This Mushroom Risotto is a rich and creamy Italian classic, featuring tender Arborio rice infused with umami-packed mushrooms, white wine, and Parmesan cheese. Perfectly creamy and incredibly flavorful, this dish is a comfort food favorite that can be served as a main course or a side dish.
Why You’ll Love This Recipe
- Luxuriously Creamy – Achieves a perfect creamy consistency without heavy cream.
- Packed with Flavor – Earthy mushrooms, garlic, and white wine create a deep, savory taste.
- Impressive Yet Simple – Looks gourmet but is easy to make at home.
- Perfect for Any Occasion – Serve as a hearty meal or an elegant side dish.
- Customizable – Adapt it to your dietary preferences or add your favorite proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Arborio rice
- Olive oil
- Butter
- Onion, finely chopped
- Garlic, minced
- Mushrooms (cremini, button, or shiitake), sliced
- White wine (optional, for depth of flavor)
- Vegetable or chicken broth, warmed
- Parmesan cheese, grated
- Fresh parsley, for garnish
- Salt and black pepper
- Thyme, fresh or dried
Directions
- In a large skillet or pot, heat olive oil and butter over medium heat. Sauté onions and garlic until softened.
- Add sliced mushrooms and cook until they release their moisture and become golden brown.
- Stir in Arborio rice and toast for about 1-2 minutes, ensuring every grain is coated.
- Deglaze the pan with white wine, stirring until mostly absorbed.
- Begin adding warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue this process for about 20 minutes, until the rice is tender and creamy.
- Stir in Parmesan cheese, salt, pepper, and thyme. Adjust seasoning to taste.
- Remove from heat and let rest for a couple of minutes before serving.
- Garnish with fresh parsley and extra Parmesan if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegan Option: Use dairy-free butter and nutritional yeast instead of Parmesan.
- Gluten-Free: Naturally gluten-free, just ensure broth is GF-certified.
- Protein Addition: Stir in grilled chicken, shrimp, or crispy pancetta.
- Extra Creaminess: Add a splash of heavy cream or mascarpone cheese.
- Different Mushrooms: Try porcini, chanterelles, or a wild mushroom mix.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as risotto changes texture when frozen.
- Reheating: Warm on the stove over low heat, adding a splash of broth or water to restore creaminess.
FAQs
What type of rice should I use?
Arborio rice is the best choice for risotto due to its high starch content.
Can I skip the wine?
Yes, simply replace it with extra broth for a non-alcoholic version.
How do I make sure the risotto is creamy?
Stirring continuously while adding warm broth ensures the perfect creamy texture.
Can I make risotto ahead of time?
Risotto is best enjoyed fresh, but you can partially cook it and finish it later.
What pairs well with mushroom risotto?
A fresh green salad, roasted vegetables, or grilled proteins complement it beautifully.
Can I use pre-sliced mushrooms?
Yes, but fresh, whole mushrooms will have better texture and flavor.
How do I prevent risotto from becoming too thick?
Add extra broth or a splash of warm water before serving to loosen it up.
Can I use another type of cheese?
Yes! Try Pecorino Romano, Gruyère, or even goat cheese for a unique twist.
Is risotto difficult to make?
Not at all! It just requires patience and frequent stirring.
What’s the best way to store leftovers?
Keep in an airtight container and reheat with a bit of broth for the best texture.
Conclusion
This Mushroom Risotto is a luxurious yet simple dish that brings restaurant-quality flavors to your home kitchen. Creamy, savory, and packed with mushrooms, it’s a must-try for any risotto lover. Enjoy it fresh, customize it to your taste, and savor every bite!
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The BEST Mushroom Risotto
Description
This creamy mushroom risotto is packed with rich, earthy flavors from sautéed mushrooms, Parmesan cheese, and perfectly cooked Arborio rice. Slow-simmered with broth and finished with butter and cheese, it’s an indulgent yet simple dish—perfect for a cozy dinner or special occasion!
Ingredients
- For the Risotto:
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth (kept warm)
- 1/2 cup dry white wine (optional, but adds depth)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (280g) mushrooms (such as cremini, shiitake, or button), sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 2 tablespoons heavy cream (optional, for extra creaminess)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- 1. Prepare the Broth
- In a saucepan, heat the broth over low heat. Keep it warm but not boiling, as adding warm broth ensures even cooking.
- 2. Sauté the Mushrooms
- In a large pan, heat 1 tablespoon olive oil over medium heat.
- Add mushrooms, salt, pepper, and thyme. Sauté for 5-7 minutes, until mushrooms are golden brown. Remove from the pan and set aside.
- 3. Cook the Onion & Garlic
- In the same pan, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
- Add chopped onion and cook for 2-3 minutes, until softened.
- Stir in minced garlic and cook for another 30 seconds, until fragrant.
- 4. Toast the Rice
- Add Arborio rice to the pan and stir for 1-2 minutes, until lightly toasted.
- Pour in the white wine and stir until it’s mostly absorbed. (Skip this step if not using wine.)
- 5. Slowly Add Broth
- Begin adding 1 ladle of warm broth at a time, stirring constantly.
- Once the liquid is mostly absorbed, add another ladle of broth.
- Repeat this process for about 18-20 minutes, until the rice is creamy and tender but still slightly al dente.
- 6. Finish the Risotto
- Stir in the sautéed mushrooms, remaining 1 tablespoon butter, Parmesan cheese, and heavy cream (if using).
- Taste and adjust seasoning if needed.
- 7. Serve & Garnish
- Spoon the risotto onto plates or bowls.
- Sprinkle with extra Parmesan cheese and fresh parsley.
- Serve immediately and enjoy!
Notes
- Make it Vegan: Use vegan butter, dairy-free Parmesan, and skip the heavy cream.
- Make it Extra Fancy: Drizzle with truffle oil for a gourmet touch!
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to maintain creaminess.
- Nutrition (Per Serving)
- Calories: ~400
- Protein: ~10g
- Carbs: ~50g
- Fat: ~15g
- Sodium: ~600mg
Nutrition
- Calories: ~400
- Sodium: ~600mg
- Fat: ~15g
- Protein: ~10g
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