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Delicious creamy mushroom risotto with garlic butter mushrooms on a rustic plate

Creamy Mushroom Risotto

A rich, earthy, and creamy risotto made with Arborio rice and mushrooms, perfect for a cozy dinner without the fuss of complicated cooking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice The classic risotto rice, do not swap for regular long grain.
  • 8 oz Mushrooms (cremini, baby bella, or a mix) Even a few dried mushrooms can enhance flavor.
  • 1 Onion or shallot Use whatever you have on hand.
  • 2 cloves Garlic Essential for flavor.
  • 4 cups Warm broth (vegetable or chicken) Keep it warm to avoid slowing down the cooking process.
  • 2 tbsp Butter For richness.
  • 1 tbsp Olive oil Also for richness.
  • 1/2 cup Parmesan cheese Freshly grated if possible.
  • 1 pinch Salt To taste.
  • 1 pinch Black pepper To taste.
  • 1 tbsp White wine Optional, but enhances flavor.
  • 1 tbsp Parsley or thyme For garnish.

Method
 

Preparation
  1. Warm your broth in a saucepan on low heat.
  2. Heat olive oil and butter in a wide pan, then add sliced mushrooms. Cook until golden brown and season with salt and pepper. Remove mushrooms from the pan.
  3. In the same pan, add more butter if needed, then add chopped onion or shallot and cook until soft. Add minced garlic for 30 seconds.
  4. Stir in the Arborio rice and toast for about 1 minute until glossy and nutty in aroma.
  5. If using wine, pour in and stir until mostly evaporated.
  6. Add warm broth one ladle at a time, stirring often. Wait until the rice absorbs most of the liquid before adding another ladle. Continue this process until the rice is tender but retains a slight bite, around 18 to 22 minutes.
  7. Stir the mushrooms back into the risotto. Turn off the heat, add butter and parmesan, and stir until creamy. Season to taste with salt and pepper. Garnish with parsley or thyme before serving.

Notes

This risotto pairs well with a simple green salad, roasted vegetables, or pan-seared proteins. It can be vegetarian by using vegetable broth and avoiding non-vegetarian parmesan.