Creamy Mushroom Risotto
Creamy Mushroom Risotto is one of those dishes that seems to combine the elegance of a restaurant meal with the comfort of home cooking. Its creamy texture, rich with umami from the earthy mushrooms, envelops each grain of rice, creating a warm embrace for your taste buds. This dish is ideally suited for a cozy dinner or a special gathering, demonstrating that you don’t need to be an accomplished chef to create something truly delightful. Each spoonful is packed with flavor and an unpretentious air that makes you feel right at home.
Table of Contents
I first stumbled upon this delectable recipe while searching for ideas to satiate my craving for something hearty yet refined. The combination of creamy rice and the depth of mushrooms struck me as a perfect culinary union. Whether you’re celebrating a special occasion or simply indulging on a weeknight, making Creamy Mushroom Risotto is sure to impress. This easy-to-follow recipe promises a crowd-pleasing dish that will have everyone requesting seconds — and perhaps a third bowl too. I can’t wait for you to experience it yourself!
Why You’ll Love This Recipe
- Simple & Quick: From prep to plate in just about 45 minutes, this is a fast, comforting meal.
- Irresistible Flavor: The creamy texture combined with the earthy notes of shiitake and cremini mushrooms creates a symphony of taste.
- Eye-Catching Appeal: The rich, golden hue of the risotto topped with sautéed mushrooms is simply stunning on any table.
- Flexible Serving: Perfect for dinner parties, cozy gatherings, or even weeknight meals when you’re looking for something nice to treat yourself.
- Diet-Friendly Options: If you swap in some vegan cheese, this dish becomes dairy-free and enjoyable for everyone!
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: These add a concentrated mushroom flavor that enhances the dish. If you can’t find dried shiitakes, porcini mushrooms work well too.
- 7 cups vegetable broth: Homemade or store-bought, broth enriches the risotto and helps it achieve its creamy consistency. You can use chicken broth for added flavor if preferred.
- 3 tablespoons butter, divided: Butter lends richness to the risotto and enhances the flavor of the mushrooms. Use unsalted butter for better control over seasoning.
- 1 yellow onion, minced (about 2 cups): Sweet and aromatic, fresh onion forms the base and infuses the dish with flavor.
- 4 cloves garlic, minced: Garlic imparts a fragrant note that elevates the overall taste profile. Fresh garlic is always best.
- 1½ cups carnaroli rice (or arborio rice): This starchy rice is essential for that creamy texture. While arborio is more common, carnaroli often yields an even creamier result.
- ¾ teaspoon fine sea salt, divided: Seasoning is crucial to ensure your risotto is flavorful. Adjust to your taste preference.
- ¼ teaspoon black pepper: Freshly cracked pepper brightens the dish. Feel free to adjust the amount based on your taste.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): Fresh mushrooms add a meaty texture and rich flavor. Feel free to explore other varieties like button or portobello.
- 1 tablespoon fresh thyme leaves: Thyme balances the earthiness of the mushrooms with a lovely herbal note. You can substitute with rosemary or even parsley if you prefer.
- ⅓ cup grated parmesan cheese: This creamy addition makes the risotto rich and savory. You can use nutritional yeast for a dairy-free alternative.
- chopped flat-leaf parsley (for garnish): Fresh parsley provides a pop of color and a fresh bite at the end.
How to Make Creamy Mushroom Risotto
Prepare Broth: Start by adding 0.7 oz dried shiitake mushrooms to a high-speed blender. Blend until you achieve a fine powder, allowing it to settle before opening the lid. Mix 4 cups of vegetable broth into the blender with the mushroom powder and blend on low until well combined. Pour into a medium saucepan along with the remaining 3 cups of vegetable broth, cover, and bring to a simmer over medium heat. Reserve a ladle for transferring stock to the risotto later.
Cook Risotto: In a large, heavy pot, melt 1 tablespoon of butter over medium heat. Add minced yellow onion and sauté until translucent, about 3 minutes. Toss in minced garlic and cook until fragrant, around 1 minute. Add 1½ cups carnaroli rice and cook for another minute, stirring to coat the grains in the buttery goodness. Ladle in about 1½ cups of the hot stock, stirring in ½ teaspoon of the salt and the black pepper. Continue to simmer, stirring frequently to prevent sticking, adding more broth when almost absorbed. After roughly 16 to 22 minutes, the rice should be tender and the mixture wonderfully creamy. Avoid overcooking to prevent mushy rice!
Cook Mushrooms: When the rice is about 5 to 10 minutes from being ready, start the mushrooms. In a separate skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and fresh thyme, cooking until golden brown, around 5 to 8 minutes. Stir in the remaining ¼ teaspoon of salt, taste, and adjust the seasoning if necessary. Once perfectly sautéed, remove from the heat.
Assemble: Stir in the final tablespoon of butter and the grated parmesan cheese into the cooked risotto, adjusting the seasoning to your liking. Gently spoon the risotto into bowls and top generously with the sautéed mushrooms. Garnish with chopped flat-leaf parsley and additional parmesan, if desired, to serve.
Storing & Reheating
To store any leftovers, place them in an airtight container in the refrigerator, where they will keep well for up to 3 days. If you want to store it for longer, consider freezing the risotto in a freezer-safe container for up to 3 months. For reheating, simply warm it on the stove over low heat, adding a splash of broth or water to restore its creamy texture. Keep in mind that the risotto may thicken as it cools, so the addition of liquid helps bring it back to life.
Chef’s Helpful Tips
- Watch the rice closely while cooking; overcooked risotto turns mushy and loses its delightful texture.
- Always use warm broth; adding cold broth can disrupt the cooking process and affect the final consistency.
- Use a wide pot for cooking risotto; it allows the rice to cook evenly while promoting a creamy texture.
- If you want to elevate the flavor, add a splash of white wine after cooking the onions and before adding the rice. This adds a wonderful depth of flavor.
- A homemade broth can vastly improve the flavor of your risotto, but store-bought is completely fine for a quick meal.
Creamy Mushroom Risotto envelops your senses with rich flavors and a deliciously creamy texture. The best part? It’s simple enough to whip up on a weeknight yet elegant enough to serve at gatherings. Don’t hesitate to add your twist—whether that’s different herbs or swapping in your favorite cheese. Enjoy every creamy, mushroom-filled bite; it’s comfort food at its finest!
Recipe FAQs
Can I use regular rice instead of arborio?
While arborio rice is ideal for risotto due to its high starch content, you can use other short-grain rices. However, the texture may differ slightly and may not achieve the same creaminess.
What kind of mushrooms work best in risotto?
A mix of fresh shiitake and cremini mushrooms yields a rich flavor profile. Feel free to experiment with other varieties like portobello or even wild mushrooms for added depth.
Is risotto gluten-free?
Yes, risotto made with arborio or carnaroli rice is naturally gluten-free! Just double-check your broth for gluten-containing ingredients to keep it safe if you have a sensitivity.
Can I make this risotto ahead of time?
Risotto is best enjoyed fresh, but you can prepare the components ahead of time. Sauté the mushrooms and prepare the broth, then cook the rice right before serving for the best texture.
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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
Creamy Mushroom Risotto offers an irresistible flavor and simple preparation. Made with carnaroli rice, fresh mushrooms, and butter, this dish is perfect for a quick dinner or comforting meal.
Ingredients
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1½ cups carnaroli 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
- chopped flat-leaf parsley
Instructions
- Prepare the broth by blending the dried shiitakes until they become a fine powder. Incorporate 4 cups of stock, blend it on low, and then mix in the remaining 3 cups of vegetable stock in a saucepan. Cover and bring to a simmer.
- In a large pot, melt 1 tablespoon of butter over medium heat. Cook the minced onion until translucent, about 3 minutes, then add minced garlic and cook for 1 more minute. Stir in the rice for 1 minute.
- Add about 1½ cups of hot broth to the rice along with ½ teaspoon salt and the pepper. Stir frequently as the broth gets absorbed, and continue adding broth gradually until the rice is tender and creamy, for 16 to 22 minutes.
- In a skillet, melt 1 tablespoon of butter, add the sliced mushrooms and thyme, cooking until golden brown for about 5 to 8 minutes. Stir in the remaining salt, and taste for seasoning, before removing from heat.
- Gently mix in the last tablespoon of butter and Parmesan into the rice, adjusting seasonings as necessary. Serve the risotto topped with mushrooms and garnished with parsley and additional cheese.
Notes
For an intense flavor, ensure the dried mushrooms are blended into a fine powder before using in broth.
Use a mix of shiitake and cremini mushrooms for a richer taste in the risotto.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
