Creamy Mushroom Risotto
This Creamy Mushroom Risotto is a rich and flavorful dish that combines the earthiness of mushrooms with the creamy texture of Arborio rice.
Perfectly cooked to a velvety consistency, this risotto is enhanced by a splash of white wine and Parmesan cheese, making it a delicious and satisfying meal.
Whether served as a main course or a side, it’s an ideal comfort food that brings warmth and indulgence to any table.
Why You’ll Love This Recipe:
People will love this Creamy Mushroom Risotto because it offers the perfect balance of flavors and textures.
The creamy, tender Arborio rice absorbs the rich flavors of sautéed mushrooms and Parmesan cheese, creating a decadent dish.
The slight tang from white wine and the savory notes from the broth elevate the taste, making every bite satisfying.
It’s a comforting, hearty dish that’s simple yet elegant, perfect for cozy dinners or impressing guests with a delicious homemade meal.
Key Ingredients:
Arborio rice: The essential ingredient for a creamy, rich texture that absorbs the flavors of the broth.
Mushrooms: Any variety of mushrooms, thinly sliced, to add earthiness and umami.
Butter and olive oil: For sautéing the vegetables and creating a smooth, velvety base.
Chicken or mushroom broth: Adds depth of flavor and moisture to cook the rice.
White wine: Enhances the dish with a touch of acidity and richness.
Parmesan cheese: Shredded to add creaminess and a savory finish.
Fresh parsley: For a pop of color and freshness to garnish the dish.
Creamy Mushroom Risotto
Ingredients:
1 tablespoon olive oil
12 ounces mushrooms (any variety), thinly sliced
¼ cup diced onion
2 tablespoons salted butter
1 cup arborio rice
½ cup white wine (or extra broth)
3 cups chicken broth (or mushroom broth), divided
⅓ cup shredded Parmesan cheese
Chopped fresh parsley (optional, for garnish)
Instructions:
Prepare the Broth:
Heat the broth in the microwave or bring it to a gentle simmer in a saucepan over low heat.
Cook the Mushrooms:
In a pan, heat olive oil over medium-high heat. Add the mushrooms and sauté for about 5 minutes until they soften. Remove them from the pan and set them aside.
Cook the Onions:
In the same pan, melt the butter and add the diced onions. Cook for about 3-4 minutes until softened. Stir in the rice and sauté for about 5 minutes until the rice begins to lightly brown.
Deglaze and Add Wine:
Pour in the white wine and stir constantly until the wine has evaporated, leaving the rice lightly coated.
Add the Broth:
Gradually pour in the warmed broth, about ½ cup at a time, stirring continuously until the liquid is absorbed by the rice before adding more. This should take around 20 minutes. Keep stirring to ensure the rice cooks evenly.
Finish the Risotto:
Stir the cooked mushrooms back into the pan, along with any mushroom juices. Add the shredded Parmesan cheese (reserve a couple of tablespoons for garnish) and fresh parsley. Taste and season with salt and pepper to your liking.
Serve:
Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Enjoy this rich and creamy mushroom risotto for a comforting, flavorful dish!
Notes:
Broth Options: You can use chicken broth for a richer flavor, or mushroom broth to keep the dish fully vegetarian and enhance the mushroom flavor.
Mushroom Variety: Feel free to mix different types of mushrooms, like cremini, shiitake, or porcini, for a more complex flavor profile.
Stirring Technique: Stir the risotto consistently as you add the broth. This helps release the starch from the rice, giving the risotto its signature creamy texture.
Wine Substitution: If you prefer not to use wine, you can substitute it with extra broth, but the wine does contribute a subtle acidity and richness to the dish.
Serving Suggestions: Serve this risotto as a side dish to grilled meats or seafood, or enjoy it as a hearty vegetarian main dish.
Leftovers: Risotto tends to thicken as it sits, so you can add a bit more broth or water when reheating to restore its creamy consistency.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 350 | Total Fat: 17g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 500mg | Total Carbohydrates: 43g | Dietary Fiber: 2g | Sugars: 4g | Protein: 7g
Frequently Asked Questions:
Can I use a different type of rice instead of Arborio?
While Arborio rice is best for risotto because of its high starch content, you can use other short-grain rice like Carnaroli.
If using long-grain rice, the texture won’t be as creamy, but it can still work in a pinch.
Can I make this recipe vegan?
Yes! You can easily make this risotto vegan by substituting the butter with vegan butter or olive oil and using vegetable broth instead of chicken broth.
Omit the Parmesan cheese or use a vegan cheese alternative.
Can I use canned mushrooms instead of fresh?
It’s best to use fresh mushrooms for this recipe as they release moisture and absorb flavors better.
Canned mushrooms can work in a pinch but might not provide the same texture and flavor.
How do I make sure the risotto doesn’t become too dry?
Keep the broth warm and add it slowly to the rice, stirring constantly.
Let the liquid absorb before adding more broth.
If you find it too dry, add more broth until you reach your desired creamy consistency.
How can I store leftovers?
You can store leftover risotto in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of broth or water to restore its creamy texture.
Reheat gently on the stovetop over low heat.
How do I know when the risotto is done?
The risotto should be creamy and tender but still have a slight bite (al dente).
The rice should no longer be hard or chalky in the center. Taste the rice towards the end to check for doneness.
Why do I need to add the broth slowly?
Adding the broth in small amounts allows the rice to gradually absorb the liquid, releasing its starches and creating that creamy texture.
Stirring constantly ensures even cooking and prevents the rice from sticking.
Can I prepare the mushrooms ahead of time?
Yes, you can sauté the mushrooms ahead of time and store them in the refrigerator for up to 2 days.
Add them to the risotto during the final step when the rice is almost done.
What if I don’t have white wine?
If you don’t have white wine, you can substitute it with extra broth or a splash of apple cider vinegar mixed with water.
The wine adds acidity and depth, so a vinegar substitute will mimic this flavor profile.
Can I use pre-grated Parmesan cheese?
While you can use pre-grated Parmesan cheese, freshly grated Parmesan will melt better and provide a creamier texture.
Freshly grated cheese also adds a more vibrant flavor to the risotto.