Go Back
- 1 cup Arborio rice - 4 cups vegetable broth - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms (mixed varieties, like cremini and shiitake), sliced - 1 cup heavy cream - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons butter (optional for added creaminess) - Salt and pepper to taste - Fresh parsley, chopped for garnish To make creamy mushroom risotto, you need a few key ingredients. Arborio rice is a must. This short-grain rice gives risotto its rich texture. It absorbs flavors well and stays creamy. Next, use vegetable broth for a base. Warm broth helps the rice cook evenly. Olive oil adds flavor and helps cook the onion and garlic. You can use any light oil, but olive gives a nice taste. Chop a small onion and three cloves of garlic. They add depth to the dish when sautéed. Mushrooms are the star of this recipe. I like a mix of cremini and shiitake. They add earthiness and flavor. Slice about eight ounces to cook down in the skillet. Heavy cream takes the risotto to the next level. It makes it rich and smooth. A half cup of grated Parmesan cheese adds saltiness and umami. If you want a vegan option, nutritional yeast works too. You can add butter if you like extra creaminess. Salt and pepper enhance the flavors. Finally, fresh parsley gives a nice touch and color to the dish when served. This simple list of ingredients will help you create a delicious creamy mushroom risotto. Each one plays a key role in making the dish flavorful and satisfying. First, you want to keep the broth warm. Heat the vegetable broth in a saucepan over low heat. Keeping it warm helps the rice cook evenly. If you use cold broth, it can shock the rice and slow down cooking. Warm broth also helps the rice absorb flavors better. Next, let's sauté the aromatics. In a large skillet, heat olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Cook until they turn translucent, which takes about 3-4 minutes. This step builds flavor. After that, add the sliced mushrooms. Cook until they release moisture and turn golden brown, about 5-7 minutes. The mushrooms will add depth to the dish. Now it’s time to cook the risotto. Stir in the Arborio rice. Toast the rice for 1-2 minutes. This helps bring out the nutty flavor. Then, start adding the warm broth, one ladle at a time. Stir often. Wait until most of the liquid is absorbed before adding the next ladle. Keep this going for about 18-20 minutes. The rice should be al dente and creamy when done. Finally, let’s add the finishing touches. Lower the heat and stir in the heavy cream and grated Parmesan cheese. If you want extra creaminess, add butter too. Mix until everything is fully combined. Don’t forget to season with salt and pepper. After mixing, let it sit for about 2 minutes. This resting time allows the flavors to blend well. Enjoy your creamy mushroom risotto! To get that smooth, creamy risotto, you must stir often. Stirring helps release the rice's starch. This starch gives risotto its famous creaminess. Use Arborio rice for the best texture. This rice absorbs liquid well and stays firm. Avoid overcooking or undercooking the rice. Cooking too long makes it mushy. Not cooking long enough leaves it hard. Both will hurt your dish. Also, never skip the resting period after cooking. Letting it rest allows the flavors to blend and the cream to set. To make your risotto pop, add herbs and spices. Try thyme or rosemary for a fresh taste. If you want a dairy-free option, use nutritional yeast instead of Parmesan. It gives a cheesy flavor without the dairy. Experiment with what you like for a unique twist! {{image_2}} You can make this dish fit many diets. For a vegetarian or vegan risotto, swap heavy cream and Parmesan cheese. Use coconut milk or cashew cream for a creamy texture. Nutritional yeast works well for cheese flavor. You can also add more veggies like spinach, peas, or bell peppers. They bring color and nutrients to your meal. Want to add protein to your risotto? Chicken or shrimp are excellent choices. Cook them separately and add them when the risotto is nearly done. For a heartier meal, consider diced sausage or pancetta. If you love seafood, try adding scallops or crab. They cook quickly and pair well with mushrooms. Risotto has many faces. The classic Italian style uses just mushrooms and Parmesan. But you can add your twist! Try using wild mushrooms for a deeper flavor. You could also add a splash of white wine for richness. Or make it spicy with some chili flakes. Each variation tells a new story on your plate. To keep your creamy mushroom risotto fresh, place it in the fridge. Use airtight containers to store the risotto. This helps prevent it from drying out or absorbing other odors. You can keep it in the fridge for up to three days. When reheating risotto, add a splash of broth or cream. This keeps it creamy. You can use the stove or microwave. If using the stove, heat it gently over low heat. Stir often to avoid sticking. For the microwave, heat it in short bursts. Keep checking to avoid drying it out. Freezing risotto is not ideal. The texture may change when thawed. If you must freeze, use a freezer-safe container. Leave some space for expansion. To thaw, place it in the fridge overnight. Reheat slowly on the stove, adding liquid as needed. This helps restore some creaminess. The best rice for risotto is Arborio rice. This rice has a high starch content. It makes the risotto creamy and rich. Other options include Carnaroli and Vialone Nano. These types also work well, but Arborio is most common. Yes, you can make risotto ahead of time. However, it is best fresh. If you make it early, cool it quickly and store it in the fridge. Reheat it gently with a little broth to bring back the creaminess. If your risotto is overcooked, try adding more broth slowly. Stir it in and let it absorb. This can help to revive some texture. You can also add a bit of cream or cheese for richness. Yes, you can make risotto without cheese. Use nutritional yeast for a cheesy flavor. You can also add extra herbs like thyme or basil to enhance the taste. Creamy mushroom risotto pairs well with many things. Serve it with grilled chicken or fish for protein. You can also add a fresh salad or roasted vegetables on the side. For a special touch, top the risotto with fresh herbs or a drizzle of olive oil. Creamy mushroom risotto is a rich and satisfying dish, made with a few simple ingredients. We explored essential elements like Arborio rice and broth, learned step-by-step cooking methods, and discussed tips to achieve the perfect texture. Don't shy away from experimenting with variations, protein additions, or unique herbs. Remember to store leftovers properly and reheat wisely to enjoy this dish later. With these insights, you'll create a delicious risotto that impresses every time. Embrace the flavors and techniques to make it your own!

Creamy Mushroom Risotto

Indulge in the rich flavors of Savory Creamy Mushroom Risotto with this easy recipe! Discover how to make the perfect creamy risotto using Arborio rice, fresh mushrooms, and a touch of Parmesan for an irresistible dish that’s sure to impress. With just a few simple steps and ingredients, you can create a delightful meal that's perfect for any occasion. Click to explore this delicious recipe and bring a taste of comfort to your table!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms (mixed varieties, like cremini and shiitake), sliced

1 cup heavy cream

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons butter (optional for added creaminess)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a saucepan, heat the vegetable broth over low heat and keep it warm.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent (about 3-4 minutes).

      Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown (about 5-7 minutes).

        Stir in the Arborio rice, allowing it to toast for 1-2 minutes, stirring frequently until the edges are translucent.

          Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.

            Once the rice is cooked, reduce heat to low. Stir in the heavy cream, Parmesan cheese, and butter if using. Mix until fully incorporated and creamy. Season with salt and pepper to taste.

              Remove from heat and let it sit for about 2 minutes for the flavors to meld.

                Serve hot, garnished with chopped parsley for a fresh touch.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4