Creamy Mushroom Risotto Recipe: Easy, Delicious, and Perfect for Any Dinner

This Creamy Mushroom Risotto is the perfect combination of earthy mushrooms, rich Parmesan, and silky Arborio rice. The slow-cooking process of gradually adding hot chicken stock while stirring ensures a luxuriously creamy texture that makes each bite irresistible. Whether you’re using rehydrated mushrooms for an intense, deep flavor or fresh mushrooms for a more delicate taste, this risotto is both hearty and elegant—ideal for a cozy family meal or impressing guests at a dinner party.

The beauty of this recipe lies in its simplicity and versatility. With just a few ingredients like garlic, onions, butter, and white wine, you can create a restaurant-quality dish right at home. The addition of fresh parsley at the end brightens up the flavors, while the Parmesan adds a perfect cheesy finish. Pair this risotto with a crisp glass of white wine or serve it as a flavorful side dish for grilled meats or roasted vegetables. It’s a foolproof, comforting dish that will quickly become a favorite in your home!

Creamy Mushroom Risotto Recipe

There’s nothing quite like a rich and creamy mushroom risotto, packed with earthy flavors from dehydrated (or fresh) mushrooms and a touch of white wine. This recipe transforms simple ingredients into an elegant dish that's perfect for a cozy dinner or a special occasion. It takes a bit of patience, but the result is a luxuriously creamy rice dish with perfectly cooked mushrooms and a hint of Parmesan. Here’s how to make the ultimate mushroom risotto at home!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

• 2 tbsp olive oil
• 5 tbsp butter
• 1-2 shallots, finely diced. (can substitute a yellow onion)
• 3-4 Garlic cloves, minced
• 1 cup dehydrated mushrooms (rehydrated) or 1 1/2 cups Fresh mushrooms, sliced
• 1 tbsp fresh thyme
• ½ cup white wine
• 1 ½ cup Arborio rice
• 6-7 cups Chicken stock, kept hot
• ½ cup parmesan cheese, grated
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

• Sauté the onions and garlic:

  In a large stockpot, heat olive oil or butter over medium heat. Add the diced shallots or onions and sauté for about 3-4 minutes until they turn soft and translucent. Add minced garlic and cook for another minute until fragrant. Optionally add in fresh thyme.
• Deglaze with white wine:

  Pour in the white wine and stir, scraping any bits from the bottom of the pan. Let the wine cook down for about 2-3 minutes.
• Toast the rice:

  Add Arborio rice to the pot, stirring well to coat the grains in the oil and wine mixture. Cook for 2-3 minutes until the rice begins to absorb the liquid and becomes lightly toasted.
• Add mushrooms:

  Stir in the rehydrated mushrooms (or fresh mushrooms if using). Allow the mushrooms to cook with the rice for about 2-3 minutes, releasing their flavor.
• Add chicken stock:

  Begin adding the hot chicken stock, 2 ladles at a time. Stir the rice constantly, allowing it to absorb the stock before adding more. Repeat this process for about 25-30 minutes, or until the rice is creamy and al dente. Keep adding stock as needed to prevent the rice from drying out.
• Finish with butter and Parmesan:

  Once the rice is fully cooked and has a creamy consistency, stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
• Serve and garnish:

  Remove the risotto from heat and allow it to sit for a minute. Garnish with freshly chopped parsley and serve warm.

Course: Appetizer, Dinner, pasta

Cuisine: Italian

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