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 delightful dishes that manages to comfort the soul while still feeling special enough for a gathering. With its luscious, velvety texture and the earthy, rich flavors of mushrooms, this dish transforms a handful of simple ingredients into something truly memorable. When I first discovered risotto, I was captivated by how a little patience could lead to such creamy greatness. Gently stirred and lovingly attended to, this dish embodies the essence of homemade goodness.

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

Perhaps you’ve had experiences with risottos that were either too mushy or overly bland? Fear not! This creamy mushroom risotto offers a balanced, robust flavor profile that makes it a standout meal. The mix of dried shiitake and fresh mushrooms provides depth, while the Parmesan adds the final touch of rich cheesiness. Plus, it’s easy to whip up in about 35 minutes, making it perfect for a weeknight dinner or an impressive weekend dish for friends. So let’s savor the joy of creating this dish together!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, perfect for a weeknight dinner!
Irresistible Flavor: Creamy and earthy flavors elevate any meal.
Eye-Catching Appeal: A gorgeous presentation that’s sure to impress your guests.
Flexible Serving: Serve as a main dish or a decadent side; great for any occasion!
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets.

Ingredients You’ll Need

0.7 oz dried shiitake mushrooms: These add a deep, umami flavor. If you can’t find them, try using more fresh mushrooms instead.
7 cups vegetable broth: This is the heart of your risotto. Homemade is best but store-bought works wonderfully too.
3 tablespoons butter, divided: For richness and flavor. Use unsalted butter, so you can control the salt.
1 yellow onion, minced (about 2 cups): Provides a sweet base flavor, enhancing the dish’s overall taste.
4 cloves garlic, minced: Adds another layer of flavor with a fragrant kick.
1½ cups carnaroli rice (or arborio rice): These short-grain varieties are ideal because they absorb liquid beautifully while remaining creamy.
¾ teaspoon fine sea salt, divided: Enhances all the flavors in your risotto. Adjust to taste!
¼ teaspoon black pepper: For a hint of warmth and spice in the dish.
1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini): Fresh mushrooms give texture and additional flavor — choose a mix for complexity.
1 tablespoon fresh thyme leaves: A pop of freshness that complements the richness of mushrooms.
⅓ cup grated parmesan cheese (more for garnish): The finishing touch that adds creaminess and depth.
Chopped flat-leaf parsley (for garnish): Offers a fresh, vibrant contrast that brightens the dish.

How to Make Creamy Mushroom Risotto

Prepare your broth: Start by adding the dried shiitake mushrooms to a high-speed blender and blend until they reach a fine powder. Let the powder settle before opening the lid. Next, mix 4 cups of vegetable broth into the powdered mushrooms and blend on low speed until completely integrated. Pour this mixture into a medium saucepan with the remaining 3 cups of veggie broth. Cover and bring to a gentle simmer over medium heat. Keep a ladle handy for adding the stock to the rice later on.

Cook the risotto: In a large, wide, heavy pot, melt 1 tablespoon of butter over medium heat. Once bubbling, add the minced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic, cooking until fragrant, approximately 1 minute. Add in the 1½ cups of carnaroli rice, stirring to coat it in the buttery goodness for 1 minute. Now it’s time to ladle in about 1½ cups of your hot stock, mixing in ½ teaspoon of the salt and the black pepper. Stir regularly to stop the rice from sticking, and wait until the broth is almost fully absorbed before adding in another cup of broth at a time. Continue this process for about 16 to 22 minutes, or until the rice is tender yet still has a slight bite to it—avoid overcooking for a delightful texture.

Cook the mushrooms: When your rice is about 5 to 10 minutes away from finishing, it’s perfect timing to sauté your fresh mushrooms. In a skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and thyme, cooking until the mushrooms are beautifully golden brown, which should take about 5 to 8 minutes. Stir in the remaining ¼ teaspoon of salt, giving them a taste for seasoning adjustments if necessary. Turn off the heat once golden and set aside.

Assemble the dish: Gently fold in the last tablespoon of butter and the grated Parmesan cheese into the risotto. Taste once more and adjust any seasoning if needed. Now, plate your risotto, generously topping it with the sautéed mushrooms for visual and flavorful contrast. A sprinkle of extra Parmesan and chopped parsley makes it all the more tempting.

Storing & Reheating

Once your creamy mushroom risotto has cooled, store any leftovers in an airtight container at room temperature for a couple of hours. For longer preservation, refrigerate it for up to 3 days, ensuring you use a container that allows for a tight seal to maintain moisture. If you’re toying with the idea of freezing, this can be done for up to three months; just be prepared for a slight change in texture upon reheating. To warm it up, place the risotto in a saucepan over low heat. Stir in a splash of vegetable broth or water, and heat through for about 5 minutes, ensuring it doesn’t dry out.

Chef’s Helpful Tips

Stir often! This helps release the starches and gives your risotto that creamy texture.
Use room temperature broth; it helps maintain the cooking temperature and consistency.
If your risotto gets too thick, simply add warm broth to loosen it up.
Experiment with mushrooms—different types bring unique flavors to the table.
Always taste as you go! Adjusting salt and seasoning during cooking enhances the overall dish.
Make it a meal! Pair it with grilled chicken or a simple salad to round things out.

The joys of making creamy mushroom risotto extend beyond just the dish itself. Each time I sit down to enjoy it, I find a small piece of my heart in each velvety spoonful and remember the warmth of shared moments at the dinner table. You’ll find that its comforting qualities are matched only by the excitement it brings to those who gather around to savor it. So don’t hold back! Get creative, sprinkle in your favorite ingredients, and let the flavors shine through.

Recipe FAQs

Can I use a different type of rice?

Absolutely! While carnaroli and arborio rice are preferred for their creamy texture, you can use other short-grain rice varieties in a pinch. Just keep in mind that cooking times might vary slightly, so adjust accordingly.

Is risotto gluten-free?

Yes, risotto is naturally gluten-free because it primarily consists of rice. Just double-check the broth you’re using to ensure it doesn’t contain any gluten additives.

Can creamy mushroom risotto be made in advance?

You can prepare the components of this dish in advance, such as the broth and sautéed mushrooms. However, risotto is best when made fresh since it may lose its creamy texture upon reheating.

What can I add to make it vegetarian/vegan?

To keep this risotto vegetarian or vegan, simply replace the Parmesan with a vegan cheese alternative or nutritional yeast. Additionally, ensure that your vegetable broth is free from any animal products.