Mushroom risotto is a classic comfort dish that’s creamy, rich, and simple to prepare. This recipe brings out the earthy flavors of mushrooms while providing a warm, satisfying experience that feels like a hug on a plate.

This mushroom risotto recipe addresses common issues such as dryness, blandness, and lack of texture that often occur in homemade risotto dishes.

I know how tricky making risotto can be, especially getting it creamy without turning it into a sticky mess. On busy weeknights, the thought of spending a whole hour watching a pot can be a bit daunting. But with this recipe, I’ve found a way that takes the stress out of stirring and delivers on flavor, so I can enjoy every bite.

This recipe for mushroom risotto takes about 45 minutes total, including prep time, and can easily serve six. It’s tested and reliable, ensuring that you get a restaurant-quality dish without a fuss. If you’re in the mood for something special to accompany your meal, give my Porcini Risotto a try!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Creamy Texture The Arborio rice releases starch during cooking, creating a velvety mouthfeel that’s hard to resist. You’ll find this comforting texture wraps around each bite, making it an ideal comfort dish.
Rich Umami Flavor Cremini mushrooms add a deep, savory taste that elevates the overall dish. This earthy flavor blends beautifully with the buttery base, providing a satisfying depth that’s hard to replicate.
Make-Ahead Flexibility This mushroom risotto can be prepped in phases, allowing you to sauté mushrooms and shallots days in advance. Simply store them in the fridge, making it easy to whip up dinner after a long day.
Versatile Pairings Serve this risotto as a backdrop for any protein, whether it’s grilled chicken, roasted vegetables, or a crisp salad. It seamlessly adapts to your dining needs, no matter the occasion.

Creamy Mushroom Risotto on the Stovetop

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Author: Charlene
Prep Time: 60 minutes
Cool Time: See notes
Cook Time: 25 minutes
Total Time: Approximately 6 hours
Yield: 24 cakes 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Crispy pan-fried lion’s mane ‘crab’ cakes served with lemon-dill aioli. Vegetarian, yields 24 cakes.

Instructions

Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
Flip cakes at 2-3 minute intervals to avoid uneven browning.
Pair with a fresh arugula salad or a quinoa side dish.
Serve alongside tangy coleslaw for added crunch.
Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Arborio rice: This is the go-to for risotto because it has high starch content, which creates that creamy texture. Don’t substitute with regular rice; it won’t give the same result.
Butter: You’ll want good quality unsalted butter. It adds richness and smoothness. Make sure to stir it in at the end to keep the risotto creamy.
Shallots: These add a subtle sweetness and depth of flavor. Look for ones that are firm and have a light purple skin. They really enhance the dish!
Mushrooms: Use a mix of cremini and shiitake for a robust flavor. Fresh is best; avoid canned. Look for firm, unblemished mushrooms for the best taste.
Parmesan cheese: Grated, fresh Parmesan adds a sharp, savory kick. Opt for a block and grate it yourself; pre-grated loses some flavor. This is key for creaminess!
Chicken broth: Homemade is ideal, but low-sodium store-bought works in a pinch. It provides the base flavor; make sure it’s warm when you add it for smooth cooking.
White wine: Use a dry white wine to deglaze the pan and deepen flavors. Go for something you’d enjoy drinking; it really makes a difference.
Fresh herbs: Fresh parsley or thyme works well for garnish. Add just a sprinkle on top before serving to brighten up the dish and add a touch of color.
Arborio rice: This is the go-to for risotto because it has high starch content, which creates that creamy texture. Don’t substitute with regular rice; it won’t give the same result.
Butter: You’ll want good quality unsalted butter. It adds richness and smoothness. Make sure to stir it in at the end to keep the risotto creamy.
Shallots: These add a subtle sweetness and depth of flavor. Look for ones that are firm and have a light purple skin. They really enhance the dish!
Mushrooms: Use a mix of cremini and shiitake for a robust flavor. Fresh is best; avoid canned. Look for firm, unblemished mushrooms for the best taste.
Parmesan cheese: Grated, fresh Parmesan adds a sharp, savory kick. Opt for a block and grate it yourself; pre-grated loses some flavor. This is key for creaminess!
Chicken broth: Homemade is ideal, but low-sodium store-bought works in a pinch. It provides the base flavor; make sure it’s warm when you add it for smooth cooking.
White wine: Use a dry white wine to deglaze the pan and deepen flavors. Go for something you’d enjoy drinking; it really makes a difference.
Fresh herbs: Fresh parsley or thyme works well for garnish. Add just a sprinkle on top before serving to brighten up the dish and add a touch of color.

Recipe Tips

If mushrooms don’t brown, increase heat and sauté for an additional 2-3 minutes to develop deeper flavors before removing from heat.
When shallots don’t become translucent, continue cooking for 1, 2 minutes, stirring frequently until they achieve a soft, clear appearance.
If risotto is too dry, add an additional 1/4 cup of warmed chicken broth, stirring gently until the desired creamy consistency is reached.
For overcooked rice texture, taste quality at 15 minutes; it should be tender yet slightly al dente before the last broth addition.
If the dish lacks flavor, season gradually with salt, starting with 1/2 teaspoon and adjusting to taste while incorporating cheese at the end.

Serving Suggestions

Serve creamy mushroom risotto with sautéed spinach or garlic green beans for complementary flavors and textures. A side of roasted cherry tomatoes or a simple arugula salad can add brightness to the dish.

Use leftover mushroom risotto to make arancini or as a filling for stuffed bell peppers. Add it to mushroom-stuffed chicken or mix into vegetable frittatas for a delightful twist.

Top risotto with a drizzle of olive oil or a sprinkle of fresh parsley for visual appeal. Adding grated Parmesan cheese or a dash of lemon zest brings an extra layer of flavor to finish the dish.

Recipe variations

You can use cremini mushrooms or substitute button mushrooms for a similar umami flavor in the mushroom risotto. Use 1 pound of mushrooms for best texture and taste.
Add 2 tablespoons butter and 1 tablespoon olive oil to sauté the mushrooms and shallots, then ½ cup dry white wine to introduce acidity and enhance depth in the risotto flavor.
Either chicken broth or vegetable broth can be used as the cooking liquid. Use 3 cups warmed broth, adding 1/3 to 1/2 cup at a time for proper rice absorption.
If cooking for more people, double the ingredients to serve 12, maintaining the 1 cup Arborio rice to 3 cups broth ratio, and stir frequently for consistent creaminess. This pairs well with Asparagus Risotto.

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How to Store?

To keep your creamy mushroom risotto fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid leaving risotto exposed to air.

Refrigeration: Cool risotto to room temperature, transfer to an airtight container, refrigerate up to 4 days to maintain texture.

Freezing: Pack risotto in a freezer container or freezer bag, freeze up to 2 months. Thaw overnight in refrigerator before reheating.

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If you enjoyed this mushroom risotto or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!