Go Back
Here’s what you need to make a delightful creamy mushroom risotto: - 1 ½ cups Arborio rice - 4 cups vegetable broth - 1 cup cremini mushrooms, sliced - 1 cup shiitake mushrooms, sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup heavy cream - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in creating the creamy texture and rich flavor of this dish. Arborio rice gives risotto its signature creaminess, while the mushrooms add umami. The heavy cream and Parmesan cheese enhance that smooth, rich feel. Not everyone can use the same ingredients. Here are some options: - Vegan options: Replace heavy cream with coconut cream and Parmesan with nutritional yeast. - Gluten-free variations: Ensure your vegetable broth is gluten-free. Arborio rice is naturally gluten-free. - Alternative mushrooms: Try using button mushrooms or portobello for different flavors. With these substitutions, you can still enjoy a delicious risotto. 1. Preparing broth Heat the vegetable broth in a saucepan. Keep it warm on low heat. This helps the rice cook evenly. 2. Sautéing onions and garlic In a large skillet, add olive oil and one tablespoon of butter. Heat it over medium. Add the chopped onion. Sauté for about five minutes until it turns soft and clear. 3. Cooking mushrooms Next, add minced garlic and sliced mushrooms. Stir them well. Cook until the mushrooms release their liquid and brown nicely. This takes about eight to ten minutes. Sprinkle a pinch of salt and pepper for flavor. 1. Toasting Arborio rice Add the Arborio rice to the mushroom mix. Stir it often for about two to three minutes. This toasting step brings out the rice’s flavor. 2. Adding broth gradually Now, use a ladle to add the warm broth. Pour it in slowly, one ladle at a time. Stir continuously until most of the liquid is absorbed. Repeat this for about twenty to twenty-five minutes. The rice should be creamy and have a slight bite. 3. Achieving the right consistency Keep stirring until the rice is cooked to your liking. You want it creamy but not mushy. 1. Incorporating cream and cheese Lower the heat and mix in the heavy cream, the remaining butter, and the Parmesan cheese. Stir until everything blends well. 2. Adjusting seasoning Taste your risotto and add more salt or pepper if needed. This step is key for making the dish pop. 3. Allowing the risotto to thicken Remove the skillet from the heat. Let the risotto sit for a few minutes. This helps it thicken up nicely. For the full experience, check the Full Recipe for exact measurements and tips! To make your risotto creamy, stir often. Stirring helps release the starch from the rice. This makes the dish rich and smooth. Use a wooden spoon for the best results. To avoid mushy rice, add broth slowly. Only add more broth when the last ladle is mostly gone. This method keeps each grain firm. Check the rice texture regularly. You want it creamy but slightly chewy. Timing is key. Start cooking the rice when the mushrooms are ready. This way, everything finishes together. If you cook the rice too long, it can turn mushy. Use a heavy-bottomed pot or a wide skillet. These help cook the risotto evenly. A non-stick skillet is also a good choice. It prevents sticking and makes stirring easier. A ladle is your best friend for adding broth. It helps control the amount you pour in. This makes it easier to stir and check the rice. For the best skillet, choose one that is deep and wide. The wider surface area helps the rice cook evenly. A good skillet helps create that creamy texture we all love. {{image_2}} You can make creamy mushroom risotto even better with a few simple tweaks. Try adding fresh herbs like thyme or rosemary. These herbs brighten the dish and add depth. You might also sprinkle in some smoked paprika for a hint of warmth. Incorporating proteins can make the risotto more filling. Grilled chicken or shrimp pairs well with the rich flavors. Just add them in when you mix in the cream and cheese. For a vegetarian twist, add cooked lentils or chickpeas. Using different cheeses can change the flavor profile too. You can swap Parmesan for goat cheese or a sharp cheddar. Each cheese brings its own unique taste to the dish. If you want to make a vegan or dairy-free version, it’s easy. Use nutritional yeast instead of Parmesan. Swap the heavy cream for coconut cream or a plant-based cream. This keeps the dish rich without dairy. For those who need gluten-free options, Arborio rice is naturally gluten-free. Just make sure your vegetable broth is also gluten-free. This way, everyone can enjoy it. If you’re watching carbs, consider cauliflower rice as a substitute. It cooks quicker and gives a light texture. You can still follow the same cooking steps for a delicious low-carb meal. Explore these variations to find what works best for you! For detailed guidance, check the Full Recipe for creamy mushroom risotto. To keep your creamy mushroom risotto fresh, use an airtight container. This helps prevent moisture loss and keeps flavors intact. You can store it in the fridge for up to three days. If you want to keep it longer, freeze the risotto. It can last up to three months in the freezer. Just make sure to label the container with the date. When it's time to enjoy your leftover risotto, reheating it correctly matters. The best method is to use a saucepan over low heat. Add a splash of broth or water to help restore its creamy texture. Stir often to avoid sticking. You can also use a microwave, but cover the bowl to trap steam. This keeps the risotto moist. Always check it halfway through to stir and add more liquid if needed. Avoid letting it dry out, as that can ruin the dish. How long does homemade risotto last? Homemade risotto lasts about 3 to 5 days in the fridge. Store it in an airtight container. Can you make risotto in advance? You can make risotto in advance, but it won’t be as creamy. Prepare it partly and finish cooking before serving. What can I pair with creamy mushroom risotto? Creamy mushroom risotto pairs well with grilled chicken, fresh salad, or roasted vegetables. You can also serve it with a glass of white wine for a special touch. Why is my risotto too thick? If your risotto is too thick, add more broth or water. Stir it in slowly until you reach your desired creaminess. What to do if risotto is too salty? If your risotto is too salty, add a bit of unsalted stock or water. This will help balance the flavors. Can I use regular rice instead of Arborio? You can use regular rice, but the texture will change. Arborio rice gives risotto its creamy, rich quality. - Check out video tutorials for step-by-step guidance on making risotto. - Explore classic risotto recipes to broaden your cooking skills. - Discover more mushroom dishes to enhance your culinary repertoire. For the full recipe, visit the recipe section. In this post, I shared how to make creamy mushroom risotto. We covered the essential ingredients and possible substitutions. I walked you through each step, from preparation to cooking. I offered tips to perfect your dish and explored different flavor variations. Storing and reheating tips ensure you enjoy leftovers too. Risotto is versatile, and with these pointers, you can craft a delightful meal. Experiment with ingredients to find your perfect combination. Enjoy making your risotto delicious and unique!

Creamy Mushroom Risotto

Indulge in this creamy dreamy mushroom risotto that's perfect for cozy dinners! Made with Arborio rice, fresh cremini and shiitake mushrooms, and enriched with heavy cream and Parmesan, this dish is a comforting delight. Learn how to achieve the ideal creamy texture and enhance flavors with simple steps. Ready to impress at your next meal? Click to explore the full recipe and bring this delicious dish to your table!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

1 cup cremini mushrooms, sliced

1 cup shiitake mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

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

2 tablespoons olive oil

2 tablespoons unsalted butter (or vegan butter)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a saucepan, heat the vegetable broth over low heat to keep it warm while you cook the risotto.

    In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

      Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms have released their moisture and everything is nicely browned, about 8-10 minutes. Season with a pinch of salt and pepper.

        Stir in the Arborio rice to the mushroom mixture, allowing it to toast slightly for 2-3 minutes, stirring frequently.

          Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is mostly absorbed before adding the next ladleful. This process should take about 20-25 minutes until the rice is creamy and al dente.

            Once the rice is cooked to your preference, reduce the heat to low and stir in the heavy cream, remaining butter, and grated Parmesan cheese. Mix well and season with additional salt and pepper to taste.

              Remove from heat and let the risotto sit for a few minutes to thicken up before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the risotto in shallow bowls, garnished with chopped fresh parsley and an extra sprinkle of Parmesan or nutritional yeast for a touch of elegance. Enjoy with a drizzle of olive oil for an added depth of flavor!