A Rustic Mushroom Risotto I Never Get Tired of Making

Some recipes stay with you long after the last bite, and this rustic mushroom risotto is one of those dishes for me. It’s creamy, savory, and unbelievably delicious. It’s the kind of meal that feels special. I’ve made it many times for a lazy afternoon weekend or on a cold, quiet evening when I want something slow and satisfying to cook. And every time I make it, I’m reminded why it remains one of my favorite things.

What makes this risotto truly exceptional is the broth and, of course, the morels. I’ve cooked it two ways: one with Brodo mushroom broth, which brings an incredible depth of flavor, and one with mushroom bouillon cubes I tuck into my suitcase after trips to France and Italy. And I always use a cup of the liquid from soaking the dried morels. 

I’ve yet to find mushroom bouillon cubes in the United States (although I continue to check whenever I’m in a gourmet food store). These small, unassuming cubes have become a prized part of my pantry. And they always remind me of how much I love European supermarkets and the joy of bringing a little bit of that everyday magic home with me.

The ingredients for creamy mushroom risotto

• Mushroom broth; I like to use Brodo mushroom broth or mushroom bouillon cubes I find in Italian and French grocery stores (if you can’t find mushroom broth, chicken broth is okay too)
• Arborio rice
• Baby bella mushrooms (cremini or white mushrooms also work)
• Dried morel mushrooms
• Shallots
• Dry white wine (I like to use Pinot Gris)
• Diced pancetta or prosciutto (unsmoked bacon can also be used)
• Good quality Parmesan cheese
• Salt
• Pepper
• Butter
• Saffron threads

This is not a rushed recipe, and that’s part of its charm. Risotto needs a little extra attention and a bit of patience, but it gives so much flavor in return. Once everything is prepped, the process is simple and almost relaxing. All you need is a pot, a wooden spoon, and a steady pour of warm broth. Below is the way I make this rustic mushroom risotto at home

How I make this mushroom risotto recipe

1. Empty the package of dried morels into a small bowl or measuring cup and add one cup of boiling water. Let them soak for about half an hour.
2. Remove the morels from the water and chop them into bite-sized pieces. Strain the water through a coffee filter to remove the grit and set aside.
3. Clean the baby bella mushrooms to remove any dirt and cut off the stems. Cut the mushrooms into approximately 1/4″ slices.
4. Pour the broth and the cup of water from the morels into a saucepan, bring to a simmer, and reduce heat to low.
5. Chop the shallots. Place a Dutch oven or similar pot over medium heat and add the butter, shallots, and diced pancetta. Cook for about 5 minutes or until the shallots are translucent.
6. Mix in the morels and the mushrooms and cook them for about another 5 minutes. Add the Arborio rice and stir, making sure all the grains are coated in the butter and slightly toasted.
7. Add the wine and deglaze the pan for about 2 minutes.
8. Add two ladlefuls of the warm broth and continue cooking and stirring until most of the moisture has been absorbed. Continue adding 2 ladlefuls of broth at a time until the risotto is al dente, stirring regularly while it cooks. When the risotto is done, the texture should be thick and creamy but not the least bit dry. 
9. Remove the pan from the heat and stir in the Parmesan cheese.
10. Plate the risotto in bowls and garnish each serving with a bit of extra Parmesan cheese.
11. Store any leftovers in an airtight container in the refrigerator.

Final thoughts

There’s something very comforting about a recipe that never loses its appeal, no matter how many times you make it. This rustic mushroom risotto is one of those recipes for me. It’s creamy, full of flavor, yet simple enough to return to again and again. Whether made with Brodo mushroom broth or a few bouillon cubes from a French or Italian grocery store, it always makes me realize that my favorite meals are often made from simple ingredients, a little patience, and the satisfaction of cooking something I love.

If you liked this mushroom risotto recipe, you might also like these other recipes

• Caramelized shallot pasta
• Sausage, beans, and greens pasta for a winter night
• 5-ingredient miso pasta for a quick meal