Risotto with saffron and mushrooms is as simple to prepare as it is delicious... and in under 30 minutes! It combines earthy mushrooms with delicate saffron-infused rice. The creamy texture, enriched by butter and Parmesan cheese, envelops the nutty mushrooms, while the saffron gives a golden hue and subtle floral notes. It's a comforting and luxurious dish, perfect for a mid-week meal, or a fancy dinner party!

Risotto is one of the dishes Italy is known for, and as complicated as it looks, it is actually very simple to prepare and adjust according to your preferences!
As soon as you have your stock warm and your saffron strands or powder are mixed with a little warm liquid, you can get your cooking process started and in under 30 minutes, you can enjoy a nice bowl of mushroom and saffron risotto.
Simply sautee your chopped white onions, followed by the sliced mushrooms. Toast the rice and gently cook it, adding a ladle of hot vegetable broth at a time, and mixing gently every couple of minutes.
Once it is nearly ready but still a little too al dente, add the saffron and its liquid and finish cooking to perfection. Top with a generous dollop of butter and freshly grated Parmesan cheese, mix once more and dig in.
Did you ever think risotto recipes could be this easy to follow?
💎 Why This Recipe Works
- This dish has been tried and tested so many times I've lost count, just like most of my risotto recipes!
- Saffron mushroom risotto is incredibly versatile and can be served as a main course or as a side dish to complement a variety of proteins. Try our mushroom and salmon risotto or mushroom and asparagus risotto too!
- Easy to prepare yet sophisticated, it is easy to serve a bowl of risotto for any occasion.
- Although it is best to eat freshly made risotto, the leftovers can be easily stored - they are great for the lunchbox!
🛒 Ingredients

- Rice for Risotto: I used Arborio rice. Together with Carnaroli and Vialone Nano, it is the best option for risotto, and they each have distinct characteristics. Arborio has round grains with high starch content, yielding a creamy texture. Carnaroli, with longer grains and more amylose, maintains firmness while absorbing flavors. Vialone Nano, shorter and plumper [it is a type of short grain rice], retains its shape and bite, requiring less stirring. Despite differences, all offer delicious risotto alternatives, offering you choices based on desired texture and flavor, from creamy to slightly firmer preparations.
- Mushrooms: White button mushrooms, cremini or baby bella, and Portobello all work perfectly for this recipe. See what looks best when in the grocery store, and go for it! You can use wild mushrooms or porcini too, however, bear in mind these have a more distinct flavor, so you may want to halve the amount of saffron used.
- Saffron: Saffron is the other key ingredient in this saffron mushroom risotto, and for this recipe you can use regular saffron pistils or you can opt for powdered saffron, which is the one typically used in Italian and Spanish dishes. Powdered saffron is normally sold in little pouches of between 0.10g [0.0035 oz] and 0.16g [0.005 oz] and a pouch is enough for four portions. If using pistils, use between 6 and 10 per person.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions And Variations
- Onions: White or yellow onions are my favorite for this recipe, however, shallots or red onions will work too.
- Broth or Stock: Vegetable stock is the best option, however, you could use chicken stock if you don't have any. Beef broth is too strong and its flavor is too dominant for such a delicate recipe.
- Cheese: I used Parmigiano Reggiano for this recipe, however, Grana Padano or any type of locally produced Parmesan cheese will do.
- Rice: Here's a great article we wrote covering the best Arborio rice substitutes.
👩🏻🍳 How To Make Saffron Mushroom Risotto


- In a saucepan, warm up the vegetable broth, and keep it warm throughout the cooking process.
- Add the saffron powder or pistils to a bowl and add some broth. [Picture 1]
- Heat the olive oil in a saucepan on medium low heat.
- Add the thinly diced onions, season them with a pinch of salt and pepper, and cook until they become transparent.
- Next, add the sliced mushrooms and cook until tender. [Picture 2]


- Add the rice and stir continuously to ensure even toasting and prevent it from sticking to the pan. [Picture 3]
- Once done, start incorporating the broth a ladle at a time, adding more when required. [Picture 4] Cooking the risotto while adding the broth will take approximately 18-20 minutes.


- When the rice is nearly cooked, add the cup of saffron-flavored stock. [Picture 5]
- Once the risotto with saffron and mushroom is ready, remove it from the heat, add the freshly grated Parmesan cheese and the butter, and mix well. [Picture 6]

- Allow the rice to rest for a couple of minutes before serving, and enjoy it still hot with an extra sprinkle of grated cheese or a little fresh parsley on top and a side salad or protein. [Picture 7]
🙋♀️ People Also Ask [FAQs]
Yes, dried mushrooms can be used in making risotto and often contribute a more intense flavor. They need to be rehydrated in warm water before use, which also provides a flavorful liquid that can be added to the risotto.
Risotto is best when it’s al dente — tender yet slightly firm to the bite. It should have a creamy consistency without being mushy.
No, it's generally not advised to rinse rice before making risotto. Unlike other rice dishes, risotto relies on rice starch for its creamy texture. Rinsing could remove this starch. Instead, toast the rice in fat before adding liquid to seal it, ensuring a creamy result without washing away flavor.
Risotto is best when just prepared, however, you can easily store and reheat leftovers. As soon as the risotto cools down, place it in an airtight container in the fridge, where you can store it for up to three days. You can also freeze it the same way for up to three months. When ready to use, allow the risotto to thaw overnight in the fridge and then reheat it on the stove or in the microwave, adding a little water or broth if required to bring back the creaminess.

💡 Expert Tips and Tricks
- White Wine: Deglaze the pan with dry white wine after toasting the rice; this adds complexity and acidity to the dish, and perfectly enhances the ingredients. Great choices are Pinot Grigio, Sauvignon Blanc, or Chardonnay, which can also be served alongside the risotto.
- Consistency: Aim for a creamy but slightly al dente texture. Risotto should flow and spread slightly on the plate.
- Prepare the Saffron: To fully release the saffron's color and flavor, steep it in hot water or broth for at least 10 minutes before adding it to the risotto. This creates a rich, vibrant base that evenly distributes throughout the dish.
- Light Simmer: Don't cook the risotto on medium high heat, but rather on low heat, maintaining a gentle simmer.
- Garnish: You could keep some of the cooked mushrooms on the side to use as decoration. Simply add sautéed mushrooms and some fresh parsley on top of a bowl of risotto before serving.
🍴 More Delicious Recipes To Try
🍽️ Recipe
Saffron Mushroom Risotto
Ingredients
- 1 tablespoon Olive Oil
- 160 g Risotto Rice Carnaroli, Vialone Nano, or Arborio Rice
- 120 g White Mushrooms Sliced
- 60 g White or Yellow Onions Sliced
- 12-18 Saffron Pistils or ½ packet saffron powder
- 600 ml Vegetable Broth or Stock
- 1 tablespoon Butter
- 30 g Parmesan Cheese Grated
- Salt and Pepper To Taste
Instructions
- In a saucepan, warm up the vegetable broth. As it reaches a light simmer, reduce the heat to low. Keep it there throughout the cooking process, as the broth is added to the risotto as it cooks, and you don't want to lower its temperature by adding cold stock, as this cooks the grains unevenly.
- Add the saffron powder or pistils to a small bowl and add 3-4 tablespoons of hot broth to it.
- In a large or medium saucepan with a heavy bottom or Dutch oven, heat the olive oil on low to medium heat.
- Add the thinly diced onions, season them with a pinch of salt and pepper, and cook until they become transparent. This will take approximately 3 minutes.
- Next, add the sliced mushrooms and mix well. Cover the pan with a lid and allow the mushrooms to cook for about five minutes. This will allow them to release their flavor into the pan.
- Remove the lid, allow the excess liquid to evaporate for about 30 seconds, then add the rice.
- Stir the rice continuously to ensure even toasting and prevent it from sticking to the pan. You want the rice grains to become slightly translucent around the edges.
- Once done, start incorporating the broth a ladle at a time, adding more when required. Allow the rice to absorb most of the broth before adding the next ladleful. You'll notice the risotto becoming creamier as you add more broth and stir.
- Stir the mushroom risotto every couple of minutes and add broth to the pan until the risotto is cooked. Cooking the risotto while adding the broth will take approximately 18-20 minutes.
- When the rice is nearly cooked [about 13-15 minutes since you started adding the broth], add the cup of saffron-flavored stock. Mix well, and continue cooking the rice as you were.
- Once the risotto with saffron and mushroom is ready, remove it from the heat, add the freshly grated Parmesan cheese and the butter, and mix well.
- Allow the rice to rest for a couple of minutes before serving, and enjoy it still hot with an extra sprinkle of grated cheese or a little fresh parsley on top and a side salad or protein.
Notes
- Storage: Risotto is best when just prepared, however, you can easily store and reheat leftovers. As soon as the risotto cools down, place it in an airtight container in the fridge, where you can store it for up to three days. You can also freeze it the same way for up to three months. When ready to use, allow the risotto to thaw overnight in the fridge and then reheat it on the stove or in the microwave, adding a little water or broth if required to bring back the creaminess.
- White Wine: Deglaze the pan with dry white wine after toasting the rice; this adds complexity and acidity to the dish, and perfectly enhances the ingredients. Great choices are Pinot Grigio, Sauvignon Blanc, or Chardonnay, which can also be served alongside the risotto.
- Stock: If you require more liquid to finish cooking your risotto, use boiling water and adjust the seasoning as required.
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