Creamy Mushroom Risotto
Creamy Mushroom Risotto is that comforting dish that brings warmth and richness to any dining table. With its dreamy consistency and the earthy flavors of mushrooms, this risotto becomes an instant favorite, creating an inviting atmosphere for family gatherings or cozy nights in. The creamy texture perfectly complements the umami notes from the mushrooms, creating a symphony of tastes that will have your taste buds dancing with joy.
Table of Contents
I can still remember the first time I prepared this dish. It was a cool autumn evening, and the scent of sautéing onions and garlic filled my kitchen, making my home feel welcoming. As I stirred the pot, I felt an anticipation; I knew that my first taste would be a revelation. There’s something truly magical about homemade risotto—it beats any take-out or restaurant version hands-down. This isn’t just a meal; it’s an experience that delights and comforts.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 35 minutes of cooking, you can whip up this cozy dish without diving into an all-day cooking marathon!
- Irresistible Flavor: The harmonious blend of garlic, earthy mushrooms, and creamy Parmesan creates a flavor profile that is truly addictive.
- Eye-Catching Appeal: Whether served at a dinner party or a family meal, this risotto looks stunning topped with golden mushrooms and fresh parsley.
- Flexible Serving: Perfect for a comforting weeknight dinner, special occasions, or when hosting friends.
- Diet-Friendly Options: Easily adaptable for vegetarian diets, ensuring everyone can enjoy this delightful dish.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: These provide an intense flavor that elevates the dish. If you can’t find shiitakes, consider using dried porcini or button mushrooms instead.
- 7 cups vegetable broth: This is the backbone of your risotto. Opt for homemade or a good-quality store-bought stock for rich flavor.
- 3 tablespoons butter, divided: Butter brings depth to your risotto. Use unsalted to control the salt level.
- 1 yellow onion, minced (about 2 cups): Adds sweetness and aroma; finely chop for a smoother texture.
- 4 cloves garlic, minced: Infuses a lovely warmth; fresh garlic is essential here.
- 1½ cups carnaroli rice (or arborio rice): Carnaroli has a higher starch content, making your risotto creamier, but arborio works well if that’s all you have.
- ¾ teaspoon fine sea salt, divided: Enhances flavors throughout the cooking process; add gradually.
- ¼ teaspoon black pepper: A touch of warmth – freshly ground is best for maximum flavor.
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): Fresh mushrooms are the star of this dish; they add a delightful texture and flavor.
- 1 tablespoon fresh thyme leaves: Provides a herbal freshness; try using dried thyme in a pinch, but fresh is preferred.
- ⅓ cup grated Parmesan cheese: The final touch that adds creaminess and umami. For a vegetarian option, look for a cheese without animal rennet.
- Chopped flat-leaf parsley (for garnish): Brightens up the dish with a pop of color and a sprinkle of freshness.
How to Make Creamy Mushroom Risotto
Prepare broth: Start by adding the dried shiitakes to a high-speed blender and pulse them until they turn into a fine powder. Let this powder settle before opening the blender, then add 4 cups of your vegetable broth and blend on low speed until it’s well combined. Pour this mixture into a medium saucepan along with the remaining 3 cups of vegetable broth, cover it, and bring it to a gentle simmer over medium heat. It’s really helpful to set aside a ladle so you can easily transfer hot stock to your risotto later!
Cook risotto: In a large, heavy pot, melt 1 tablespoon of butter over medium heat. Add in the minced onion and sauté for about 3 minutes, until it becomes translucent. Stir in the minced garlic and let it cook for about a minute until fragrant. Now, tackle your rice; add in 1½ cups of the carnaroli rice, stirring to coat each grain with the butter. Next, ladle about 1½ cups of hot broth over the rice, tossing in ½ teaspoon of the salt and the black pepper. Keep stirring frequently to prevent sticking. When you notice the broth nearly absorbed, add an additional cup of broth at a time, stirring regularly. This process will take between 16 to 22 minutes until the rice becomes tender yet creamy.
Cook mushrooms: As your risotto nears its finish—about 5 to 10 minutes left—grab a skillet and melt another tablespoon of butter. Toss in your sliced mushrooms along with the fresh thyme. Sauté until the mushrooms look golden brown, which will take about 5 to 8 minutes. Sprinkle the remaining ¼ teaspoon of salt, and take a moment to taste; adjust with more salt or pepper as you see fit, and remove from heat.
Assemble: Now, bring it all together! Stir the remaining tablespoon of butter and the grated Parmesan cheese into the risotto. Take a taste and adjust the seasonings as necessary. Spoon the risotto into serving dishes, topping it with your beautiful sautéed mushrooms. Finish with a sprinkle of chopped parsley and a bit more cheese if you’re feeling indulgent.
Storing & Reheating
To store your creamy mushroom risotto, let it cool at room temperature before transferring it to an airtight container. It should keep well in the fridge for about 3 days. If you want to store it for longer, it can be frozen for up to 3 months. When you’re ready to enjoy it again, reheat it gently on the stovetop over low heat. Add a splash of vegetable broth or water to revive its creamy texture, as the rice may absorb moisture during storage.
Chef’s Helpful Tips
- Avoid overcooking your risotto; it should be creamy yet al dente. If it becomes mushy, you might want to lessen the cooking time next time.
- Ensure your vegetable broth is warm; adding cold broth slows down the cooking process and can result in unevenly cooked rice.
- Consistently taste! Adjust salt and pepper at various stages to get the best flavor.
- If you want to elevate your flavor profile, consider adding a splash of white wine at the beginning, just after cooking the garlic.
- Risotto can be made ahead—simplify your cooking by preparing it up to the point of adding mushrooms and refrigerating for a day. Just finish it off with the last steps when ready to serve.
Creamy Mushroom Risotto is more than just a dish; it’s an invitation to gather around the table and enjoy simple yet profound flavors. You’ll find it an exhilarating blend of textures and tastes that warms the soul. Don’t hesitate to experiment with different types of mushrooms or herbs! Enjoy the journey of cooking; it’s all about making this recipe your own.
Recipe FAQs
Can I make risotto ahead of time?
You can prepare the risotto ahead of time by cooking it until just before adding the mushrooms. Cool it down completely, store it in the refrigerator, and when you’re ready to enjoy, heat it gently on the stove with a splash of broth before adding the mushrooms.
What’s the best rice for risotto?
Carnaroli rice is often considered the best for risotto due to its ability to remain creamy while being al dente. Arborio rice is a good alternative if carnoli isn’t available, but it does yield a slightly different texture.
Can I make this dish vegan?
Absolutely! Simply substitute butter with olive oil and omit the parmesan or swap it for a vegan cheese alternative. You can also enhance the umami flavor by incorporating nutritional yeast.
Why is my risotto not creamy?
If your risotto isn’t creamy, it might be due to not adding enough broth or not stirring enough. Stirring releases the starches from the rice, which creates that coveted creaminess. Just keep at it, and don’t rush the process!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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
Enjoy a delightful dish of Creamy Mushroom Risotto, featuring carnaroli rice, a blend of fresh mushrooms, and rich parmesan cheese. Perfect for a comforting meal that’s easy to prepare and sure to impress.
Ingredients
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1½ cups carnaroli 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
- Add dried shiitakes to a blender and blend into a fine powder. Combine powder with 4 cups of stock and blend until mixed. Transfer to a saucepan, add the remaining stock, cover, and bring to a simmer.
- In a large pot, melt 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 3 minutes. Then, add minced garlic and cook for an additional minute.
- Stir in the rice and cook for 1 minute, stirring to coat. Pour in 1½ cups of hot stock along with ½ teaspoon of salt and pepper. Stir frequently, adding more stock as the rice absorbs it, cooking until creamy and tender (16 to 22 minutes).
- In a skillet, melt the remaining 1 tablespoon butter over medium heat. Add sliced mushrooms and thyme, cooking until mushrooms are golden brown (5 to 8 minutes). Season with salt and pepper to taste, then remove from heat.
- Gently mix the last tablespoon of butter and parmesan cheese into the cooked rice. Adjust seasoning if needed. Serve the risotto topped with sautéed mushrooms, parsley, and additional parmesan.
Notes
For a deeper flavor, let the dried shiitakes sit in the blender longer before blending.
Use a mix of fresh shiitake and cremini mushrooms for added texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
