Creamy Mushroom Risotto Recipe

Craving a dish that’s rich, creamy, and utterly comforting? This mushroom risotto hits all the right notes. It’s the kind of recipe that can turn a simple dinner into a luxurious experience, with every creamy bite bursting with flavor. Perfect for impressing guests or enjoying a cozy night in, this dish is a true crowd-pleaser.

What makes this risotto special? The earthy flavor of mushrooms combined with the creamy texture of Arborio rice creates a harmonious blend that feels both indulgent and satisfying. It’s a dish that requires a little patience, but the result is more than worth it. Plus, the aroma wafting through your kitchen will have everyone asking what’s cooking.

Whether you’re a seasoned chef or just starting, this risotto recipe is approachable and rewarding. With just a few ingredients, you can become the star of your own kitchen.

The Ultimate Creamy Mushroom Risotto Recipe

Creamy mushroom risotto in a bowl with Parmesan cheese and parsley, alongside a glass of white wine and crusty bread.

This creamy mushroom risotto is a deliciously comforting dish made with Arborio rice, sautéed mushrooms, and a splash of white wine. Each spoonful is a perfect blend of creamy texture and umami flavor, making it a delightful vegetarian option for any meal.

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup white wine (optional)
1 cup mushrooms, sliced (such as cremini or shiitake)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and garlic, cooking until translucent.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.
Toast the Rice: Stir in the Arborio rice, allowing it to toast for 1-2 minutes.
Deglaze with Wine: Pour in the white wine (if using) and stir until fully absorbed.
Add Broth Gradually: Begin adding warm vegetable broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
Finish with Cheese: Once the rice is cooked, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
Serve: Garnish with fresh parsley, and serve warm.