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Creamy Mushroom Risotto Recipe

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4.9 from 49 reviews

This Creamy Mushroom Risotto is a rich and comforting Italian dish made with Arborio rice, sautéed mushrooms, and a melty Parmesan finish. Perfectly creamy with a delicate bite, this risotto is elevated by the addition of white wine and slowly absorbed warm vegetable broth for optimal texture and flavor.

Ingredients

Main Ingredients

  • 1.5 cups Arborio rice
  • 4 cups vegetable broth (Low-sodium recommended)
  • 0.5 cup white wine (Dry white wine like Pinot Grigio or Sauvignon Blanc, or extra broth)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion (Finely chopped)
  • 3 cloves garlic (Minced)
  • 2 cups mushrooms (Sliced, cremini recommended)
  • 0.5 cup Parmesan cheese (Grated)
  • Salt and pepper to taste

Instructions

  1. Warm up the broth: Pour the vegetable broth into a saucepan and heat it over low heat until warm but not boiling. Keeping the broth warm ensures consistent cooking when added to the rice.
  2. Sauté your aromatics: In a large skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes, without browning.
  3. Add mushrooms and garlic: Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until mushrooms are browned and have released their moisture, producing a wonderful aroma.
  4. Toast the rice: Stir in the Arborio rice and toast it for about 1 minute, making sure each grain is coated with the butter and oil mixture to develop ideal risotto texture.
  5. Pour in the wine: Add the white wine and stir continuously until it is completely absorbed by the rice, allowing the alcohol to cook off and the wine flavor to infuse.
  6. Add broth gradually: Begin adding the warm vegetable broth one ladleful at a time. Stir constantly and wait for each addition to be almost fully absorbed before adding the next. Continue this process for 18-20 minutes until the rice is creamy, tender, yet al dente.
  7. Finish with cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated, creating a creamy finish.
  8. Season to taste: Taste the risotto and season with salt and pepper as needed, keeping in mind Parmesan adds saltiness.

Notes

  • Use low-sodium vegetable broth to better control salt levels.
  • Dry white wine enhances flavor but can be substituted with extra broth if preferred.
  • Stirring constantly while adding broth is key to achieving creamy risotto texture.
  • For a vegan version, substitute butter and Parmesan with plant-based alternatives.
  • Do not rush the broth absorption process; patience creates the best risotto consistency.

Find it online: https://freshfromkitchen.com/creamy-mushroom-risotto-recipe/