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Creamy Mushroom Risotto

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a rich, comforting Italian rice dish that balances earthy mushrooms, Parmesan cheese, and delicate white wine. This risotto is perfect for a cozy dinner or elegant gathering. With a silky texture and deep, savory flavor, it offers both gourmet flair and satisfying warmth in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1½ cups Arborio rice
  • 1 lb mixed mushrooms sliced
  • 4 cups warm vegetable or chicken broth
  • ½ cup dry white wine
  • 2 tbsp butter plus 2 tbsp for finishing
  • 1 small onion or shallot finely chopped
  • 2 garlic cloves minced
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped fresh parsley or thyme for garnish

Method
 

  1. Cook Aromatics and Mushrooms: Melt 2 tbsp butter in a pan. Sauté onion and garlic until soft. Add mushrooms and cook until browned and tender.
  2. Toast the Rice: Stir in Arborio rice and cook for 2 minutes to lightly toast.
  3. Deglaze with Wine: Add white wine and stir until absorbed, balancing the earthy flavors.
  4. Add Broth Gradually: Add broth one ladle at a time, stirring often. Let each addition absorb before adding more. Cook for 18–20 minutes until creamy and tender.
  5. Finish and Serve: Stir in remaining butter and Parmesan. Season with salt and pepper. Garnish with fresh herbs and serve hot.

Notes

Use Arborio rice for best texture and creaminess. Add broth warm to maintain even cooking. Stir constantly to release starch for that silky texture. Use mixed mushrooms like cremini, oyster, or shiitake for depth. Truffle oil or sautéed mushrooms on top can elevate presentation. Serve immediately to enjoy perfect creaminess. Store leftovers in the fridge and reheat with a splash of broth.