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Horizontal top-down image of two white bowls filled with a creamy mushroom dish topped with black pepper and basil leaves, next to a white napkin, bowl of grated cheese, and a spoon.

Cremini Mushroom Risotto

  • Author: Nikki Cervone
  • Total Time: 1 hour, 30 minutes
  • Yield: 6 servings 1x


Celebrate the earthy flavor of mushrooms in our risotto, a hearty and comforting dish with tender arborio rice and beef stock.


  • 7 cups beef stock, plus more as needed
  • 4 tablespoons room temperature unsalted butter, divided
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 teaspoon coarse kosher salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper, plus more to taste
  • 4 large cloves garlic, minced
  • 1 1/4 pounds cremini mushrooms, trimmed and sliced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3/4 cup grated Pecorino Romano cheese, divided
  • 1/8 cup small basil leaves, for garnish


  1. In a medium saucepot over low heat, bring the beef stock to a very gentle simmer. Keep it warm without boiling.
  2. In a large saute pan that is at least 3.5 quarts large, heat two tablespoons of butter over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently with a sturdy spoon or spatula, until the onion starts to turn translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds, just until fragrant.
  3. Stir in the sliced mushrooms and continue cooking, stirring occasionally, until the mushrooms have released most of their liquid and start to brown and caramelize, about 8-10 minutes. Remove about 1 cup of mushrooms and set them aside on a plate.
  4. Add the rice into the saute pan and stir frequently until the grains begin to turn opaque and emit a subtle toasted smell, about 1-2 minutes.
  5. Pour the wine into the rice mixture to deglaze the pan, stirring and scraping the bottom and sides of the pan to release any browned bits. Continue cooking for another 2-3 minutes, stirring frequently, until most of the wine has been absorbed.
  6. Reduce the heat to medium-low. Carefully ladle about 1/2 cup of the warm beef stock into the rice and cook, stirring frequently, until the broth has been absorbed. Continue this process of adding stock in 1/2-cup increments and stirring frequently, being sure to wait until the rice absorbs the stock each time before adding more.
  7. Cook the rice until it is tender, for 35-45 minutes total. You may not need to use all of the stock, or you may want to add more. The consistency should be similar to a very thick porridge – if it is too dry for your liking, add more stock. If it is too runny, continue cooking to reduce the liquid until it reaches the desired consistency.
  8. Remove the risotto off the heat. Stir in the remaining salt, pepper, butter, and 1/2 cup of the grated cheese. Check and adjust the salt and pepper to taste.
  9. Divide the risotto among bowls, and garnish with the basil and remaining grated cheese. Serve immediately while still hot.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Grains
  • Method: Stovetop
  • Cuisine: Italian

Keywords: risotto, cremini, mushroom