Creamy Mushroom Risotto Recipe

I absolutely love this simple mushroom risotto recipe! It’s incredibly creamy and incredible thanks to cooked mushrooms and bright umami broth!

Mushroom risotto is a labor of love, but this mushroom risotto is totally available to use our simple recipe! It’s not a “tow everything in the pan and walk away” deal, but the steps are simple and you’ll get rewarded for the creamy mushroom risotto compared to your favorite restaurant.

For the more incredible risotto recipe, I highly recommend that we make risotto with tomato soup and many fresh vegetables! To get a faster mushroom dish, it will still smell, try our mushroom pasta!

Key Ingredients

• mushroom: You can use your favorite mushrooms for this recipe, but I like Cremini or wild mushrooms. I remove the stems and use them to inject the broth into the mushroom flavor. Then I sliced ​​the mushroom caps.
• rice: The best rice to eat is Arborio, Carnaroli and Vialone Nano, which are short-grain rice varieties with high starch content. We use Carnaroli in our kitchen because it makes creamy risotto and is more forgiving overcooking.
• broth: A good vegetable soup or chicken soup works well in this recipe. I love to train it somehow and bring my broth to a boil with discarded mushroom stems, thyme, bay leaves and a little soy sauce. These add extra flavor and complement the mushrooms in our risotto.
• White wine: The most important thing to remember whenever you cook with wine is to use what you like. I use light white wines like Pino Gris, Albariño, Grüner Veltliner or Sauvignon Blanc for this mushroom risotto. The wine increases flavor and acidity. If you’re willing to miss it, substitute more broth instead and sprinkle some fresh lemon juice in the pine.
• cheese: To make this risotto cream, I ended up stirring the Mascarpone cheese (or cream cheese) and a lot of Parmigiano-Reggiano cheese.

How to make mushroom risotto

This mushroom risotto starts with a delicious foundation. I enhance store-bought or homemade stock by using mushroom stems (free from mushroom preparation!), thyme, bay leaves and a little soy sauce.

Next, I cook the sliced ​​mushrooms and onions in butter until they are soft and brown. Then I add Arborio rice to the pan and stir toast in butter (yum!).

Go for some white wine. I let it reduce and slowly incorporate the warm mushroom soup. You want to add a little soup at a time so that it is completely absorbed by the rice, and then add more. Remember to stir frequently when you add the broth. Stirring is the key to achieving a luxurious buttery texture risotto.

After adding for 20 to 25 minutes, the rice is almost cooked. So you can stir the mascarpone and parmesan cheese and season to serve with salt and pepper. Of course you can stay there, but fry some sage leaves on the oil if you want to do it. It takes less than a minute (I share how to make them in the recipe below).