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Easy Creamy Mushroom Risotto Recipe– is an Italian classic that always brings comfort and satisfaction. The earthy mushrooms and the creamy Arborio rice create a symphony of flavors that will transport your taste buds straight to the heart of Italy!
Here are some great recipes to Serve with Risotto.
Risotto is a classic Italian dish that requires attention and patience, but the result is worth it! This restaurant-style creamy risotto is a comforting dish for fall and winter. To impress guests, make this perfect risotto for a date night or main dish dinner.
Try my other risotto recipes: Butternut Squash Risotto, Creamy Risotto, and Asparagus Risotto. You will also love Creamy Rice Recipe, Mushroom Pasta, and Polenta and Mushrooms.
Table of Contents
Simple Ingredients
- Chicken Broth: A flavorful liquid made by simmering chicken bones and aromatic vegetables. It’s used as the base for the risotto, providing moisture and depth of flavor. You can also use chicken stock or vegetable stock.
- Olive Oil: A healthy cooking oil that adds a pleasant fruity flavor and helps sauté the mushrooms and shallots.
- Mushrooms: offer a meaty texture and earthy flavor. They’re sliced thinly and sautéed for a hearty addition to the risotto.
- Shallots: Small, mild-flavored onions diced and sautéed to add a sweet and aromatic base to the risotto.
- Garlic: just enough to add the essence of the aromatic.
- Arborio Rice: A short-grain Italian rice known for its high starch content. It becomes creamy when cooked and is perfect for making risotto.
- Dry White Wine: Adds acidity and depth of flavor to the dish as the rice absorbs it during cooking.
- Butter: Provides richness and a silky texture to the risotto, enhancing its creaminess.
- Fresh herbs (rosemary and thyme): Delicate herbs are finely chopped and added for a fresh and aromatic element.
- Parmiggaino or Parmesan Cheese: A hard, aged cheese with a nutty and savory taste. Freshly grated Parmesan is added to the risotto to enhance its creaminess and add a rich, umami flavor.
- Sea Salt and Freshly Ground Black Pepper: Essential seasonings that bring out the dish’s flavors and balance its taste.
See recipe card for quantities.
How to Make Mushroom Risotto Step-by-Step Photos
Mushrooms
Slice the mushrooms.
Heat the chicken broth over low heat in a saucepan and keep it warm. You don’t want it to boil.
Add two tablespoons of olive oil in a large skillet or wide pan on medium-high heat. Sauté the diced shallots until they become translucent.
Add the sliced mushrooms and herbs. Sauté them until they release their moisture and become browned and cooked for about 8 minutes.
Add garlic and cook another minute—season with salt and pepper. Transfer the cooked mushroom mixture to a plate and cover.
Risotto
In the same saucepan or deep skillet over medium heat, add 1 tablespoon of olive oil and Arborio rice and stir to coat the rice. Toast the rice for a minute until it becomes slightly translucent at the edges.
Pour in the dry white wine and cook, stirring constantly, until the rice mostly absorbs the wine.
Add the warm broth to the rice, one ladleful (about 3/4 cup) at a time. Stir continuously with a wooden spoon and allow the liquid to be absorbed before adding more broth. Add broth and stir regularly until the rice is creamy and cooked al dente, which should take 25 minutes.
When the rice is nearly done, fold in the sautéed mushrooms (save a few mushrooms to garnish individual servings, if desired).
Once the rice is creamy and cooked to your liking, stir in the butter and freshly grated parmigiano cheese. Mix until the butter and cheese are melted, and the risotto is creamy and well combined. Season with salt and freshly ground black pepper to taste.
Divide the creamy mushroom risotto among plates and garnish with chopped parsley and a sprinkle of grated Parmesan cheese.
Substitutions
- Rice Substitutions:
- Instead of Arborio rice, you can use Carnaroli or Vialone Nano rice, which are also well-suited for making creamy risotto.
- Mushroom Substitutions:
- Experiment with different mushroom varieties based on availability and preference. Cremini, shiitake, oyster, or a mix of wild mushrooms can all be used.
- Cheese Substitutions:
- If you prefer a different cheese or need a dairy-free option, consider using Pecorino Romano, Grana Padano, or a dairy-free cheese alternative.
- Butter Substitutions:
- Use plant-based butter or olive oil instead of butter to make the risotto dairy-free.
Variations
- Truffle Mushroom Risotto:
- Follow the basic recipe, but replace a portion of the mushrooms with chopped truffle mushrooms or truffle paste for an indulgent and aromatic variation. Garnish with truffle oil and shaved truffle for an extra touch of luxury.
- Spinach and Mushroom Risotto:
- Add a healthy element by stirring in sautéed spinach along with the mushrooms. The earthy mushrooms complement the freshness of the spinach, creating a balanced and colorful dish.
- Bacon and Mushroom Risotto:
- Incorporate cooked and crumbled bacon into the risotto at the end. The smoky and savory flavors of bacon pair wonderfully with the creamy rice and mushrooms.
- Wild Mushroom Medley Risotto:
- To create a more complex and intense mushroom flavor, combine wild mushrooms, such as porcini, chanterelle, and morel. This version offers a gourmet twist on the classic.
- Add a burst of citrus by stirring n freshly grated lemon zest and a squeeze of lemon juice at the end. The acidity and brightness of the lemon balance the richness of the dish.
- Mushroom and Gorgonzola Risotto:
- Crumble in some tangy Gorgonzola cheese and the Parmesan for a bold, creamy blue cheese flavor that complements the mushrooms.
- Pumpkin and Mushroom Risotto:
- Incorporate roasted or pureed pumpkin into the risotto for a hint of sweetness and a beautiful orange hue. The earthy mushrooms and pumpkin create a delightful fall-inspired dish.
Mushroom Variety
What type of mushroom is best for this risotto? There are several that can work for this creamy mushroom risotto recipe. You can combine mushrooms to create a rich and complex flavor profile. Here are some types of mushrooms that work well in risotto:
- Cremini Mushrooms (Baby Bellas): These are young portobello mushrooms with a mild and slightly earthy flavor.
- Shiitake Mushrooms: Shiitakes have a distinctive umami flavor and a slightly meaty texture. They can add a wonderful depth of flavor to your risotto.
- Oyster Mushrooms: Oyster mushrooms have a delicate flavor and a tender texture. They can bring a subtle sweetness to the dish.
- Porcini Mushrooms: Porcini mushrooms have a strong, nutty, and earthy flavor.
- Chanterelle Mushrooms: Chanterelles have a fruity, peppery flavor and a delicate texture. They can add a unique and elegant touch to your risotto.
- Morel Mushrooms: Morels have a distinctive honeycomb texture and a rich, earthy taste. They are a prized ingredient that can elevate the flavors of your risotto.
- White Button Mushrooms: These mushrooms have a mild flavor and firm texture. Use them in combination with other mushrooms to balance flavors and textures.
- Maitake (Hen-of-the-Woods) Mushrooms: Maitake mushrooms have a complex flavor with a slight woodsy taste. They can add an exciting dimension to your risotto.
Equipment
How to Store and Reheat
To store leftover risotto, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate within two hours of cooking. Properly stored, risotto can store in the refrigerator for up to three days.
To reheat, place the desired amount in a saucepan and add a splash of broth or water to restore moisture. Gently heat over medium-low heat, stirring occasionally to prevent sticking. Alternatively, you can reheat individual portions in the microwave, covering them to retain moisture and stirring halfway through.
Reheat until warmed through, as overcooking can lead to a loss of creaminess. Remember, reheated risotto may have a slightly different texture than freshly made, but these steps help maintain its overall deliciousness.
Top tips
There are lots of tips! This will make for the perfect risotto with a creamy consistency every time.
- Use Arborio Rice: Choose Arborio rice or another short-grain rice variety like Carnaroli or Vialone Nano. These types of rice have a high starch content that contributes to the creamy texture of risotto.
- Warm Broth: Keep your broth warm in a separate pot while making the risotto. Adding cold broth can slow down the cooking process and affect the final texture.
- Sauté Aromatics: Sauté diced onions, shallots, or garlic in olive oil or butter until they’re translucent and fragrant. This creates a flavorful base for your risotto.
- Toast the Rice: Toast the rice in the sautéed aromatics for a minute or two before adding the liquid. This step enhances the nutty flavor of the rice.
- Deglaze with Wine: Adding dry white wine to the rice after toasting helps enhance the flavor profile and acidity of the dish.
- Add Broth Gradually: Incorporate the warm broth into the rice one ladleful at a time. Stir continuously and allow the liquid to absorb before adding more. This gradual process encourages the rice to release its starches, resulting in creaminess.
- Stir Constantly: Stirring the risotto regularly helps release starch and creates a creamy texture. However, there’s no need to stir non-stop; occasional stirring is sufficient.
- Keep the Heat Medium: Maintain medium heat to cook the rice gently. Too high heat can cause uneven cooking and lead to burnt spots.
- Taste and Adjust: Taste the risotto frequently as it cooks to gauge the doneness and seasoning. Adjust with salt and pepper if needed.
- Add Ingredients at the Right Time: Add ingredients like sautéed mushrooms or cooked meats about halfway through the cooking process to ensure they’re fully incorporated and heated.
- Don’t Overcook: Risotto is best when it’s al dente, with a slight bite to the grains. Avoid overcooking, which can lead to mushy risotto.
- Finish with Butter and Cheese: Once the rice is cooked and creamy, stir in butter and freshly grated Parmesan cheese off the heat. This adds richness and flavor.
- Garnish: Garnish with chopped fresh herbs or additional grated cheese just before serving to enhance the appearance and taste.
- Serve Immediately: Risotto is best right after cooking. It tends to thicken upon standing, so serve promptly to experience the optimal texture.
FAQs
Risotto is best enjoyed fresh due to its creamy texture. Freezing can alter the consistency. If you have leftovers, you can reheat them gently on the stovetop with a little added liquid.
Adding broth gradually allows the rice to release its starches slowly, creating a creamy consistency. It also helps ensure even cooking and better absorption of flavors.
Arborio rice is recommended for risotto due to its high starch content and creamy texture. While you can experiment with other rice varieties, the result may differ in creaminess and consistency.
Yes, you can! If you don’t have white wine, you can omit it and use additional broth instead.
Risotto is done when the rice is creamy on the outside but still slightly firm in the center (al dente). It should have a smooth, velvety texture. The grains should be separate but bound by a creamy sauce.
More Recipes
Looking for other recipes? Try these:
What to Serve with Mushroom Risotto
These are my favorite dishes to serve with creamy risotto:
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Creamy Mushroom Risotto
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
Easy Creamy Mushroom Risotto Recipe– is an Italian classic that always brings comfort and satisfaction. The earthy mushrooms and the creamy Arborio rice create a symphony of flavors that will transport your taste buds straight to the heart of Italy!
Ingredients
- 6 cups chicken broth or vegetable broth or mushroom broth
- 3 tablespoons olive oil, divided
- 1 pound portobello, cremini, or white mushrooms, thinly sliced
- 2 medium shallots, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 tablespoons butter
- 1 tablespoon finely fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1/2 cup freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat the chicken broth over low heat in a saucepan and keep it warm. You don’t want it to boil.
- Add two tablespoons of olive oil in a large skillet or wide pan on medium-high heat. Sauté the diced shallots until they become translucent.
- Add the sliced mushrooms and herbs. Sauté them until they release their moisture and become browned and cooked for about 8 minutes. Add garlic and cook another minute. Season with salt and pepper. Transfer the cooked mushroom mixture to a plate and cover.
- In the same saucepan or deep skillet over medium heat, add 1 tablespoon of olive oil and Arborio rice and stir to coat the rice. Toast the rice for a minute until it becomes slightly translucent at the edges.
- Pour in the dry white wine and cook, stirring constantly, until the rice mostly absorbs the wine.
- Add the warm broth to the rice, one ladleful (about 3/4 cup) at a time. Stir continuously with a wooden spoon and allow the liquid to be absorbed before adding more broth. Add broth and stir regularly until the rice is creamy and cooked al dente, which should take 25 minutes.
- When the rice is nearly done, fold in the sautéed mushrooms (save a few mushrooms to garnish individual servings, if desired).
- Once the rice is creamy and cooked to your liking, stir in the butter and freshly grated parmigiano cheese. Mix until the butter and cheese are melted, and the risotto is creamy and well combined. Season with salt and freshly ground black pepper to taste.
Divide the creamy mushroom risotto among plates and garnish with a bit of chopped parsley and a sprinkle of grated Parmesan cheese.
Notes
Use Arborio Rice: Choose Arborio rice or another short-grain rice variety like Carnaroli or Vialone Nano. These types of rice have a high starch content that contributes to the creamy texture of risotto.
Warm Broth: Keep your broth warm in a separate pot while making the risotto. Adding cold broth can slow down the cooking process and affect the final texture.
Sauté Aromatics: Sauté diced onions, shallots, or garlic in olive oil or butter until they’re translucent and fragrant. This creates a flavorful base for your risotto.
Toast the Rice: Toast the rice in the sautéed aromatics for a minute or two before adding the liquid. This step enhances the nutty flavor of the rice.
Deglaze with Wine: Adding dry white wine to the rice after toasting helps enhance the flavor profile and acidity of the dish.
Add Broth Gradually: Incorporate the warm broth into the rice one ladleful at a time. Stir continuously and allow the liquid to absorb before adding more. This gradual process encourages the rice to release its starches, resulting in creaminess.
Stir Constantly: Stirring the risotto regularly helps release starch and creates a creamy texture. However, there’s no need to stir non-stop; occasional stirring is sufficient.
Keep the Heat Medium: Maintain medium heat to cook the rice gently. Too high heat can cause uneven cooking and lead to burnt spots.
Taste and Adjust: Taste the risotto frequently as it cooks to gauge the doneness and seasoning. Adjust with salt and pepper if needed.
Add Ingredients at the Right Time: Add ingredients like sautéed mushrooms or cooked meats about halfway through the cooking process to ensure they’re fully incorporated and heated.
Don’t Overcook: Risotto is best when it’s al dente, with a slight bite to the grains. Avoid overcooking, which can lead to mushy risotto.
Finish with Butter and Cheese: Once the rice is cooked and creamy, stir in butter and freshly grated Parmesan cheese off the heat. This adds richness and flavor.
Garnish: Garnish with chopped fresh herbs or additional grated cheese just before serving to enhance the appearance and taste.
Serve Immediately: Risotto is best right after cooking. It tends to thicken upon standing, so serve promptly to experience the optimal texture.
- Prep Time: 10 min
- Cook Time: 30-35 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Delicious!
Happy you loved it
So delicious! Hearty and flavorful ❤️
Thank you! Love how filling it is without feeling heavy. Glad you enjoyed it.
halved the recipe for the two of us and had plenty for leftovers. even using white mushrooms it was delicious!
Love the addition of white mushrooms. Happy you loved it!
Perfect!!!!! Absolutely awesome recipe!
Thanks so much!
Made exactly as written and it was delicious!
Great detailed instructions and tips, very helpful!
Thank you! Happy you loved it!