Ordering risotto at your favorite Italian restaurant has always been a treat reserved for dining out. But the truth is risotto is very easy to make and my creamy mushroom risotto is the perfect choice to start making this classical Italian dish in your own home.
If you’re looking for a delicious side dish to add to your home menu try my Restaurant-Style Creamy Mushroom Risotto. You’ll be blown away by the flavors and the versatility of this Italian Classic!
Making risotto will take a little more effort than making your standard white rice. But it’s time well spent and you’re family is going to love the taste!
What Ingredients do I need to make Creamy Mushroom Risotto?
Let’s start by gathering the ingredients we need to make my Creamy Mushroom Risotto In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What kind of rice should I use to make risotto?
In Italy risotto is usually made with short- to medium-grain in size, plump, and has a high amylopectin (starch) content. These are the grains that are typically used.
- Carnaroli
- Arborio
- Vialone Nano
- Baldo
For non traditional variations of risotto you can also use:
- Basmati
- Farro
Can I make risotto with white or brown rice?
Yes you can, traditional white or brown rice can be used to make risotto. The problem you run into is not having as much starch to work with which makes risotto creamy.
If you use regular rice, you can fake the texture by adding heavy cream to the finished rice. I would advise following the steps as outlined in my recipe. It won’t be exactly like traditional Italian risotto but I guarantee it will be delicious!
I use heavy cream in my Creamy Mushroom Risotto but it’s an optional ingredient that can be left out if you’re using risotto rice.
Chef Dennis Tips for making Risotto:
- Precook the mushrooms – Or any other vegetable you’re using to make risotto. You will add the mushrooms (or other veggies) at the end of the recipe. Cook the mushrooms over high heat, to release the liquid and caramelize the mushrooms. (Use 1 tablespoon butter and 1 tablespoon olive oil).
- Start with Onions – After precooking the veggies start the risotto with diced onions. Add the onions to the same pan you cooked the mushrooms in over medium-high heat. (Use 1 tablespoon butter and 1 tablespoon olive oil).
- Toast the Rice – Add the rice to the pan and toast the rice for a few minutes with the onions. This will help bring out the natural flavors of the rice. Just don’t let the rice get brown!
- Heat the Broth – It’s an easy rule to remember. If your cooking food that requires adding broth (other than a non-cream soup) the broth should be hot.
- Stir Frequently Stirring helps release starches resulting in a creamy dish.
- Add Broth in Small Doses Add broth, allow it to evaporate (while frequently stirring) and then add a bit more. A bit tedious but worth the time.
How do I make Mushroom Risotto?
In a large skillet, heat 1 tablespoon of olive oil and one tablespoon of butter over high heat. Add the mushrooms and saute until nicely browned. Approximately 5-6 minutes. Remove them from the pan and set them aside.
In the same skillet, heat 1 tablespoon of olive oil and one tablespoon of butter, Saute the onion for 1-2 minutes and then add in the rice. Toast the rice in the pan for about 2-3.
**Don’t overcook, the rice won’t change color.
Do I have to use onions in my risotto?
No you don’t, but they do make risotto extra tasty. But if you can’t eat onions, leave them out. Pancetta or bacon would be a good substitute, but you can always make it by just starting with just the rice.
Add 1 cup of the heated chicken broth to the rice in the pan, stirring occasionally.
**Stirring occasionally to help the rice cook evenly. It should take 10-15 minutes to add the entire all the chicken stock.
Can I use Vegetable Stock to make risotto?
Yes you can. Depending upon what type of risotto you are making you can use any stock you like. You can also make it with wine or water, adding the seasoning in at the end.
**Will it taste the same? Probably not, but it will still be delicious and it’s your risotto and you should make it to fit your dietary needs or likes.
Reduce the heat to medium and add the rest of the stock 1/2 cup at a time until the rice absorbs all of the liquid.
When all the stock has been absorbed by the rice add in the mushrooms. Remove from the heat and mix well.
Do I have to use mushrooms in my risotto?
No you don’t. In fact risotto can be made with just about any vegetable or combination of vegetables you enjoy eating. Some of my favorites are listed below, but there are many others you can try.
- Asparagus
- Butternut Squash
- Roasted Tomato
- Pesto (basil or sundried tomato)
You can even add seafood, chicken, pork or beef to the risotto. Think of this rice dish as a blank canvas with you adding the delicious strokes of the flavors you enjoy eating.
And of course you can just make risotto with cheese, nothing else is needed.
Add the Romano cheese, heavy cream and black pepper. Return to medium heat and mix thoroughly as the risotto reheats.
**you can leave the cream out of the risotto, it is an optional ingredient.
Garnish with chopped parsley, serve and enjoy!
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Restaurant-Style Creamy Mushroom Risotto
Ingredients
- 12 ounces mushrooms sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ cup onion fine diced
- 1 cup arborio rice
- 2 ½ cups chicken stock
- ½ cup heavy cream optional
- ½ cup Romano cheese grated
- ½ teaspoon black pepper to taste
Instructions
- In a medium saucepan, heat the chicken broth to a simmer.
- In a large skillet, heat 1 tablespoon of olive oil and one tablespoon of butter over high heat. Add the mushrooms and saute until nicely browned. Approximately 5-6 minutes. Remove them from the pan and set them aside.
- In the same skillet, heat 1 tablespoon of olive oil and one tablespoon of butter, Saute the onion for 1-2 minutes and then add in the rice. Toast the rice in the pan for about 2-3. **Don't overcook, the rice won't change color.
- Add 1 cup of the heated chicken broth to the rice in the pan, stirring occasionally. Reduce the heat to medium and add the rest of the stock 1/2 cup at a time until the rice absorbs all of the liquid**Stirring occasionally to help the rice cook evenly. It should take 10-15 minutes to add the entire all the chicken stock.
- When all the stock has been absorbed by the rice add in the mushrooms. Remove from the heat and mix well.
- Add the Romano cheese, heavy cream and black pepper. Return to medium heat and mix thoroughly as the risotto reheats. Garnish with chopped parsley, serve and enjoy!
Nutrition
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Aleeza says
This was so delicious! Thank you for this wonderful recipe
Loreto Nardelli says
I absolutly love mushroom tisotto! When We make it ourselves we use carnaroli, however we have also used barley and it turnes out pretty good. We don’t call it risotto we call it Barletta.
Jessica Knott says
I have tried all the store packets of risotto and a few recipes on my own and nothing comes close to the mushroom risotto I had on vacation. This one looks packed to the brim with flavor and one that I can totally make on a cozy Sunday afternoon.
Jenny says
Few meals are as comforting and satisfying as your delicious risotto. It was easy to make thanks to your detailed instructions and was absolutely delicious. We all loved it and have requested to make it again. Thanks so much for another hit recipe chef Dennis!
Gunjan says
I personally love the idea of mushrooms in risotto. This came out so well and aromatic. My family loved it.
EA Stewart says
Risotto is one of my favorite comfort foods-especially with mushrooms. Love the addition of heavy cream to make it extra rich and delicious!
Paula Montenegro says
Risotto is always a good idea and if it’s mushroom so much better! Great recipe with perfect instructions. Thanks for sharing!
kylee says
We love risotto – the pro tips in this helped make mine perfect!
Natalia Voche says
Absolutely looks so yummy! Can’t wait to try this recipe for my family.
Swathi says
This creamy mushroom risotto looks delicious I love to try it .
Tasheena says
This looks so yummy. I wish I had everything on hand to make this right now.
Terra @ Terra's Bites says
Mushrooms! Risotto! There’s not much better on the face of this planet! Thank you so much, Chef Dennis!
Leslie says
Directions are super easy to follow on this great recipe, thank you!
Catalina says
I am drooling over this mushroom risotto. Love how creamy this is!
Sharon says
This creamy risotto is a great main dish or pairs perfectly with roasted chicken too. Would be a great side dish for Thanksgiving.
Lynndee says
I love a good mushroom risotto. It’s been a while since I had one, though. I must try your recipe.
Ruth I says
Wow this looks delicious! I haven’t tried mushroom risotto yet. I’m looking forward to savor this interesting recipe. I love mushroom and this is the kind of dish that I’ve been wanting to give a try.
Nyxie says
I made mushroom risotto for my GCSE final many moons ago. I haven’t made it since but I remember loving it so much. I was so proud of myself too having never cooked much of anything before. This recipe sounds gorgeous. It’s definitely something I’ll have to try making again before the year’s out.
Jen says
Mushrooms are one of my favorite ingredients for just about any dish, so this looks amazing. Will have to try it out! Thanks 🙂
Nikki Wayne says
It really sounds so savory, I will definitely try this,this coming holiday.
Heather says
This mushroom risotto looks amazing. Going to make it as a side dish this week.
Beth says
I’m excited to make this for dinner tomorrow night. I have all the ingredients at home.
Brandy Ellen Writes says
I’m not a huge fan of mushrooms, but occasionally I do find a recipe that I love. This creamy mushroom risotto looks like a recipe that I actually may enjoy.
jill says
I’ve always been intimated by risotto, but with your directions it came out perfect! Thank you for sharing!
Heidy Linn says
Wow, let me say this Restaurant-Style Creamy Mushroom Risotto came out perfect! I followed the instructions to a T, and it was amazing tasting. My children and family loved it so much they want it as a side for Thanksgiving. That is a real compliment coming from them.
Sunrita says
Love a good risotto and this one ticks all boxes
Jamie H says
This risotto looks so yummy! I can’t wait to try making it! Do you have any recommendations for which kind of mushrooms you like best in it?
Robyn says
This looks so good! I’m not much of a cook (haha the crockpot is my best friend) but this looks simple and easy enough I’m going to have to try it!
Melissa says
Oh I love a good Risotto. Your Creamy Mushroom recipe looks delicious! I am going to have to give this a try!
Sue says
I love this risotto. Sometimes a main dish, sometimes a side. Delicious every time!
Emily Flint says
As always, you make this look so easy! I’m totally making this for dinner this week.
FOODHEAL says
This is really a treat at home, I love risotto and this recipe is one of my favorites
Sarah Bailey says
Ohh now this sounds like it would be right up my street – I would absolutely LOVE to tuck into a dish of it right now Yum!
Tara Ade says
I’ve actually never made a risotto before, but this looks delicious and seems simple enough. I should give it a go!
Amber Myers says
This looks delicious! I’ve always been a fan of risotto. It’s been a long time since I’ve had some, so I should make this!
Ramona says
Made this last night for dinner. An utter success with kids too! Thank you so much for sharing!
Bre says
You know, I’ve never had risotto but this sounds like the perfect vegetarian dish.
Amanda Marie Boyle says
I love risotto. I’ve never put cream in at the end before this and it made it extra, extra creamy!
Ghanashyam K says
This recipe looks wonderful. Can we substitute Romano cheese with either cheddar or mozzarella?
Chef Dennis Littley says
if you want to do that add it at the very end. It will melt and you’ll have a rice version of mac and cheese