Creamy Mushroom Risotto

A creamy mushroom risotto served in a white bowl, garnished with parsley and sautéed mushrooms, on a marble countertop. — Creamy Mushroom Risotto – a rich and velvety Italian classic with earthy mushrooms and Parmesan, perfect for cozy dinners.

Creamy Mushroom Risotto is the ultimate comfort dish, bringing together tender rice, earthy mushrooms, and a luscious, velvety finish. This Italian classic may sound fancy, but it’s simple enough to make at home while still feeling restaurant-worthy. With every spoonful, you’ll taste layers of rich flavor that balance perfectly—nutty Parmesan, buttery rice, and the subtle sweetness of sautéed onions.

The secret to authentic risotto lies in patience. Slowly adding broth and stirring allows the rice to release starch, creating that irresistible creamy texture without needing extra cream. However, for a luxurious touch, a splash of cream at the end gives this dish a silken finish that makes it truly unforgettable.

Did you know risotto originated in Northern Italy, where short-grain rice was first cultivated in the Po Valley? Over centuries, it became a staple, with each region adding its own twist. Today, Creamy Mushroom Risotto is beloved worldwide, perfect for cozy dinners, date nights, or entertaining guests with ease.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ cups arborio rice
12 oz cremini mushrooms, thinly sliced
4 oz shiitake mushrooms, stems removed and sliced
½ cup freshly grated Parmesan cheese
¼ cup heavy cream
½ cup dry white wine
5 cups low-sodium chicken broth (or vegetable broth)
2 tbsp unsalted butter, divided
2 tbsp extra virgin olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS

1. Warm the broth:
Place the broth in a saucepan over low heat. Keep it warm, but do not let it boil.

2. Sauté the aromatics:
In a large skillet or wide saucepan, heat 1 tbsp butter and the olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.

3. Toast the rice:
Add the arborio rice and cook for 1–2 minutes, stirring constantly, until the grains are lightly translucent around the edges.

4. Deglaze with wine:
Pour in the white wine and stir until fully absorbed by the rice.

5. Add the mushrooms:
Stir in the mushrooms and cook for 3–4 minutes until they soften slightly.

6. Build the risotto:
Add a ladleful of warm broth to the rice and stir gently until absorbed. Continue adding broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. This process should take 18–20 minutes.

7. Finish with cream and cheese:
Once the rice is tender and creamy with a slight bite, stir in the remaining 1 tbsp butter, Parmesan cheese, and heavy cream. Mix until rich and glossy.

8. Season and serve:
Stir in parsley, then season with salt and black pepper to taste. Serve immediately while creamy and hot.

Helpful Tips to Perfect This Recipe

Choose the right rice: Arborio rice is essential because it releases starch slowly, creating the signature creamy texture.
Don’t rush the broth: Adding the broth gradually allows the rice to cook evenly while keeping the risotto rich and velvety.
Balance flavors at the end: Always taste and adjust seasoning after adding Parmesan, since the cheese brings natural saltiness.

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