Creamy Mushroom Risotto

This fluffy, Creamy Mushroom Risotto cooks on the stovetop and has all the richness you expect from a restaurant style dinner made right at home and with simple pantry ingredients it comes together beautifully in one pan and delivers a comforting meal that feels special any night of the week. With just a handful of wholesome ingredients this risotto recipe comes together steadily on the stove and transforms arborio rice and mushrooms into a velvety dish that will absolutely satisfy your craving for something warm and hearty.

Like a classic Italian rice dish this Creamy Mushroom Risotto is prepared gradually on the stovetop and develops its signature texture as you stir and add broth in stages and even though risotto has a reputation for being complicated this version is actually very approachable and straightforward. Because it is made with simple ingredients like arborio rice fresh mushrooms broth and Parmesan you do not need any special techniques beyond patience and gentle stirring and you do not need cream to achieve that luxurious creamy finish.

Ingredients

Here’s what I use for this recipe. You can always adjust based on what you have on hand.

• Arborio rice: The essential short grain rice that releases starch as it cooks and creates the signature creamy texture of risotto.
• Mushrooms: The star of the dish that adds deep earthy flavor and a hearty bite.
• Onion or shallot: Builds the aromatic base and adds subtle sweetness as it softens.
• Garlic: Enhances the savory profile and complements the mushrooms beautifully.
• Vegetable broth: Slowly absorbed by the rice to cook it evenly while adding layers of flavor.
• Olive oil: Used to sauté the aromatics and mushrooms while adding richness.
• Butter: Stirred in at the end for extra silkiness and shine.
• Parmesan cheese: Brings salty depth and helps create that creamy finish without heavy cream.
• Salt and black pepper: Essential for balancing and highlighting all the flavors.
• Fresh parsley: Sprinkled on top for freshness and color.

Tools You’ll Need

• Large skillet or sauté pan: Provides enough surface area for even cooking and gradual broth absorption.
• Wooden spoon: Perfect for stirring continuously without damaging the rice grains.
• Ladle: Helps add warm broth gradually and control the cooking process.
• Small saucepan: Keeps the broth warm so it blends smoothly into the rice.
• Knife: Used to slice mushrooms and finely chop onion and garlic.
• Cutting board: Provides a stable surface for prepping ingredients.

Instructions

Step 1: Prepare the Broth

I start by pouring the vegetable broth into a small saucepan and warming it over low heat. I keep it gently simmering because adding warm broth to the rice helps it cook evenly and maintain a creamy texture.

Step 2: Sauté the Aromatics

In a large skillet, I heat olive oil over medium heat. I add the chopped onion and cook it slowly until it turns soft and translucent. Then I stir in the garlic and cook it just until fragrant, being careful not to let it brown.

Step 3: Cook the Mushrooms

Next, I add the sliced mushrooms to the pan. I spread them out and let them cook without stirring too much at first so they develop a bit of color. Once they release their moisture and turn golden, I season them lightly with salt and pepper.

Step 4: Toast the Rice

I stir in the arborio rice and let it toast for a minute or two. I make sure every grain is coated in oil. This step helps the rice hold its shape while still releasing starch during cooking.

Step 5: Add the Broth Gradually

I begin adding the warm broth one ladle at a time. I stir gently and consistently, letting the rice absorb most of the liquid before adding the next ladle. I repeat this process patiently. This usually takes about 18 to 20 minutes. The rice should become tender but still have a slight bite in the center.

Step 6: Finish with Butter and Cheese

Once the rice is perfectly cooked, I turn off the heat and stir in butter and freshly grated Parmesan cheese. I mix until everything becomes creamy and glossy. If needed, I add a small splash of broth to loosen it to my preferred consistency.

Step 7: Garnish and Serve

I sprinkle chopped parsley and a little extra Parmesan on top right before serving. I like to serve it immediately while it is warm and silky.

Tips

When I make Creamy Mushroom Risotto, I always warm the broth before adding it because cold liquid can slow down the cooking process and affect the final texture. I also avoid rushing the stirring stage since gradual absorption is what builds that naturally creamy consistency. If I want deeper flavor, I sometimes sauté a mix of cremini and shiitake mushrooms instead of using just one type. For a richer finish, I add an extra spoon of butter right at the end, but I keep it balanced so the rice texture still shines.

Ways to Serve

I love serving Creamy Mushroom Risotto as a main vegetarian dish with a simple green salad on the side because the freshness balances the richness of the rice. It also pairs beautifully with grilled chicken or baked salmon if you want to add protein. For a dinner party, I spoon it into shallow bowls and top it with extra shaved Parmesan and a sprinkle of herbs for an elegant presentation. You can even serve smaller portions as a starter course before a larger meal.

Storage Instructions

If I have leftovers, I let the Creamy Mushroom Risotto cool completely before transferring it to an airtight container. I store it in the refrigerator for up to three days. When reheating, I add a splash of broth or water and warm it gently on the stovetop while stirring to bring back the creamy texture. Risotto tends to thicken as it sits, so the extra liquid helps restore its smooth consistency. I do not recommend freezing it because the texture can become grainy once thawed.

Frequently Asked Questions

Can I make Creamy Mushroom Risotto without Parmesan cheese?

Yes, you can substitute with nutritional yeast for a dairy free option, or use another hard aged cheese, though the flavor will slightly change.

How do I know when Creamy Mushroom Risotto is done?

The rice should be tender with a slight bite in the center and the overall texture should be creamy but not runny.

Can I use regular rice instead of arborio in Creamy Mushroom Risotto?

Arborio rice is recommended because of its high starch content. Regular long grain rice will not create the same creamy consistency.

Is Creamy Mushroom Risotto supposed to be thick or loose?

It should gently spread on the plate and look creamy. If it is too thick, you can stir in a little warm broth before serving.

See You in the Kitchen

I hope you give this Creamy Mushroom Risotto a try. It is one of those comforting dishes that feels impressive but is actually very simple once you get the rhythm of stirring and adding broth. I would love to hear how yours turns out and if you added your own twist. Don’t forget to save this recipe so you can come back to it whenever you need a cozy dinner idea.

Happy Cooking!

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