Creamy Mushroom Risotto
This creamy mushroom risotto is rich, velvety, and packed with deep umami flavor. Made with or without wine, it’s a comforting and elegant dish perfect for any occasion.
Equipment
- Large skillet or heavy-bottomed pan
- Wooden spoon
- Ladle
- Cutting board
- Sharp knife
Ingredients
For the Risotto:
- 1 ½ cups arborio rice
- 4 cups vegetable broth or chicken broth
- 1 cup water
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb mixed mushrooms cremini, shiitake, or button, sliced
- ½ cup dry white wine optional; substitute with extra broth
- ½ cup grated Parmesan cheese or nutritional yeast for a vegan option
- ½ cup heavy cream optional for extra creaminess
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or 1 tsp fresh
- ¼ cup fresh parsley chopped
For Garnish:
- Extra Parmesan cheese
- Freshly cracked black pepper
- Drizzle of truffle oil optional
Instructions
Sauté the Mushrooms
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add mushrooms and sauté until golden brown, about 5–7 minutes. Remove and set aside.
Sauté the Aromatics
- In the same pan, add the remaining olive oil and butter.
- Sauté the onion until soft, about 3 minutes. Add garlic and cook for another 30 seconds.
Toast the Rice
- Stir in the arborio rice, cooking for 2–3 minutes until edges become slightly translucent.
Deglaze with Wine (Optional)
- Pour in wine (if using) and stir until fully absorbed. If skipping wine, use extra broth.
Gradually Add Broth
- Reduce heat to medium-low. Add warm broth, ½ cup at a time, stirring frequently.
- Continue until rice is tender and creamy, about 18–20 minutes.
Incorporate Mushrooms and Cheese
- Return the mushrooms to the pan and stir. Add Parmesan, salt, pepper, and thyme.
Finish and Serve
- Turn off the heat, fold in fresh parsley, and let rest for 1 minute before serving.
- Garnish with extra Parmesan, cracked black pepper, and a drizzle of truffle oil.
Notes
Keep the broth warm while cooking for the best texture.
Stir gently and frequently to release the risotto’s signature creaminess.
Serve immediately for the best taste and texture.
Stir gently and frequently to release the risotto’s signature creaminess.
Serve immediately for the best taste and texture.