Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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

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Creamy Mushroom Risotto is one of those winning dishes that captures the essence of comfort food. Rich, velvety, and infused with earthy mushroom flavors, this dish creates a delightful harmony of textures and tastes. Each bite of risotto delivers a creamy experience, punctuated by tender morsels of sautéed mushrooms and the aromatic hint of thyme.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Mushroom Risotto
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Mushroom Risotto

I still remember the first time I made Creamy Mushroom Risotto. It was a cozy evening at home, and I craved something warm and satisfying. Mixing the rice slowly while adding the broth felt like a meditation in itself. The kitchen filled with a comforting aroma that wrapped around me like a warm blanket. This recipe is not just food; it’s an experience that’s perfect for a family meal or an intimate dinner with friends. You’ll be amazed at how easily it elevates a simple gathering into something special, and I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 45 minutes, this risotto comes together surprisingly fast for such a rich dish.
Irresistible Flavor: The blend of fresh and dried mushrooms creates deep, satisfying flavors that linger.
Eye-Catching Appeal: The creamy texture paired with sautéed mushrooms is both beautiful and inviting.
Flexible Serving: Perfect as a main dish or an impressive side; it fits any occasion!
Diet-Friendly Options: Easily adaptable for gluten-free enthusiasts when using special stock.

Ingredients You’ll Need

0.7 oz dried shiitake mushrooms: A key ingredient to boost umami flavor; you can also use other dried mushrooms like porcini for a different profile.
7 cups vegetable broth: Essential for cooking the rice; homemade or low-sodium versions work wonders for flavor.
3 tablespoons butter, divided: Adds richness; feel free to use olive oil for a dairy-free option.
1 yellow onion, minced (about 2 cups): This enhances the flavor base; shallots could work well too.
4 cloves garlic, minced: Provides a fragrant kick; use fresh garlic for the best results.
1½ cups carnaroli rice (or arborio rice): Carnaroli helps achieve a creamy consistency; arborio is a good alternative too.
¾ teaspoon fine sea salt, divided: To season at various stages of cooking; taste and adjust as needed.
¼ teaspoon black pepper: The perfect seasoning to brighten the dish; freshly ground is ideal.
1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): These add great texture and flavor; feel free to substitute with button mushrooms.
1 tablespoon fresh thyme leaves: Fresh herbs like parsley or rosemary can impart a different, delicious twist.
⅓ cup grated parmesan cheese (more for garnish): The finishing touch for creaminess; parmesan substitutes can maintain the flavor profile.
Chopped flat-leaf parsley: A nice garnish that adds a pop of color and freshness.

How to Make Creamy Mushroom Risotto

Prepare broth: Start by adding the dried shiitakes to a high-speed blender and blend them until you achieve a fine powder. Let the powder slide down before opening the lid, and add 4 cups of vegetable broth to the blender. Blend on low until well combined, then transfer everything to a medium saucepan. Incorporate the remaining 3 cups of vegetable broth, cover, and bring it to a gentle simmer over medium heat. Reserve a ladle of broth for later.

Cook risotto: In a large, heavy pot, melt 1 tablespoon of butter over medium heat. Toss in minced onion and allow it to soften until translucent, about 3 minutes. Stir in the minced garlic, cooking just until fragrant, for around 1 minute. Add the 1½ cups of carnaroli rice, stirring for a minute to coat each grain evenly. Now, ladle in about 1½ cups of the simmering stock and include ½ teaspoon of the salt along with black pepper. Stir frequently until most of the liquid is absorbed, then continue adding stock one cup at a time. Cook until the rice is tender yet firm to the bite, and the dish has a creamy consistency—about 16 to 22 minutes.

Cook mushrooms: About 5 to 10 minutes before the risotto finishes cooking, melt the remaining 1 tablespoon of butter in a skillet over medium heat. Add the sliced mushrooms and thyme, and sauté until the mushrooms turn golden brown, approximately 5 to 8 minutes. Add the remaining ¼ teaspoon of salt here too, adjusting seasoning to taste. Once done, slide it off the heat and set it aside.

Assemble: Once your risotto is perfectly creamy, gently fold in the rest of the tablespoon of butter and the grated parmesan cheese. Give it a taste and adjust your seasonings if needed! Serve the risotto hot in bowls, generously topping each serving with those beautifully sautéed mushrooms, a sprinkle of parsley, and a little extra parmesan for good measure.

Storing & Reheating

To store leftover creamy mushroom risotto, allow it to cool completely before transferring it to an airtight container. You can keep it at room temperature for a couple of hours, but it’s best refrigerated where it will last for up to 3 days. If you want to freeze it, pour individual portions into freezer-safe bags, removing as much air as possible; it can be frozen for up to 3 months. When reheating, warm it gently in a saucepan over low heat, adding a splash of broth or water to bring back that creamy texture while stirring frequently.

Chef’s Helpful Tips

Avoid overcooking the rice; it can turn mushy if left too long. Taste regularly as it approaches the cooking time.
Always use warm broth. Adding cold broth to the risotto interrupts the cooking process and can affect creaminess.
For added depth, feel free to incorporate a splash of white wine after cooking the garlic before adding the rice.
Fresh herbs can be added at the end for extra brightness—try experimenting with rosemary or basil for a twist.
If you prefer a richer flavor, double the parmesan cheese or toss in some cream towards the end.

Creamy Mushroom Risotto is not just a delightful meal; it’s an invitation to make something special. This dish brings together cozy flavors and a satisfying texture, making it perfect for any gathering or a quiet night in. I encourage you to experiment with the types of mushrooms and herbs, crafting it according to your personal taste.

Whether you’re cozying up by yourself or sharing it with loved ones, your Creamy Mushroom Risotto will surely warm hearts and bellies alike.

Recipe FAQs

How do I achieve the perfect creamy texture in risotto?

To create that creamy texture, ensure you’re adding warm broth gradually and stirring the risotto frequently. This method helps release the starch from the rice, resulting in that luxurious creaminess.

Can I use different types of mushrooms in this recipe?

Absolutely! Feel free to mix and match your mushrooms based on availability and preference. Shiitake and cremini are a great combination, but you can also try porcini, button, or any wild mushrooms you love.

Can I make mushroom risotto ahead of time?

While it’s best enjoyed fresh, you can prepare the base of risotto ahead of time and just add the final touches when ready to eat. You may need to adjust the cooking time slightly if you refrigerate it, as it will cool and thicken.

Is risotto gluten-free?

Yes, risotto is naturally gluten-free as it is made with rice. Just be sure to check your vegetable broth and cheese for any gluten-containing ingredients if you’re cooking for gluten-sensitive guests.