Authentic Italian Mushroom Risotto

Updated on March 11, 2018
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Shizette is a communications specialist who loves to travel, cook and explore new cultures.


Living In Italy

I had always been wary of making a proper risotto. It's a dish that is so tricky to pull off! But living in Italy has awarded me with unsurpassed experience when it comes to cooking a meal that is authentic. I will always use this recipe if my hungry family of four is looking for a comfort food that involves rice. Also, risotto is one Italian dish that you do NOT want to mess up. Thankfully, I got pointers from my chef friends in the Fruili-Venezia region of Italy (Northern Italy) who gave me tips such as ''use a good Italian white wine—the same one you use for drinking is the same one you should use for the risotto," and "after you've added all ingredients, make sure you cover the saucepan for three minutes" (to ensure the rice isn't under-cooked on the inside). Little things like that go a long way when preparing the perfect risotto.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 4


  • half an onion finely chopped
  • 2 cups Aborio rice
  • a cup of white wine (use a good, Italian one if possible)
  • 2 tbs olive oil
  • 1 tbs butter
  • 3 - 4 cups chicken/vegetable stock (pre-mixed or 1 stock cube mixed in 4 cups of hot water)
  • 3 tbs parmesan cheese
  • 1 cup of fresh mushrooms (any kind but the more exotic the better)
  • Half a cup of dried porcini mushrooms (soaked for at least 15 mins in the hot chicken stock water)
  • 1 tbs dry thyme
  • 1/4 tsp ground nutmeg
  • 1/4 tsp dry oregano
  • 1/4 tsp basil
  • 1 clove crushed garlic

Note: For vegan options just substitute chicken stock and dairy with vegan options.

sauteing onions
sauteing onions


In a large saucepan on medium heat:

1. Saute the finely chopped onions in olive oil - make them 'sweat' as the Italians say.

2. Add the risotto rice and all the spices, let 'crackle' for about 5 minutes, you can add the butter here as well.

3. Add the white wine and allow it to evaporate.

4. Add dry mushrooms and garlic.

5. Add soaked mushrooms with a LITTLE of the stock water, about a cup. Don't pour all the stock into the rice, keep adding little by little as the rice absorbs the water, once you have added all the stock.

6. Mix in the Parmesan cheese and cover for 3 minutes to cook.

7. Serve with a bit more grated Parmesan on top.

My classic mushroom risotto with chanterelle, shitake and button mushrooms
My classic mushroom risotto with chanterelle, shitake and button mushrooms

Buon Appetito!

Mushroom risotto ready to eat
Mushroom risotto ready to eat

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Questions & Answers

    © 2018 From The Heart


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      • Shizette profile image

        From The Heart 2 months ago

        Hi Cynthia, thank you! I myself, although I'm not vegan - I strongly prefer vegetarian foods. This recipe is definitely doable without the chicken stock and butter—just use vegetable stock and vegan butter—thats what makes it creamy. Its so delicious and comforting, I hope you enjoy it!

      • techygran profile image

        Cynthia 2 months ago from Vancouver Island, Canada

        Shizette, this is truly mouth-watering to look at and read about. I am vegan and understand the necessity to cook Italian food in a very traditional way (chicken soup, etc.) but I wouldn't mind playing about with this to see if I could make something as gorgeous and as tasty without the chicken soup. I hope so! ~Cynthia