Mushroom Risotto: Creamy, Earthy Comfort in Every Spoonful

Why You’ll Love This Recipe

Mushroom risotto isn’t just another rice dish—it’s an experience. The creamy texture of the rice, combined with the earthy, savory depth of the mushrooms, creates a dish that’s comforting and refined. Here’s why you’ll fall in love with it:

• Creamy Texture: The slow-cooking technique and constant stirring create a rich and velvety mouthfeel.

• Earthy Flavor: Mushrooms bring an umami-packed punch that complements the Parmesan and herbs beautifully.

• Versatile: It works perfectly as a vegetarian main dish or a side to accompany meats or other dishes.

• Impressive Yet Simple: While it requires attention, it’s made with basic, accessible ingredients and techniques that anyone can master.

Ingredients

1 ½ cups arborio rice
4 cups vegetable or chicken broth, kept warm
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces mixed mushrooms (cremini, shiitake, button), sliced
½ cup vegetable broth (for deglazing)
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Fresh parsley or thyme, chopped for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Mushrooms:
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 6–8 minutes. Remove from the pan and set aside.

2. Cook the Aromatics:
   In a large heavy-bottomed saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Toast the Rice:
   Add the arborio rice to the pan with the onions and garlic. Stir to coat the grains with oil and toast lightly for 2–3 minutes until they appear translucent around the edges.

4. Deglaze:
   Pour in the vegetable broth, stirring continuously until it’s mostly absorbed.

5. Gradually Add Broth:
   Add the warm broth one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process, stirring often, until the rice is creamy and al dente, about 20–25 minutes.

6. Finish with Mushrooms and Cheese:
   Stir the sautéed mushrooms back into the risotto along with the butter and Parmesan cheese. Season with salt and pepper to taste.

7. Serve:
   Spoon the risotto onto plates or bowls and garnish with fresh parsley or thyme.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 30–35 minutes

• Total Time: 40–45 minutes

Variations

• Add Protein: Incorporate grilled chicken, shrimp, or even a poached egg for added protein.

• Mushroom Choices: Feel free to experiment with different mushroom varieties like porcini or oyster mushrooms for a more intense flavor.

• Vegan Option: Swap the butter and Parmesan for plant-based alternatives to make this dish vegan-friendly.

• Herbs: Use other herbs like rosemary or sage for a different flavor profile.

Storage/Reheating

• Storage: Store leftover mushroom risotto in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, warm the risotto in a pan over low heat with a splash of broth to restore its creamy texture. Stir occasionally until heated through.

FAQs

How do I make risotto creamy without cream?

The creamy texture of risotto comes from slowly cooking the rice and adding liquid bit by bit. Arborio rice releases starch during this process, creating a natural creaminess without the need for added cream.

Can I make mushroom risotto ahead of time?

Mushroom risotto is best served fresh, but you can make it a few hours ahead of time and reheat it gently with some extra broth.

Can I use any type of rice for risotto?

It’s best to use arborio rice for risotto, as it has the right balance of starch and texture to create that creamy result. Other rice types won’t give the same outcome.

What is the purpose of stirring constantly when making risotto?

Constant stirring helps release the starch from the rice, which creates the creamy texture risotto is known for.

Can I freeze leftover risotto?

While risotto can technically be frozen, it’s best enjoyed fresh. If freezing, store in an airtight container for up to 2 months and reheat with some extra liquid.

Is mushroom risotto gluten-free?

Yes, mushroom risotto is gluten-free as long as the broth used doesn’t contain gluten. Be sure to check the ingredients of your broth.

Can I add different vegetables to the risotto?

Yes, you can add other vegetables like peas, spinach, or even roasted butternut squash to the risotto for added flavor and nutrition.

How can I make my risotto richer?

To make risotto richer, you can add extra butter and Parmesan at the end, or stir in some heavy cream for extra decadence.

Conclusion

Mushroom risotto is the perfect dish for anyone craving a comforting yet sophisticated meal. With its creamy texture, earthy flavor, and simple ingredients, it’s a dish that’s sure to impress. Whether served as a main or a side, mushroom risotto is a timeless favorite that brings warmth and flavor to any table. Follow this easy recipe, and you’ll be making a delicious, restaurant-worthy risotto in no time.

---

Print