I love this recipe because it delivers restaurant-quality risotto right at home. The combination of cremini mushrooms and porcini mushrooms gives the dish an intense umami depth, while the slow addition of warm broth creates that signature creamy texture without any cream. I also enjoy how meditative the stirring process feels, turning cooking into a relaxing ritual with a delicious reward at the end.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 cups bone broth (chicken broth or stock) 2 cups water 2 teaspoons soy sauce 1/2 ounce dried porcini mushrooms, rinsed 4 tablespoons unsalted butter 2 tablespoons olive oil 2 medium onions, finely chopped 10 ounces cremini mushrooms, finely chopped 2 cloves garlic, minced 1 1/2 cups Arborio rice 3/4 cup dry white wine or dry vermouth 2/3 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Salt and pepper, to taste
Directions
I start by bringing the bone broth, water, and soy sauce to a boil in a medium saucepan. Once boiling, I add the porcini mushrooms, reduce the heat, and let them simmer until tender. I remove the porcini, finely chop them, and keep the broth gently simmering on the stove.
In a large pot or Dutch oven, I melt the butter over medium heat and stir in the olive oil. I add the onions and cook them until soft and translucent. Next, I add the cremini mushrooms, chopped porcini, and garlic, cooking until the mushrooms release their liquid and it evaporates.
I stir in the Arborio rice and let it toast briefly. Then I pour in the white wine and stir until it is fully absorbed. From there, I add the hot broth one cup at a time, stirring frequently and letting each addition absorb before adding more. I continue this process until the rice is tender and the risotto is creamy.
To finish, I stir in the Parmesan and parsley, then season with salt and pepper to taste.
Servings and Timing
I make this recipe to serve 4 people. Prep time is about 10 minutes. Cook time is around 45 minutes. Total time comes to approximately 55 minutes.
Variations
I sometimes swap the cremini mushrooms for shiitake or a wild mushroom blend for extra depth. When I want a richer finish, I stir in an extra tablespoon of butter at the end. For a vegetarian version, I use vegetable broth instead of chicken broth without sacrificing flavor.
Storage / Reheating
I store leftover risotto in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth and warm it gently on the stove, stirring until creamy again.
FAQs
Why do I need to keep the broth warm?
I keep the broth warm so the rice cooks evenly and the cooking process isn’t interrupted by cold liquid.
Can I make risotto ahead of time?
I find risotto is best fresh, but I sometimes make it earlier in the day and gently reheat it with extra broth before serving.
What should the texture of risotto be?
I aim for a creamy, slightly loose texture where the rice is tender but not mushy.
Can I skip the wine?
I sometimes replace the wine with extra broth or dry vermouth, depending on what I have on hand.
How do I fix risotto that’s too thick?
If it thickens too much, I stir in a small amount of warm broth until it loosens up.
Conclusion
This mushroom risotto is one of those recipes I come back to again and again. I love how it feels indulgent yet simple, and how a little patience transforms humble ingredients into something truly special. It’s a dish I’m always proud to serve and even happier to eat.
Creamy, rich, and loaded with umami flavor, this mushroom risotto is a comforting dish that feels fancy but is easy to make at home.
Ingredients
6 cups bone broth (or chicken broth/stock)
2 cups water
2 tsp soy sauce
½ oz dried porcini mushrooms (rinsed)
4 Tbsp unsalted butter
2 Tbsp olive oil
2 medium onions (finely chopped, about 2 cups)
10 oz cremini mushrooms (finely chopped)
2 cloves garlic (minced)
1½ cups Arborio rice
¾ cup dry white wine (or dry vermouth)
⅔ cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
Salt and pepper (to taste)
Instructions
In a medium saucepan, bring broth, water, and soy sauce to a boil. Add porcini mushrooms and simmer for 5–10 minutes until tender. Remove porcini, chop finely, and keep broth simmering.
In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add onions and sauté until tender (8 minutes).
Add cremini mushrooms, chopped porcini, and garlic. Sauté until tender and juices evaporate (5 minutes).
Stir in Arborio rice and toast for 2–3 minutes. Add white wine and stir until absorbed.
Add hot broth 1 cup at a time, stirring often and allowing each addition to absorb before adding more. Continue for about 30 minutes, until rice is tender and mixture is creamy.
Stir in Parmesan and parsley. Season with salt and pepper to taste. Serve warm!
Notes
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat: Add a splash of broth and warm over medium heat, stirring until creamy.
Pro Tips:
Keep broth warm at all times for even cooking.
Substitute white vermouth for wine if desired.
Add extra broth if risotto becomes too thick.
Don’t overcook—risotto should be creamy, not mushy.
