Home / Recipes / Creamy Mushroom Risotto

Bowl of creamy mushroom risotto garnished with parmesan

Comfort Food

Creamy Mushroom Risotto

Risotto has a reputation for being fussy, but it really just asks for your attention, not your skill. Warm broth, a steady hand, and about 20 minutes of stirring turn arborio rice into something rich and creamy without a drop of actual cream.

10 minPrep Time
35 minCook Time
45 minTotal Time
4Servings
ModerateDifficulty

Ingredients

  • 5 cups chicken or vegetable broth
  • 3 tbsp olive oil, divided
  • 1 lb cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3 tbsp butter
  • 3/4 cup grated parmesan, plus more to serve
  • Salt and black pepper to taste
  • 2 tbsp chopped chives or parsley

Method

  1. Warm the broth. Pour the broth into a saucepan and bring it to a low simmer over medium-low heat. Keep it warm on the back burner throughout cooking — cold broth added to the rice will stall the cooking process.
  2. Brown the mushrooms. Heat 2 tablespoons of olive oil in a wide, heavy pot over medium-high heat. Add the mushrooms in a single layer and let them cook undisturbed for a few minutes until deeply browned before stirring. Season lightly, then transfer to a plate.
  3. Toast the rice. Add the remaining tablespoon of oil to the same pot and lower the heat to medium. Cook the onion until soft and translucent, about 4 minutes. Add the rice and stir constantly for 1 to 2 minutes until the edges of the grains look slightly translucent.
  4. Deglaze and simmer. Pour in the white wine and stir until it's fully absorbed. Begin adding the warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This takes about 20 to 25 minutes total.
  5. Finish. The risotto is done when the rice is creamy but still has a slight bite in the center. Remove from heat and stir in the mushrooms, butter, and parmesan. Season with salt and pepper, top with chives, and serve immediately.
Note: Risotto doesn't wait well — have your table set and guests seated before you start the final stretch of stirring. If it thickens too much while you wait, a splash of warm broth will loosen it right back up.

You Might Also Like

More Comfort Food Recipes