Creamy Mushroom Risotto
Creamy mushroom risotto is a warm embrace on a chilly evening—it’s all about comfort and richness in every luscious bite. This dish combines the earthiness of mushrooms with the creamy texture of perfectly cooked risotto, enveloping your senses in a delightful culinary experience. With a delightful combination of fresh and dried shiitake mushrooms, this recipe showcases flavors that dance together beautifully. Plus, it comes together in just under an hour, making it an ideal choice for both weeknight dinners and special occasions.
Table of Contents
I’ll never forget the first time I tried risotto. I was a novice in the kitchen, hesitant and uncertain, but as soon as that pot began bubbling and the creamy mixture started to form, I felt like a culinary magician. There’s something so gratifying about watching simple ingredients transform into a dish that feels fancy yet is surprisingly approachable. If you’ve ever craved a dish that’s as enriching to make as it is to enjoy, then creamy mushroom risotto might just become your new go-to.
Why You’ll Love This Recipe
- Simple & Quick: With only 10 minutes of prep and 35 minutes of cooking, you’ll have a delicious meal on the table in under an hour.
- Irresistible Flavor: The combination of earthy mushrooms, aromatic thyme, and creamy parmesan creates a flavor profile that’s both rich and comforting.
- Eye-Catching Appeal: This dish finishes in a beautiful creamy texture with the mushrooms glistening on top, making it perfect for hosting friends or family.
- Flexible Serving: Perfect as a main dish or a side, this risotto shines during dinner parties, cozy nights in, or even as an impressive lunch.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple ingredient swaps.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: Adds depth of flavor; blend them into a powder for full infusion. You can substitute with other dried mushrooms if desired.
- 7 cups vegetable broth: A flavorful base; use low-sodium to maintain control over saltiness. Homemade or store-bought works well.
- 3 tablespoons butter: For richness and a silky texture; can use olive oil or vegan butter for dairy-free versions.
- 1 yellow onion, minced (about 2 cups): Provides a natural sweetness when sautéed; shallots can be a great substitute.
- 4 cloves garlic, minced: Enhances the dish with aromatic flavor; fresh is best, but garlic powder can be used in a pinch.
- 1½ cups carnaroli rice (or arborio rice): The star for a creamy texture; carnaroli is preferred for its creaminess and ability to absorb flavors.
- ¾ teaspoon fine sea salt, divided: Enhances the flavors; adjust according to your taste.
- ¼ teaspoon black pepper: Freshly ground elevates the flavor profile; white pepper can also work if you prefer.
- 1 lb mushrooms (ideally a mix of fresh shiitake and cremini): These provide texture and robustness; any mixed variety of mushrooms would be delightful as well.
- 1 tablespoon fresh thyme leaves: Adds an aromatic note; dried thyme can be substituted if necessary.
- ⅓ cup grated parmesan cheese: For a rich, cheesy finish; a dairy-free alternative can also be used.
- Chopped flat-leaf parsley: Just for garnish; it adds a pop of color and freshness.
How to Make Creamy Mushroom Risotto
Prepare the broth: First, place the dried shiitake mushrooms in a high-speed blender and blend until they become a fine powder. After blending, let the powder settle before opening the lid. Add 4 cups of vegetable broth and blend on low speed until combined. Transfer this mixture to a medium saucepan, adding the remaining 3 cups of vegetable broth. Cover and bring to a gentle simmer over medium heat, setting aside a ladleful for later use.
Cook the risotto: In a large, wide heavy pot, melt 1 tablespoon of butter over medium heat. Once melted, toss in the minced onion and sauté until translucent, about 3 minutes. Next, add the minced garlic and cook until fragrant, about 1 minute. Stir in the carnaroli rice, coating it with the butter for about 1 minute. Now, ladle approximately 1½ cups of hot stock over the rice and stir in ½ teaspoon of fine sea salt along with black pepper. Cook this mixture by stirring frequently to prevent sticking; when the broth is nearly absorbed, add more, about 1 cup at a time. Continue this process for 16 to 22 minutes until the rice is tender and creamy, but be careful not to overcook; we want that perfect al dente texture.
Cook the mushrooms: When you have about 5 to 10 minutes left on your risotto, start this step. In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and fresh thyme, cooking until the mushrooms are beautifully golden brown, approximately 5 to 8 minutes. Season the mixture with the remaining ¼ teaspoon of salt, taste for seasoning, and adjust with more salt and pepper if needed, then remove from heat.
Assemble: Once the rice is perfectly cooked, gently fold in the remaining 1 tablespoon of butter and the grated parmesan cheese, stirring them in to create a creamy consistency. Taste again to see if you like the seasoning. Serve the risotto in shallow bowls, generously topping each serving with the golden mushrooms and garnishing with chopped parsley and extra parmesan, if desired.
Storing & Reheating
Store any leftover creamy mushroom risotto in an airtight container in the refrigerator for up to 3 days. If needed, you can freeze it for up to 3 months. When reheating, add a splash of broth or water to bring back its creamy texture, and gently reheat on the stove over low heat until warmed through, about 5-10 minutes. Note that the texture might slightly change after freezing, but stirring in a little broth will help revive its original silkiness.
Chef’s Helpful Tips
- Avoid overcooking the rice; it should be creamy yet retain a slight bite or al dente texture.
- Using room-temperature broth ensures that the cooking process doesn’t slow down.
- Stirring constantly helps release the starches in the rice, making your risotto creamy; don’t be shy to give it some love!
- If the risotto becomes too thick, thin it out with a bit more broth or water when reheating.
- Feel free to experiment with different herbs, like rosemary or parsley, for an exciting twist!
- This dish can be partially made ahead by cooking the risotto without finishing it, then stirring in the last ingredients just before serving.
Creamy mushroom risotto is a beautiful representation of simple ingredients coming together to create something extraordinary. With the right techniques and a hint of love, this dish can easily become a crowd-pleaser. Don’t hesitate to make it your own by adding your favorite mix-ins or garnishes. Whether you’re sharing with family or treating yourself to a delicious meal, each forkful is bound to lift your spirits.
Recipe FAQs
Can I make mushroom risotto vegan?
Absolutely! You can easily make a vegan version of creamy mushroom risotto by substituting the butter with olive oil and omitting the parmesan cheese. Nutritional yeast can be used for a cheesy flavor without the dairy, or you can simply skip it altogether.
How do I know when the risotto is done?
The ideal risotto should be creamy and slightly al dente, with the rice grains cooked through but still retaining a bite. Taste a grain now and then; it should be tender but not mushy. A good indicator is when the mixture holds its shape on the plate but flows slightly.
Can I use other types of rice?
While carnaroli and arborio rice are preferred for their starch content, you can experiment with other short-grain rice types like sushi rice. Just know that cook times and creaminess levels may vary. Avoid long-grain varieties as they won’t yield the same creamy texture.
What if I don’t have vegetable broth?
If you find yourself without vegetable broth, chicken broth or even water can be used as a substitute. You could also enhance flavor by simmering some herbs, a bay leaf, or garlic in water before adding it to the risotto for added depth.
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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: Stove
- Cuisine: Italian
Description
This creamy mushroom risotto brings together wholesome ingredients like carnaroli rice, fresh mushrooms, and parmesan for an irresistible comfort food. Perfect for a quick dinner or a healthy meal, it’s simple to prepare and packed with flavor!
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 (ideally a mix of fresh shiitake and cremini)
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Prepare the broth by blending dried shiitakes in a high-speed blender until fine. Once settled, add 4 cups of vegetable stock and blend on low until combined. Transfer to a medium saucepan, add the remaining 3 cups of broth, cover, and bring to a simmer.
- Melt 1 tablespoon of butter in a large pot over medium heat and sauté the minced onion until translucent, about 3 minutes. Add minced garlic and sauté for an additional minute. Stir in rice and cook for 1 minute, then add 1½ cups of hot stock. Season with ½ teaspoon salt and black pepper. Cook while stirring frequently, adding more broth in 1 cup increments until the rice is tender and creamy, about 16 to 22 minutes.
- In a separate skillet, melt 1 tablespoon of butter, then add sliced mushrooms and thyme. Cook until the mushrooms turn golden, about 5 to 8 minutes, then season with the remaining ¼ teaspoon of salt.
- Combine the cooked mushrooms into the risotto by stirring in the last tablespoon of butter and parmesan. Adjust seasoning to taste. Serve the risotto topped with mushrooms, garnished with parsley and additional cheese.
Notes
For a deeper mushroom flavor, you can let the dried shiitakes soak longer before blending.
Carnaroli rice creates a creamier texture, but arborio rice can be used as a substitute.
Garnish with extra parmesan for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
