Mushroom Risotto

By: Stephanie

12 Comments

Posted: 02/11/21 Updated: 07/16/24

Love ordering risotto at restaurants, but too intimidated to make it at home? This mushroom risotto recipe with browned sage butter is easy to follow and will give you the creamiest risotto. Follow along and cook a dish befitting a fine Italian restaurant!

What is mushroom risotto?

Mushroom risotto is a rice-based dish, made with short-grained arborio rice for a thick and creamy consistency.

The flavor profile for this dish is rich and savory, including umami mushrooms, butter, and acidic white wine. Aromatics are another must, including garlic, shallot, and fresh herbs.

Italian in origin, risotto is a simple dish in its earliest renditions, incorporating more and more ingredients through the decades. 

Various regions of Italy celebrate different types of risotto, with mushroom risotto being most common in Northern regions like Lombardy and Piedmont.

Why this mushroom risotto recipe works

• This recipe has a complex texture and flavor, using a blend of mushroom varieties. I use a mix of oyster, baby portabello, and shiitake mushrooms, though you can get creative and use whichever type of mushroom you prefer.
• Browned sage butter gives this dish a rich nuttiness, elevating the flavor profile.
• Parmesan cheese adds a nutty, salty decadence to every bite!
• Garlic and shallot aromatics enhance this recipe along with minimal seasonings.

Ingredients needed

Here’s everything you’ll need to make this mushroom risotto recipe…

• Mushrooms
• Olive oil
• Butter
• Fresh sage
• Shallot
• Garlic 
• Arborio rice
• Dry white wine
• Broth
• Parmesan cheese
• Kosher salt
• Black pepper

How to make mushroom risotto

This risotto with mushrooms is made in just one cast iron pan for easy cooking (and clean-up!). Here’s how to make this savory dish. 

Step 1: Cook down mushrooms

1. Wipe any dirt off 8 oz of mixed mushrooms. If the mushrooms are large, cut them down into smaller pieces. 
2. Add the mushrooms to a skillet and sauté in 2 tbsp of olive oil. 
3. Sauté for about 8 minutes. Mushrooms release a lot of water while they cook, then it will evaporate and allow them to firm up. 
4. You’ll know that the mushrooms are done when they have a deeper color and are about half the size they started. Remove and set aside in a bowl.

Step 2: Cook browned sage butter

1. Add 4 tbsp of butter to your pan. Once the butter melts, the foam will subside and the milk solids will toast. 
2. Add 6 sage leaves to the pan and cook for about 5 minutes or until the butter has browned. 
3. Remove from the pan and set aside in a bowl.

Butter tip:

Whatever you do, do not stop stirring your butter during this step! Your butter can easily burn and give your dish an unpleasant flavor. 

What is “browned butter”?

Browning butter is a process where you slowly cook butter on the stovetop over medium heat. 

The milk solids on the bottom of your pan will toast, turning a deep brown color and releasing a nutty aroma. 

This step will give your risotto a bold, nutty flavor.

Step 3: Add rice and aromatics

1. Next, add 2 tbsp butter, 2 tbsp minced shallot, and 3 cloves of minced garlic to your pan. 
2. Sauté the shallot and garlic together until fragrant.
3. Then, add 1 ½ cups of arborio rice and toast it for 2 minutes.

What is the best rice for mushroom risotto?

When making risotto, you want to use short-grain rice. I prefer to use arborio; due to its starchy nature, it absorbs less liquid giving you the perfect consistency for risotto.

Step 4: Slowly add liquids 

1. Next, add 1/2 cup white wine and allow the liquid to reduce by half.
2. Begin adding 1 ladle of broth at a time, continuously stirring until the liquid is absorbed. Do not add another ladle until the liquid is fully absorbed.
3. Stir the rice continuously. Continuously stirring allows the risotto rice to cook evenly, keeps it from burning, and gives it a creamy velvety texture. It takes patience and some elbow grease, but it’s totally worth it.

Step 5: Finish the mushroom risotto

1. Repeat ladling in broth and stirring until the risotto is al dente (about 4 cups of broth in total). You want the risotto to be toothsome, not a pile of mush.
2. Once the risotto is done cooking, add ¼ cup of freshly grated parmesan cheese and freshly ground black pepper. 
3. Stir, taste, and adjust kosher salt after incorporating the cheese.
4. Add in the sautéed mushrooms. 
5. Add in the browned sage butter.
6. Once you’ve added all the ingredients to the mushroom risotto, stir, taste, and adjust the seasoning if necessary.

How to serve mushroom risotto 

1. You can serve the mushroom risotto with extra parmesan over the top. One thing I wish I had was a fresh truffle to shave over the top of this dish. *drool*
2. This risotto makes an excellent side dish with a flavorful protein like crispy cast iron blackened salmon, sheet pan chicken and vegetables, or chicken Milanese. 
3. It can also be served as a main dish, paired with a fresh side like fried goat cheese and roasted beet salad, Brussels sprout Caesar salad, or snap pea salad with feta and radishes.

However you serve it, I hope you enjoy this deliciously easy mushroom risotto with browned sage butter!

How to store mushroom risotto

This risotto with mushrooms is great for meal prep, tasting just as delicious as leftovers. To store this dish, allow it to cool completely before adding it to an airtight container. 

My mushroom risotto will keep in the refrigerator for 3-4 days. When you’re ready to eat, simply reheat your serving in the microwave for a couple of minutes. 

I do not recommend freezing this recipe, as the rice will take on a mushy, unpleasant texture.

Love mushroom-focused dishes? Check out these other recipes:

• Vegan Mushroom Soup
• Fresh Green Bean Casserole with Fried Shallots
• Vegetarian Verde Enchiladas
• Vegetable Orzo Soup
• Vegetable Lo Mein

Made this mushroom risotto recipe and loved it? Leave a star rating below!

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4.71 from 24 votes

Mushroom Sage Risotto

This easy mushroom risotto recipe with browned sage butter is easy to follow and will give you the creamiest risotto. This mushroom risotto will have you thinking you're at a fine Italian restaurant.

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

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4 servings

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Ingredients

• ▢ 8 ounces mushroom blend (or mushroom of choice, cleaned and trimmed)
• ▢ 2 tablespoons olive oil
• ▢ 6 tablespoons butter (divided)
• ▢ 6 fresh sage leaves
• ▢ 2 tablespoons shallot (minced)
• ▢ 3 cloves garlic (minced)
• ▢ 1 1/2 cup Arborio rice (or other short-grain rice)
• ▢ 1/2 cup dry white wine
• ▢ 4 cups broth (warmed in small side pot)
• ▢ 1/4 cup fresh grated parmesan cheese (plus more for serving)
• ▢ Kosher salt to taste
• ▢ Freshly ground black pepper

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Equipment

• ▢
  Stainless 5-1/2-Quart Saute Pan
• ▢
  All-Clad Ladle Kitchen Tool

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Instructions

• In a small sauce pot, warm broth on low
• In a high walled sauté pan, over medium heat, add 2 tbsp olive oil, mushrooms, a pinch of kosher salt/pepper and sauté until lightly browned, about 8 minutes. Mushrooms will release liquid, then they will cook down to half their original size. Remove from skillet and set aside in bowl.
• Add 4 tbsp of butter and once melted, add the fresh sage leaves. Stir and cook for about 5 minutes until butter begins to brown, remove from skillet and set aside.
• Add remaining 2 tbsp of butter and shallots, sauté 2 minutes until they begin to soften. Add garlic and cook 1 minute until fragrant. Add arborio rice and toast, stirring a few times, for 2 minutes. Next, add 1/2 cup white wine and allow it to deglaze in the skillet and reduce, about 3 minutes.
• Slowly begin adding the broth one ladle at a time, continuously stirring. Do not add another ladle until the liquid has absorbed into the rice. Continue doing this until risotto is al dente and no longer absorbs liquid, about 16-18 minutes. Should be about 3 1/2-4 cups of broth. You do not want it to be watery, risotto should be toothsome.
• Once the risotto is done cooking, add in the parmesan, mushrooms, browned sage butter, and stir to combine. Turn the heat off, remove from heat and add salt & pepper to taste. Serve and garnish with fresh parmesan if desired.

Notes

• I used a combination of oyster, shiitake, and baby portabello mushrooms
• Ensure broth is warmed before adding it to the risotto
• Add 1 ladle at a time, continuously stirring until liquid is absorbed then repeat.
• Risotto should be al dente when done cooking, not mushy.
• Continuously stirring allows the rice to cook evenly, keeps it from burning, and gives the risotto that creamy velvety texture.

Nutrition Information

Calories: 570kcal (29%), Carbohydrates: 69g (23%), Protein: 8g (16%), Fat: 26g (40%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 51mg (17%), Sodium: 1193mg (52%), Potassium: 293mg (8%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 1080IU (22%), Vitamin C: 1mg (1%), Calcium: 73mg (7%), Iron: 4mg (22%)

© Author: Stephanie