Creamy Mushroom Risotto with White Wine and Lemon

Why You’ll Love This Recipe

• Deep, savory mushroom flavor meets silky, restaurant-quality risotto you can nail at home.
• White wine and lemon zest brighten the richness for a perfectly balanced bite.
• Clear, step-by-step cues make timing and texture foolproof, even for first-time risotto makers.
• Flexible: swap mushroom varieties, make it vegetarian-friendly, or elevate with porcini or truffle.

Grocery List

• Produce: Mixed mushrooms (1 lb), shallot, garlic, lemon, fresh thyme, flat-leaf parsley
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Arborio rice, low-sodium vegetable stock, olive oil, dry white wine, kosher salt, black pepper

Full Ingredients

Sautéed Mushrooms

• 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch thick
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper

Risotto Base

• 5 cups (1.2 L) low-sodium vegetable stock, kept at a bare simmer
• 1 tbsp olive oil
• 1 large shallot, finely chopped (about 1/2 cup)
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (120 ml) dry white wine

To Finish

• 3 tbsp (42 g) cold unsalted butter, cut into cubes
• 3/4 cup (70 g) finely grated Parmesan cheese, plus more for serving
• 1 tsp finely grated lemon zest (plus 1 tsp lemon juice, optional)
• 2 tbsp chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Heat and hold the stock

In a small saucepan, bring the vegetable stock to a bare simmer over medium heat (about 180–190°F / 82–88°C). Reduce heat to low to keep it hot but not boiling. Warm stock helps the rice cook evenly and maintain a creamy emulsion.

Step 2: Sear the mushrooms

In a wide, heavy pan (11–12 inch skillet or Dutch oven), heat 1 tbsp olive oil and 1 tbsp butter over medium-high until the butter foams. Add the mushrooms in an even layer and cook undisturbed for 3 minutes to brown, then stir and continue cooking 3–5 minutes until golden and tender. Add the minced garlic and thyme; cook 30 seconds until fragrant. Season with 1/4 tsp salt and a few grinds of pepper. Transfer mushrooms and any pan juices to a bowl.

Step 3: Sweat shallot and toast the rice

Reduce heat to medium. Add 1 tbsp olive oil to the same pan. Cook the shallot with a pinch of salt, stirring, until translucent and soft, 2–3 minutes. Stir in the Arborio rice and cook 2 minutes, stirring frequently, until the grains are glossy and the edges turn translucent. This toasting step deepens flavor and helps the rice keep a pleasant bite.

Step 4: Deglaze with wine

Pour in the white wine and simmer, stirring, until mostly evaporated, 1–2 minutes. Scrape up any browned bits from the pan—those add savory depth to the risotto.

Step 5: Add hot stock gradually

Add a ladle (about 1/2 cup) of hot stock to the rice and stir frequently, keeping a gentle simmer. When the pan looks nearly dry and you can draw a spoon across the bottom and see it briefly, add another ladle. Continue, adding stock and stirring, until the rice is just al dente and suspended in a creamy sauce, 18–20 minutes. You will use about 4 to 4 1/2 cups stock; adjust as needed.

Step 6: Finish with mushrooms, butter, Parmesan, and lemon

Stir the reserved mushrooms and their juices into the risotto. Remove the pan from heat. Add 3 tbsp cold butter cubes and the Parmesan, then stir vigorously for 30–60 seconds to emulsify (this is the classic mantecatura). Add the lemon zest and, if you like, 1 tsp lemon juice for brightness. Season to taste with salt and black pepper. Adjust consistency with a splash of hot stock—the risotto should softly flow, all’onda.

Step 7: Rest and serve

Let the risotto rest 1 minute, then spoon into warm bowls. Sprinkle with chopped parsley and extra Parmesan. Finish with freshly ground black pepper. Serve immediately while creamy and hot.

Pro Tips

• Use a wide pan so liquid evaporates at the right rate and mushrooms brown instead of steam.
• Keep the stock hot; adding cold liquid tightens the starches and can make risotto gluey.
• Stir frequently but not constantly—aim for a gentle, regular stir to release starch without breaking grains.
• Salt near the end. Stock and Parmesan are salty, so taste after finishing the mantecatura.
• Texture first, then doneness: risotto should be creamy and slightly wavy, with rice that’s tender at the edges and just a tiny resistance in the center.

Variations

• Porcini boost: Add 1/2 oz (15 g) dried porcini. Soak in 1 cup hot water 15 minutes, chop, and add with the mushrooms. Strain and add the soaking liquid to the stock.
• Vegan-friendly: Use olive oil instead of butter and a plant-based Parmesan-style cheese or 2–3 tbsp nutritional yeast to finish.
• Spring pea and lemon: Stir in 1 cup thawed peas during the last 2 minutes of cooking and increase lemon zest to 1 1/2 tsp.

Storage & Make-Ahead

Risotto is best right away. For leftovers, cool quickly, then refrigerate in an airtight container up to 3 days. Reheat gently with a splash of hot stock or water, stirring until creamy again. Make-ahead method: cook the risotto through Step 5 for 12 minutes (about 60–70% done), spread on a sheet pan to cool, and refrigerate up to 2 days. To finish, return to a pan with hot stock and proceed with Steps 6–7.

Nutrition (per serving)

Approximate: 520 calories; 24 g fat; 58 g carbohydrates; 3 g fiber; 17 g protein; 980 mg sodium. Nutrition will vary based on brands of stock, butter, and Parmesan used.