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Risotto is an Italian rice dish that is savory and creamy and oh so delicious! There are a variety of ways you can change up basic risotto, but the basic risotto is so good just by itself. This recipe is for Mushroom Risotto, but you can change it up. Instead of mushrooms you can add cooked shrimp, peas, or just leave it plain with the creaminess of the risotto itself along with some Parmesan cheese. And you can make it vegetarian by using vegetarian broth instead of chicken broth.

The key to making a creamy risotto is patience!!! You have to add the broth is small increments and allow the rice to absorb it slowly. You won’t get that creaminess if you add the broth all at once, so be patient while making risotto. I often make it while I’m making other things in the kitchen and come back to it every couple of minutes or so to check it and stir it. Make sure your broth is heated and keep it warm while making the risotto.

Click HERE to watch me teach you how to make this LIVE on our YouTube Channel!

500 recipes like this one, including our recipe for Champagne Feta Risotto, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: 8


  • 8 cups low sodium chicken broth (vegetable broth if you want it vegetarian)
  • 1 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 Tbsp butter, divided
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 lb. portobello mushrooms, sliced
  • 4 sprigs thyme
  • salt and pepper to taste
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp chopped fresh parsley, for garnish


  1. In a medium saucepan bring chicken broth to a simmer over medium heat. Reduce heat to low and keep warm.

  2. In a large, wide bottomed pot, heat the oil. Add onion and cook, stirring often, until translucent, about 5 minutes.

  3. Add 1 tablespoon of butter, garlic, shallots, mushrooms and thyme leaves. Cook until the mushrooms have softened and are golden, about 5 minutes. Season with salt and pepper. Remove mixture from the pot.

  4. Melt remaining butter in pot and add the rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has been mostly absorbed.

  5. Ladle in about 1 cup of the hot broth. Stirring often, cook until the rice has mostly absorbed the liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. This is where the patience comes in, do not rush or it will not get that creaminess. This will take about 25-30 minutes.

  6. Add the mushroom mixture back into the rice; discard any thyme stems. Stir in Parmesan and garnish with parsley. Serve warm.

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