If you adore rich, comforting dishes that feel like a warm hug on a plate, you are going to love this Creamy Mushroom Risotto Recipe. It’s a luscious, velvety risotto studded with tender mushrooms that meld beautifully with buttery arborio rice and a touch of cream, making every bite utterly indulgent. Whether it’s a cozy weeknight dinner or a special occasion, this dish brings incredible flavor and texture that’s sure to impress and satisfy even the pickiest eaters.
Ingredients You’ll Need
This risotto may seem fancy, but the ingredients are delightfully simple and each one plays a starring role. Fresh mushrooms provide earthiness and depth, butter adds richness, and arborio rice delivers that creamy, dreamy texture you expect in a perfect risotto.
- 500g sliced mushrooms: These thin slices soften quickly and release a beautiful umami flavor that infuses the dish.
- 250g quartered mushrooms: Larger pieces add texture contrast and a hearty bite.
- 3 tbsp butter: For sautéing mushrooms and building that luxe mouthfeel.
- 2 tbsp olive oil: Gives a subtle fruitiness and helps prevent sticking.
- 2 minced garlic cloves: Adds aromatic depth without overpowering the mushrooms.
- 1/2 tsp salt and pepper each: Simple seasoning to heighten all the flavors.
- 1 tbsp butter: Extra richness to make your risotto silky smooth.
- 1 minced garlic clove: For the rice sauté to enhance flavor layers.
- 2 finely chopped eschallots or French onions: Their gentle sweetness balances savory elements perfectly.
- 1/4 cup dry white wine: Adds acidity and brightens the dish beautifully.
- 1 1/4 cups arborio rice: The star ingredient that soaks up flavors while releasing starch for creaminess.
- 5 cups warm low-sodium chicken broth: Warm broth ensures gradual absorption, key for creamy risotto.
- 1/2 cup cream (optional but recommended): Adds lusciousness and a silky finish to the risotto.
- 2 tbsp butter (optional): Stirred in at the end for extra velvet texture.
- 1/2 cup finely grated parmesan cheese: Classic richness and umami boost.
- 1/2 tsp salt and pepper each: Final seasoning adjustment to taste.
- Finely chopped parsley or chives: For fresh vibrancy and a pop of color.
- Freshly grated parmesan: To sprinkle generously when serving.
How to Make Creamy Mushroom Risotto Recipe
Step 1: Sauté the Mushrooms to Perfection
Start by warming the olive oil and 3 tablespoons of butter in a large skillet over medium heat. Add the sliced and quartered mushrooms, along with 2 minced garlic cloves, seasoning with salt and pepper. Let the mushrooms cook until they are tender and caramelized, releasing their rich, earthy juices. This step is essential because it builds the deep mushroom flavor base that will infuse the entire risotto.
Step 2: Prepare the Aromatic Base
In a heavy-bottomed pan, melt 1 tablespoon of butter and sauté the finely chopped eschallots and 1 minced garlic clove until translucent and fragrant. This slow softening develops the sweetness that balances the earthy mushrooms. Then pour in the dry white wine, allowing it to reduce almost completely — the wine’s brightness is what adds that perfect layered complexity to your risotto.
Step 3: Toast the Arborio Rice
Add the arborio rice to the pan with the sautéed onions and garlic, stirring constantly for about 2 minutes. This toasting step coats each grain in butter and aromatics, helping the rice release its creamy starch slowly, which is key for that luscious risotto texture.
Step 4: Gradually Add Warm Broth
Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle. This slow addition is the heart of the risotto method — it encourages the rice to release starch, creating that signature creamy consistency. Continue this process for about 25 minutes or until the rice is tender but still has a slight bite.
Step 5: Incorporate the Mushrooms and Finish
When the rice is nearly done, fold in the sautéed mushrooms from Step 1. Stir in the cream and the optional 2 tablespoons of butter to elevate the indulgence factor. Finish with the grated parmesan, salt, and pepper, adjusting seasoning to taste. The result is a silky, luxurious risotto that perfectly balances earthy mushrooms with creamy richness.
How to Serve Creamy Mushroom Risotto Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the risotto to introduce a pop of green freshness that cuts through the richness. A generous shaving of parmesan on top adds extra cheesy indulgence and a lovely melt-in-your-mouth texture. These garnishes also make the dish look as good as it tastes.
Side Dishes
Creamy Mushroom Risotto Recipe pairs wonderfully with light, crisp sides. Try a simple green salad with a lemon vinaigrette or some steamed asparagus for a refreshing contrast. Roasted vegetables or grilled chicken can round out the meal without overwhelming the nuanced flavors of the risotto.
Creative Ways to Present
For an elegant touch, serve the risotto in warmed shallow bowls, then drizzle a little truffle oil on top to highlight the mushroom earthiness. You can also present it inside hollowed-out mushrooms for a fun twist or sprinkle toasted pine nuts to add a delightful crunch. These options turn a humble dish into a showstopper.
Make Ahead and Storage
Storing Leftovers
Creamy Mushroom Risotto Recipe is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The risotto may thicken as it cools, which is entirely normal.
Freezing
While freezing risotto is not ideal because of the creamy texture, you can freeze leftovers for up to one month if necessary. Transfer cooled risotto into freezer-safe containers, leaving some space for expansion. Thaw thoroughly in the refrigerator before reheating.
Reheating
To revive the creaminess upon reheating, warm the risotto gently in a pan with a splash of broth or water, stirring frequently. This loosens the rice and brings back that luscious texture. Avoid microwaving without stirring, as uneven heat can cause curdling or dryness.
FAQs
Can I use other types of mushrooms for this risotto?
Absolutely! While this Creamy Mushroom Risotto Recipe uses white and brown mushrooms, feel free to experiment with shiitake, cremini, or porcini for different flavor profiles. Just adjust cooking times slightly if the mushrooms are thicker.
Is it necessary to use arborio rice?
Arborio rice is preferred because its high starch content creates the creamy texture characteristic of risotto. You can try other short-grain varieties like Carnaroli or Vialone Nano, but long-grain rice won’t give the same results.
Can I make this dish vegetarian?
Yes! Simply swap the chicken broth for a high-quality vegetable broth to keep the dish vegetarian while maintaining rich flavor. The combination of mushrooms and parmesan provides plenty of umami to keep it satisfying.
What if I don’t have white wine?
If you don’t have white wine on hand, you can substitute with a splash of white grape juice with a teaspoon of lemon juice or just use more broth. The wine adds acidity and brightness, but the dish will still be delicious without it.
How do I know when the risotto is done?
The risotto is ready when the rice grains are tender with a slight bite to the center (al dente), creamy but not soupy, and the texture is rich and velvety. Taste frequently as you add broth to test doneness.
Final Thoughts
This Creamy Mushroom Risotto Recipe is one of those dishes that feels fancy but is truly something you can make any night of the week. The harmony of flavors, textures, and that unforgettable creaminess make it a real crowd-pleaser. I encourage you to give it a try soon — your taste buds will thank you for such a comforting and elegant treat!
Print
Creamy Mushroom Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy mushroom risotto recipe delivers a rich and comforting Italian classic perfect for a cozy dinner. Featuring a mix of sliced and quartered mushrooms sautéed to perfection, combined with aromatic garlic, shallots, and dry white wine, then cooked slowly with arborio rice in warm chicken broth to achieve the perfect creamy texture. Finished with parmesan cheese, butter, and optional cream to enhance its lusciousness, this dish is garnished with fresh herbs for a vibrant touch.
Ingredients
Mushrooms
- 500g (1 lb) mushrooms, sliced 3 mm / 1/8″ thick
- 250g (1/2 lb) mushrooms, quartered
Cooking Base
- 3 tbsp butter
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt and 1/2 tsp pepper
Risotto
- 1 tbsp butter
- 1 garlic clove, minced
- 2 eschallots (French onions), finely chopped (or 1/2 onion)
- 1/4 cup dry white wine
- 1 1/4 cups arborio rice, uncooked
- 5 cups chicken broth/stock, low sodium, warm
Finishing Ingredients (Optional but Recommended)
- 1/2 cup cream
- 2 tbsp (30g) butter
- 1/2 cup parmesan cheese, finely grated
- 1/2 tsp salt and 1/2 tsp pepper
- Finely chopped parsley or chives
- Parmesan, freshly grated for garnish
Instructions
- Prepare and sauté mushrooms: Heat 3 tablespoons butter and 2 tablespoons olive oil in a large pan over medium heat. Add sliced and quartered mushrooms along with 2 minced garlic cloves, seasoning with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté for about 8-10 minutes until mushrooms are tender and golden. Remove mushrooms from pan and set aside, leaving the cooking liquid in the pan.
- Sauté aromatics and toast rice: In the same pan, add 1 tablespoon butter. Once melted, add 1 minced garlic clove and the finely chopped eschallots or onion. Cook gently for 2-3 minutes until translucent and fragrant. Pour in 1/4 cup dry white wine to deglaze the pan, letting it simmer for 1-2 minutes until mostly evaporated. Add 1 1/4 cups arborio rice and stir to coat the grains in the buttery mixture, toasting for 1-2 minutes until the edges of the rice are translucent.
- Cook risotto gradually: Begin adding the warm chicken broth/stock one ladle at a time (about 1/2 cup per addition), stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process over medium-low heat for approximately 25-30 minutes until the rice is creamy and tender but still has a slight bite. Stir in the sautéed mushrooms during the last 5 minutes of cooking to rewarm them.
- Finish with cream, butter, and cheese: Turn off the heat and immediately stir in 1/2 cup cream, 2 tablespoons butter, and 1/2 cup finely grated parmesan cheese. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste. Mix thoroughly until the risotto is rich, creamy, and well combined.
- Garnish and serve: Spoon the risotto onto serving plates or into bowls. Sprinkle with finely chopped parsley or chives and additional freshly grated Parmesan cheese. Serve hot for a perfect creamy mushroom risotto experience.
Notes
- Note 1: Use a mix of your favorite mushrooms, such as cremini, button, or shiitake, for depth of flavor.
- Note 2: A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for deglazing.
- Note 3: Use low sodium chicken broth or stock warmed ahead to maintain temperature and control saltiness.
- Note 4: Adding cream and extra butter at the end makes the risotto extra creamy and luxurious, but can be omitted for a lighter version.
