Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting dish that brings to mind cozy evenings spent enjoying a warm bowl of deliciousness. Its rich, creamy texture is complemented by the umami flavors of mushrooms, making it a delightful way to warm your soul on a chilly day. This risotto is creamy without being heavy and features an abundance of fresh, earthy ingredients. With each bite, you’ll savor the perfectly al dente rice, a hallmark of this classic dish.
Table of Contents
I remember the first time I made creamy mushroom risotto. I was inspired by an Italian cooking class and wanted to recreate that moment at home. The moment the kitchen filled with the fragrance of sautéed mushrooms and garlic, I knew I had discovered something special. This recipe is accessible, perfect for a weeknight dinner or a fancy gathering, allowing you to impress your family and friends without breaking a sweat. The cozy warmth of creamy mushroom risotto is an invitation to gather around the table and share in something truly special. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Prep in just 10 minutes and cook in 35 minutes, making it perfect for a weeknight meal.
- Irresistible Flavor: The combination of fresh mushrooms and savory broth creates an incredible depth of flavor.
- Eye-Catching Appeal: Creamy mushroom risotto is both elegant and rustic, making it a showstopper on any table.
- Flexible Serving: Delightful as a main dish or a side, it’s perfect for family dinners, entertaining guests, or enjoying on your own.
- Diet-Friendly Options: Easy to adapt for vegetarian diets; just swap out the cheese for a plant-based alternative.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: These add an intense flavor and depth to the risotto. You can substitute with other dried mushrooms, like porcini, if needed.
- 7 cups vegetable broth: Use low-sodium for better control over flavor. Homemade stock always elevates the dish!
- 3 tablespoons butter, divided: It enriches the risotto and enhances the creaminess. You can experiment with olive oil for a lighter version.
- 1 yellow onion, minced (about 2 cups): Sweet and aromatic, it forms the flavorful base. Optional alternatives include shallots for a milder taste.
- 4 cloves garlic, minced: Fresh garlic adds a punch of flavor. Avoid substituting with garlic powder for the best results.
- 1½ cups carnaroli rice (or arborio rice): The short-grain rice creates that signature creaminess. If unavailable, use any risotto rice.
- ¾ teaspoon fine sea salt, divided: Helps bring out the flavors in the dish. Kosher salt can be a good alternative.
- ¼ teaspoon black pepper: Freshly ground gives the best flavor; adjust to taste.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): Different textures and flavors deepen the dish. Feel free to add other varieties like button or portobello for diversity.
- 1 tablespoon fresh thyme leaves: Provides a fresh, herbal note. Dried thyme can be used but in smaller amounts.
- ⅓ cup grated parmesan cheese (more for garnish): Creamy and rich, it ties the dish together. Use nutritional yeast for a vegan version.
- Chopped flat-leaf parsley (for garnish): Fresh parsley adds a pop of color and brightness.
How to Make Creamy Mushroom Risotto
Prepare Broth: Start by adding the dried shiitake mushrooms to a high-speed blender. Blend until a fine powder forms, allowing it to settle before opening the lid. Next, add 4 cups of vegetable broth and blend on low until the powder is fully incorporated. Pour this mixture into a medium saucepan, then add the remaining 3 cups of vegetable broth. Cover and heat on medium until simmering — this aromatic broth forms the backbone of your risotto.
Cook Risotto: In a large, heavy pot, melt 1 tablespoon of butter over medium heat. Once melted, toss in your minced yellow onion and sauté until it turns translucent, roughly 3 minutes. Add the minced garlic, cooking for an additional minute until fragrant. Then add 1½ cups of carnaroli rice, stirring to coat the grains for a minute. Gradually ladle about 1½ cups of the hot broth over the rice, seasoning it with ½ teaspoon of salt and the black pepper. Stir often to prevent the rice from sticking. As the liquid is nearly absorbed, add about 1 cup of broth at a time until the risotto is tender and creamy; this should take 16 to 22 minutes. Keep a close watch on the texture, as overcooking can lead to mushy rice.
Cook Mushrooms: When the rice has about 5 to 10 minutes of cooking time left, it’s time for the mushrooms! Melt 1 tablespoon of butter in a skillet over medium heat. Add the sliced mushrooms and thyme, cooking until the mushrooms are golden brown and their moisture has evaporated, about 5 to 8 minutes. Season with the remaining ¼ teaspoon of salt. Adjust the seasoning to your liking, then remove it from the heat and let it rest while the risotto finishes.
Assemble: Once the rice is perfect, stir in the remaining tablespoon of butter and the grated parmesan cheese, ensuring every grain is coated in richness. Taste and make any final adjustments to seasoning. To serve, spoon the creamy risotto into bowls, generously top with the sautéed mushrooms, and finish with a sprinkle of chopped parsley and additional parmesan. The vibrant colors and scents will surely make your heart happy!
Storing & Reheating
To store creamy mushroom risotto, allow it to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the risotto in a freezer-safe container, where it will stay fresh for up to 3 months. To reheat, please do so gently on the stovetop over low heat, adding a splash of broth or water to restore its creamy texture; typically, this takes about 5-10 minutes. Keep in mind that the texture and flavor may vary slightly after freezing, but a little stirring and broth will bring it back to life!
Chef’s Helpful Tips
- Stir frequently to avoid sticking; patience is key.
- If your risotto seems thick, add more broth, one ladle at a time.
- Ensure your broth is hot before adding it to the rice; this helps maintain an even cooking temperature.
- Fresh herbs like thyme can truly elevate the final flavor—don’t skip them!
- This dish can be made ahead. Reheat gently and add a touch of cream if needed for smoothness.
The creamy mushroom risotto is a delightful dish that combines simplicity and sophistication beautifully. Its harmony of flavors and textures invites you to explore. Don’t hesitate to make it your own with different herbs or mushrooms. Enjoy the comforting experience of each creamy bite. Share it with loved ones or savor it alone – either way, you’re in for a treat!
Recipe FAQs
Can I use brown rice instead of Arborio or Carnaroli rice?
While you can use brown rice, it changes the cooking time and texture significantly. Brown rice takes longer to cook and won’t have the same creamy consistency typical in traditional risottos. If you choose to use it, just be prepared for a different dish altogether; it usually requires more broth and patience!
Is this risotto vegan-friendly?
To make creamy mushroom risotto vegan, you can substitute the butter with olive oil or vegan butter and omit the parmesan or replace it with nutritional yeast for a cheesy flavor. Many people find that a sprinkle of vegan cheese also works beautifully!
What type of mushrooms is best for risotto?
Using a mix is ideal! Fresh shiitake and cremini offer a rich, earthy flavor and different textures. However, you can certainly swap in your favorites or whatever is on hand—just aim for a combination of flavors!
How can I add more vegetables to this risotto?
Adding vegetables like peas, spinach, or asparagus can enhance both the flavor and nutritional value. Simply stir them in during the last few minutes of cooking so they stay vibrant and tender. Always adjust seasoning to complement the added veggies!
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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: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Mushroom Risotto boasts exceptional flavor and easy prep, featuring fresh shiitake and cremini mushrooms, ideal for a comforting dinner at home.
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 or arborio 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
- Blend dried shiitake mushrooms into a fine powder using a high-speed blender. Incorporate 4 cups of vegetable broth and transfer to a medium saucepan with the remaining broth. Simmer over medium heat.
- In a large pot, melt 1 tablespoon butter and sauté onion until translucent, about 3 minutes. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in the carnaroli rice and cook for 1 minute.
- Ladle 1½ cups of hot flavored broth over the rice. Stir in ½ teaspoon salt and black pepper. Cook, stirring frequently, adding about 1 cup of broth at a time as the liquid is absorbed, until rice is creamy and tender, roughly 16 to 22 minutes.
- In a skillet, melt another tablespoon of butter and sauté sliced mushrooms with fresh thyme until golden, about 5 to 8 minutes, then season with remaining salt.
- Gently mix remaining butter and parmesan into the risotto. Adjust seasonings as needed, and serve topped with sautéed mushrooms, garnish with parsley and more cheese.
Notes
For enhanced flavor, use a mix of fresh shiitake and cremini mushrooms.
Adjust seasoning to taste after assembling.
Stir continuously to achieve a creamy consistency without mushy rice.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
