Creamy Mushroom Risotto Recipe: A Restaurant-Quality Dish at Home
Creamy Mushroom Risotto is the ultimate comfort food—rich, velvety, and packed with earthy flavors. While it may seem like a dish reserved for fancy restaurants, this recipe proves you can make it at home with ease. Whether you’re cooking for a special occasion or just craving something indulgent, this creamy mushroom risotto will never disappoint.
Why You’ll Love This Creamy Mushroom Risotto
This creamy mushroom risotto is a crowd-pleaser for so many reasons:
- It’s rich, comforting, and full of umami flavor.
- It’s versatile—perfect as a main dish or a side.
- It’s made with simple, wholesome ingredients.
- It’s a great way to impress your guests without spending hours in the kitchen.
Creamy mushroom risotto recipe
This creamy mushroom risotto recipe is a rich, velvety, and comforting dish that’s easy to make at home. Made with Arborio rice, sautéed mushrooms, and Parmesan cheese, it’s perfect as a main course or side dish. Ready in just 40 minutes, it’s ideal for weeknight dinners or special occasions. Includes FAQs, nutrition info, and tips for customization. Serve with a glass of wine for a complete Italian dining experience!
Ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken stock (warm)
- 2 cups mushrooms (cremini, button, or shiitake), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 3 tablespoons butter
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream (optional, for extra creaminess)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Prepare the MushroomsHeat 1 tablespoon of olive oil in a large skillet over medium heat.Add the sliced mushrooms and sauté until golden brown and tender.Season with salt and pepper, then set aside.
- Cook the AromaticsIn a large pan or Dutch oven, heat the remaining olive oil and 1 tablespoon of butter over medium heat.Add the chopped onion and cook until translucent.Stir in the minced garlic and cook for another minute.
- Toast the RiceAdd the Arborio rice to the pan and stir to coat it in the butter and oil.Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
- Deglaze with WinePour in the white wine (if using) and stir until it’s mostly absorbed by the rice.
- Add the StockBegin adding the warm stock, one ladle at a time, stirring constantly.Allow each ladle of stock to be absorbed before adding the next.Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Finish the RisottoStir in the cooked mushrooms, remaining butter, Parmesan cheese, and heavy cream (if using).Season with salt and pepper to taste.
- Serve and EnjoyGarnish with fresh parsley or thyme.Serve hot and enjoy your creamy mushroom risotto!
Notes
Frequently Asked Questions (FAQs)
1. Can I use a different type of rice?
Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. However, you can use Carnaroli or Vialone Nano rice as alternatives.2. Can I make this recipe vegan?
Yes! Use vegetable stock, omit the butter and Parmesan, and substitute with vegan butter and nutritional yeast.3. Why is my risotto too dry?
If your risotto is dry, add a bit more warm stock or water and stir until you reach the desired consistency.4. Can I add other vegetables?
Absolutely! Spinach, peas, or roasted butternut squash are great additions.Nutrition Information
Here’s a breakdown of the nutrition per serving (based on 4 servings):- Calories: 450
- Protein: 10g
- Carbohydrates: 60g
- Fat: 15g
- Fiber: 3g
Special Notes
- Stock Temperature: Always use warm stock to maintain even cooking.
- Stirring: Constant stirring is key to releasing the rice’s starch and creating a creamy texture.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of stock or water to restore creaminess.
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