Creamy Mushroom Risotto
Risotto may seem like a tricky recipe, but it’s actually quite simple. With a little patience and the right technique, you can achieve that perfect creamy texture. The key is stirring often and adding broth gradually. Plus, the earthy taste of mushrooms mixed with creamy rice makes every bite delicious.
Equipment
- Large pan or wide pot
- Wooden spoon or spatula
- Ladle
- Small saucepan
- Cutting Board and Knife
- Cheese grater
Ingredients
For the Risotto:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth kept warm
- 1 cup mushrooms button, cremini, or shiitake, sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine optional, but adds great flavor
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon fresh thyme or ½ teaspoon dried
For Garnishing (Optional):
- Extra Parmesan cheese
- Chopped fresh parsley
- A drizzle of truffle oil for extra flavor
Instructions
- Warm the Broth – In a small saucepan, heat the broth over low heat. Keep it warm but not boiling. This helps the risotto cook evenly.
- Sauté the Mushrooms – In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are soft and golden brown. Remove them from the pan and set aside.
- Cook the Aromatics – In the same pan, add another tablespoon of olive oil and the butter. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
- Toast the Rice – Add the Arborio rice to the pan and stir for about 1-2 minutes. The rice should become slightly translucent around the edges.
- Deglaze with Wine (Optional) – Pour in the white wine and stir until it’s mostly absorbed. This step adds a deep flavor, but you can skip it if you prefer.
- Add Broth Gradually – Using a ladle, add about ½ cup of warm broth to the rice. Stir continuously until the liquid is mostly absorbed. Keep adding broth, one ladle at a time, stirring often, until the rice is creamy and tender. This process takes about 20 minutes.
- Stir in the Mushrooms and Cheese – Once the rice is fully cooked, add the sautéed mushrooms back into the pan. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- Finish and Serve – Turn off the heat and let the risotto sit for a minute. Serve warm, garnished with extra Parmesan, fresh parsley, and a drizzle of truffle oil if you like. Enjoy!
Notes
Nutritional Value (Per Serving)
- Calories: 400-450 kcal
- Protein: 12g
- Carbohydrates: 55g
- Fat: 15g
- Saturated Fat: 7g
- Fiber: 3g
- Sugar: 2g
- Sodium: 600mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.