Creamy mushroom risotto is a cozy, comforting dish that’s all about tender, earthy mushrooms and that rich, velvety texture of perfectly cooked rice. The Arborio rice soaks up every bit of warm broth, becoming soft yet slightly chewy, while the mushrooms add a deep, woodsy flavor that feels like a little hug from the inside.
I love making this risotto when I want something special but not too complicated. It’s one of those dishes that needs a bit of attention as you stir and add broth slowly, but it’s so worth the wait. My favorite trick is to use a mix of mushrooms—like cremini and shiitake—because it brings more layers of flavor that make every bite interesting. And a sprinkle of Parmesan on top just finishes it off beautifully.
Whenever I serve creamy mushroom risotto, I like to keep it simple with a fresh green salad or some roasted veggies on the side. It’s cozy enough to enjoy on its own but also makes a great side to grilled chicken or fish if I’m feeding a group. It’s one of those dishes that feels warm and satisfying, perfect for cooler nights or whenever you need a little comforting boost.
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is perfect for risotto because it releases starch as it cooks, creating a creamy texture. If you can’t find Arborio, Carnaroli or Vialone Nano rice work well too.
Mushrooms: Cremini or baby bella mushrooms have a nice earthy flavor and meaty texture. You can swap in shiitake or portobello for a richer taste.
Broth: Keeping broth warm is important for gentle cooking. Use vegetable broth for a vegetarian option or chicken broth for extra depth.
White Wine (optional): It adds acidity and brightness. If you skip it, a splash of lemon juice or a little extra broth will help balance the flavors.
Parmesan Cheese: This adds salty, nutty flavor and creaminess. For a dairy-free version, try nutritional yeast or omit it.
How Do You Get the Perfect Creamy Texture in Risotto?
The secret to creamy risotto is patience and constant stirring. This helps release the starch from the rice, creating that silky texture.
- Warm your broth before adding it so the rice cooks evenly and doesn’t cool down the pan.
- Add the broth slowly, one ladle at a time, stirring frequently until absorbed before adding more.
- Keep the heat medium to medium-low to avoid rushing; too high heat can make the rice hard on the outside and mushy inside.
- Stirring often helps release starch but avoid stirring too aggressively or the rice might break down too much.
- Finish by folding in butter and cheese off the heat to keep the risotto smooth and glossy.
Equipment You’ll Need
- Large heavy-bottomed pot or saucepan – I recommend this because it heats evenly, helping you control the cooking process.
- Sauté pan or skillet – perfect for cooking the mushrooms separately and getting a good sear.
- Wooden spoon or spatula – makes stirring easy and gentle on the rice so it doesn’t break apart.
- Ladle – essential for adding warm broth gradually to get that creamy texture.
- Measuring cups – for precise rice and broth measurements, ensuring perfect results each time.
Flavor Variations & Add-Ins
- Use wild mushrooms like shiitake, maitake, or porcinis for a more intense earthy flavor.
- Add cooked chicken, shrimp, or pancetta to turn this into a heartier main dish.
- Mix in sautéed kale, asparagus, or peas for a fresh veggie boost.
- Stir in a splash of cream or mascarpone at the end for extra richness and creaminess.
Creamy Mushroom Risotto Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces mushrooms (such as cremini or baby bella), sliced
- ½ cup dry white wine (optional)
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy mushroom risotto takes about 35-40 minutes to prepare from start to finish, including warming the broth, sautéing the mushrooms, cooking the rice, and finishing the dish. It requires attentive stirring and gradual addition of broth but is well worth it for the delicious, creamy result.
Step-by-Step Instructions:
1. Sauté the Mushrooms:
Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they turn golden brown and tender—about 6 to 8 minutes. Season with a pinch of salt, then set the mushrooms aside for later.
2. Cook the Aromatics and Rice:
In a large heavy-bottomed pot or deep skillet, heat the remaining olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice and stir constantly for 1 to 2 minutes, until the rice edges look translucent. This helps the rice release its starch, which is key for creamy risotto.
3. Add Wine and Broth Gradually:
If you choose to use white wine, pour it in now and stir until it is mostly absorbed by the rice. Then, ladle in the warm broth a little at a time, stirring frequently. Wait for each addition to mostly absorb before adding the next. Keep this up for 18 to 20 minutes, until the rice is creamy and tender but still slightly firm in the center.
4. Finish the Risotto:
Stir in the sautéed mushrooms, freshly grated Parmesan cheese, and the remaining butter. Season with salt and freshly ground black pepper to taste. Let it rest for a minute off the heat.
5. Serve and Enjoy:
Dish up your creamy mushroom risotto into warm bowls. Garnish with fresh chopped parsley and a little extra Parmesan if you like. Serve immediately to enjoy its rich, comforting flavors!
Can I Use Frozen Mushrooms for This Risotto?
Yes, you can! Just thaw them completely and drain any excess moisture before cooking to avoid soggy mushrooms in your risotto.
What Can I Substitute for Arborio Rice?
Carnaroli or Vialone Nano rice are great alternatives that also yield creamy risotto. If unavailable, you can try sushi rice, but the texture won’t be quite the same.
Can I Make Mushroom Risotto Ahead of Time?
Risotto is best served fresh, but if you need to make it ahead, cook slightly less broth so it’s a bit firmer when cooled. Reheat gently with a splash of broth or water, stirring frequently.
How Do I Store Leftover Risotto?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a little broth to bring back the creamy texture.