There’s something irresistibly comforting about a Risotto aux champignons. This classic French dish combines the creamy texture of perfectly cooked Arborio rice with the earthy flavors of sautéed mushrooms, all enriched with butter, cheese, and a hint of white wine. It’s the perfect meal for a cozy evening or an elegant dinner party.

Ingredients

For 4 servings:

Arborio rice: 300 g

Fresh mushrooms: 300 g (button, cremini, or a mix)

Butter: 50 g

Olive oil: 2 tbsp

Onion: 1 medium, finely chopped

Garlic: 2 cloves, minced

Vegetable or chicken stock: 1 L (kept warm)

Dry white wine: 100 ml

Parmesan cheese: 50 g, grated

Fresh parsley: 2 tbsp, chopped

Salt and black pepper: to taste

Optional: a splash of cream for extra richness

Step-by-Step Instructions

1. Prepare the Ingredients

Clean and slice the mushrooms.

Chop the onion and mince the garlic.

Keep the stock warm in a separate pot.

2. Sauté the Mushrooms

In a large pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.

Add the mushrooms and sauté for 5–7 minutes until golden brown.

Season lightly with salt and pepper.

Remove mushrooms from the pan and set aside.

3. Cook the Onion and Garlic

In the same pan, add the remaining butter and olive oil.

Sauté the chopped onion until translucent (about 3 minutes).

Add the garlic and cook for another 1 minute, until fragrant.

4. Toast the Rice

Add the Arborio rice to the pan and stir well to coat with butter and oil.

Cook for 2–3 minutes, stirring constantly, until the rice becomes slightly translucent at the edges.

5. Deglaze with White Wine

Pour in the white wine and let it simmer until mostly absorbed by the rice.

6. Add the Stock Gradually

Add a ladle of warm stock to the rice, stirring continuously.

Once the liquid is mostly absorbed, add another ladle of stock.

Continue this process for 18–20 minutes, until the rice is creamy and al dente.

7. Finish the Risotto

Stir in the sautéed mushrooms, grated Parmesan, and chopped parsley.

Adjust seasoning with salt and pepper.

For extra creaminess, add a splash of cream if desired.

8. Serve

Spoon the risotto onto plates or into bowls.

Garnish with extra Parmesan and parsley.

Serve immediately for the best texture and flavor.

Tips for Perfect Risotto aux Champignons:

Do not rinse the rice: Arborio rice needs its starch to create creaminess.

Keep stirring: This releases the starch and ensures a velvety texture.

Warm stock only: Cold stock will slow down cooking and affect the creamy texture.

Customize with mushrooms: Mix wild mushrooms like shiitake or porcini for deeper flavor.

Variations You Can Try:

Truffle Risotto: Add a drizzle of truffle oil just before serving.

Seafood Mushroom Risotto: Include cooked shrimp or scallops.

Vegan Option: Use plant-based butter and nutritional yeast instead of Parmesan.

Risotto aux champignons is the epitome of French comfort food—creamy, flavorful, and elegantly simple. With this step-by-step guide, you can bring restaurant-quality risotto right to your home kitchen.