Creamy Mushroom Risotto
Creamy Mushroom Risotto is a dish that wraps you in warmth and comfort with each velvety spoonful. This dish pairs creamy Arborio rice with the rich umami flavors of mushrooms, creating a delightful orchestration of texture and taste that will have you savoring every bite. Think of the aroma wafting through your kitchen, filling the air with the savory notes of sautéed onions and garlic before pairing with the earthiness of mushrooms. You can almost feel the love and care in this recipe, making it one that you’ll want to pass down through generations.
Table of Contents
My first encounter with a well-made risotto was at a small Italian bistro, where I discovered how perfectly creamy it could be. Since then, I’ve been on a mission to master this comforting dish, and I can confidently say that this recipe for Creamy Mushroom Risotto is everything you need and more. It’s an inviting dish that’s perfect for family dinners, date nights, or simply treating yourself to a luscious meal. With straightforward steps and natural, wholesome ingredients, you’ll find that’s not just delicious but also easy to whip up at home. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: In just about 35 minutes, you can create this restaurant-quality dish from scratch in your own kitchen.
- Irresistible Flavor: The combination of fresh and dried mushrooms provides a deep, rich flavor that makes this risotto truly stand out.
- Eye-Catching Appeal: This dish is not just good to eat— it’s a beautiful centerpiece for any dinner table!
- Flexible Serving: Enjoy it as a hearty main course or as a side dish to elevate any meal.
- Diet-Friendly Options: Easily adaptable for vegetarian and gluten-free diets with a few simple swaps.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: They add a rich, intense flavor to the broth. If unavailable, try using other dried mushrooms like porcini.
- 7 cups vegetable broth: Homemade is best, but store-bought works just fine. This broth enhances the overall depth of flavor in the risotto.
- 3 tablespoons butter, divided: Adds a delicious creaminess, ensuring that the risotto has a rich mouthfeel. You can use olive oil as a substitute for a dairy-free option.
- 1 yellow onion, minced (about 2 cups): Provides a subtle sweetness and foundational flavor. Shallots can be a great alternative if you prefer a milder taste.
- 4 cloves garlic, minced: Enhances the dish with aromatic depth. Fresh garlic is crucial for that robust bite.
- 1½ cups carnaroli rice (or arborio rice): This type of rice is essential for achieving a creamy consistency. Arborio is widely available, but carnaroli is often considered superior due to its higher starch content.
- ¾ teaspoon fine sea salt, divided: Balances flavors throughout. Keep some aside to season the mushrooms.
- ¼ teaspoon black pepper: Adds a gentle heat. Use fresh cracked pepper for the best flavor.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): This variety brings a delightful combination of textures and flavors; any combination of mushrooms will work beautifully.
- 1 tablespoon fresh thyme leaves: Thyme adds a touch of earthiness that complements the mushrooms. If you don’t have fresh, dried thyme can be used—just halve the amount.
- ⅓ cup grated parmesan cheese: Gives that touch of creaminess and flavor. For a dairy-free option, try nutritional yeast.
- Chopped flat-leaf parsley (for garnish): Fresh parsley brightens up the dish visually and adds a fresh finish.
How to Make Creamy Mushroom Risotto
Prepare broth: Start by blending 0.7 oz dried shiitake mushrooms in a high-speed blender until they form a fine powder. Allow the powder to settle before opening the lid. Combine the mushroom powder with 4 cups of vegetable broth in the blender and blend on low speed until well mixed. Transfer this to a medium saucepan and add the remaining 3 cups of vegetable broth. Cover and bring to simmer over medium heat. Set aside a ladle for later use.
Cook risotto: In a large, heavy pot, melt 1 tablespoon of butter over medium heat. Add the minced yellow onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Next, add 1½ cups carnaroli rice, stirring to coat the grains with the butter for about 1 minute. Ladle about 1½ cups of the hot stock over the rice, stirring in ½ teaspoon of salt and pepper. Keep stirring frequently to prevent sticking. As the liquid absorbs, ladle about 1 cup of broth at a time, continuing until the rice is tender and creamy, roughly 16 to 22 minutes total. Be careful not to overcook; slightly al dente yields the best texture.
Cook mushrooms: When the risotto is roughly 5 to 10 minutes from being fully cooked, melt another tablespoon of butter in a skillet over medium heat. Add the sliced mushrooms and fresh thyme, cooking for 5 to 8 minutes or until the mushrooms are golden brown and flavorful. Season with the remaining ¼ teaspoon of salt, and taste for further seasoning before removing from heat.
Assemble: Gently fold the remaining 1 tablespoon of butter and ⅓ cup of grated parmesan cheese into the risotto. Adjust the seasoning as necessary. Spoon the risotto into warmed dishes, top generously with the sautéed mushrooms, and finish with a sprinkle of chopped flat-leaf parsley and additional parmesan for an irresistible presentation.
Storing & Reheating
Creamy Mushroom Risotto can be stored in an airtight container at room temperature for up to 2 hours before refrigerating. When refrigerated, it stays good for 3 days. For longer storage, freeze it in a container or freezer bag for up to 3 months. When reheating, warm it in a pot over low heat, adding a splash of broth or water to revive its creamy texture—this ensures the risotto doesn’t dry out. Though the flavor remains delicious, it might not be as creamy as when freshly made.
Chef’s Helpful Tips
- Make sure to stir frequently while cooking the rice; this helps release the starch, resulting in a creamy texture.
- Use warm broth when adding to the rice; this helps maintain an even cooking temperature.
- If your risotto becomes too thick, simply stir in more broth until reaching your desired consistency.
- Experiment with different mushrooms, like portobello or oyster, for varied flavors.
- For extra flavor, consider adding a splash of white wine when cooking the onions.
- This risotto can be made ahead of time by preparing the base, then finishing it just before serving.
Rich, creamy, and bursting with earthy mushroom flavors, this Creamy Mushroom Risotto is a delightful twist on a timeless classic. It’s the kind of dish that transforms a cozy evening into a special occasion, perfect for exploring new culinary skills without a fuss. Feel free to adjust seasonings and toppings to make it your own, and don’t shy away from experimenting with different mushrooms or herbs. Enjoy the process and relish each bite of this unforgettable meal!
Recipe FAQs
Can I add different vegetables to my risotto?
Absolutely! Feel free to toss in seasonal vegetables, like peas or asparagus, for delightful variations. Just adjust their cooking times accordingly, adding them when the risotto is nearly done so they remain vibrant and tender-crisp.
What if I don’t have Arborio rice?
While Carnaroli rice is often preferred for its creaminess, Arborio works wonderfully too! If you’re open to alternatives, any medium-grain rice will yield acceptable results, but the texture might vary.
How can I make this risotto vegan?
To make it vegan, simply replace the butter with olive oil or vegan butter, and use nutritional yeast instead of Parmesan cheese for that cheesy flavor. Ensure your vegetable broth is also vegan.
How do I fix risotto that’s too sticky?
If your risotto turns out sticky, it could be because it was overcooked or stirred too aggressively. You can add a bit more warmed broth or water, gently stirring to loosen it up before serving.
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📖 Recipe Card
Creamy Mushroom Risotto
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This creamy mushroom risotto is a comforting dish that’s packed with flavor. Using a mix of fresh mushrooms and parmesan cheese, it’s a simple yet delicious meal, perfect for a cozy dinner or get-together.
Ingredients
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced (about 2 cups)
- 4 cloves garlic, minced
- 1½ cups carnaroli rice (or arborio 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 (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Blend dried shiitakes in a high-speed blender until powdered. Mix with 4 cups vegetable broth, then add the remaining 3 cups and simmer in a saucepan.
- In a large pot, melt 1 tablespoon butter over medium heat. Sauté minced onion until translucent, then add garlic and sauté until fragrant. Stir in rice for 1 minute, coating it in butter.
- Add 1½ cups hot broth to rice along with ½ teaspoon salt and pepper, then stir frequently. Gradually add broth as needed, cooking until rice is tender and creamy, about 16 to 22 minutes.
- In a skillet, melt 1 tablespoon butter, then add sliced mushrooms and thyme, cooking until mushrooms are golden brown. Season with remaining salt and adjust if necessary.
- Finish risotto by stirring in the last tablespoon of butter and parmesan cheese. Spoon into plates, topping with cooked mushrooms and garnish with parsley.
Notes
Use fresh shiitake and cremini mushrooms for the best flavor.
Ensure to stir the risotto frequently to maintain creaminess and prevent sticking.
Adjust the seasoning to your taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 1400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
