Onion Mushroom Risotto Recipe

Arborio rice: A short-grain rice that becomes creamy when cooked slowly with broth.

Onion: Adds sweetness and depth of flavor when cooked.

Mushrooms: Bring an earthy taste and meaty texture to the dish.

Vegetable broth: Used to cook the rice and add flavor without meat.

Parmesan cheese: A salty, nutty cheese that melts into the risotto for richness.

Olive oil: Helps cook the onions and mushrooms and adds a fruity flavor.

Butter: Adds creaminess and smoothness at the end of cooking.

Salt and pepper: Season the dish to bring out all the flavors.

One of the most important steps in making this Onion Mushroom Risotto is adding the warm vegetable broth slowly, one ladle at a time, while stirring constantly. Here’s how to do it so your risotto turns out creamy and delicious:

1. Start by heating your olive oil and cooking the onion and mushrooms until they’re soft and a little browned.
2. Add the arborio rice and stir it around so every grain is coated with the oil and veggies.
3. Now, add just one ladle of the warm vegetable broth to the rice.
4. Stir gently but constantly. This helps the rice soak up the liquid evenly.
5. Wait until the liquid is almost all absorbed before adding the next ladle.
6. Keep doing this, adding broth and stirring, until the rice is soft but still a little chewy in the center. This usually takes about 18-20 minutes.

Why does this slow adding and stirring matter? When you add the broth bit by bit and stir, the rice releases its natural starches. Those starches make the risotto creamy without needing any cream. If you dump all the broth in at once, the rice won’t cook evenly and the texture can get mushy or watery.

I remember the first time I tried this, I got impatient and poured in all the broth at once. The risotto ended up too soupy and not creamy at all. After that, I learned to be patient and stir a lot—it really makes a difference. Also, keeping the broth warm helps the rice cook faster and keeps everything smooth.

This slow, steady way of adding broth might feel like extra work, but it’s the secret to making your Onion Mushroom Risotto taste just right every time. Plus, stirring is kind of relaxing once you get into the rhythm!

• arborio rice - Substitute with carnaroli rice: Carnaroli rice has a similar creamy texture and is often used in risotto recipes.

• arborio rice - Substitute with pearled barley: Pearled barley can mimic the creamy texture of arborio rice while adding a slightly nutty flavor.

• finely chopped onion - Substitute with shallots: Shallots provide a milder, sweeter taste that can enhance the flavor profile of the risotto.

• finely chopped onion - Substitute with leeks: Leeks offer a subtle onion flavor and add a different texture to the dish.

• sliced mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a deeper flavor compared to regular white mushrooms and can add richness to the risotto.

• sliced mushrooms - Substitute with portobello mushrooms: Portobello mushrooms provide a meaty texture and robust flavor, making the risotto heartier.

• warm vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor to the risotto, though it will no longer be vegetarian.

• warm vegetable broth - Substitute with mushroom broth: Mushroom broth enhances the umami flavor, complementing the mushrooms in the risotto.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a sharper, saltier taste that can add a different dimension to the risotto.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good substitute for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well for sautéing ingredients.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and a higher smoke point, making it a good alternative to butter.

• butter - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the risotto.

• pepper - Substitute with white pepper: White pepper has a milder taste and can add a different layer of spice to the dish.

• Allow the risotto to cool completely before storing. This prevents condensation, which can make the rice mushy.

• Transfer the cooled onion mushroom risotto into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.

• Store the container in the refrigerator. The risotto will keep well for up to 3-4 days.

• For freezing, portion the risotto into individual servings. This makes it easier to reheat only what you need.

• Place each portion into a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date. This helps you keep track of how long the risotto has been stored.

• Freeze the risotto for up to 2 months. Beyond this, the texture may start to degrade.

• To reheat, thaw the risotto in the refrigerator overnight if frozen. This ensures even reheating.

• Reheat the risotto on the stovetop over medium heat, adding a splash of vegetable broth or water to restore its creamy consistency.

• Stir frequently while reheating to prevent sticking and ensure even warming. Add a bit more butter or parmesan cheese if desired to enhance the flavor.

• Serve the reheated onion mushroom risotto immediately for the best taste and texture.

• Stovetop Method: Place the leftover risotto in a non-stick skillet. Add a splash of vegetable broth or water to help loosen it up. Heat over medium-low heat, stirring frequently, until warmed through. This method helps maintain the creamy texture.

• Microwave Method: Transfer the risotto to a microwave-safe dish. Add a small amount of vegetable broth or water and cover with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until the risotto is hot. Be careful not to overheat, as it can dry out.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the risotto in an even layer in an oven-safe dish. Add a few tablespoons of vegetable broth or water and cover with foil. Bake for about 15-20 minutes, or until heated through. Stir halfway through to ensure even heating.

• Double Boiler Method: Place the risotto in a heatproof bowl that fits snugly over a pot of simmering water. Stir occasionally until the risotto is warmed through. This gentle method helps prevent the risotto from drying out.

• Sous Vide Method: Place the risotto in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge in a water bath set to 165°F (74°C) for about 20-30 minutes. This method ensures even heating and retains the creamy texture.

• Large skillet: A wide, flat-bottomed pan used for sautéing the onions and mushrooms and cooking the risotto.

• Wooden spoon: Ideal for stirring the risotto as it cooks, ensuring even absorption of the broth.

• Ladle: Used to add the warm vegetable broth to the rice one scoop at a time.

• Measuring cup: Essential for accurately measuring the arborio rice and vegetable broth.

• Chef's knife: A sharp knife for finely chopping the onion and slicing the mushrooms.

• Cutting board: A sturdy surface for chopping the onion and slicing the mushrooms.

• Grater: Used to grate the parmesan cheese.

• Small bowl: Handy for holding the grated parmesan cheese until it’s needed.

• Saucepan: Used to keep the vegetable broth warm on the stove.

• Serving spoon: For serving the finished risotto.

• Measuring spoons: For measuring the olive oil, butter, salt, and pepper.

Pre-chop ingredients: Chop the onion and mushrooms ahead of time and store them in airtight containers.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Warm broth in microwave: Heat the vegetable broth in the microwave to save time instead of using a stovetop.

Batch cook rice: Cook extra arborio rice and freeze portions for future quick meals.

Use a wide skillet: A wide skillet allows for faster evaporation and cooking, speeding up the risotto process.