Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 cup Arborio rice; 4 cups vegetable or chicken broth; 1 cup of mixed mushrooms (cremini, shiitake, or button), sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons butter; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Kitchen Stories

I absolutely love making creamy mushroom risotto during cozy nights at home. The method of slowly adding broth to the rice while stirring creates a beautifully creamy texture that is simply irresistible. I often pair it with a glass of white wine, enhancing the flavors even more. This dish not only comforts but also showcases my love for mushrooms, and I can't resist the earthy aroma that fills my kitchen while cooking. It's truly a dish that brings joy to my table and warms my heart.

Created by

Ainsley Harper

Last updated on 2026-02-07T17:37:36.385Z

When I first attempted to make risotto, I was amazed by how a few simple ingredients could transform into something so exquisite. I learned that the secret lies in the constant stirring and the slow addition of the broth, allowing the rice to absorb moisture gradually. Each grain releases its starch, creating that signature creamy texture.

I also discovered that using a mix of different mushrooms enhances the flavor profile. The combination of earthy varieties like cremini and shiitake adds depth. Don't forget to finish with a knob of butter and some grated Parmesan for an extra creamy finish!

Why You Will Love This Recipe
Rich, umami flavor from fresh mushrooms
Creamy, luxurious texture that envelops every bite
Perfectly comforting for any occasion

Mastering the Risotto Technique

The key to achieving that signature creamy texture in your risotto lies in the technique of gradual broth incorporation. As the Arborio rice cooks, it releases starches that create a velvety sauce. Be sure to use warm broth, as cold liquid can disrupt the cooking process and cause uneven texture. Stirring frequently is essential; aim for a rhythmic motion that keeps the rice from sticking to the pot while evenly distributing the heat.

Another tip is to listen to the rice as it cooks. After about 15 minutes, begin tasting a few grains. You’re looking for a creamy consistency with a slight bite in the center, known as ‘al dente.’ If you find the rice is still too firm, add an extra ladle of broth and keep stirring. This technique not only builds flavor but also enhances the overall eating experience.

Ingredient Insights

Mushrooms are the star of this dish, and their variety can greatly influence the overall flavor. Using a mix of cremini, shiitake, and button mushrooms brings depth and complexity. Cremini mushrooms add a robust umami flavor, while shiitake brings in a slightly sweet and earthy undertone. If you’re looking for an alternative, consider using dried mushrooms rehydrated in warm water, which can infuse even more flavor into the dish.

White wine not only enhances the flavor profile of the risotto but also helps to deglaze the pan, lifting any flavorful bits stuck to the bottom. If you prefer a non-alcoholic option, replace the wine with an equal amount of vegetable broth or a splash of lemon juice to maintain a bright, acidic character. This substitution keeps the risotto lively without sacrificing taste.

Perfect Pairings and Storage Tips

Creamy mushroom risotto pairs wonderfully with a light side salad drizzled with vinaigrette, adding a refreshing contrast to the dish's richness. Alternatively, roasted or sautéed greens such as kale or spinach complement its earthiness. If you’re feeling indulgent, serve it alongside grilled chicken or seafood for a more substantial meal that highlights the risotto's creamy base.

If you have leftovers, risotto can be stored in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or water to loosen the texture, as it tends to thicken when chilled. Gently warm over low heat, stirring frequently until it returns to that wonderful creamy consistency—your patience will be rewarded!

Ingredients

For the Risotto

1 cup Arborio rice
4 cups vegetable or chicken broth
1 cup of mixed mushrooms (cremini, shiitake, or button), sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Broth

In a saucepan, heat the broth over low heat, keeping it warm throughout the cooking process.

Sauté the Vegetables

In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook until they are browned and tender.

Add the Rice

Stir in the Arborio rice, allowing it to toast for about 2 minutes, ensuring each grain is well coated with the oil.

Incorporate the Wine

Pour in the white wine, stirring continuously until it's mostly absorbed by the rice.

Cook the Risotto

Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked al dente, about 20 minutes.

Finish the Risotto

Once the risotto is cooked, remove from heat. Stir in the butter and Parmesan cheese, mixing until creamy. Season with salt and pepper to taste.

Serve

Garnish with fresh parsley and serve immediately, enjoying the creamy goodness!

Pro Tips

For an extra flavor boost, try adding a splash of truffle oil just before serving. Additionally, feel free to incorporate some seasonal vegetables, like peas or asparagus, for added texture and color.

Common Troubleshooting Tips

If your risotto ends up too dry, it might be that you haven’t added enough broth during cooking. Don’t hesitate to slowly add still-warm broth to the pot even after the initial cooking time, stirring it in until you reach the desired creaminess. Conversely, if the risotto becomes too soupy, cook it a bit longer while stirring to evaporate excess liquid, and allow the rice to absorb it fully.

On occasions when the risotto feels gloopy or overly sticky, it might be due to using too high a heat or not enough stirring. The process should occur at medium to medium-low heat, facilitating constant movement, so let yourself get into a rhythm. If you feel the rice sticking to the bottom, lower the heat and add more liquid gradually.

Freezing and Reheating

While risotto is best enjoyed fresh, it is possible to freeze it. Allow the risotto to cool completely before portioning it into airtight containers. It can be frozen for about one month. To reheat, transfer the risotto to a saucepan with a splash of broth or water, stirring over medium heat until warmed through. This not only revives the flavors but also helps restore some creaminess that might have been lost during freezing.

If you're planning on serving a large gathering, consider doubling the recipe, since risotto is perfect for making ahead. Just remember to keep the cooking time slightly less than the original, as you can finish cooking it right before serving to prevent overcooking. This way, you'll impress your guests with a fresh and luscious dish without being rushed in the kitchen.

Questions About Recipes

→ Can I make risotto ahead of time?

Risotto is best served immediately. However, you can partially cook it, then add a bit more broth and finish cooking right before serving.

→ What can I substitute for Arborio rice?

You can use Carnaroli or Vialone Nano rice, which also have starchy characteristics for a creamy texture.

→ Can I add protein to the risotto?

Absolutely! You can stir in cooked chicken, shrimp, or scallops during the last few minutes of cooking.

→ How can I store leftover risotto?

Store any leftover risotto in an airtight container in the fridge for up to 3 days. Reheat gently, adding a little broth for moisture.