Creamy Mushroom Risotto
Mushroom risotto is a creamy Italian rice dish with golden browned mushrooms, white wine and Parmesan. The creaminess comes from the rice itself, not cream, so the dish is rich but not heavy.
- 50 minTotal time
- 4Servings
- 520kcal / serving
- 15 gProtein
It looks like it needs constant attention, but the method is simple: add warm broth a ladle at a time, stir often and taste as you go.
The science: why this works
- Browning the mushrooms separately drives off their water and creates deep, meaty flavor.
- Toasting the rice in fat coats each grain, which helps it stay distinct while it cooks.
- Arborio rice is high in starch, which releases into the broth and creates a creamy sauce naturally.
- Adding hot broth in stages keeps the temperature steady and encourages the grains to rub together and release starch.
- Beating in butter and Parmesan off the heat gives a glossy, silky finish.
Starch makes risotto creamy
Arborio and similar short-grain rice contain a lot of amylopectin, a starch that dissolves easily into liquid. Stirring rubs the grains together and releases it, thickening the broth into a creamy sauce while the center of each grain stays firm.
Learn: Choosing the right rice →Brown mushrooms in a dry hot pan
Mushrooms are mostly water. If you crowd them or stir too soon, they steam and turn gray. Giving them space and high heat evaporates the water first, then lets the surface brown, which concentrates their flavor.
Learn: Browning mushrooms →Creamy Mushroom Risotto
50 min · 4 servings · Italian · Main course
Ingredients
Makes 4 servings
- 1½ lchicken or vegetable broth (about 6 cups), kept warm
- 450 gmixed mushrooms (cremini, shiitake), sliced
- 3 tbspbutter, divided
- 1 tbspolive oil
- 1small onion or 2 shallots, finely diced
- 3 clovesgarlic, minced
- 300 gArborio rice (about 1 1/2 cups)
- 120 mldry white wine
- 180 mlgrated Parmesan
- 2 sprigsfresh thyme
- 2 tbspfresh parsley, chopped
- Salt and black pepper
Method
Tips for the best result
- Keep the broth hot, because cold broth stalls the cooking and makes the texture uneven.
- Use a wide pot so the rice cooks in an even, shallow layer.
- Taste the rice often near the end, since doneness is about texture, not time.
Mistakes to avoid
- Adding all the broth at once, which makes the rice gummy and not creamy, so add it gradually.
- Crowding the mushrooms, which steams them gray, so brown in batches if needed.
- Overcooking the rice, which turns it mushy, so stop when it has a slight bite.
Variations and swaps
- Stir in a spoonful of mascarpone or a splash of cream for extra richness.
- Add dried porcini mushrooms soaked in the hot broth for deeper flavor.
- Finish with a drizzle of truffle oil or lemon zest.
- Swap white wine for an extra 1/2 cup of broth plus 1 tsp of lemon juice.
- Swap Arborio for Carnaroli rice, which is more forgiving.
- Swap butter and Parmesan for olive oil and nutritional yeast to make it vegan.
Storing and reheating
Refrigerate within 2 hours and eat within 3 days. Reheat in a pan with a splash of broth or water, stirring until it reaches 165°F (74°C). It is also good shaped into crispy risotto cakes.
Creamy Mushroom Risotto: questions
Do you have to stir risotto constantly?
No, but stir often. Frequent stirring helps release starch and prevents sticking. You do not need to stir non-stop, and you can pause for a few seconds between stirs.
Can I use regular rice for risotto?
Regular long-grain rice will not give the same creamy texture because it has less starch. Use Arborio, Carnaroli or Vialone Nano for the best results.
Why is my risotto gummy?
Gummy risotto is usually overcooked, or it had too much broth added at once. Stop cooking when the rice still has a slight bite in the center.
Can I make risotto without wine?
Yes. Use extra broth with a splash of lemon juice or white wine vinegar to add the same acidity that wine provides.
What mushrooms are best for risotto?
Cremini are a great base, and shiitake or oyster mushrooms add depth. A small amount of dried porcini adds the most intense mushroom flavor.
