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Creamy Mushroom Risotto Recipe

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4.1 from 3 reviews

This Creamy Mushroom Risotto is a comforting and flavorful Italian-inspired dish featuring tender arborio rice cooked slowly with sautéed mushrooms, aromatic onions, white wine, and rich Parmesan cheese. Perfect as a cozy vegetarian main or an elegant side, it delivers a velvety texture and earthy depth in about 50 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Mushroom and Olive Oil:

  • 1 tablespoon olive oil
  • 12 ounces mushrooms (any variety, thinly sliced)

Risotto Base:

  • ¼ cup diced onion
  • 2 tablespoons salted butter
  • 1 cup arborio rice
  • ½ cup white wine (or extra broth)
  • 3 cups chicken broth (or mushroom broth, divided)

Finishing:

  • ⅓ cup shredded Parmesan cheese
  • chopped fresh parsley (for garnish, optional)

Instructions

  1. Warm the Broth: Begin by warming 3 cups of chicken broth (or mushroom broth) in the microwave or gently bringing it to a low simmer in a saucepan. Keeping the broth warm helps the rice cook evenly and absorb the flavors properly.
  2. Sauté Mushrooms: In a pan over medium-high heat, add 1 tablespoon of olive oil and the sliced mushrooms. Cook until the mushrooms are softened and have released their moisture, approximately 5 minutes. Once done, remove from heat and set aside.
  3. Cook Onions and Toast Rice: In a separate saucepan, melt 2 tablespoons of salted butter and add the diced onions. Cook for about 3 to 4 minutes until the onions become tender and translucent. Then stir in 1 cup of arborio rice and cook for about 5 minutes, stirring frequently, until the rice grains start to lightly brown and toast, developing a nutty aroma.
  4. Deglaze and Add Broth Gradually: Pour in ½ cup of white wine (or extra broth) and cook while stirring until the liquid evaporates completely. Begin adding the warmed broth ½ cup at a time, stirring continuously, and wait until each addition is mostly absorbed before adding the next. This slow absorption process should take about 20 minutes and is key to creating a creamy risotto texture.
  5. Combine and Finish: Stir the cooked mushrooms along with any juices back into the risotto. Add ⅓ cup of shredded Parmesan cheese, reserving a couple of tablespoons for garnish, and mix well. Taste your risotto and season with salt and pepper as needed. Garnish with chopped fresh parsley and the reserved Parmesan before serving.

Notes

  • Use warm broth to maintain a consistent cooking temperature and ensure the rice cooks evenly.
  • Arborio rice is essential for the creamy texture; substitute with other risotto rice like Carnaroli if desired.
  • For a vegan version, use vegetable broth and substitute butter and Parmesan with plant-based alternatives.
  • Stirring frequently is important to prevent the rice from sticking and to develop the creamy texture.
  • If you prefer a richer flavor, finish the risotto with a splash of cream or additional cheese.

Find it online: https://cheftinaskitchen.com/creamy-mushroom-risotto-recipe/