Creamy Mushroom Risotto

The first time I made risotto properly, I stood at the stove for forty-five minutes, ladle in hand, wondering if I was doing it wrong. The rice kept absorbing liquid, and I kept adding more, and suddenly it transformed from separate grains into this creamy, dreamy bowl of comfort. Now risotto has become my go-to when I want to cook something that feels luxurious but only requires pantry staples and a little patience.

I made this for my sister last winter when she was visiting, and she literally stopped talking mid-sentence after her first bite. The way the cream and Parmesan coat each grain of rice while the mushrooms provide these meaty, savory pockets is just something else. She asked for the recipe before she even finished her bowl.

Ingredients

• Mixed mushrooms (400 g): Using a combination of cremini, shiitake, and button gives you the best depth of flavor and texture variety
• Olive oil (2 tbsp): Helps the mushrooms brown properly without burning the butter
• Unsalted butter (3 tbsp total): Unsalted lets you control the seasoning, and butter carries flavor better than oil alone
• Yellow onion (1 medium): Finely chopped so it melts into the rice and provides a sweet aromatic base
• Garlic (2 cloves): Minced fresh adds that essential aromatic note that builds the flavor foundation
• Arborio rice (300 g): This high-starch short-grain rice is what creates that signature creamy texture
• Dry white wine (120 ml): Adds acidity and brightness to balance the richness
• Vegetable broth (1 L): Keep it warm in a separate pot so it does not shock the rice when you add it
• Heavy cream (120 ml): The secret to that velvety, luxurious finish
• Freshly grated Parmesan (60 g): Grate it yourself for better melting and deeper flavor
• Fresh parsley (2 tbsp): Adds a bright, fresh contrast to the rich, creamy risotto

Instructions

Sauté the mushrooms:

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden brown and tender, about 7 minutes. Season with salt and pepper, then remove half and set aside for garnish.

Build the flavor base:

In a large saucepan, melt 2 tablespoons butter over medium heat. Add chopped onion and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and cook for 1 minute until fragrant.

Toast the rice:

Add Arborio rice to the onion mixture and cook, stirring constantly, for 2 minutes. You want the rice to look lightly toasted and glossy with tiny white dots visible in the center of each grain.

Degeaze with wine:

Pour in the white wine and stir until almost completely absorbed. The rice will start to smell fragrant as the alcohol cooks off.

Add the broth gradually:

Add one ladleful of warm vegetable broth and stir gently. When the liquid is almost absorbed, add another ladleful. Continue adding broth, stirring frequently, until the rice is creamy and al dente, about 18 to 20 minutes.

Finish with cream and cheese:

Stir in the sautéed mushrooms, heavy cream, and Parmesan cheese. Cook for another 2 to 3 minutes until the risotto is creamy and well combined. Season with salt and pepper to taste.

Serve with garnishes:

Serve the risotto hot, topped with the reserved golden mushrooms, fresh parsley, and extra Parmesan if desired.

Save

This risotto has become my standard comfort food for rainy Sundays and dinner parties alike. Something about standing at the stove, slowly adding broth and stirring, feels almost meditative.

Choosing Your Mushrooms

I have found that mixing different mushroom varieties creates the most interesting flavor profile. Cremini bring earthiness, shiitake add umami depth, and button mushrooms provide a mild, familiar taste that grounds the dish together.

The Art of Risotto

Risotto rewards patience more than any other dish I know. The gradual addition of liquid and constant stirring are not just technique, they are what transform simple rice into something extraordinary.

Perfecting the Texture

The difference between good risotto and great risotto comes down to timing and attention. You want the rice tender but still with a slight bite at the center, surrounded by that creamy, starchy sauce that coats each grain.

• Taste the rice at the 18-minute mark and every minute after to avoid overcooking
• The finished risotto should ripple slightly when you shake the pan
• Let it rest for just 1 minute before serving to let the flavors settle

Save

There is something deeply satisfying about making risotto from scratch, watching it transform into something creamy and luxurious with nothing more than time and attention. Hope this becomes a favorite in your kitchen too.

Recipe FAQs

→ What type of rice works best for this dish?

Arborio rice is essential because its high starch content creates the signature creamy texture. The short-grain rice releases starch gradually as it cooks, resulting in that velvety consistency without needing excessive cream.

→ Can I use different mushroom varieties?

Absolutely. Cremini, shiitake, button, portobello, or wild mushrooms all work beautifully. Mixing varieties creates deeper flavor complexity. Just ensure all mushrooms are cleaned and sliced evenly for consistent cooking.

→ Why must the broth be warm when adding?

Adding warm broth prevents temperature shock that would halt the cooking process. Cold broth would slow down starch release and result in unevenly cooked rice. Keeping it gently simmering maintains steady absorption for perfectly al dente grains.

→ How do I know when the risotto is done?

The rice should be tender but still have a slight bite at the center—this is the al dente stage. The texture should be flowing and creamy, not stiff or dry. Total broth absorption usually takes 18-20 minutes of gradual adding and stirring.

→ Can I make this vegan?

Yes. Replace butter with olive oil or plant-based butter, use nutritional yeast or vegan Parmesan alternative instead of dairy Parmesan, and substitute coconut cream or cashew cream for heavy cream. The cooking technique remains identical.

→ What wine pairs well with this risotto?

A crisp Pinot Grigio, dry Sauvignon Blanc, or oaked Chardonnay complements the rich creaminess. The white wine used in cooking also creates flavor harmony. Choose something acidic enough to cut through the velvety texture.