Creamy Mushroom Risotto
Creamy Mushroom Risotto is not just a meal; it’s a comforting hug on a plate. This dish is known for its rich, velvety texture, a perfect harmony of creamy rice and earthy mushrooms, making it an ideal candidate for dinner gatherings or cozy nights in. When I first discovered how magical homemade risotto could be, it transformed my weeknight dinners. Gone were the days of relying on takeout; this dish rekindled my love for cooking.
Table of Contents
As you dive into a bowl of Creamy Mushroom Risotto, you’ll find yourself enveloped in its savory aroma and creamy goodness. What makes it truly special is its adaptability; you can serve it as a stand-alone meal, a fancy side, or even add your favorite proteins to make it heartier. It’s a simple, yet fulfilling dish that’s sure to impress both your family and your friends. So, roll up your sleeves and let’s get started on this comforting recipe that is bound to become a new staple in your kitchen!
Why You’ll Love This Recipe
- Simple & Quick: From start to finish, it takes about 45 minutes to create this creamy delight.
- Irresistible Flavor: The combination of mushrooms and Parmesan delivers a depth of flavor that’s both rich and savory.
- Eye-Catching Appeal: The creamy texture topped with golden mushrooms looks as good as it tastes.
- Flexible Serving: Perfect for a romantic dinner, family meal, or even as a side for your favorite protein.
- Diet-Friendly Options: Easily adaptable for gluten-free and vegetarian diets.
Ingredients You’ll Need
- 0.7 oz dried shiitake mushrooms: These provide a deep umami flavor. When blended into a powder, their essence enhances the broth remarkably.
- 7 cups vegetable broth: A flavorful base for cooking the rice. Feel free to use low-sodium broth to control saltiness.
- 3 tablespoons butter, divided: Adds richness and creaminess to the risotto. It’s best to use unsalted butter for better flavor control.
- 1 yellow onion, minced (about 2 cups): For a sweet, fragrant base that softens and caramelizes when cooked.
- 4 cloves garlic, minced: Fresh garlic brightens the dish with a zesty kick.
- 1½ cups carnaroli rice (or arborio rice): These short-grain varieties are essential for achieving the creamy texture; carnaroli holds up better during cooking.
- ¾ teaspoon fine sea salt, divided: Elevates the overall flavor of the risotto without overpowering it.
- ¼ teaspoon black pepper: For a subtle warmth and a touch of spice.
- 1 lb mushrooms, sliced: A mix of fresh shiitake and cremini adds contrasting textures and flavors.
- 1 tablespoon fresh thyme leaves: Infuses the dish with a delightful herbal aroma.
- ⅓ cup grated Parmesan cheese: Gives a rich, nutty flavor that enhances the creaminess of the risotto.
- Chopped flat-leaf parsley: A garnish that adds freshness and a pop of color.
How to Make Creamy Mushroom Risotto
Prepare the broth: Start by adding the dried shiitake mushrooms to a high-speed blender. Blend until you achieve a fine powder, allowing it to settle before opening the blender lid. Mix this powder with 4 cups of vegetable broth, blending on low speed to incorporate. Transfer this to a medium saucepan and add the remaining 3 cups of broth. Cover it and bring to a simmer over medium heat; set aside a ladle for later.
Cook the onion and garlic: In a large, heavy-bottomed pot over medium heat, melt 1 tablespoon of the butter. Add the minced yellow onion and cook until translucent, about 3 minutes. Stir in the minced garlic, cooking until fragrant, about 1 minute.
Toast the rice: Add 1½ cups of carnaroli (or arborio) rice to the pot, stirring for about a minute to coat the grains with the butter and allow them to toast lightly. This step is crucial—it gives the risotto a wonderful flavor.
Incorporate the broth gradually: Ladle about 1½ cups of the hot broth over the rice. Stir in ½ teaspoon of the salt and the black pepper. Keep the mixture bubbling gently, stirring frequently. As the broth absorbs, add about 1 cup at a time, stirring frequently, continuing until the rice is tender yet creamy for about 16 to 22 minutes. Be careful not to overcook; you want it al dente.
Sauté the mushrooms: When the rice is around 5 to 10 minutes away from being done, melt 1 tablespoon of the remaining butter in a skillet. Add the sliced mushrooms and fresh thyme, sautéing until they are golden brown, about 5 to 8 minutes. Stir in the remaining ¼ teaspoon of salt and adjust seasoning if necessary.
Combine and serve: Once the risotto is creamy and the rice is cooked, gently stir in the last tablespoon of butter and the grated Parmesan cheese. Taste and adjust the seasoning once more. Spoon the risotto into serving dishes, topping each with sautéed mushrooms, and garnish with chopped parsley and more cheese.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, transfer the risotto to the freezer, where it can last for up to 3 months. When reheating, add a splash of vegetable broth or water in a saucepan over medium heat to restore its creamy consistency, stirring until warmed through.
Chef’s Helpful Tips
- Avoid overcooking the rice; it’s meant to be creamy but still have a bit of bite to it.
- Use room temperature ingredients if possible to help everything cook evenly.
- Consider using homemade vegetable broth for an extra layer of flavor.
- If the risotto becomes too thick, simply stir in more broth little by little while reheating to get your desired consistency.
- Feel free to experiment with different types of mushrooms based on preference!
Creamy Mushroom Risotto is everything comforting and delightful, perfect for cozy evenings or for those times when you want to impress someone special. The aroma of sautéed mushrooms mingling with fragrant garlic and creamy rice creates a symphony of flavors that is downright irresistible. Don’t hesitate to play with the ingredients, adding seasonal veggies or your favorite protein. So grab your ingredients and get to work; this delightful dish awaits!
Recipe FAQs
Can I use other types of rice instead of carnaroli or arborio?
Absolutely! While carnaroli and arborio are the best choices for risotto due to their high starch content, you can use other short-grain rice varieties like Vialone Nano or even quinoa for a unique twist.
What can I serve with creamy mushroom risotto?
This risotto pairs beautifully with grilled chicken, seafood, or roasted vegetables. It’s also delicious on its own as a main dish. For a more filling option, consider adding sautéed shrimp or a sprinkle of crispy pancetta.
Can I make this recipe vegan?
Yes! To make a vegan version, substitute the butter with olive oil or vegan margarine, and skip the Parmesan cheese or replace it with a vegan alternative. Adjust the broth to ensure it’s plant-based as well.
How can I enhance the flavor of creamy mushroom risotto?
For an extra flavor boost, consider adding a splash of white wine after toasting the rice but before adding the broth. This adds acidity and depth to the dish, enhancing its overall taste. Additionally, feel free to incorporate fresh herbs like parsley or basil just before serving for a fresh pop!
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📖 Recipe Card
Creamy Mushroom Risotto
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This creamy mushroom risotto showcases rich flavors and a velvety texture, making it an ideal meal for a cozy night in. With simple ingredients like carnaroli rice, fresh mushrooms, and parmesan, this dish promises to be a crowd-pleaser that’s both easy to prepare and incredibly comforting.
Ingredients
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced (about 2 cups)
- 4 cloves garlic, minced
- 1½ cups carnaroli rice (or arborio rice)
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini)
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Prepare the broth by blending dried shiitake mushrooms into a fine powder using a high-speed blender. Combine with 4 cups of vegetable stock and blend thoroughly. Transfer to a saucepan, add the remaining broth, cover, and bring to a simmer.
- In a large pot, melt 1 tablespoon of butter over medium heat. Cook the minced onion until translucent, then add garlic and cook until fragrant. Stir in the rice, cooking for another minute, then add 1½ cups of hot broth along with ½ teaspoon of salt and pepper. Cook while stirring often until most of the liquid absorbs, then gradually add more broth until the rice is tender and creamy, which usually takes about 16-22 minutes.
- While the rice cooks, in a skillet melt another tablespoon of butter and sauté the sliced mushrooms with thyme until golden brown. Season with remaining salt and adjust if needed once cooked through.
- Finish the risotto by stirring in the last tablespoon of butter and grated parmesan. Adjust seasonings as necessary. Plate the risotto, topping it with the sautéed mushrooms, parsley, and additional cheese.
Notes
For a deeper flavor, allow the mushroom powder to incorporate fully in the broth before adding to the rice.
Avoid overcooking the risotto to ensure it remains creamy and the rice retains some bite.
Nutrition
- Serving Size: 1 cup
- Calories: 395
- Sugar: 2g
- Sodium: 782mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
