Why You’ll Love This Recipe

This risotto brings the perfect balance of earthy mushrooms, creamy sauce, and a light but flavorful touch of wine. It’s both comforting and elegant, making it a perfect side for festive meals or a satisfying vegetarian main dish. Easy to make, this recipe is a true crowd-pleaser that’s sure to impress.

Ingredients

1 cup Arborio rice (or Carnaroli rice)
2 tbsp butter
1 tbsp olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
2 cups mushrooms (shiitake and cremini)
1/2 cup dry white wine or unoaked Chardonnay
4 cups chicken stock (or vegetable broth for a vegetarian version)
1 tsp fresh thyme, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Juice of 1/2 lemon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until fragrant.
Add the mushrooms and cook for another 5 minutes, until they release their moisture and begin to brown.
Stir in the Arborio rice and cook for 1-2 minutes, letting it absorb the flavors.
Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
Begin adding the chicken stock, 1/2 cup at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue until the rice is tender and creamy (about 18-20 minutes).
Stir in the thyme, heavy cream, Parmesan, remaining butter, and lemon juice. Season with salt and pepper to taste.
Serve warm, garnished with extra Parmesan if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Different Mushrooms: You can swap in any variety of mushrooms, such as portobello, cremini, or button mushrooms.
Vegan Option: Use dairy-free cream and omit the Parmesan cheese for a vegan version.
Extra Flavor: Add truffle oil or fresh herbs like rosemary for added depth.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a bit of vegetable or chicken broth and warm over low heat, stirring to restore creaminess.

FAQs

Can I use regular rice instead of Arborio?

Arborio rice is essential for the creamy texture of risotto. It’s best to use it or Carnaroli rice.

Can I make this risotto in advance?

Risotto is best served fresh, but you can make it a few hours ahead and reheat it with extra stock to bring it back to its creamy consistency.

What’s the best wine for risotto?

A dry white wine, such as Sauvignon Blanc or an unoaked Chardonnay, adds a subtle depth of flavor to the dish.

Can I use vegetable broth?

Yes, vegetable broth works great for a vegetarian or vegan version of this dish.

How do I know when the risotto is done?

The rice should be creamy and al dente, tender with a slight bite.

Can I freeze risotto?

Risotto doesn’t freeze well because of its creamy texture. It’s best enjoyed fresh.

Can I use a rice cooker for risotto?

While risotto is traditionally cooked on the stovetop, it’s possible to cook it in a rice cooker, though you may need to adjust the cooking process.

How do I store leftover risotto?

Store leftover risotto in an airtight container in the fridge for up to 3 days.

Can I add other vegetables to this risotto?

Yes, you can add spinach, peas, or even roasted butternut squash for more flavor and texture.

How can I make this risotto spicier?

Add a pinch of crushed red pepper flakes or a dash of hot sauce to give it some heat.

Conclusion

This creamy mushroom risotto is a rich, comforting dish that’s perfect for any occasion. The combination of earthy mushrooms, creamy texture, and a hint of white wine creates a decadent flavor profile that will leave everyone satisfied. Whether as a side dish or a main course, this risotto is sure to become a favorite in your recipe collection.

The BEST Creamy Mushroom Risotto

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Author: Julia
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This creamy mushroom risotto is an indulgent dish made with Arborio rice, earthy shiitake and cremini mushrooms, and a rich, flavorful broth. With a perfect balance of creamy texture, white wine, and Parmesan cheese, this dish is ideal as a side for meats or a satisfying vegetarian main. It’s an easy-to-make recipe that brings comfort and elegance to any meal.

Instructions

In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until fragrant.
Add the mushrooms and cook for another 5 minutes, until they release their moisture and begin to brown.
Stir in the Arborio rice and cook for 1-2 minutes, letting it absorb the flavors.
Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
Begin adding the chicken stock, 1/2 cup at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue until the rice is tender and creamy (about 18-20 minutes).
Stir in the thyme, heavy cream, Parmesan, remaining butter, and lemon juice. Season with salt and pepper to taste.
Serve warm, garnished with extra Parmesan if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a little extra stock to restore creaminess.

Vegan Option: Use dairy-free cream and omit the Parmesan for a vegan-friendly version.

Flavor Boost: Add truffle oil or fresh herbs like rosemary for a more complex flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian