Creamy Mushroom Risotto

This luxurious Italian classic features perfectly plump Arborio rice slowly simmered in a savory broth to release its natural starches. Earthy sautéed mushrooms, rich Parmesan cheese, and a splash of dry white wine combine to create an incredibly creamy and comforting dish.

Creamy Mushroom Risotto
  • Prep time: 5 minutes
  • Cook time: 22 minutes
  • Total time: 27 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1.5 cups Arborio rice
  • 8 ounces cremini mushrooms, sliced
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth, kept warm
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons fresh Italian parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. In a medium saucepan, heat the broth over low heat and keep it warm throughout the cooking process.
  2. In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium-high heat.
  3. Add the sliced cremini and shiitake mushrooms to the skillet and sauté for 6 to 8 minutes until golden brown and tender, then transfer them to a plate.
  4. In the same skillet, reduce heat to medium, add the remaining butter and minced shallots, and cook for 2 to 3 minutes until translucent.
  5. Add the Arborio rice and minced garlic, stirring constantly for 2 minutes to toast the rice grains until they look translucent around the edges.
  6. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and stir until the wine is fully absorbed.
  7. Add a ladleful of the warm broth to the rice, stirring constantly, and cook until the liquid is almost completely absorbed before adding the next ladleful.
  8. Continue adding broth one ladle at a time, stirring frequently, for 18 to 22 minutes until the rice is creamy but still slightly al dente in the center.
  9. Stir the cooked mushrooms back into the risotto during the last 5 minutes of cooking.
  10. Remove the skillet from the heat, vigorously stir in the grated Parmigiano-Reggiano, and season with salt, pepper, and fresh parsley before serving immediately.

Tips

  • Keep your broth warm on an adjacent burner; adding cold broth to the rice slows down the cooking process and ruins the creamy texture.
  • Stir frequently but not constantly, as stirring coaxes the starch out of the rice grains to create the signature creamy sauce.
  • Serve risotto immediately on warm plates, as it will continue to absorb liquid and stiffen up as it sits.

Frequently Asked Questions

What can I substitute for the dry white wine?

You can substitute the white wine with an equal amount of warm broth mixed with a squeeze of fresh lemon juice for acidity.

Why is my risotto rice mushy instead of creamy?

Mushy rice is usually a result of overcooking or adding too much liquid too fast; the rice should still have a slight bite (al dente) in the center.

Can I use regular long-grain white rice instead of Arborio?

No, regular white rice does not have the high starch content required to achieve the creamy, velvety texture characteristic of authentic risotto.