Lion’s Mane Mushroom Risotto has unbelievable great flavor and a great cheesy goodness that everyone loves!! This mushroom risotto recipe is the perfect holiday side-dish that your whole family will be raving about!
With my step-by-step instructions that includes pictures, you will be making wild mushroom risotto like a pro. This risotto with mushroom recipe is without wine for all of those that do not want to add alcohol.
Fall is the time to go hunting for wild Lion’s Mane Mushrooms but what do you do with the mushrooms after you get them? Make risotto with mushroom, of course!!
Not sure what to make with this mushroom risotto? Try this easy and delicious cube steak recipe.
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Check out my Cooking Lion’s Mane Mushrooms guide for more help. Don’t know where to find Lion’s Manes Mushroom? Grow your own mushrooms to have a supply all year long by going HERE.
Are you looking for other Lion’s Mane Mushroom recipes? Try my Lion’s Mane mushroom, ham, and cheese omelet.
How to Make Mushroom Risotto
Prepare your lion’s manes mushroom by cleaning any dirt or debris off them. Dice the mushrooms into small pieces. Chop your onions into small pieces.
Don’t have lion’s mane mushrooms? Substitute your favorite mushroom.
Gather all the ingredients to make this mushroom risotto recipe.
In a small saucepan, heat the chicken broth to a simmer. While the broth is warming up, start the risotto.
In a dry, large saucepan over medium heat add the lion’s mane mushrooms and cook until the mushrooms are golden brown. This takes about 5 minutes. Place the sauteed mushrooms in a side dish for later.
In the same large saucepan, add the olive oil and the diced onions. Cook for 1 minute. Next, add the rice to the saucepan and stir to combine the rice, oil, and onions.
Continue cooking until the rice turns a golden color.
This step is very important to make sure and get a good golden color on the rice before you add anything else. Remember that color adds flavor. Just don’t burn the rice.
Mushroom Risotto Without Wine
This Lion’s Mane Mushroom Risotto recipe is made without wine. If you decide that you want to add some wine, this is where you would add some.
Then add the minced garlic, stir, and cook about a minute. With a ladle, add about ½ cup of the broth into the toasted rice mixture. Stir to combine.
Once the broth has absorbed into the rice, continue adding a ladle of broth at a time making sure to let the moisture absorb into the rice each time. Cook the rice until it becomes al dente.
This will take several minutes. DO NOT RUSH THIS PROCESS!!
You may use all the broth and need more, or you may not use all of it. Once the rice is al dente, remove from the heat.
Combine the sauteed mushrooms, butter, and parmesan cheese into the cooked rice. Season with the salt and pepper to taste. Cooking this mushroom risotto recipe will take about 35 minutes.
Mushroom Risotto – FAQ
Yes, arborio rice is an Italian short-grain rice which is high in starch. Other varieties of short-grain rice are Camaroli or Vialone Nano but are hard to find in the United States. Arborio is commonly found in the United States which is why you will want to choose this rice.
Mushroom risotto is meant to be a side-dish, so any protein main dish works well. Try making this griddle grilled chicken kabob or ground beef and broccoli to go along with your risotto.
Patience is a must when making a good risotto!! Do not rush the process when making this wild mushroom risotto recipe. 
Almost anything! Substitute vegetable broth for chicken broth. Add some wine for flavor at the end of toasting your rice. Use your favorite seasoning to taste. In season vegetables are also a great option such as roasted squash, zucchini, any type of mushroom, swap out the cheese for one of your favorites, or even add a splash of cream at the end for a creamier flavor risotto.
No, risotto is meant to be a side dish, but I will not tattletale on you if this recipe is your main dish! This is such a delicious recipe that you might not want anything else.
Lion’s Mane Mushroom Risotto Recipe
Lion's Mane Mushroom Risotto
Lion’s Mane Mushroom Risotto has unbelievable great flavor and a great cheesy goodness that everyone loves!! This mushroom risotto recipe is the perfect holiday side-dish that your whole family will be raving about!
Ingredients
- Chicken Broth 3 cups (1 lb 10 oz) (746 g)
- Olive Oil 2 teaspoons (0.35 oz) (10 g)
- Mushrooms, Lion's Mane, small diced 2 cups (4 oz) (114 g)
- Onion, Sweet White, small diced 1/2 cup (1.6 oz) (46 g)
- Arborio Rice 3/4 cups (5.6 oz) (159 g)
- Garlic, Minced 1/2 teaspoon (0.1 oz) (3 g)
- Butter 2 tablespoon (2.4 oz) (68 g)
- Parmesan Cheese, Freshly Grated. 1/2 cup (1.3 oz) (37 g)
- Salt 1/2 teaspoon (0.1 oz) (3 g)
- Pepper 1/4 teaspoon (0.55 oz) (1 g)
Instructions
- Prepare your lion’s manes mushroom or other mushroom by cleaning any dirt or debris off them. Dice the mushrooms into small pieces.
- Chop your onions into small pieces.
- Get all the ingredients to make this mushroom risotto recipe.
- Heat the chicken broth in a small saucepan to a simmer. While the broth is warming up, start the risotto.
- Use a large saucepan over medium heat add the lion’s mane mushrooms with no oil, cook until the mushrooms are golden brown. This will takes about 5 minutes. Remove the sauteed mushrooms to a side dish for later.
- In the same large saucepan, add the olive oil and the diced onions. Cook for 1 minute.
- Next, add the arborio rice to the saucepan and stir to combine the rice, oil, and onions.
- Cook until the rice turns a golden color. This is very important to make sure and get a good golden color on the rice before you add anything else. Remember that color adds flavor. Just don’t burn the rice.
- This Lion’s Mane Mushroom Risotto recipe is made without wine. If you decide that you want to add some wine, this is where you would add some.
- Then add the minced garlic, stir, and cook about a minute.
- With a ladle, add about ½ cup of the broth into the toasted rice mixture. Stir to combine.
- When the broth has absorbed into the rice, continue adding a ladle of broth at a time making sure to let the moisture absorb into the rice each time.
- Cook the rice until it becomes al dente. This will take several minutes. DO NOT RUSH THIS PROCESS!!
- You may use all the broth and need more, or you may not use all of it. Once the rice is al dente, remove from the heat.
- Combine the sauteed mushrooms, butter, and parmesan cheese into the cooked rice. Season with the salt and pepper to taste.
Notes
- Substitute vegetable broth for chicken broth.
- Add some wine for flavor at the end of toasting your rice.
- Use your favorite seasoning to taste.
- In season vegetables are also a great option such as roasted squash, zucchini, any type of mushroom, swap out the cheese for one of your favorites, or even add a splash of cream at the end for a creamier flavor risotto.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 143Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 821mgCarbohydrates 13gFiber 1gSugar 3gProtein 5g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Love it! What a terrific recipe for one of my favorite mushrooms!
This is such a delicious recipe! The whole family enjoyed this one.
Thank you for giving me a risotto recipe that I can make without fail. Even Gordon Ramsey will approve!