Mushroom Risotto (GF)

For steady stirring →

 A long-handled wooden spatula is essential when cooking polenta or risotto, allowing you to stir continuously while keeping the grains moving so they cook evenly and don’t settle or stick to the bottom of the pot. The flat edge reaches cleanly into the corners of the pan, helping maintain a smooth texture while protecting nonstick and enameled surfaces.

For simmering →

A tri-ply stainless steel saucepan provides even heat distribution that helps polenta, grains, and sauces cook gently without scorching. The tall sides support continuous stirring while maintaining a consistent temperature, making it especially well-suited for preparations that require slow thickening and controlled heat. This is the only saucepan I have in my kitchen - they stand up to years of use.

Step 1 — Warm the stock

Place the stock in a saucepan and keep it warm over low heat. Warm stock allows the rice to cook evenly and absorb liquid gradually.

Step 2 — Sauté the mushrooms

In a large sauté pan or wide saucepan, heat olive oil or butter over medium heat. Add the mushrooms and cook until browned and their moisture has evaporated. Season lightly with salt and white pepper and set aside.

Step 3 — Build the base

In the same pan, add a bit more butter or oil if needed. Sauté the shallot until softened and translucent, about 3–4 minutes.

Step 4 — Toast the rice

Add the Arborio rice and stir for 1–2 minutes, allowing the grains to lightly toast and coat in the fat.

Step 5 — Add liquid gradually

Pour in the white wine (if using) and stir until mostly absorbed. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 18–20 minutes, until the rice is tender but still slightly firm in the center.

Step 6 — Finish the risotto

Stir the cooked mushrooms back into the rice. Add butter and grated Parmesan, stirring until the risotto becomes creamy and glossy. Adjust seasoning with salt and black pepper.

Step 7 — Serve

Serve immediately, topped with additional Parmesan and fresh herbs if desired.

Sides to Complete any Meal

A well-built main deserves equally thoughtful accompaniments. These side dishes focus on structure, flavor layering, and textures that round out the meal without competing for attention:

• Sweet Potato Spiral — layered rounds tender inside with lightly caramelized edges

• Potatoes Gratin — delicately sliced potatoes baked in cream - classic golden finish

• Cowboy Stuffing — hearty, savory stuffing with herbs, aromatics, and cornbread

Prepared individually or as a group, these sides bring warmth, balance, and substance to everything from seasonal gatherings to everyday dinners.

→ Browse Additional Side Dishes

→ See the Kitchen Tools We Use

Affiliate disclosure: qualifying purchases made through this link support This Café Life, at no additional cost to you — thank you for shopping small and supporting independent creators.

Editor’s Picks: cooking it is one joy — serving it beautifully is the other →

A wide sauté pan helps risotto cook evenly without steaming.

American Walnut Cutting Board - solidly made for a lifetime of use

Rattan placemats for easy table refresh

Ceramic bowls for versitlity

Vintage tableware for everyday use