Creamy Mushroom Risotto
This creamy mushroom risotto is a dish that transports you to cozy Italian kitchens, filled with the rich, earthy aroma of mushrooms mingling with creamy rice. It’s not just a meal; it’s a warm embrace on a chilly evening or a decadent indulgence to serve when entertaining friends. With its luscious texture and flavor profile, each bite feels like a mini celebration. There’s something truly delightful about cooking risotto, as the gentle stirring allows the flavors to meld, creating a creamy harmony that simply can’t be replicated in takeout versions.
Table of Contents
I first discovered this creamy mushroom risotto while dining at a quaint restaurant tucked away in a bustling city. I was captivated by how something as simple as rice could be transformed into a comforting dish that makes you feel at home. So, I knew I had to recreate it. This version is not only easy but also budget-friendly, making it a perfect dish for any occasion. I can’t wait for you to try this dish and feel that same joy and warmth in your kitchen.
Why You’ll Love This Recipe
- Simple & Quick: This creamy mushroom risotto can be made in just about 35 minutes, making it perfect for weeknight dinners.
- Irresistible Flavor: The combination of fresh and dried mushrooms creates a deep, umami flavor, complemented by creamy parmesan.
- Eye-Catching Appeal: The rich, golden hue of the risotto, topped with glistening mushrooms and a sprinkle of parsley, is a feast for the eyes.
- Flexible Serving: Enjoy it as a comforting main dish or a side to your favorite protein—perfect for any gathering!
- Diet-Friendly Options: Easily adapt the recipe for vegan diets by using dairy-free cheese and butter substitutes.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: These add depth to the risotto. Make sure to pulse them into a fine powder for an intense flavor.
- 7 cups vegetable broth: Vital for cooking the risotto, using homemade broth intensifies the taste, but store-bought works just as well.
- 3 tablespoons butter, divided: Butter enriches the dish; use unsalted for more control over seasoning.
- 1 yellow onion, minced (about 2 cups): Onions provide a sweet base flavor—a must for a great risotto.
- 4 cloves garlic, minced: Garlic adds a fragrant punch to the dish.
- 1½ cups carnaroli rice (or arborio rice): Carnaroli is preferred for its higher starch content, which creates a creamier texture.
- ¾ teaspoon fine sea salt, divided: Helps to season the dish perfectly as you cook.
- ¼ teaspoon black pepper: Adds a lovely hint of spice.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): Using a variety enhances both flavor and texture.
- 1 tablespoon fresh thyme leaves: Fresh herbs elevate the dish, with thyme bringing an earthy note.
- ⅓ cup grated parmesan cheese (more for garnish): Adds a salty, umami-rich finish—use aged for even more flavor.
- Chopped flat-leaf parsley (for garnish): Fresh parsley brightens the dish and adds a pop of color.
How to Make Creamy Mushroom Risotto
Prepare the broth: Add 0.7 oz dried shiitake mushrooms to a high-speed blender, blending until a fine powder forms. Allow the powder to settle before opening the lid. Add 4 cups of vegetable broth to the blender and blend on low until combined. Transfer this to a medium saucepan, then add the remaining 3 cups of vegetable broth. Cover to keep warm over medium heat.
Cook the risotto: Melt 1 tablespoon of butter in a large, wide pot over medium heat. Add the minced onion, cooking until translucent—about 3 minutes. Stir in the minced garlic and cook until fragrant, around 1 minute. Add 1½ cups of carnaroli rice to the pot, stirring to coat the grains with the buttery mixture. Ladle in about 1½ cups of the hot broth, then stir in ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook, stirring frequently to prevent sticking. As the liquid absorbs, continue adding about 1 cup of broth at a time, stirring until the rice is tender and creamy—this should take about 16 to 22 minutes. Watch closely to avoid overcooking; you want the risotto to maintain some bite.
Cook the mushrooms: About 5 to 10 minutes before the rice finishing cooking, start this step. In a skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and fresh thyme leaves, cooking until the mushrooms turn golden brown—about 5 to 8 minutes. Sprinkle in the remaining ¼ teaspoon of salt, taste, and adjust seasoning if necessary. Remove from heat.
Assemble: Gently fold in the remaining 1 tablespoon of butter and the grated parmesan cheese into the risotto, adjusting seasoning if necessary. Serve the creamy risotto into bowls, topping each with a generous portion of the sautéed mushrooms. Finish with a sprinkle of fresh parsley and extra parmesan, if desired.
Storing & Reheating
To store leftover risotto, let it cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for up to 3 days. If you want to preserve it for longer, consider freezing it in a freezer-safe container for up to 3 months. When reheating, warm it gently on the stove over low heat, adding a splash of broth to restore its creamy texture—be mindful of not overcooking so it doesn’t become mushy.
Chef’s Helpful Tips
- Avoid cooking risotto over too high heat; a lower, steady temperature keeps it creamy.
- Use room temperature broth for an even cooking experience—it helps maintain the rice’s cooking temperature.
- Stir regularly, but don’t constantly; allow the rice to absorb the broth before stirring again for the best texture.
- For richer flavor, use a combination of different mushrooms—experiment with what’s available!
- If you’re making this in advance, prepare all elements separately to keep rice from becoming too soft before serving.
This creamy mushroom risotto is not just a meal; it’s an experience. The combination of woodsy mushrooms and creamy rice creates a comforting dish that’s perfect for cozy dinners or impressing guests. Don’t hesitate to make this your own—play around with different types of mushrooms or even add a splash of white wine for additional depth of flavor. I can’t wait to hear about your adventures in the kitchen!
Recipe FAQs
How can I make this risotto vegan?
You can easily make this creamy mushroom risotto vegan by substituting the butter with a plant-based alternative and using nutritional yeast or a dairy-free cheese instead of parmesan. The flavor will still remain delightful, while keeping it plant-based.
What’s the best type of rice for risotto?
Carnaroli rice is often considered the best choice for risotto due to its high starch content, which creates a creamy texture. Arborio rice is a great alternative if Carnaroli isn’t available, but it may require slightly more liquid and less creaminess.
Can I make risotto ahead of time?
While risotto is best enjoyed fresh, you can prep components in advance. Prepare your vegetable broth and sauté the mushrooms. Store them separately in the fridge. When ready to serve, combine and heat everything for a quick meal.
Why is my risotto too watery?
If your risotto turns out too watery, it might be that you added too much broth at once or didn’t allow enough liquid to absorb before adding more. Next time, remember to add broth gradually and let the rice absorb it to reach the perfect creamy consistency.
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📖 Recipe Card
Creamy Mushroom Risotto
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
Enjoy the irresistible taste of Creamy Mushroom Risotto, a delightful dish featuring Arborio rice, fresh shiitake mushrooms, and rich parmesan. Perfect for a quick dinner or comforting meal!
Ingredients
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced (about 2 cups)
- 4 cloves garlic, minced
- 1½ cups carnaroli rice (or arborio rice)
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini)
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Prepare the broth by blending dried shiitakes into a fine powder and mixing it with 4 cups of vegetable stock. Transfer to a medium saucepan, add the remaining 3 cups, and bring to a simmer.
- In a large pot, melt 1 tablespoon butter over medium heat. Cook the onion until translucent, followed by the garlic until fragrant. Stir in the rice and cook for 1 minute.
- Ladle 1½ cups of hot stock over the rice with salt and pepper. Continue adding stock gradually, cooking until the rice is tender and creamy, about 16 to 22 minutes.
- In a skillet, melt another tablespoon of butter, then add mushrooms and thyme, cooking until golden brown. Season with salt.
- Stir in the final tablespoon of butter and parmesan into the cooked rice. Serve garnished with mushrooms, parsley, and additional cheese.
Notes
For an extra flavor, use a mix of different mushrooms in the recipe.
Ensure not to overcook the rice to maintain its texture and creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
