Mushroom Risotto

Featured in main-dishes.

Hey friend! You've got to try making this mushroom risotto - it's absolutely worth the effort! Look at that creamy texture with perfectly cooked arborio rice that's absorbed all those amazing flavors. The sautéed mushrooms add such a wonderful earthy depth, and those Parmesan shavings on top melt slightly into the hot risotto. The fresh herbs brighten everything up! Don't be intimidated by risotto - just pour yourself a glass of wine and enjoy the therapeutic stirring process. The result is pure comfort food elegance!

Tswira dial profile dial zaho awlaydi..
Updated on Mon, 14 Apr 2025 01:45:19 GMT
Creamy mushroom risotto topped with Parmesan shavings and fresh herbs in a white bowl pin it
Creamy mushroom risotto topped with Parmesan shavings and fresh herbs in a white bowl | lonerecipes.com

I discovered this mushroom risotto recipe years ago when I was trying to recreate a memorable dish I had at a small trattoria in northern Italy. The first time I made it, I was intimidated by risotto's reputation for being finicky, but I was surprised by how meditative the process of slow stirring became. The transformation of simple ingredients into something so luxurious is what I love about Italian cooking. Over time, I've tweaked the recipe - adjusting the ratio of broth to rice, experimenting with different mushroom varieties, and finding the perfect moment to add the Parmesan. Now it's become my signature dish for dinner parties, and friends always request it when they visit. There's something deeply satisfying about watching guests close their eyes with pleasure at the first creamy bite.

Why I love this recipe

I love this mushroom risotto recipe because it's the perfect balance of impressive and accessible. While risotto has a reputation for being difficult, this recipe breaks it down into manageable steps anyone can master. What I appreciate most is how the dish teaches patience - you can't rush good risotto, and that slow stirring process becomes almost meditative. The flavor complexity is extraordinary for such simple ingredients. The earthiness of the mushrooms, the subtle acidity from the wine, the creaminess from the slow-cooked rice, and the umami richness from the Parmesan all create perfect harmony in each bite. It's also incredibly versatile - I can serve it as a sophisticated vegetarian main course, as a side dish with protein, or even as a smaller first course for a multi-course dinner. But perhaps what I love most is how this dish connects me to Italian culinary traditions, where simple, high-quality ingredients are treated with respect and transformed into something magical.

What You Need From Your Kitchen

  • Arborio rice: The foundation of any good risotto, provides the creamy texture when cooked properly
  • Cremini mushrooms: Sliced and sautéed for rich umami flavor and meaty texture
  • White wine: Adds acidity and depth to balance the richness
  • Parmesan cheese: Freshly grated into the risotto and shaved on top for garnish
  • Vegetable or chicken broth: The liquid that slowly cooks the rice and develops flavor
  • Fresh herbs: Thyme in the cooking process and parsley for garnish brighten the dish

Let's Make These Together

Prepare your workspace
Before starting, have all ingredients measured and prepped. Keep broth warming on a back burner so it's ready to add to the risotto.
Perfect the mushrooms
Don't overcrowd the pan when cooking mushrooms - they need space to properly brown rather than steam. Cook them in batches if necessary to achieve that golden caramelization that adds depth of flavor.
Master the stirring technique
Stirring activates the starch in the rice, creating that signature creaminess. You don't need to stir constantly, but do stir frequently, especially after adding each new ladle of broth.
Time your additions
Wait until the previous addition of broth is almost fully absorbed before adding the next ladle. The rice should still be moist but not swimming in liquid.
Know when it's done
Perfectly cooked risotto should be creamy but still have some texture. The rice should have a slight bite in the center - similar to al dente pasta. It should flow gently when tilted in the bowl rather than standing stiffly.
Recipe picture pin it
Homemade Italian mushroom risotto served in a white bowl on rustic wooden table | lonerecipes.com

Switch Things Up

I first learned to make mushroom risotto during a cooking class in Florence, and I've been perfecting it ever since. The Italian chef was adamant about three things: use good quality ingredients, never rush the process, and always finish with the best Parmesan you can find. At home, I sometimes switch up the mushroom varieties - a mix of cremini and shiitake adds wonderful depth, while a few reconstituted porcini mushrooms and their soaking liquid can elevate this dish to restaurant quality. During spring, I love adding fresh peas and a touch of lemon zest just before serving.

Perfect Pairings

This Mushroom Risotto pairs beautifully with a glass of crisp white wine like Pinot Grigio or a light-bodied Chardonnay. For a complete meal, serve alongside a simple arugula salad dressed with lemon vinaigrette. If you're looking to add protein, grilled chicken breast or seared scallops make excellent companions. For a truly decadent experience, serve smaller portions as a starter before a main course of osso buco or roasted beef tenderloin.

Golden arborio rice cooked to perfection with sautéed mushrooms and garnished with cheese pin it
Golden arborio rice cooked to perfection with sautéed mushrooms and garnished with cheese | lonerecipes.com

Frequently Asked Questions

→ Can I make risotto ahead of time?

While risotto is best enjoyed immediately after cooking, you can par-cook it about 75% of the way, cool it quickly, and refrigerate. To finish, bring it back to temperature with additional warm broth and continue the process until creamy and fully cooked.

→ What can I substitute for white wine?

If you prefer to cook without alcohol, substitute the wine with additional broth and add a tablespoon of lemon juice or white wine vinegar to provide the acidity that balances the dish.

→ Can I use different mushrooms?

Absolutely! While cremini mushrooms are specified in this recipe, you can use button mushrooms, shiitake, oyster, or a mix of wild mushrooms. For intense flavor, add a small amount of reconstituted dried porcini mushrooms and use some of their soaking liquid in place of a portion of the broth.

→ Why is my risotto not getting creamy?

The creaminess comes from the starch in the rice. Make sure you're using a proper risotto rice like arborio, carnaroli, or vialone nano, and stir frequently to release the starch. Also, adding too much liquid at once can prevent proper starch development.

→ Is this recipe vegetarian?

This recipe is vegetarian when made with vegetable broth. Check that your Parmesan is made with vegetable rennet if serving to strict vegetarians, as traditional Parmesan uses animal rennet.

Conclusion

This Creamy Mushroom Risotto is the perfect example of how simple ingredients can transform into something extraordinary with a little patience and care. The creamy texture of properly cooked arborio rice paired with the earthy mushrooms and savory Parmesan creates a dish that feels both luxurious and comforting. Serve it as a main course with a simple green salad or as a side to complement a protein of your choice.

Mushroom Risotto

Silky arborio rice slowly simmered with mushrooms, white wine, and broth, finished with Parmesan cheese and fresh herbs.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: chris

Category: main-dishes

Difficulty: intermediate

Cuisine: Italian

Yield: 4 Servings (4 balls)

Dietary: Vegetarian, Gluten-Free

Ingredients

012 cups arborio rice
028 oz cremini mushrooms, sliced
031 small onion, finely diced
044 cups vegetable or chicken broth, warmed
051/2 cup dry white wine
064 tablespoons butter, divided
072 tablespoons olive oil
081/2 cup freshly grated Parmesan cheese, plus shavings for garnish
092 cloves garlic, minced

Instructions

Step 01

Heat broth in a saucepan and keep warm over low heat. In a separate large, wide pan, heat 2 tablespoons butter and olive oil over medium heat.

Step 02

Add mushrooms to the pan and cook until they release their moisture and begin to brown, about 5 minutes. Add garlic and thyme, cooking for another 30 seconds until fragrant. Transfer mushrooms to a plate and set aside.

Step 03

In the same pan, add remaining butter and sauté onion until translucent, about 3-4 minutes. Add arborio rice and stir to coat with butter, toasting lightly for 1-2 minutes until edges become translucent.

Step 04

Pour in white wine and stir constantly until liquid is almost completely absorbed, about 2 minutes.

Step 05

Begin adding warm broth one ladle at a time, stirring frequently and waiting until each addition is almost completely absorbed before adding more. This process takes about 18-20 minutes. The rice should be creamy but still have a slight bite (al dente).

Step 06

When rice is cooked to al dente, stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste. Remove from heat and let rest for 2 minutes.

Notes

  1. For best results, keep the broth warm throughout the cooking process - cold liquid will interrupt the cooking and affect the final texture.
  2. Don't rush the risotto by adding too much broth at once - the slow addition allows the rice to release its starch gradually, creating the signature creamy texture.
  3. For a more luxurious version, add a splash of heavy cream along with the Parmesan at the end.
  4. While arborio is the most common rice for risotto, carnaroli or vialone nano varieties also work well and some chefs prefer them.

Tools You'll Need

  • Large wide-bottomed pan or dutch oven
  • Medium saucepan for broth
  • Wooden spoon or silicone spatula
  • Ladle
  • Measuring cups and spoons
  • Chef's knife and cutting board
  • Cheese grater

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter and Parmesan cheese)
  • Alcohol (white wine, though alcohol cooks off)
  • Potential gluten in some broths (use certified gluten-free if needed)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 18 g
  • Total Carbohydrate: 52 g
  • Protein: 12 g

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