Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting and luxurious dish that can turn any ordinary day into a delightful culinary experience. Imagine stirring rich, creamy rice while surrounded by the enticing aroma of sautéed mushrooms and garlic, evoking memories of cozy evenings spent with loved ones. This dish strikes the perfect balance between creamy, savory flavors and a satisfying texture that allows each bite to linger on your palate. Compared to store-bought or restaurant versions, making creamy mushroom risotto at home means you can control the quality of ingredients and tailor flavors to your liking.
Table of Contents
What sets this recipe apart is its simplicity and the glorious satisfaction that comes from crafting each component from scratch. No need to rely on heavy sauces or preservatives; just pure, wholesome ingredients. With a prep time of just 10 minutes and total cooking time of around 35 minutes, this creamy mushroom risotto is an effortless delight you can whip up during a busy weeknight or when entertaining friends. Excited to try a dish that screams comfort? Let’s create some magic in the kitchen!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 35 minutes of cooking, you’ll have a restaurant-quality dish at home.
- Irresistible Flavor: The combination of earthy mushrooms, fragrant thyme, and rich parmesan creates a mouthwatering taste experience.
- Eye-Catching Appeal: This risotto is not only delicious but also visually appealing with its creamy texture and garnished fresh parsley.
- Flexible Serving: Perfect as a comforting main course, a side dish for gatherings, or even a special date night dinner.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by ensuring the broth is certified gluten-free.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: These add a deep, umami flavor. When blended into a powder, they enhance the broth significantly. If unavailable, dried porcini mushrooms can be a great alternative.
- 7 cups vegetable broth: A flavorful base that brings everything together. You can use homemade or store-bought broth; just ensure it’s low-sodium for better control over seasoning.
- 3 tablespoons butter, divided: Essential for flavor and creaminess, providing richness that enhances the texture of the risotto.
- 1 yellow onion, minced (about 2 cups): Offers a fragrant base and sweetness. If you prefer, shallots are a nice substitute for a milder taste.
- 4 cloves garlic, minced: Elevates the flavor profile with its aromatic qualities and complements the mushrooms beautifully.
- 1½ cups carnaroli rice (or arborio rice): These short-grain varieties are ideal for risotto as they absorb liquids well and create that desirable creamy texture.
- ¾ teaspoon fine sea salt, divided: Helps to enhance flavors throughout the dish. Adjust to taste as you go.
- ¼ teaspoon black pepper: Adds a subtle bite, balancing the richness of the risotto.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): Fresh mushrooms provide structure and a delightful chewiness to the final dish.
- 1 tablespoon fresh thyme leaves: Introduces a fresh, herbal note that perfectly complements the mushrooms.
- ⅓ cup grated parmesan cheese (more for garnish): This classic cheese adds a nutty flavor and creaminess. You can substitute with nutritional yeast for a dairy-free option.
- Chopped flat-leaf parsley (for garnish): Adds a fresh, vibrant touch and a pop of color.
How to Make Creamy Mushroom Risotto
Prepare broth: Start by adding the dried shiitake mushrooms to a high-speed blender and blending until they form a fine powder. Once blended, allow the powder to settle before opening the lid. Add 4 cups of vegetable broth to the blender and blend on low speed until the powder is fully incorporated. Transfer this mixture to a medium saucepan along with the remaining 3 cups of vegetable broth. Cover with a lid and bring to a simmer over medium heat; this simmering broth will be ladled into the risotto later.
Cook risotto: In a large, heavy pot, melt 1 tablespoon of butter over medium heat. Add the minced yellow onion and sauté until it turns translucent, about 3 minutes. Next, add the minced garlic and cook until fragrant, approximately 1 minute. Toss in the carnaroli rice, cooking for about 1 minute while stirring to coat each grain in the butter. Now, ladle about 1½ cups of your hot broth into the rice, stirring in ½ teaspoon of salt and the black pepper. Continue cooking, stirring frequently to prevent sticking, and when the broth is mostly absorbed, add more broth about a cup at a time. Cook until the rice is tender yet creamy, around 16 to 22 minutes. Do keep a careful eye to ensure you don’t overcook the rice, as it can become mushy.
Cook mushrooms: When your risotto is about 5 to 10 minutes away from being done, it’s time to cook the mushrooms. In a skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the sliced mushrooms and fresh thyme, cooking until the mushrooms become golden brown, which should take about 5 to 8 minutes. Stir in the remaining ¼ teaspoon of salt, tasting as you go to ensure the seasoning is just right. When done, remove from heat.
Assemble: Once the rice is perfectly creamy, gently stir in the last tablespoon of butter and the grated parmesan cheese until well combined. Taste for seasoning, adjusting if necessary. To serve, spoon the risotto into bowls, top with those delicious mushrooms, and finish with fresh parsley and a sprinkle of extra parmesan cheese.
Storing & Reheating
Store any leftover creamy mushroom risotto in an airtight container at room temperature for up to 2 hours, or refrigerate for about 3 days. For longer storage, you can freeze it for up to 3 months—just make sure it’s in a freezer-safe container. When you’re ready to enjoy it again, thaw and reheat gently on the stovetop over low heat, adding a splash of broth or water for moisture, and stirring until warmed through. The texture may change slightly, but with a little added liquid, it can be refreshed!
Chef’s Helpful Tips
- Avoid overcooking the rice to prevent mushiness—aim for al dente.
- Stir frequently and incorporate broth gradually; this helps achieve the creamy texture risotto is known for.
- Use room-temperature broth; adding cold broth can slow down the cooking process.
- Don’t skip the parmesan at the end; it adds rich flavor and creaminess.
- If making this ahead, reheat with additional broth for the best texture.
The beauty of creamy mushroom risotto lies not only in its rich taste and luscious texture but also in its adaptability. Feel free to experiment with different types of mushrooms or add seasonal vegetables for a personalized touch. Remember, cooking is all about discovery, and this recipe is just a canvas for your creativity. Enjoy the warm, hearty embrace of creamy mushroom risotto today and savor every delectable bite!
Recipe FAQs
Can I use other types of rice for risotto?
While carnaroli and arborio are the traditional choices because they contain the right starch to create creaminess, you could try using other short-grain varieties. However, they may not yield the same texture, so for authentic risotto, it’s best to stick with these two.
Can I make risotto vegan?
Absolutely! To make a vegan version of creamy mushroom risotto, simply replace the butter with olive oil and use vegan parmesan cheese or skip the cheese altogether for a delicious dish. Be sure to use vegetable broth and check that your mushrooms are vegan-friendly too!
What can I serve with creamy mushroom risotto?
Creamy mushroom risotto is a fantastic standalone dish but pairs beautifully with sides like sautéed greens, garlic bread, or a bright salad to balance its richness. Consider serving with a glass of white wine for an extra-special touch.
How do I know when my risotto is done?
The perfect risotto should be creamy and slightly al dente, with each grain of rice having a slight bite—definitely not mushy! Taste the rice a couple of minutes before the suggested cooking time to check for doneness.
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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: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Mushroom Risotto is a delightful dish featuring rich flavors from shiitake and cremini mushrooms combined with parmesan cheese. This easy-to-follow recipe is ideal for a satisfying dinner or a comforting meal at home. Prepare for an unforgettable culinary experience!
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
- Prepare the broth by blending dried shiitakes in a high-speed blender until fine, mixing with vegetable broth in a saucepan to simmer.
- In a large pot, melt 1 tablespoon of butter over medium heat, sauté onion until translucent, add garlic and rice, then cook while stirring.
- Ladle in hot broth, mixing in ½ teaspoon salt and pepper, and continue adding broth until rice is creamy, cooking for 16 to 22 minutes.
- Simultaneously, in a skillet, melt 1 tablespoon of butter and sauté mushrooms with thyme until golden brown, season with remaining salt.
- Combine rice with remaining butter and Parmesan, adjust seasonings, and serve topped with sautéed mushrooms and parsley.
Notes
Use vegetable broth to keep it vegetarian-friendly.
For a richer flavor, feel free to experiment with different mushroom varieties besides shiitake and cremini.
Make sure to stir continually to avoid sticking and create the creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 945mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
