Creamy Mushroom Risotto Recipe

Risotto is a classic Italian dish that is loved for its creamy texture, rich flavors, and versatility. When paired with earthy mushrooms, risotto transforms into a comforting, luxurious meal that is perfect for any occasion. A creamy mushroom risotto is a perfect example of how a simple combination of ingredients can elevate a dish to something truly special. It’s rich, indulgent, and full of flavor with each spoonful, offering the perfect balance of textures.

Ingredients: What You’ll Need

To make a delicious creamy mushroom risotto, you’ll need some key ingredients that combine to create the rich flavor profile of this dish. Here’s a breakdown of everything you’ll need:

For the Risotto:

1. Arborio rice – 1 ½ cups (300g): Arborio rice is the go-to rice for risotto because of its high starch content, which contributes to the creamy consistency.

2. Mushrooms – 12 ounces (340g): You can use any type of mushroom you prefer, but cremini, button, or a combination of wild mushrooms (such as shiitake, chanterelle, or porcini) work wonderfully in risotto. For an intense flavor, consider adding some dried porcini mushrooms.

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3. Olive oil – 2 tablespoons: For sautéing the mushrooms and starting the risotto.

4. Butter – 4 tablespoons: For creaminess and richness.

5. Shallots – 1 medium, finely chopped: Shallots are milder than onions and add a delicate sweetness.

6. Garlic – 2 cloves, minced: Garlic adds a savory depth to the dish.

7. Dry white wine – ½ cup (120ml): White wine adds acidity and brightness to the risotto, balancing the richness.

8. Vegetable broth or chicken broth – 4 cups (960ml): Broth is essential for cooking the rice and infusing it with flavor. You can use store-bought or homemade broth.

9. Parmesan cheese – ½ cup, freshly grated: Parmesan cheese adds a salty, nutty flavor that completes the risotto.

10. Heavy cream – ¼ cup (60ml): This adds an extra level of creaminess to the risotto.

11. Fresh thyme – 1 tablespoon, finely chopped: Thyme’s herbal notes complement the earthy mushrooms.

12. Fresh parsley – For garnish: Fresh parsley adds color and a refreshing contrast to the richness of the dish.

13. Salt and black pepper – To taste: To season and balance the flavors.

For Optional Garnishes:

1. Extra Parmesan cheese – For serving, to top off the risotto.

2. Truffle oil – A few drizzles of truffle oil can elevate the dish, adding a luxurious aroma and flavor.

3. Lemon zest – A touch of lemon zest can brighten the flavors and cut through the creaminess.

Preparation: Step-by-Step Instructions

Making creamy mushroom risotto takes some attention and patience, but the process is relatively straightforward. The key is to stir often and slowly add the broth to ensure the rice absorbs the liquid gradually. Follow these steps to achieve a perfect creamy mushroom risotto.

Step 1: Prepare the Mushrooms

Begin by cleaning the mushrooms. If you are using wild mushrooms, gently brush off any dirt with a damp paper towel. For button or cremini mushrooms, you can wipe them down or give them a quick rinse. Once clean, slice the mushrooms into thin slices or chop them into bite-sized pieces, depending on your preference.

If you’re using dried porcini mushrooms, soak them in warm water for about 20-30 minutes, then strain the liquid and set it aside to use later as part of your broth.

Step 2: Make the Broth

If you don’t have pre-made broth, heat your vegetable or chicken broth in a saucepan and keep it warm on the stove. This is crucial because you want to add warm broth to the rice, rather than cold broth, to maintain the cooking temperature.

If you are using dried porcini mushrooms, add the mushroom soaking liquid to the broth, as it will impart additional flavor to your risotto.

Step 3: Sauté the Mushrooms

In a large skillet or sauté pan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted, add the mushrooms. Sauté the mushrooms for about 6-8 minutes, stirring occasionally, until they are golden brown and have released most of their moisture. You want the mushrooms to become caramelized, which deepens their flavor.

Once the mushrooms are cooked, season them with salt and black pepper to taste, and remove them from the pan. Set them aside for later.

Step 4: Sauté the Shallots and Garlic

In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Lower the heat to medium. Add the finely chopped shallots and sauté for about 2-3 minutes, until they soften and become translucent.

Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning the garlic. The shallots and garlic will form the aromatic base for your risotto.

Step 5: Toast the Rice

Now, add the Arborio rice to the pan with the shallots and garlic. Stir the rice well to coat each grain with the butter and oil. Toast the rice for about 1-2 minutes, stirring frequently. This step is important because it allows the rice to absorb the flavors of the shallots, garlic, and butter while also helping the rice release its starch, which is key to creating the creamy texture of the risotto.

Step 6: Add the Wine

Once the rice is toasted, pour in the dry white wine. Stir constantly and cook the wine until it has mostly evaporated, about 1-2 minutes. This step deglazes the pan and adds a touch of acidity, which helps balance the richness of the dish.

Step 7: Add the Broth Gradually

Now it’s time to start adding the broth. Begin by adding about 1/2 cup of the warm broth to the rice. Stir constantly until the liquid is absorbed by the rice. This is the most important step in making risotto: you must add the broth gradually and wait for the rice to absorb it before adding more. The gradual absorption allows the rice to release its starch, creating that signature creamy texture.

Continue adding the broth in 1/2 cup increments, stirring frequently. Allow the rice to absorb the liquid before adding more. This process will take about 18-20 minutes. You’ll know the risotto is done when the rice is tender but still has a slight bite to it (al dente).

Step 8: Stir in the Cream and Cheese

Once the rice has absorbed all the broth and is tender, stir in the heavy cream. This will add extra creaminess to the risotto. After the cream is fully incorporated, fold in the sautéed mushrooms and stir gently to combine. The mushrooms should now be evenly distributed throughout the risotto.

Next, stir in the freshly grated Parmesan cheese. The cheese will melt into the risotto, enhancing the creamy texture and adding a savory, salty flavor.

Step 9: Adjust Seasoning and Finish

Taste the risotto and adjust the seasoning, adding more salt and pepper as necessary. At this point, you can also stir in a small handful of fresh thyme for an herby touch that complements the earthiness of the mushrooms.

Remove the risotto from the heat and let it sit for a minute or two to allow the flavors to meld together.

Step 10: Serve and Garnish

Spoon the creamy mushroom risotto onto plates or into bowls. Garnish with freshly chopped parsley for a pop of color and freshness. You can also sprinkle a little extra Parmesan cheese on top for added richness.

If desired, drizzle with a little truffle oil or sprinkle lemon zest on top for an extra layer of flavor.

Tips for the Perfect Creamy Mushroom Risotto

1. Use High-Quality Ingredients: Since this dish relies on a few key ingredients, it’s important to use the best possible produce, especially the mushrooms, olive oil, and Parmesan cheese. Freshly grated Parmesan will melt more smoothly into the risotto than pre-grated cheese.

2. Stir Constantly: Stirring the rice constantly is essential for a creamy texture. It helps release the rice’s starch and ensures that the risotto cooks evenly.

3. Add Broth Gradually: Adding the broth a little at a time is what gives risotto its creamy consistency. Don’t rush the process; this gradual absorption is the key to perfect risotto.

4. Don’t Overcook the Rice: Keep an eye on the rice as it cooks. Risotto should be tender with a slight bite to it (al dente), but not mushy. Stop cooking when the rice reaches that perfect texture.

5. Customize Your Risotto: You can easily customize this risotto to your tastes. Add other vegetables like spinach or peas, or substitute the mushrooms with other hearty ingredients like butternut squash or asparagus.

Variations of Creamy Mushroom Risotto

While the classic creamy mushroom risotto is fantastic on its own, there are plenty of ways to make it your own:

1. Truffle Mushroom Risotto: Add a drizzle of truffle oil at the end to elevate the dish with an aromatic, earthy flavor.

2. Vegan Mushroom Risotto: Substitute the butter and cream with plant-based options like coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a vegan-friendly version.

3. Bacon or Pancetta: Add crispy bacon or pancetta for a savory, salty contrast to the creamy mushrooms.

4. Mixed Mushrooms: Use a variety of mushrooms, such as shiitake, portobello, or chanterelle, for a more complex flavor.

Conclusion

Creamy Mushroom Risotto is a comforting, rich, and flavorful dish that combines earthy mushrooms, creamy rice, and aromatic herbs. By following these detailed steps, you’ll be able to create an indulgent and delicious meal that’s sure to impress friends and family alike. Whether you serve it as a main course or a side dish, this creamy mushroom risotto will undoubtedly become a favorite in your cooking repertoire. Enjoy the process, embrace the creamy textures, and savor every spoonful of this culinary masterpiece!

Yield: 4

Creamy Mushroom Risotto Recipe

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Risotto is a classic Italian dish that is loved for its creamy texture, rich flavors, and versatility. When paired with earthy mushrooms, risotto transforms into a comforting, luxurious meal that is perfect for any occasion. A creamy mushroom risotto is a perfect example of how a simple combination of ingredients can elevate a dish to something truly special. It’s rich, indulgent, and full of flavor with each spoonful, offering the perfect balance of textures.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound (about 3 cups) mixed mushrooms (cremini, button, shiitake, or your choice), sliced
• 4 cups vegetable or chicken broth, kept warm
• 1 cup dry white wine (optional, but recommended)
• 1 cup heavy cream (or half-and-half for a lighter version)
• ½ cup grated Parmesan cheese
• 1 tablespoon butter (optional, for added richness)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Broth:
   In a medium saucepan, heat the vegetable or chicken broth over low heat, keeping it warm as you prepare the risotto.
   
2. Sauté the Mushrooms:
   In a large skillet or pan, heat 1 tablespoon of olive oil or butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they are golden brown and have released their moisture. Remove the mushrooms from the pan and set aside.
   
3. Cook the Onion and Garlic:
   In the same pan, add the remaining tablespoon of oil or butter. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
   
4. Toast the Rice:
   Add the Arborio rice to the pan with the onions and garlic, stirring constantly for 1-2 minutes. This helps to toast the rice and enhances its flavor.
   
5. Deglaze with Wine (Optional):
   Pour in the dry white wine, stirring constantly until the wine is mostly absorbed by the rice.
   
6. Cook the Risotto:
   Start adding the warm broth to the rice, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and al dente, which will take about 18-20 minutes. You may not need all the broth, but be sure to keep an eye on the rice as it cooks.
   
7. Finish the Risotto:
   Once the rice is cooked, stir in the sautéed mushrooms, heavy cream, Parmesan cheese, and butter (if using). Stir until the cheese is melted and the risotto is rich and creamy. Taste and season with salt and pepper as needed.
   
8. Serve:
   Spoon the creamy mushroom risotto onto plates or into bowls. Garnish with fresh parsley and a bit more grated Parmesan cheese, if desired.

Notes

Vegan Version: Use vegetable broth, dairy-free cream (such as coconut or almond cream), and omit the Parmesan or use a plant-based alternative.

For Extra Creaminess: Add a bit more cream or butter for a richer texture.

Add-ins: Feel free to add other ingredients like spinach, peas, or even grilled chicken for a heartier dish.