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Creamy Mushroom Risotto

A cozy creamy mushroom risotto made with arborio rice, savory mushrooms, parmesan, and simple ingredients. Perfect for a comforting dinner at home.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups vegetable broth or chicken broth
  • 2 tablespoons olive oil or butter
  • 12 ounces mushrooms sliced
  • 1 small onion or shallot finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh parsley thyme, or chives, optional

Equipment

  • 1 large skillet
  • 1 small pot
  • 1 wooden spoon

Method
 

  1. Warm the broth in a small pot over low heat.
  2. Heat olive oil or butter in a large skillet over medium heat.
  3. Add the sliced mushrooms and cook until browned and tender.
  4. Remove a few mushrooms for topping if desired.
  5. Add the onion or shallot and cook until softened.
  6. Stir in the garlic and cook for about 30 seconds.
  7. Add the arborio rice and stir for 1 to 2 minutes.
  8. Add warm broth, about 1/2 cup at a time, stirring often until most of the liquid is absorbed before adding more.
  9. Continue adding broth and stirring until the rice is tender and creamy, about 20 to 25 minutes.
  10. Stir in parmesan cheese and butter.
  11. Season with salt and black pepper to taste.
  12. Serve warm with extra mushrooms, herbs, and more parmesan if desired.

Notes

Use warm broth for the best texture. Add the broth gradually so the rice can release starch and become creamy. If the risotto thickens too much before serving, stir in a small splash of broth or water to loosen it.