Creamy Mushroom Risotto

My rich and creamy mushroom risotto recipe is made using Arborio rice, sweet onions, grated parmesan cheese, cream, and chicken stock. And, of course, the star of the show, mushrooms.

This mushroom risotto recipe goes well with just about any meat dish your serve.

 

Making risotto will take a little more effort than making your standard white rice. But it’s time well spent, and your family is going to love the taste!

The finished creamy risotto should have a slightly aldente bite to it. The perfect risotto should not be mushy.

Ingredients 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.

Simple Ingredients

• Risotto rice
• fresh mushrooms (baby bella or regular)
• Onions
• Chicken stock or Vegetable stock
• Olive oil
• Unsalted Butter
• Black pepper
• Romano or parmesan cheese
• Heavy cream

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 high amylopectin (starch) content. These are the grains that are typically used.

• Carnaroli
• Arborio
• Vialone Nano
• Baldo 

For nontraditional variations of risotto, you can also use:

• Basmati
• Farro

Can I make risotto with white or brown rice?

Yes, you can; regular 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 of butter and 1 tablespoon of 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 of butter and 1 tablespoon of 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 you are 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 the broth, allow it to cook into the rice (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 until needed.

• In the same skillet over medium heat, add 1 tablespoon of olive oil and one tablespoon of butter. Saute the onion for 2 minutes.
• Add in the rice and continue to cook, allowing the rice to toast in the pan for about 2 minutes.
• Add 1 cup of the heated chicken stock to the rice in the pan, stirring occasionally.
• Reduce the heat to medium and add the rest of the stock, ½ cup at a time, until the rice absorbs all of the liquid.
• When all the stock has been absorbed by the rice, add the cooked mushrooms back into the pan. Remove the pan from the heat and mix well.
• Add the Romano cheese, heavy cream and black pepper. Return to medium heat and mix thoroughly until you have a creamy consistency.

*The creamy texture of the risotto comes from the frequent stirring of the mixture.

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.

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 at the end.

What type of mushroom can I use to make risotto?

I used baby bella mushrooms, but you can use shitake mushrooms, cremini mushrooms, porcini or any variety of mushrooms to make a wild mushroom risotto.

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)

And, of course, you can just make risotto with cheese and black pepper; nothing else is needed.

Garnish the finished mushroom risotto with chopped parsley and black pepper. Serve and enjoy! I promise this easy recipe will become a family favorite.

Store any leftover risotto in an airtight container in the fridge for 2-3 days.

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