Creamy Mushroom Risotto
I love this easy mushroom risotto recipe so much! It’s unbelievably creamy and tastes incredible, thanks to perfectly cooked mushrooms and an easy, umami-packed broth! Mushroom risotto is a labor of love, but this mushroom risotto is totally doable with our easy recipe! It’s not a “throw everything into a pan and walk away” deal, but the steps are simple, and you’ll be rewarded with creamy mushroom risotto rivaling your favorite restaurants. For more incredible risotto recipes, I highly recommend our vegetable risotto made with tomato broth and lots of fresh veggies! For a quicker mushroom dish that still wows, try our mushroom pasta! Key Ingredients Mushrooms: You can use your favorite mushrooms for this recipe, but I love cremini or wild mushrooms. I remove the stems and then use them to infuse my broth with mushroom flavor. Then, I slice the mushroom caps for the risotto. Rice: The best rice for risotto are Arborio, Carnaroli, and Vialone Nano, all short-grain rice varieties with a high starch content. We use Carnaroli in our kitchen because it makes creamy risotto and is more forgiving of overcooking. Broth: A good vegetable broth or chicken broth works well in this recipe. I love doctoring it up a bit and simmering my broth with the discarded mushroom stems, thyme, a bay leaf, and a bit of soy sauce. These add extra flavor and nicely complement the mushrooms in our risotto. White Wine: Whenever you cook with wine, the most important thing to remember is to use something you enjoy. I use a light, dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc for this mushroom risotto. Wine adds flavor and some acidity. If you prefer to leave it out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving. Cheese: To make this risotto creamy, I stir in mascarpone cheese (or cream cheese) and lots of Parmigiano-Reggiano cheese at the end. Mushrooms: You can use your favorite mushrooms for this recipe, but I love cremini or wild mushrooms. I remove the stems and then use them to infuse my broth with mushroom flavor. Then, I slice the mushroom caps for the risotto. Rice: The best rice for risotto are Arborio, Carnaroli, and Vialone Nano, all short-grain rice varieties with a high starch content. We use Carnaroli in our kitchen because it makes creamy risotto and is more forgiving of overcooking. Broth: A good vegetable broth or chicken broth works well in this recipe. I love doctoring it up a bit and simmering my broth with the discarded mushroom stems, thyme, a bay leaf, and a bit of soy sauce. These add extra flavor and nicely complement the mushrooms in our risotto. White Wine: Whenever you cook with wine, the most important thing to remember is to use something you enjoy. I use a light, dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc for this mushroom risotto. Wine adds flavor and some acidity. If you prefer to leave it out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving. Cheese: To make this risotto creamy, I stir in mascarpone cheese (or cream cheese) and lots of Parmigiano-Reggiano cheese at the end. How to Make Mushroom Risotto This mushroom risotto starts with a flavorful base. I enhance store-bought or homemade stock by simmering it with mushroom stalks (saved from prepping the mushrooms!), thyme, a bay leaf, and a bit of soy sauce for richness. Next, I cook sliced mushrooms and onions in butter until they’re soft and golden brown. Then, I add the arborio rice to the pan, stirring to toast it in the butter (yum!). In goes some white wine. I let it reduce, then slowly incorporate the warm mushroom broth. You want to add the broth a little at a time, allowing it to be fully absorbed by the rice before adding more. As you add the broth, remember to stir frequently. Stirring is the key to achieving that luxuriously creamy texture risotto is known for. After 20 to 25 minutes of adding stock and stirring, the rice is nearly cooked. So, you can stir in mascarpone cheese and parmesan and season to taste with salt and pepper. Of course, you could stop there, but if you are up to it, fry a few sage leaves in oil to place on top of the risotto. It takes less than a minute (I shared how to make them in the recipe below). Creamy Mushroom Risotto PREP 30 mins COOK 40 mins TOTAL 1 hr 10 mins PREP 30 mins COOK 40 mins TOTAL 1 hr 10 mins This incredibly creamy mushroom risotto is the perfect dinner for two or to make for your next dinner party. It’s easy to make and can be customized to your liking with different types of mushrooms and stock (try vegetable stock to make this vegetarian). For wild mushrooms, clean them (if necessary) and tear or slice thicker mushrooms into smaller pieces. Smaller wild mushrooms can be left whole. 4 Servings You Will Need Mushroom Risotto 4 tablespoons butter 2 cups mushrooms such as button, cremini, or wild mushrooms 8 cups chicken broth or vegetable broth 2 sprigs fresh thyme 1 bay leaf 1 tablespoon soy sauce 1 medium onion, finely chopped 1 ¾ cups arborio risotto rice 3/4 cup dry white wine 1/3 cup mascarpone cheese or cream cheese 1/3 cup fresh grated Parmigiano-Reggiano cheese, plus more for serving Salt and fresh ground black pepper Homemade mushroom powder, optional 1 tablespoon olive oil 12 sage leaves for garnish Directions 1Clean mushrooms by wiping them with a dry paper towel. Remove mushroom stems, roughly chop them, and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.) 2Make the mushroom broth. Pour broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf, and soy sauce. Bring to a boil, then reduce to a simmer. Cook at a low simmer, uncovered, for 30 minutes. Strain stock and discard the stems, thyme, and bay leaf. You should have about 6 cups of broth; if not, add water or more broth. 3In a 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion, then cook for 5 minutes. Stir in the rice and cook for 1 minute. Pour in the wine, then cook until reduced by half. 4Add 1/2 cup of the mushroom-infused stock and cook over medium-high heat, constantly stirring, until the rice has absorbed the liquid. Repeat this until 5 to 5 ½ cups of broth have been added and the rice is cooked but slightly chewy. 5Stir in the mascarpone cheese and grated Parmesan cheese. Season to taste with salt, pepper, and 1/2 to 1 teaspoon of mushroom powder (optional). 6Make fried sage leaves. Heat the olive oil over medium-high heat in an 8-inch skillet. Add sage leaves, a few at a time, in a single layer. Fry for 15 seconds, but do not brown. Transfer the leaves from the skillet to paper towels and sprinkle with a pinch of salt. 7Serve risotto in individual shallow bowls. Top each with a few sage leaves and parmesan cheese shavings. 1Clean mushrooms by wiping them with a dry paper towel. Remove mushroom stems, roughly chop them, and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.) 2Make the mushroom broth. Pour broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf, and soy sauce. Bring to a boil, then reduce to a simmer. Cook at a low simmer, uncovered, for 30 minutes. Strain stock and discard the stems, thyme, and bay leaf. You should have about 6 cups of broth; if not, add water or more broth. 3In a 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion, then cook for 5 minutes. Stir in the rice and cook for 1 minute. Pour in the wine, then cook until reduced by half. 4Add 1/2 cup of the mushroom-infused stock and cook over medium-high heat, constantly stirring, until the rice has absorbed the liquid. Repeat this until 5 to 5 ½ cups of broth have been added and the rice is cooked but slightly chewy. 5Stir in the mascarpone cheese and grated Parmesan cheese. Season to taste with salt, pepper, and 1/2 to 1 teaspoon of mushroom powder (optional). 6Make fried sage leaves. Heat the olive oil over medium-high heat in an 8-inch skillet. Add sage leaves, a few at a time, in a single layer. Fry for 15 seconds, but do not brown. Transfer the leaves from the skillet to paper towels and sprinkle with a pinch of salt. 7Serve risotto in individual shallow bowls. Top each with a few sage leaves and parmesan cheese shavings. Adam and Joanne's Tips Make-ahead: The mushroom infused stock can be made up to 2 days in advance. Keep it in an airtight container in the refrigerator. Warm before adding to the risotto. Wine to use: Choose a lighter dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc Wine substitution: If you prefer to leave the wine out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving. The nutrition facts provided below are estimates. Sodium will vary based on the which brand of stock you choose. Make-ahead: The mushroom infused stock can be made up to 2 days in advance. Keep it in an airtight container in the refrigerator. Warm before adding to the risotto. Wine to use: Choose a lighter dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc Wine substitution: If you prefer to leave the wine out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving. The nutrition facts provided below are estimates. Sodium will vary based on the which brand of stock you choose. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 461 / Total Fat 25.7g / Saturated Fat 14.1g / Cholesterol 61.7mg / Sodium 592.1mg / Carbohydrate 35.9g / Dietary Fiber 0.9g / Total Sugars 2.7g / Protein 17.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us