Martha Stewart Mushroom Risotto Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart mushroom risotto is the creamy, comforting dinner I make when I want something that feels special but stays simple. Arborio rice cooks slowly with hot broth until each grain is tender with a gentle bite, and earthy cremini mushrooms, sweet shallots, and a finish of butter and Parmesan bring it all together. It’s inspired by Martha Stewart’s classic American home cooking, and it’s the kind of dish that makes a weeknight feel a little more put together.

From start to finish you’ll need about 50 minutes, with only 15 minutes of hands-on prep, so it’s an easy fit for a weeknight dinner, a holiday table, or a potluck where you want to bring something warm and satisfying. The technique is straightforward: keep the broth hot, stir often, and let the rice do the rest.

Why This Martha Stewart Mushroom Risotto Works

The key is browning the mushrooms hard before they go anywhere near the rice. Cooking them in a single layer without stirring for the first 3 minutes gives them a deep golden color and concentrates their flavor, so every bite tastes savory rather than watery.

Hot broth is the other thing that matters. Adding cold liquid to a hot pot shocks the rice and slows the cooking, so I keep the broth steaming on a back burner the whole time. Stirring often releases the starch that makes risotto creamy without any cream at all.

What You’ll Love About It

• Creamy Without Cream — The starch from Arborio rice does all the work here.
• Deep Savory Flavor — Golden mushrooms and Parmesan give it real depth.
• Simple Pantry Staples — Most ingredients are things you likely already have.
• Impressive but Easy — It looks elegant on the table with minimal effort.

Ingredients

Here’s everything you need for four generous servings.

• 4 cups (960ml) low-sodium chicken broth
• 3 tablespoons (45ml) olive oil
• 1 pound (450g) cremini mushrooms — cleaned, trimmed, and sliced 1/4 inch thick
• 2 medium shallots (about 2 ounces/60g total) — finely chopped
• 2 medium garlic cloves — minced
• 1 1/2 cups (300g) Arborio rice
• 1/2 cup (120ml) dry white grape juice
• 1 teaspoon kosher salt — plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons (57g) unsalted butter — cut into pieces
• 1/2 cup (50g) finely grated Parmesan cheese — plus more for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Equipment

• Heavy-Bottomed Saucepan — 4-quart (3.8L) size or a Dutch oven for even heat.
• Medium Saucepan — for keeping the broth hot.
• Wooden Spoon — sturdy enough for constant stirring.
• Chef’s Knife — for slicing the mushrooms evenly.
• Cutting Board — a large one gives you room to work.
• Measuring Cups — for the rice and broth.

How to Make Martha Stewart Mushroom Risotto

Step 1: Warm the Broth

Pour the 4 cups (960ml) low-sodium chicken broth into a medium saucepan and warm it over low heat until steaming but not boiling. Keep it covered and barely simmering while you cook. Having hot broth ready is the key to creamy risotto, so don’t skip this step.

Step 2: Brown the Mushrooms

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed 4-quart (3.8L) saucepan or Dutch oven over medium-high heat until shimmering. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes, then stir and continue cooking 4 to 5 minutes more, until deep golden brown and their liquid has evaporated. Transfer the mushrooms to a bowl and set aside; don’t crowd the pan here, or they’ll steam instead of brown.

Step 3: Soften the Shallots and Garlic

Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the shallots and cook, stirring often, for 2 to 3 minutes, until soft and translucent but not browned. Add the garlic and cook 30 seconds, until fragrant.

Step 4: Toast the Rice

Add the 1 1/2 cups (300g) Arborio rice and stir constantly for 1 to 2 minutes, until the grains look glossy and the edges turn translucent. Do not let the rice brown; if it starts to color, lower the heat.

Step 5: Add the Grape Juice

Pour in the 1/2 cup (120ml) white grape juice and stir until it is almost fully absorbed, about 1 to 2 minutes. The mixture will smell fruity and the liquid will bubble vigorously.

Step 6: Add the Broth Gradually

Add 1/2 cup (120ml) of the hot broth and stir gently until nearly absorbed, about 2 minutes. Continue adding the broth 1/2 cup at a time, stirring often and waiting until each addition is almost absorbed before adding the next; this should take 18 to 22 minutes total. The rice is done when it is tender with a slight bite at the center and the mixture is creamy but still loose enough to spread gently on a plate.

Step 7: Stir In the Mushrooms and Season

Stir in the reserved mushrooms, the 1 teaspoon kosher salt, and the 1/2 teaspoon black pepper, then taste and adjust the seasoning. If the risotto seems stiff, stir in a splash more hot broth to loosen it.

Step 8: Finish with Butter and Parmesan

Remove the pot from the heat and vigorously stir in the 4 tablespoons (57g) butter and 1/2 cup (50g) Parmesan until melted and creamy. Stir in the 2 tablespoons parsley, then divide among warm bowls and serve immediately with extra Parmesan on the side.

What to Serve With It

This risotto pairs well with a simple green salad dressed with lemon and olive oil, roasted broccolini, or a crusty loaf of bread to soak up the creamy edges. Sparkling water with lime works nicely alongside for a relaxed dinner.

Tips for the Best Results

• Keep Broth Hot — Cold liquid stalls the cooking and dulls the creaminess.
• Slice Evenly — Uniform mushroom slices brown at the same rate.
• Stir Often — Regular stirring releases the starch that thickens the dish.
• Taste as You Go — Seasoning builds gradually, so check before serving.
• Finish Off Heat — Adding butter off the heat keeps it silky, not greasy.
• Serve Right Away — Risotto thickens fast once it sits in the pot.

Easy Variations

Swap half the cremini for shiitake mushrooms for a deeper, woodsier flavor. Stir in 1 cup (about 130g) of frozen peas with the mushrooms in the final step for a pop of color, or use vegetable broth instead of chicken broth to make it vegetarian.

Storing and Reheating

• Fridge Storage — Keep leftovers in an airtight container for up to 3 days.
• Freezer Option — Cool completely, portion into freezer bags, and freeze up to 1 month.
• Make Ahead — Cook mushrooms and chop shallots and parsley up to 1 day ahead.
• Reheating — Warm gently with a splash of broth, stirring until creamy; reheat to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart mushroom risotto recipe ahead of time?

You can prep the components a day ahead, but the risotto itself is best cooked fresh. If you must reheat it, loosen it with hot broth over low heat so it turns creamy again.

What can I use instead of Arborio rice?

Carnaroli rice is the closest swap and holds up well with the same method. Regular long-grain rice won’t give you the same creamy texture, so stick with a short-grain variety.

How do I know when the risotto is done?

The rice should be tender with a slight bite at the center, and the mixture should spread gently on a plate. If it looks stiff, stir in a splash more hot broth before serving.

Where did mushroom risotto come from?

Risotto is a northern Italian rice dish, traditionally made in regions like Lombardy and Piedmont where short-grain rice grows well. Mushroom versions became popular as a way to use wild and cultivated mushrooms alongside the rice.

Martha Stewart-Inspired Mushroom Risotto

Print Recipe

Creamy, comforting mushroom risotto inspired by Martha Stewart’s classic American home cooking, with earthy cremini mushrooms, sweet shallots, and a finish of Parmesan and butter. The rice turns tender with a gentle bite, and the broth brings a deep savory flavor. It is elegant enough for entertaining yet simple enough for a weeknight dinner.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 35
• Total Time: 50
• Yield: 4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups (960ml) low-sodium chicken broth
• 3 tablespoons (45ml) olive oil
• 1 pound (450g) cremini mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
• 2 medium shallots (about 2 ounces/60g total), finely chopped
• 2 medium garlic cloves, minced
• 1 1/2 cups (300g) Arborio rice
• 1/2 cup (120ml) dry white grape juice or non-alcoholic apple cider
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons (57g) unsalted butter, cut into pieces
• 1/2 cup (50g) finely grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Warm the chicken broth in a medium saucepan over low heat until steaming but not boiling; keep it covered and barely simmering while you cook the risotto. Having hot broth ready is the key to creamy risotto, so do not skip this step.
2. Heat 2 tablespoons of the olive oil in a large, heavy-bottomed 4-quart (3.8L) saucepan or Dutch oven over medium-high heat until shimmering. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes, then stir and continue cooking 4 to 5 minutes more, until deep golden brown and their liquid has evaporated. Transfer the mushrooms to a bowl and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the shallots and cook, stirring often, for 2 to 3 minutes, until soft and translucent but not browned. Add the garlic and cook 30 seconds, until fragrant.
4. Add the Arborio rice and stir constantly for 1 to 2 minutes, until the grains look glossy and the edges turn translucent. Do not let the rice brown; if it starts to color, lower the heat.
5. Pour in the white grape juice or apple cider and stir until it is almost fully absorbed, about 1 to 2 minutes. The mixture will smell fruity and the liquid will bubble vigorously.
6. Add 1/2 cup (120ml) of the hot broth and stir gently until nearly absorbed, about 2 minutes. Continue adding the broth 1/2 cup at a time, stirring often and waiting until each addition is almost absorbed before adding the next; this should take 18 to 22 minutes total. The rice is done when it is tender with a slight bite at the center and the mixture is creamy but still loose enough to spread gently on a plate.
7. Stir in the reserved mushrooms, the kosher salt, and the black pepper, then taste and adjust the seasoning. If the risotto seems stiff, stir in a splash more hot broth to loosen it.
8. Remove the pot from the heat and vigorously stir in the butter and Parmesan until melted and creamy. Stir in the parsley, then divide among warm bowls and serve immediately with extra Parmesan on the side.

Notes

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat with a splash of chicken broth or water, stirring until creamy again; do not boil or the rice will turn mushy. Risotto is best eaten fresh, but it can be frozen for up to 1 month: cool completely, portion into freezer bags, and thaw overnight in the refrigerator before reheating. For make-ahead entertaining, cook the mushrooms and chop the shallots and parsley up to 1 day ahead and refrigerate them separately.

Nutrition

• Calories: 680
• Sugar: 6g
• Sodium: 820mg
• Saturated Fat: 12g
• Carbohydrates: 78g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 45mg

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