Looking for a sophisticated yet comforting dish that’s sure to impress? This Creamy Mushroom Risotto is the answer! Rich, indulgent, and packed with earthy flavors, it’s perfect for a special weekend dinner or an elegant starter. With simple ingredients and a bit of patience, this risotto delivers restaurant-quality luxury right at home.
At mumyrecipes, we love risotto during transitional seasons when we crave both comfort and freshness. This Creamy Mushroom Risotto beautifully blends creamy arborio rice, earthy mushrooms, and savory Italian flavors. Fresh herbs add brightness, while white wine and Parmesan cheese create irresistible complexity. Yes, it requires some attention, but after about 40 minutes of occasional stirring, you’ll have an impressive dish that’s worth every moment!
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Why We Love This Recipe
- It’s creamy, earthy, and loaded with umami flavor – what’s not to love?
- Impressive enough for guests but simple enough for a weekend dinner
- Showcases the beautiful transformation of simple ingredients into something extraordinary
Ingredients
For the risotto base:
- 1½ cups Arborio rice
- 1 lb mixed mushrooms (cremini, shiitake, portobello)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium shallots, finely chopped
- 3-4 garlic cloves, minced
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 5-6 cups vegetable or chicken broth, warmed
- 1 tablespoon fresh thyme leaves
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream
- Salt and pepper to taste
Optional toppings:
- Additional grated Parmesan cheese
- Fresh chopped parsley or chives
- Truffle oil for a luxurious finishing touch
Instructions
- Prepare the broth: In a medium saucepan, warm the broth over low heat and keep it simmering throughout the cooking process.
- Sauté the mushrooms: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the mushrooms and cook until golden brown and their moisture has evaporated, about 8-10 minutes. Season with salt and pepper, then remove and set aside.
- Start the risotto base: In the same pot, add the remaining olive oil and butter. Sauté the shallots until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- Toast the rice: Add the Arborio rice to the pot and stir to coat with oil and butter. Toast for 2-3 minutes until the edges of the rice become translucent but the center remains white.
- Add the wine: Pour in the white wine and stir constantly until it’s almost completely absorbed.
- Begin the broth additions: Add a ladle of warm broth (about ½ cup) to the rice and stir gently until the liquid is almost completely absorbed. Continue adding broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- Cook to perfection: This process will take about 18-22 minutes. The risotto is done when the rice is al dente – tender but still with a slight bite.
- Finish with richness: When the rice is cooked, stir in the cooked mushrooms, fresh thyme leaves, grated Parmesan cheese, and a splash of heavy cream. Stir vigorously to create a creamy texture.
- Rest briefly: Remove from heat, cover, and let stand for 2 minutes to allow the flavors to meld.
- Serve: Ladle the risotto into warm bowls and top with additional Parmesan, fresh herbs, and a drizzle of truffle oil if desired.
Tips & Substitutions
- Mushroom varieties: Use whatever mushrooms are available, but a mix provides the most complex flavor.
- Wine substitute: If you prefer not to use wine, replace with additional broth and a splash of lemon juice for acidity.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Cheese options: Pecorino Romano can be substituted for Parmesan for a sharper flavor.
- Lighten it up: Substitute half-and-half for the heavy cream or omit it altogether for a lighter version.
Serving Suggestions
This Creamy Mushroom Risotto is substantial enough to be a main course, especially when paired with a simple arugula salad dressed with lemon and olive oil. For a more elaborate meal, serve smaller portions as a starter before a protein main course. It pairs beautifully with our Easy Lemon Chicken Recipe for a bright contrast to the earthy risotto. If you’re looking for another comforting option, try serving it alongside our Marry Me Chicken Soup for an Italian-inspired feast. It’s also wonderful alongside any grilled chicken or roasted fish for a complete dinner.
Storage
Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or water and warm gently on the stovetop, stirring frequently. The texture won’t be quite as creamy as when freshly made, but the flavor will still be delicious.
The mumyrecipes Take
There’s something magical about making risotto – the meditative stirring, the gradual transformation of simple ingredients into something extraordinary. This Creamy Mushroom Risotto brings together the earthy depth of mushrooms with the comforting creaminess of perfectly cooked arborio rice. It’s special enough for company yet accessible enough for a weeknight when you need some self-care in the form of exceptional food. The next time you have 40 minutes to spare in the kitchen, give yourself the gift of this risotto – we promise it’s worth every stir!
Ready to elevate your dinner game? Try this Creamy Mushroom Risotto tonight and share your results! Tag us on Instagram @mumyrecipes with your creations, or leave a comment below with your own risotto tips. And don’t forget to subscribe to our newsletter for more cozy, elevated recipes delivered straight to your inbox!