Experience the comforting indulgence of a classic Italian dish that warms the soul. Creamy Mushroom Risotto blends the earthy flavors of fresh mushrooms with the rich texture of Arborio rice, gently cooked to perfection.
This recipe brings restaurant-quality risotto to your stovetop, ideal for impressing guests or elevating a quiet weeknight dinner with minimal effort.
- Rich and creamy texture with perfectly cooked Arborio rice.
- Earthy mushrooms add a deep umami flavor enhancing every bite.
- Simple stovetop method making it approachable for all cooks.
- Customizable with optional ingredients like truffle oil or fresh herbs.
- Vegetarian-friendly with easy vegan adaptations available.
Ingredients
- Arborio rice: Short-grain rice that absorbs flavors and creates the creamy risotto texture.
- Olive oil: Adds smooth richness and helps sauté mushrooms and aromatics evenly.
- Unsalted butter: Provides creaminess and depth of flavor when cooking mushrooms and finishing risotto.
- Yellow onion: Finely chopped to add a subtle sweetness and aromatic base.
- Garlic cloves: Minced fresh garlic for a pungent, savory kick that complements the mushrooms.
- Cremini mushrooms: Sliced mushrooms offering an earthy and meaty flavor profile.
- Dry white wine: Adds acidity and complexity while deglazing the pan.
- Low-sodium vegetable broth: Warm broth gradually absorbs into the rice to build flavor and creaminess.
- Parmesan cheese: Freshly grated for savory umami and luscious texture in the final dish.
- Salt and freshly ground black pepper: To season and enhance all flavors perfectly.
- Fresh parsley: Optional garnish for a bright, herbal contrast.
- Butter knob: Added at the end to enrich the risotto’s creaminess further.
- Optional ingredients: Splash of heavy cream, drizzle of truffle oil, or fresh thyme/rosemary for extra indulgence and aroma.
Instructions
- Prepare Ingredients and Warm Broth
Slice the mushrooms evenly, mince garlic cloves, finely chop the onion, and keep the vegetable broth warm on the stove. Warming broth is key to maintaining a steady temperature for slow rice absorption, resulting in a creamy risotto.
- Sauté Mushrooms Until Golden
Heat one tablespoon of olive oil and butter in a large pan. Add mushrooms with a pinch of salt, cooking until browned and caramelized, about 8-10 minutes. This step deepens the mushroom flavor and adds texture before mixing into the risotto.
- Sauté Onion and Garlic
In the same pan, add remaining oil and cook the onion over medium heat until translucent, about 3-4 minutes. Stir in minced garlic and cook briefly for 30 seconds to release aromatic oils without burning.
- Toast Arborio Rice
Add Arborio rice to the pan and stir well to coat each grain. Toast the rice for 1-2 minutes until edges begin to look translucent; this enhances the nutty flavor and prepares rice for absorbing liquid evenly.
- Deglaze with White Wine
Pour in dry white wine and stir continuously until fully absorbed by the rice. The wine imparts subtle acidity and layers of flavor that balance the richness of mushrooms and cheese.
- Gradually Add Warm Broth
Begin adding vegetable broth one ladle at a time, stirring often and allowing each portion to absorb before adding more. This slow process releases the rice’s starches, producing the signature creamy risotto texture over 18-20 minutes.
- Incorporate Cooked Mushrooms
Gently fold the sautéed mushrooms back into the risotto and allow them to heat through for 3 minutes. This melds mushroom flavors throughout the rice and adds heartiness to the dish.
- Finish with Cheese and Butter
Remove the pan from heat and stir in freshly grated Parmesan cheese and an additional knob of butter to enrich the risotto. Optionally, add a splash of heavy cream for extra silkiness. Season to taste with salt and pepper.
- Garnish and Serve
Serve the risotto hot, garnished with chopped fresh parsley and, if desired, a drizzle of truffle oil. These finishing touches add freshness and a luxurious aroma enhancing every spoonful.
- Use warm broth to maintain even cooking temperature and ensure creamy consistency.
- Stir frequently during cooking to release rice starches essential for creaminess.
- Choose a dry white wine good enough to drink, as it influences the final dish flavor.
Storage Tips
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth or water to restore creamy texture without drying out.
Serving Suggestions
This risotto pairs beautifully with a simple green salad or roasted vegetables. For a protein boost, serve alongside grilled chicken or pan-seared fish to complete the meal.
- Constant stirring helps develop the creamy texture but avoid over-stirring, which can break the grains.
- Caramelize mushrooms thoroughly for deep umami flavor before adding to risotto.
- Finish with butter and cheese off the heat to preserve their delicate flavors and texture.
FAQs
- Can I use other types of mushrooms?
Yes, alternatives like shiitake, button, or porcini mushrooms can add different flavor profiles and textures to your risotto.
- Is Arborio rice necessary for risotto?
Yes, Arborio rice has the unique starch content needed to create the creamy texture characteristic of risotto.
- How do I make this dish vegan?
Replace butter with plant-based margarine and Parmesan with vegan cheese or nutritional yeast for a dairy-free version.
- Can I prepare risotto in advance?
Risotto is best enjoyed fresh but can be kept for a day. Reheat gently and add broth as it tends to thicken upon standing.
- What wine pairs well with mushroom risotto?
A crisp dry white wine like Pinot Grigio or Sauvignon Blanc complements the earthy mushroom flavors nicely.
- Can I add herbs to this risotto?
Fresh herbs such as thyme, rosemary, or parsley enhance aroma and freshness and can be added during cooking or as garnish.
Creamy Mushroom Risotto
Equipment
- 1 large pan for sautéing and cooking risotto
- 1 separate pan to keep broth warm
Ingredients
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 pound cremini or baby bella mushrooms sliced
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth kept warm
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley optional
- 1 knob of butter for finishing
- Optional: splash of heavy cream drizzle of truffle oil, fresh thyme or rosemary
Instructions
- Prepare all ingredients: slice mushrooms, mince garlic, chop onion, and warm broth in a separate pan.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Sauté mushrooms with a pinch of salt until browned, about 8 to 10 minutes, then set aside.
- In the same pan, add remaining olive oil and sauté onion until translucent, about 3 to 4 minutes. Add garlic and cook for 30 seconds.
- Add Arborio rice and stir to coat with oil and butter. Toast for 1 to 2 minutes until edges become translucent.
- Pour in white wine and stir until it is fully absorbed by the rice.
- Add warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more, continuing for 18 to 20 minutes.
- Stir in the cooked mushrooms and let them heat through for 3 minutes.
- Turn off heat and stir in Parmesan cheese, a knob of butter, and an optional splash of heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and an optional drizzle of truffle oil.
Notes
- For a vegan option, substitute butter and Parmesan with plant-based alternatives.
- Using homemade vegetable broth enhances flavor.
- Store leftovers covered in the refrigerator for up to 2 days.
- Add fresh herbs like thyme or rosemary to vary the taste.
