a fried egg on top, especially if I’m trying to use up eggs. Also, nothing wrong with eating straight from the pan. I might have done that once or twice. Okay, maybe more often than that.

Pro Tips I Learned the Hard Way

I once tried rushing the stock-adding step and regretted it because the rice got gluey. Slow and steady is really the way.
If you add your cheese too early, it melts weird and gets kind of lumpy. Add it in at the very end, off the heat.
Oh, and I always forget to taste before I serve. Don’t be like me—taste as you go so it’s not bland.

Some FAQs (Yep, People Actually Asked These)

Can I use regular rice instead of Arborio?
Technically, you can, but it won’t get as creamy—it’s just, well, different! If you’ve only got long grain, try it, but maybe drop expectations down a peg.

How do you keep it form getting stodgy?
Ah, the eternal question! Keep the ladling slow, stir often (not constantly), and don’t walk away for long. Also, serve right away if you can.

What mushrooms are actually best?
Cremi or button are basics, but if I ever splurge for wild or just a mix, it’s a gamechanger—so earthy.

Is it okay to skip the wine?
Of course! Just up the stock a bit, or use a splash of apple juice (not too much—that’s another failed experiment, ha).

Can this be made vegan?
Sure thing! Use olive oil instead of butter, veggie stock, and check for a good vegan cheese or just go cheese-less. I gotta admit, I don’t miss cheese as much as I thought I would if I load up on the mushrooms.

Why is it so much stirring?
Well, stirring helps the rice release its starch, which makes that creamy texture everyone, including me, loves. It’s a nice workout, or at least that’s what I tell myself so I don’t feel bad about second helpings.

If you hit a roadblock or are missing a thing or two, send me a message! Well, not really, but I’d love to know what you stumbled on or how it turned out. Cooking’s like jazz—sometimes you nail it, sometimes you… improvise. That’s half the fun.

The BEST Mushroom Risotto