Creamy Mushroom Risotto
Creamy mushroom risotto is a delightful dish that strikes an irresistible balance between rich flavors and comfort. The creamy texture paired with the earthy notes from fresh mushrooms makes every bite a warm embrace. Whether you’re sitting down for a weeknight dinner or entertaining guests, this risotto creates an inviting atmosphere that’s hard to resist. I first discovered this dish on a chilly autumn evening, and its cozy essence has kept it a favorite ever since, transforming every meal into a memorable occasion.
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What truly shines in this creamy mushroom risotto are the layers of flavor that develop while cooking. As the rice cooks slowly, it absorbs the fragrant broth, creating a velvety texture that is simply divine. Unlike many store-bought versions that often lack depth, this homemade recipe allows you to control every detail, ensuring that each serving reaches optimal perfection. Plus, it’s budget-friendly and surprisingly quick to prepare—making it a regular fixture on our dinner table. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: It only takes about 35 minutes from start to finish, perfect for a weeknight meal.
- Irresistible Flavor: The combination of earthy mushrooms, garlic, and creamy parmesan creates a flavor explosion.
- Eye-Catching Appeal: This dish is beautiful with its creamy white texture topped with an array of sautéed mushrooms and a sprinkle of parsley.
- Flexible Serving: Great for dinner parties, date nights, or a cozy evening in.
- Diet-Friendly Options: Easily adaptable for vegan diets using plant-based cheese and broth.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: These mushrooms provide a deep umami flavor when blended into the broth. Feel free to substitute with dried porcini if shiitake is unavailable.
- 7 cups vegetable broth: Homemade or store-bought will work, but using low-sodium broth allows better control over the salt in your dish.
- 3 tablespoons butter, divided: Unsalted butter is ideal here, adding richness without overwhelming flavors.
- 1 yellow onion, minced (about 2 cups): The onion brings sweetness. If you prefer a milder flavor, shallots can be used instead.
- 4 cloves garlic, minced: Garlic heightens the savory element and fragrance. Fresh garlic is a must for the best taste.
- 1½ cups carnaroli rice (or arborio rice): Carnaroli is preferred for its creamy texture, but arborio rice works just fine.
- ¾ teaspoon fine sea salt, divided: This enhances flavors at different stages. Kosher salt can be substituted.
- ¼ teaspoon black pepper: Freshly cracked pepper adds a subtle kick.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): A mix of mushrooms enhances texture and flavor complexity. Button mushrooms are a budget-friendly alternative.
- 1 tablespoon fresh thyme leaves: Thyme brings an aromatic quality. Fresh is preferable, but dried thyme can also be used.
- ⅓ cup grated parmesan cheese (more for garnish): This adds creaminess and depth. Use a high-quality cheese for the best results.
- Chopped flat-leaf parsley (for garnish): Fresh parsley adds a pop of color and brightness at the end.
How to Make Creamy Mushroom Risotto
Prepare the broth: Start by adding 0.7 oz of dried shiitake mushrooms to a high-speed blender and blend until it transforms into a fine powder. Let the powder settle before opening the lid to avoid any mess. Add 4 cups of vegetable stock to the blender, blending on low until the powder is fully incorporated. Transfer this mixture to a medium saucepan, then add the remaining 3 cups of vegetable stock. Cover and bring to a simmer over medium heat, setting aside a ladle for later.
Cook the risotto: In a large, heavy pot, melt 1 tablespoon of butter over medium heat. Add the minced yellow onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, roughly 1 minute. Add 1½ cups of carnaroli rice, stirring for about a minute to coat the grains with the butter. Now, ladle about 1½ cups of the hot broth over the rice, incorporating ½ teaspoon of the salt and the black pepper. Stir frequently, preventing the rice from sticking to the pot. As the liquid is absorbed, continue adding broth in 1-cup increments until the rice is tender yet al dente—this should take about 16 to 22 minutes. Be cautious not to overcook, as you want that perfect creamy texture!
Cook the mushrooms: When the risotto is about 5 to 10 minutes from finishing, melt another tablespoon of butter in a skillet over medium heat. Add the sliced mushrooms and fresh thyme, cooking until the mushrooms become golden brown, approximately 5 to 8 minutes. Stir in the remaining ¼ teaspoon of salt, tasting and adjusting as necessary. Once done, remove from the heat and set aside.
Assemble: Gently fold the final tablespoon of butter and the grated parmesan cheese into the cooked risotto. Taste it once more to ensure balanced seasoning. Spoon the creamy risotto into dishes, generously topping each serving with those gorgeous sautéed mushrooms. Don’t forget your freshly chopped parsley and a sprinkle of extra parmesan on top for a final touch.
Storing & Reheating
Leftover creamy mushroom risotto can be stored at room temperature for up to 2 hours. If you’re not eating it right away, transfer the risotto to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When reheating, warm it gently on the stovetop over low heat, adding a splash of vegetable broth or water to help revive its creamy consistency that may have thickened during storage.
Chef’s Helpful Tips
- Stir gently but consistently while cooking to ensure even cooking and prevent sticking.
- Use a wooden spoon for stirring; it’s more effective than metal at scraping up any bits that cling to the bottom.
- Keep your broth hot but not boiling; this allows the rice to cook evenly.
- If the risotto seems too thick upon reheating, add extra broth or water gradually until you reach the desired consistency.
- Experiment with different herbs, such as rosemary or sage, to change up the flavor profile!
Creamy mushroom risotto is a fulfilling dish that combines simple ingredients with rich flavors. It’s impressive enough for guests yet easy enough for regular dinners at home. Feel free to experiment with the types of mushrooms or herbs you have on hand. I encourage you to enjoy the process and the delicious results—you might just find that this recipe becomes a staple in your cooking repertoire!
Recipe FAQs
Can I use other types of rice for risotto?
While carnaroli and arborio rice are the best options for their creamy texture, you can use varieties like Vialone Nano. However, avoid long-grain rice as it doesn’t possess the starch needed for the optimal creamy consistency.
Can I make this dish vegan?
Absolutely! Simply substitute the butter with olive oil or a plant-based butter alternative and use a non-dairy cheese for the parmesan. Additionally, ensure your vegetable broth is entirely vegan.
How can I add extra protein to this risotto?
You can incorporate cooked chicken, shrimp, or even chickpeas for a plant-based protein. Just add them into the risotto in the final minutes of cooking to heat through without overcooking.
Why is my risotto not creamy?
If your risotto turns out too thick or dry, it may be that not enough liquid was added while stirring. Make sure to add broth gradually and stir often, letting the rice absorb each addition before adding more.
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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: One Pot
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Mushroom Risotto is a comforting dish featuring rich flavors from shiitake and cremini mushrooms, blended with creamy carnaroli rice and topped with parmesan. Perfect for a quick dinner or a cozy meal with family!
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
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese
- chopped flat-leaf parsley
Instructions
- Add dried shiitake mushrooms to a blender and blend into a fine powder. Incorporate 4 cups of vegetable broth and blend on low.
- Transfer the mixture to a saucepan, add the remaining broth, cover, and bring to a simmer.
- In a pot, melt 1 tablespoon of butter, then add minced onion and cook until translucent.
- Add minced garlic and cook until fragrant. Stir in the rice and cook for a minute until coated.
- Pour 1½ cups of hot stock over the rice, adding salt and pepper. Cook while stirring until nearly absorbed, then continue adding broth gradually until creamy.
- For the mushrooms, melt the remaining butter in a skillet, add the sliced mushrooms, thyme, and cook until golden brown.
- Incorporate the cooked mushrooms into the risotto along with the remaining butter and parmesan cheese, adjusting seasonings as needed. Serve garnished with parsley and extra cheese.
Notes
For a richer flavor, ensure to use a mix of fresh mushrooms.
Keep the broth warm while cooking the risotto to prevent it from cooling down the rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
