Recipes › Main Course › Creamy Mushroom Risotto Recipe

Creamy Mushroom Risotto Recipe

Recipe by Pedro M. A. Neves

This silky Creamy Mushroom Risotto is a classic Northern Italian dish that transforms arborio rice into luxurious, velvety comfort food. Rich with mushrooms, butter, and Parmigiano-Reggiano, it showcases the technique of gradual stock addition to release the rice's natural starches. A humble yet elegant main course that highlights the depth of simple, quality ingredients.

Ingredients

• 350g arborio rice
• 400g mixed fresh mushrooms (cremini, porcini, shiitake), sliced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 150ml dry white wine
• 1 litre vegetable or chicken stock, kept warm
• 100g butter, divided
• 60g Parmigiano-Reggiano cheese, freshly grated
• 30ml heavy cream
• 45ml extra virgin olive oil
• 2g sea salt
• 1g freshly ground black pepper
• 5g fresh thyme leaves
• pinch of nutmeg

Instructions

1. Heat 15ml olive oil in a large heavy-bottomed pan over medium-high heat. Add sliced mushrooms, season with salt and pepper, and sauté until golden and any moisture has evaporated, about 6-8 minutes. Transfer to a plate and set aside.

2. In the same pan, add remaining 30ml olive oil and 25g butter over medium heat. Add diced onion and cook, stirring frequently, until softened and translucent, about 3 minutes.

3. Add minced garlic and fresh thyme to the pan and stir constantly for 30 seconds until fragrant.

4. Add arborio rice to the pan and stir continuously for 1-2 minutes, coating each grain with fat until slightly translucent at the edges.

5. Pour in white wine and stir until almost completely absorbed by the rice, about 2 minutes.

6. Add warm stock one ladle at a time (approximately 200ml per addition), stirring frequently and allowing each addition to be absorbed before adding the next, about 18-20 minutes total. The rice should always appear creamy, not dry or soupy.

7. When the rice is tender but still slightly firm (al dente) and the mixture is creamy, remove from heat. Taste and adjust seasoning with salt and pepper.

8. Stir in the cooked mushrooms, remaining 75g butter, heavy cream, grated Parmigiano-Reggiano, and a pinch of nutmeg. Fold gently until fully incorporated, about 1 minute.

9. Divide risotto into warm serving bowls immediately and garnish with additional grated Parmigiano-Reggiano and fresh thyme if desired.

Substitutions

• For dairy-free: substitute butter with olive oil and heavy cream with cashew cream or oat cream, omit Parmigiano-Reggiano and use nutritional yeast instead
• For vegetarian: use vegetable stock instead of chicken stock
• For gluten-free: risotto is naturally gluten-free; ensure all stock is certified gluten-free
• For lighter version: reduce butter to 50g total and substitute heavy cream with Greek yogurt added off heat

Tips

• Keep stock at a gentle simmer in a separate pot throughout cooking; cold stock slows the cooking process and disrupts the creamy texture development
• Stir risotto frequently but not constantly; about every 15-20 seconds allows proper stock absorption while developing the creamy structure
• Use freshly grated Parmigiano-Reggiano rather than pre-grated; it melts smoothly and provides superior flavor and texture
• Risotto must be served immediately after finishing; it continues to thicken as it sits

Risotto originated in Northern Italy, particularly in the Piedmont and Lombardy regions, where arborio rice cultivation thrives. Creamy Mushroom Risotto (Risotto ai Funghi) is a autumn staple that celebrates the region's prized wild and cultivated mushrooms, and the dish exemplifies the Italian principle of letting quality ingredients speak through elegant technique rather than complex preparation.

You might also like

Creamy Parmesan Brussels Sprouts Recipe

50 min · Main Course

Creamy Polenta Recipe

40 min · Main Course

Creamy Quinoa Risotto Recipe

50 min · Main Course

Creamy Whipped Ricotta Recipe

20 min · Main Course