Creamy Mushroom Risotto with White Wine is the ultimate comfort-meets-elegance dish from Italian cuisine. Known for its luxuriously creamy texture and deeply savory flavor, risotto is a celebration of patience, simplicity, and quality ingredients. This version highlights earthy mushrooms slowly cooked with Arborio rice, fragrant aromatics, and a splash of white wine that adds brightness and depth.

Unlike many rice dishes, risotto doesn’t rely on cream for its richness—the creaminess comes from the rice itself as it releases starch while gently simmering in warm broth. The mushrooms lend a hearty, umami-packed flavor, while white wine balances the dish with subtle acidity.

Why I Love This Recipe

I love this recipe because it transforms simple pantry ingredients into something truly special. There’s something soothing about stirring risotto slowly and watching it turn silky and smooth. The combination of mushrooms and white wine is classic and foolproof, and the final dish tastes rich and restaurant-worthy without being overly heavy.

Why This Is a Must-Try Dish

• Rich, creamy texture without heavy cream
• Deep umami flavor from mushrooms
• Elegant yet comforting
• Perfect vegetarian main or side dish
• Ideal for both casual dinners and special occasions

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: 45–50 minutes

Servings, Calories, Course & Cuisine

• Servings: 4
• Calories: ~430 calories per serving
• Course: Main Course or Side Dish
• Cuisine: Italian

Ingredients

• 1½ cups Arborio rice
• 4½–5 cups vegetable or chicken broth (kept warm)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (divided)
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• 8 oz (225 g) mushrooms (cremini, button, or mixed), sliced
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1 tbsp fresh parsley or thyme, chopped (optional)

Cooking Directions

1. Heat broth in a saucepan and keep it warm on low heat.
2. In a large pan or saucepan, heat olive oil and 1 tbsp butter over medium heat.
3. Add chopped onion and sauté until soft and translucent.
4. Add garlic and mushrooms; cook until mushrooms release moisture and turn golden.
5. Stir in Arborio rice and toast for 1–2 minutes until lightly translucent.
6. Pour in white wine and stir until mostly absorbed.
7. Add warm broth one ladle at a time, stirring frequently.
8. Allow liquid to absorb before adding more broth.
9. Continue until rice is tender but slightly firm (al dente).
10. Stir in remaining butter and Parmesan cheese.
11. Season with salt and pepper and garnish with herbs.

Step-by-Step Preparation Method

1. Warm the broth: Essential for even cooking.
2. Sauté aromatics: Build flavor with onion and garlic.
3. Cook mushrooms: Develop deep, earthy notes.
4. Toast the rice: Enhances nutty flavor and texture.
5. Deglaze with wine: Adds acidity and balance.
6. Slowly add broth: Stir gently to release starch.
7. Finish with butter & cheese: Creates signature creaminess.

How to Serve

Serve risotto immediately while hot and creamy. Garnish with extra Parmesan, cracked black pepper, and fresh herbs. Pair with a crisp green salad, roasted vegetables, or a glass of the same white wine used in cooking.

Recipe Tips

• Always use warm broth to maintain cooking temperature
• Stir often but gently to avoid breaking the rice
• Don’t rush—slow cooking creates the best texture
• Serve immediately; risotto thickens as it sits

Variations (In Detail)

• Mushroom & Spinach Risotto: Stir in fresh spinach at the end
• Truffle Mushroom Risotto: Add truffle oil for a gourmet touch
• Vegan Risotto: Use olive oil instead of butter and nutritional yeast instead of Parmesan
• Chicken Mushroom Risotto: Add cooked shredded chicken for protein
• Cheesy Risotto: Mix in mascarpone or extra Parmesan for added richness

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 3 days
• Freezing: Not recommended; texture becomes grainy
• Reheating: Reheat gently on the stove with a splash of broth or water

Special Equipment Needed

• Heavy-bottom saucepan or sauté pan
• Ladle
• Wooden spoon or silicone spatula
• Small saucepan for broth

Frequently Asked Questions

Q: Can I use regular rice instead of Arborio?
A: Arborio is best; other rice won’t release enough starch.

Q: What wine works best?
A: Dry white wines like Sauvignon Blanc or Pinot Grigio.

Q: Can I make risotto ahead of time?
A: It’s best fresh, but partially cook and finish before serving if needed.

Q: Should risotto be thick or runny?
A: Creamy and slightly loose—it should spread gently on the plate.

Conclusion

Creamy Mushroom Risotto with White Wine is a dish that proves simple ingredients can create extraordinary results. With its velvety texture, deep mushroom flavor, and elegant finish, it’s a recipe worth mastering. Whether enjoyed as a comforting vegetarian main or a refined side dish, this risotto is a timeless classic that never fails to impress.