Creamy Mushroom Risotto

Last updated on January 28th, 2026

Love, love, love, mushroom anything with all my heart! Rice, I don’t LOVE…but risotto is not rice. It’s like rice from the heavens. I mean, I can’t even explain it! This Mushroom Risotto was like alfredo meets rice! It was creamy, cheesy, mushroomy – a huge HUG in a bowl. It was outstanding! And don’t be intimidated by risotto either! You don’t really have to sit there and keep stirring it the whole time! This was a one-pot dish that was easy but felt very lavish!

This post may contain affiliate links

What’s the big deal with Risotto anyway?

Risotto is made with a unique type of rice, Arborio Rice, that is cooked in a unique way! It’s typically very creamy, while having a little bit of bite left on the rice – cooked perfectly al dente. By cooking this dish slowly and giving it the love and attention it deserves throughout the process, the starches in the rice release which leaves us with a creamy, velvety bowl of YUM!

Did you know?

White button, baby bella, cremini, and portabella mushrooms are all the same species with the only difference being the time in which they are harvested! Isn’t that wild?! It goes like this:

• White button = baby mushroom
• Baby bella/cremini = teenaged mushroom
• Portabello = grown up mushroom
  
  That’s like, so fun! I’m such a mushroom lover!

What ingredients do I need to make this?

Baby Bella Mushrooms
White Mushrooms
Chicken Broth
Arborio rice
Garlic
Parmesan Cheese
Heavy Cream
White Wine Vinegar
Olive Oil
Butter
Salt
Pepper
Chives

For serving:

Parmesan
Chives

How do you make it?

Wash all the mushrooms really well and slice them. Mince your garlic and chives. Grate the parmesan ahead of time. Have everything measured and ready to go for when you start cooking! This is called Mise en Place and it’s very important in cooking. Mise en Place means “put in place!” I do this all the time but especially for more complex dishes like Risotto, this is very important!

To make the creamy mushroom risotto:

Heat oil and some butter in a large skillet on medium-high. Add mushrooms, salt, and pepper, and cook for a few minutes. Add half the garlic and cook a bit more.

Remove mushrooms and their juices to a bowl and cover with foil to keep warm until ready to use.

In the same skillet on medium, melt more of the butter. Add the rest of the garlic and some chives to the pan, cook for a minute, then stir in the rice.

Cook the rice for a few minutes, stirring occasionally, until golden brown and toasted.

Stir in the white wine vinegar and when it absorbs, stir in some broth.

Keep doing this, adding broth a cup at a time, stirring and adding more as it absorbs, until all the broth is used up and rice has a little bite left on it.

Stir in the mushrooms and their juice and all other remaining ingredients.

Remove from heat once most of the liquid is absorbed and you’re left with a silky, cheesy risotto!

To serve:

Garnish Mushroom Risotto with chives and parmesan. Enjoy!

Tips:

• I didn’t have dry white wine, so I used the white wine vinegar, and it worked great!
• If you want to cut the mushrooms up smaller, you certainly can! You could also use a cremini mushroom for this instead of white or baby bella – they’re all the same!
• If you don’t like mushrooms, you can make any other variation of risotto using this recipe. Add more parmesan for a more parmesan forward risotto or toss in some cooked shrimp or lobster!
• To make this a vegetarian friendly recipe, use vegetable broth instead of chicken!

Check out some more of my mushroom recipes!

• Mushroom Swiss Sloppy Joes
• Mushroom Swiss Pork Chop
• Mushroom and Spinach Egg Cups