Creamy Mushroom Risotto

Why You’ll Love Creamy Mushroom Risotto Recipe

This creamy mushroom risotto is irresistibly smooth and satisfying, perfect for cozy dinners at home. The umami depth from the mushrooms paired with the rich, silky rice makes every bite comforting yet elegant. It’s versatile enough to serve as a main course or alongside your favorite protein. The aroma alone will make your kitchen feel warm and inviting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Arborio rice
• Mixed fresh mushrooms (such as cremini, shiitake, or portobello)
• Onion or shallots
• Garlic
• Dry white wine
• Vegetable or chicken broth
• Extra-virgin olive oil and/or butter
• Parmesan cheese
• Salt and freshly ground black pepper
• Fresh herbs like thyme or parsley

Recipe Card:

Serves: 4–6
Prep Time: About 15 minutes
Cook Time: About 30–45 minutes
Total Time: About 45–60 minutes

Ingredients:
• 1½ cups Arborio rice
• 4–5 cups warm broth (vegetable or chicken)
• 1 lb (about 450g) mixed mushrooms, cleaned and sliced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2–3 garlic cloves, minced
• ½ cup dry white wine
• ½–¾ cup grated Parmesan cheese
• 2–3 tablespoons butter (optional but recommended)
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Directions

1. Warm the broth: Heat the broth in a saucepan and keep it warm over low heat.

2. Sauté mushrooms: In a large skillet or pot, heat olive oil (and a bit of butter if using) over medium heat. Add the mushrooms, season with a pinch of salt and pepper, and cook until they are golden and have released their juices. Remove mushrooms from the pan and set aside.

3. Cook aromatics: In the same pan, add the chopped onion and cook until soft and translucent. Add the garlic and cook for another minute.

4. Toast the rice: Add the Arborio rice to the pan and stir to coat with the oil, cooking for 1–2 minutes until the edges are slightly translucent.

5. Deglaze with wine: Pour in the white wine and stir until it has mostly evaporated.

6. Add broth gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18–22 minutes.

7. Finish: Stir in the cooked mushrooms, Parmesan cheese, and remaining butter. Adjust seasoning with salt and pepper.

8. Serve: Spoon the risotto into bowls and garnish with fresh parsley or thyme and extra Parmesan.

Servings and timing

This recipe makes about 4–6 servings. Preparation takes roughly 15 minutes, and cooking about 30–45 minutes, making it a great choice for a weekend dinner or special meal night.

Variations

• Creamy Herb Risotto: Add fresh thyme or rosemary with the onions for extra aroma.
• White Truffle Touch: Drizzle a small amount of truffle oil before serving for an upscale twist.
• Add Greens: Stir in baby spinach or peas near the end of cooking for added color and nutrition.
• Vegan Version: Use vegetable broth, olive oil, and omit the cheese or use a vegan Parmesan alternative.

Storage/Reheating

Store leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm on the stovetop over medium-low heat, stirring until creamy again.

FAQs

What type of rice should I use for risotto?

Use Arborio rice or another short-grain risotto rice like Carnaroli or Vialone Nano for the best creamy texture.

Can I make this risotto without wine?

Yes, you can skip the wine and use extra broth; the risotto will still be flavorful and creamy.

How do I know when the risotto is done?

The rice should be creamy and tender with a slight bite (al dente), not mushy.

Can I use dried mushrooms?

Yes, dried mushrooms can be rehydrated and added for a deeper flavor; soak them in warm water before cooking.

Is risotto gluten-free?

Risotto made from rice is naturally gluten-free as long as the broth you use is gluten-free.

Can I prepare risotto ahead of time?

Risotto is best served fresh, but you can cook it slightly underdone and finish it later with added broth when reheating.

What’s the best way to store leftover risotto?

Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze risotto?

Freezing is possible but not ideal; the texture can change. If you do freeze, thaw in the fridge and reheat with added liquid.

How do I make it richer and creamier?

Stir in a knob of butter and extra Parmesan at the end of cooking for a richer finish.

What wine pairs well with creamy mushroom risotto?

A light to medium-bodied white wine like Pinot Grigio or Sauvignon Blanc complements the dish well.

Conclusion

This creamy mushroom risotto delivers classic Italian comfort food at its best. With simple ingredients and a bit of patient stirring, you’ll create a dish that’s rich, flavorful, and satisfying. Whether you’re cooking for family or friends, it’s a recipe you’ll return to again and again.