Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth; 1 cup sliced mushrooms (such as cremini or button); 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup white wine; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons butter; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Wholesome Meal Delights

I love making creamy mushroom risotto because it brings a touch of elegance to any dinner. The combination of Arborio rice and earthy mushrooms creates a rich, textured dish that’s comforting yet sophisticated. Each creamy bite is infused with freshly grated Parmesan and herbs, making it a perfect dish for cozy evenings or special occasions. Plus, the method I use ensures that each grain of rice is perfectly al dente while absorbing all the flavors, resulting in a meal that's both indulgent and satisfying.

Created by

Elodie Brooks

Last updated on 2026-02-08T03:24:38.913Z

When I first tried making risotto, I was intimidated by the constant stirring and timing involved. However, after some practice, I discovered that the key is to heat the broth gradually while adding it slowly to the rice. This method allows the rice to release its starch, creating that signature creaminess without needing heavy cream.

One unexpected tip I learned was to sauté the mushrooms separately before adding them to the risotto. This not only intensifies their flavor, but it also prevents them from becoming too mushy. Now, every time I prepare this mushroom risotto, I'm reminded of how rewarding the cooking process can be!

Why You Will Love This Recipe
Rich, creamy texture that is delightfully satisfying
Elegant flavor from sautéed mushrooms and fresh herbs
Easily customizable with your favorite proteins or vegetables

Mastering the Risotto Technique

Creating the perfect risotto is all about patience and technique. The key is to stir the rice continuously while gradually adding the warm broth. This process encourages the rice to release its starches, resulting in a creamy texture. Aim to keep the heat at medium to prevent the rice from cooking too quickly and becoming mushy. You'll know it's approaching the perfect consistency when the rice grains are al dente, still holding their shape but tender to the bite.

Another important aspect is avoiding overcrowding the pan when sautéing the mushrooms. Cooking them in batches ensures they brown evenly, which enhances their flavor. Shelling may seem tedious, but the payoff is worth it — look for a golden-brown color on the edges as a sign they’re ready to be taken off the heat. This caramelization deepens the umami notes, creating a richer taste that will elevate your whole dish.

Ingredient Insights

The choice of rice is fundamental in making a successful risotto. Arborio rice is specifically high in amylopectin starch, which gives risotto its characteristic creaminess without the need for excessive dairy. Other varieties, such as Carnaroli or Vialone Nano, can also work well, and I recommend experimenting if you're up for it. Just be aware that cooking times may vary, so taste for doneness towards the end of the cooking process.

When it comes to mushrooms, opting for a mix of varieties can really enhance the dish's overall flavor profile. While cremini or button mushrooms are classic choices, consider adding shiitake or even a handful of wild mushrooms for an elevated taste. If fresh mushrooms aren’t available, dried mushrooms can be rehydrated in warm water and used for a similar effect, adding a subtle depth to your risotto.

Ingredients

Gather your ingredients before getting started:

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup sliced mushrooms (such as cremini or button)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine
1/2 cup freshly grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Make sure to have all ingredients measured and ready to go!

Instructions

Follow these steps to create a delicious risotto:

Prepare the Broth

In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

Sauté the Mushrooms

In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they are golden brown, about 5-7 minutes. Remove from the pan and set aside.

Cook the Aromatics

In the same skillet, add butter and onion. Cook until the onion is translucent, then add garlic and cook for another minute.

Add the Rice

Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to toast and absorb the flavors.

Incorporate the Wine

Pour in white wine and stir until the liquid is mostly absorbed.

Add Broth Gradually

Add warm broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next, which will take about 20 minutes.

Finish with Cheese

Once the rice is creamy and al dente, stir in the sautéed mushrooms, Parmesan cheese, and season with salt and pepper. Remove from heat and let it sit for a minute before serving.

Serve your risotto warm, garnished with fresh parsley!

Pro Tips

For added depth of flavor, try adding a splash of truffle oil before serving.

Storage and Reheating Tips

If you have leftovers, store the risotto in an airtight container in the refrigerator for up to 3 days. However, be aware that risotto can thicken as it cools. To restore its creamy texture, simply stir in a splash of warm broth or a little water when reheating it on the stove. Heat over low to medium heat while stirring, which also helps to re-emulsify the rice's starches.

For longer storage, consider freezing the risotto. However, it's best to freeze it before adding the Parmesan cheese, as dairy may alter the texture when thawed. Portion the risotto into freezer-safe bags and lay them flat in the freezer for easy storage. When you're ready to enjoy it again, thaw it overnight in the fridge before reheating.

Creative Variations

Risotto is a wonderfully adaptable dish; feel free to customize it with your favorite ingredients. For a protein-packed version, try stirring in cooked chicken, shrimp, or even peas towards the end of cooking. This incorporation will allow the additional flavors to meld seamlessly with the creamy base while keeping the dish satisfying and nutritious.

Vegetarians can easily switch the white wine for a splash of lemon juice for acidity without compromising on flavor, while adding cooked asparagus or spinach can enhance the dish's nutritional value and color. Don’t hesitate to experiment with herbs if you want to provide another flavor dimension; fresh thyme or basil can work wonders in this creamy mushroom risotto.

Questions About Recipes

→ Can I make risotto in advance?

It's best served fresh as it can become grainy when reheated. If needed, you can prepare the broth and mushrooms in advance.

→ What can I substitute for Arborio rice?

You can use Carnaroli or Vialone Nano rice, which also have high starch content for creaminess.

→ How can I store leftover risotto?

Store it in an airtight container in the fridge for up to 3 days. Reheat gently, adding a little broth to restore creaminess.

→ Can I add protein to this dish?

Absolutely! Cooked chicken, shrimp, or sautéed greens are great additions for a heartier meal.