Creamy Mushroom Risotto
Creamy Mushroom Risotto has a way of wrapping you in its velvety embrace, making every spoonful feel like a luxurious treat. This dish is an Italian classic that boasts a sumptuous texture and a depth of flavor that’s hard to resist. The blend of earthy mushrooms with the creamy rice creates a warm, satisfying meal that’s perfect for any occasion, whether it be a cozy night in or an impressive dinner party.
Table of Contents
I still remember the first time I made this risotto; it was during a chilly evening when comfort food was the only thing on my mind. The aroma of sautéed onions and garlic filled my kitchen, creating an atmosphere that felt inviting and warm. As I stirred the rice slowly, I could feel the anticipation building, knowing that the payoff would be a bowl of pure happiness. Trust me, once you’ve mastered this recipe, it’ll become a go-to in your culinary repertoire.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 35 minutes of cooking, this dish is easy enough for a weeknight meal.
- Irresistible Flavor: The combination of toasted rice, sautéed mushrooms, and rich parmesan creates an explosion of flavor in every bite.
- Eye-Catching Appeal: Creamy Mushroom Risotto is not only delicious but also beautiful, making it a great centerpiece for your dinner table.
- Flexible Serving: Perfect for any meal—serve it as a main dish or a side, it fits right in.
- Diet-Friendly Options: Swap in vegan parmesan for a delicious dairy-free alternative.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: Adds a concentrated umami flavor to the broth.
- 7 cups vegetable broth: Use homemade or store-bought for a quick base; always check for low-sodium options.
- 3 tablespoons butter: Provides richness; you can use olive oil as a dairy-free substitute.
- 1 yellow onion, minced (about 2 cups): Adds sweetness and flavor to the base.
- 4 cloves garlic, minced: Enhances the aroma and depth of the dish.
- 1½ cups carnaroli rice (or arborio rice): Carnaroli holds its shape better and gives a creamier texture, but arborio works in a pinch.
- ¾ teaspoon fine sea salt, divided: Essential for flavor; add more if needed during cooking.
- ¼ teaspoon black pepper: Adds a subtle kick; adjust to your personal taste.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): Fresh mushrooms offer an array of flavors; feel free to mix it up with your favorites.
- 1 tablespoon fresh thyme leaves: Provides a hint of earthiness; substitute with dried thyme if necessary.
- ⅓ cup grated parmesan cheese (more for garnish): The creamy addition that binds the dish; for a stronger flavor, use aged parmesan.
- Chopped flat-leaf parsley (for garnish): Freshens the dish and adds color.
How to Make Creamy Mushroom Risotto
Prepare broth: Start by adding the dried shiitake mushrooms to a high-speed blender. Blend until they resemble a fine powder, then let it settle before opening the lid. Combine 4 cups of vegetable broth with the mushroom powder and blend on low speed until combined. In a medium saucepan, pour this mixture and add the remaining 3 cups of vegetable broth. Cover and bring to a gentle simmer over medium heat, setting aside a ladle for later.
Cook risotto: Melt 1 tablespoon of butter in a large, heavy pot over medium heat. Toss in the minced yellow onion and cook until it’s translucent, about 3 minutes. Next, add the minced garlic and let that cook until fragrant, which should take about a minute. Stir in the 1½ cups of carnaroli rice, coating it well, and cook for an additional minute. Next, ladle in approximately 1½ cups of your hot broth, along with ½ teaspoon of salt and black pepper. Stir frequently and watch as the liquid absorbs; once it’s almost gone, add another cup at a time, continuing this process. Don’t forget to monitor the rice; it should take about 16 to 22 minutes until tender and creamy without getting mushy.
Cook mushrooms: As your rice is nearing completion, it’s time to prepare the mushrooms. In a skillet, melt 1 tablespoon of the remaining butter and add the sliced mushrooms along with fresh thyme, cooking until they’re golden brown—about 5 to 8 minutes. Season them with the remaining ¼ teaspoon of salt and taste to adjust if necessary. Once they’re perfectly cooked, remove from heat.
Assemble: Now it’s time for the magic. Gently stir in the final tablespoon of butter and the grated parmesan cheese into the cooked rice, tasting and adjusting the seasoning as needed. Spoon the creamy risotto into bowls, top each serving with the sautéed mushrooms, and finish off with a sprinkle of fresh parsley and more parmesan cheese for that extra touch of indulgence.
Storing & Reheating
Leftover Creamy Mushroom Risotto can be stored in an airtight container at room temperature for up to 2 hours after cooking. For longer storage, refrigerate it for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months in a freezer-safe container, making sure to let it cool completely first. When reheating, simply warm it in a pot over low heat, stirring in a splash of vegetable broth or water to refresh the creamy texture—just know it might not be quite as luscious as when freshly made.
Chef’s Helpful Tips
- Don’t rush the process; stir constantly for even cooking and a creamy texture.
- Always taste your broth first; if it’s seasoned well, your risotto will follow.
- If the risotto feels too thick, add more broth or a little water during reheating to achieve your preferred consistency.
- Spice things up: Add a pinch of red pepper flakes for a kick or mix in some sautéed spinach for added greens.
- For added depth, try incorporating a splash of white wine after adding the rice, allowing it to absorb before adding broth.
Creamy Mushroom Risotto is a dish that encapsulates comfort and sophistication in every spoonful. Whether you’re bringing it to your next gathering or enjoying it solo, this recipe is bound to create delightful experiences. Don’t hesitate to experiment with additional ingredients like different herbs or cheeses to make it your own. Enjoy the warmth it brings and the smiles it creates—there’s nothing quite like a homemade risotto.
Recipe FAQs
Can I make this risotto ahead of time?
While risotto is typically best enjoyed fresh, you can prepare the base ahead of time. Cook the rice but leave it slightly underdone, then cool it quickly before storing. When ready to serve, add more broth and finish cooking it on the stove.
What type of mushrooms can I use?
You can use any mushrooms you like! A mix of shiitake and cremini gives a great flavor, but button mushrooms, Portobello, or even wild mushrooms work beautifully.
Is risotto gluten-free?
Yes, this Creamy Mushroom Risotto is naturally gluten-free as it uses rice instead of traditional wheat-based ingredients. Just double-check that your vegetable broth is also gluten-free if you’re strictly avoiding gluten.
How do I know when the rice is done?
Perfectly cooked risotto should feel creamy and tender with a slight bite (al dente). If it’s mushy, it has likely been overcooked. If it’s still hard in the center, keep adding broth and stirring until it reaches the desired texture.
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📖 Recipe Card
Creamy Mushroom Risotto
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
Treat yourself to creamy mushroom risotto, featuring a delightful blend of fresh mushrooms and parmesan. This easy-to-make dish is perfect for a quick dinner or a comforting meal any day.
Ingredients
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1½ cups carnaroli rice
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese
- chopped flat-leaf parsley
Instructions
- Prepare the broth by blending dried shiitakes into a fine powder and mixing with stock. Simmer in a saucepan and reserve some for the risotto.
- Melt 1 tablespoon butter in a pot over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant.
- Add the rice, cooking for 1 minute while stirring. Add 1½ cups hot stock, salt, and pepper. Stir frequently until liquid is mostly absorbed, then add more stock gradually until the rice is creamy and tender, about 16-22 minutes.
- Meanwhile, melt another tablespoon of butter in a skillet, add mushrooms and thyme, cooking until golden brown. Season with remaining salt and adjust if necessary. Remove from heat.
- Stir in remaining butter and parmesan into the risotto, taste, and adjust seasonings. Spoon into dishes, top with mushrooms, and garnish with parsley and more cheese.
Notes
Use a mix of fresh shiitake and cremini mushrooms for the best flavor and texture.
Make sure not to overcook the rice, as it should remain creamy yet firm.
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 2g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
