Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 0.7 oz dried shiitake mushrooms; 7 cups vegetable broth; 3 tablespoons butter, divided; 1 yellow onion, minced (about 2 cups); 4 cloves garlic, minced; 1½ cups carnaroli rice (or arborio rice); ¾ teaspoon fine sea salt, divided; ¼ teaspoon black pepper; 1 lb mushrooms, sliced (mix of fresh shiitake and cremini); 1 tablespoon fresh thyme leaves; ⅓ cup grated parmesan cheese (more for garnish); chopped flat-leaf parsley (for garnish)

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Creamy Mushroom Risotto is a luxurious yet comforting dish that whispers warmth with every bite. This rich, creamy delicacy is a celebration of umami flavors, thanks to the luscious blend of earthy mushrooms and the creamy texture of perfectly cooked rice. With its velvety consistency and aromatic notes, it’s the kind of dish that can turn any ordinary day into something special. The gentle stirring of the rice, coaxing out that creaminess, feels almost meditative, and I find joy in the entire process.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Mushroom Risotto
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Mushroom Risotto

I still remember the first time I savored a truly authentic risotto at a tiny trattoria in Italy. It was a cold evening, and as I took the first spoonful, warmth enveloped me like a cozy blanket. This creamy mushroom risotto, which I’m sharing with you today, embodies that spirit—perfect for a weeknight dinner or a gathering with loved ones. It’s surprisingly easy to prepare and calls on simple ingredients that come together beautifully. Trust me, once you try this recipe, you’ll be tempted to serve it again and again.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, this dish brings comfort without any fuss.
Irresistible Flavor: The combination of shiitake and cremini mushrooms creates a deep, savory profile that’s wonderfully satisfying.
Eye-Catching Appeal: Its creamy consistency and golden-brown mushrooms make for a stunning presentation.
Flexible Serving: Perfect for cozy dinners, classy events, or even a treat for yourself on a quiet night at home.
Diet-Friendly Options: Easily adaptable for gluten-free diets by checking your stock options.

Ingredients You’ll Need

0.7 oz dried shiitake mushrooms: Dried shiitakes lend a robust flavor to the broth; consider cheap alternatives if necessary.
7 cups vegetable broth: A well-seasoned broth forms the base for your risotto, enhancing the dish’s overall flavor.
3 tablespoons butter, divided: Butter adds richness; using high-quality European butter will amplify the flavor.
1 yellow onion, minced (about 2 cups): Adding sweetness and depth, the onion forms the aromatic base of the risotto.
4 cloves garlic, minced: Garlic provides warmth and deepens the flavors, making everything taste irresistible.
1½ cups carnaroli rice (or arborio rice): These special types of rice release starch, creating a creamy texture. Carnaroli is preferable for its superior ability to hold shape.
¾ teaspoon fine sea salt, divided: Salt is crucial for bringing out the flavors in both the stock and the dish itself.
¼ teaspoon black pepper: Freshly cracked pepper elevates the taste, adding a subtle bite.
1 lb mushrooms, sliced: A combination of shiitake and cremini mushrooms gives a well-rounded flavor and texture.
1 tablespoon fresh thyme leaves: Thyme adds an aromatic freshness, tying the earthy flavors together.
⅓ cup grated parmesan cheese (more for garnish): Parmesan introduces umami richness and depth; you can substitute with vegan cheese for a dairy-free option.
Chopped flat-leaf parsley (for garnish): Fresh parsley brightens the dish and adds color.

How to Make Creamy Mushroom Risotto

Prepare broth: Start by adding the dried shiitake mushrooms to a high-speed blender. Blend until they form a fine powder, allowing it to settle before opening the lid. Combine the powder with 4 cups of vegetable broth in the blender, blending on low speed until smooth. Next, transfer this to a medium saucepan, add the remaining 3 cups of vegetable broth, cover, and bring to a simmer over medium heat. Reserve a ladle of this warming liquid to transfer to the risotto.

Cook risotto: In a large, wide, heavy pot, melt 1 tablespoon of butter over medium heat. Add the minced yellow onion, cooking until it becomes translucent, which takes about 3 minutes. Incorporate the garlic, cooking until fragrant, around 1 minute more. Stir in the 1½ cups of carnaroli rice, cooking for about 1 minute to coat the grains. Then, ladle in about 1½ cups of hot stock over the rice. Sprinkle in ½ teaspoon of the divided salt and black pepper, stirring frequently to prevent sticking. As the broth is almost absorbed, continue adding a cup at a time, stirring regularly, for about 16 to 22 minutes until the rice is tender and the texture is creamy. Avoid letting the rice become mushy—timing is everything!

Cook mushrooms: With about 5 to 10 minutes left on the risotto, heat another tablespoon of butter in a skillet over medium heat. Add the sliced mushrooms and fresh thyme, cooking until the mushrooms become beautifully golden brown, which should take around 5 to 8 minutes. Season with the remaining ¼ teaspoon of salt, tasting to adjust seasoning as necessary before removing from heat.

Assemble: Once the risotto is just perfect, gently fold in the last tablespoon of butter and the grated parmesan cheese. Taste the risotto and refine the seasoning if necessary—this step is where all those flavors come together. To serve, spoon the mushroom risotto into dishes, top with the sautéed mushrooms, and finish with a sprinkle of chopped parsley and extra parmesan cheese.

Storing & Reheating

Leftover creamy mushroom risotto can be stored at room temperature for no more than two hours after cooking. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days. If you prefer to freeze it, place the risotto in freezer-safe containers for up to 3 months. When ready to enjoy, reheat in a saucepan over low heat, adding a splash of vegetable broth or water to regain its creamy consistency.

Chef’s Helpful Tips

Stirring is key: The more you stir, the creamier the risotto becomes. Just make sure to do it gently to avoid breaking the rice grains.
Don’t rush the broth: Always add the broth gradually; this helps the rice absorb the flavors slowly and develop creaminess.
Use room temperature ingredients: If you can, let your broth sit at room temperature before adding it to the rice—this helps maintain a steady cooking temperature.
Taste as you go: This is crucial! Adjust the seasoning throughout the cooking process to ensure maximum flavor.

This creamy mushroom risotto stands out as one of those comforting meals that simply has it all. The combination of rich flavors, the warmth of fresh ingredients, and the fulfilling nature of this dish makes it incredibly satisfying. As you try out this recipe, feel free to improvise, adding in your favorite herbs or seasonal vegetables. Enjoy a wonderful evening with loved ones or a cozy night in with a bowl of this delicious risotto.

Recipe FAQs

Can I make risotto in advance?

Absolutely! While risotto is best served fresh, you can prepare it in advance. Simply cook it until just al dente, cool, and refrigerate. When ready to serve, reheat it in a saucepan, adding some broth for creaminess.

What’s the difference between Arborio and Carnaroli rice?

Both Arborio and Carnaroli rice are short-grain varieties used for risotto, but Carnaroli tends to have a higher starch content, resulting in even creamier risottos. It’s often considered the gold standard for risotto.

Can I substitute the mushrooms?

Definitely! If you’re not a fan of mushrooms, consider using diced vegetables like zucchini or asparagus—just ensure they’re cooked until tender for the best texture. For a heartier option, try adding cooked chicken or shrimp.

How do I rescue overcooked risotto?

If you find your risotto is overcooked and mushy, consider mixing in some fresh, uncooked rice—let it cook briefly, and this can help restore some texture. Otherwise, enjoying it as a creamy porridge is still quite comforting!