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Home » Recipes » Italian Recipes

Creamy Mushroom Risotto

Published: Jan 29, 2023 by Chef Dennis Littley

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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.

creamy mushroom risotto in a white bowl


 

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!

mushroom risotto in a white bowl

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

Table of Contents:
  • Ingredients to make Creamy Mushroom Risotto
  • Chef Dennis Tips for making Risotto:
  • How do I make Mushroom Risotto?
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Restaurant-Style Creamy Mushroom Risotto

Ingredients to make Creamy Mushroom Risotto

ingredients to make recipe

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?

pan of caramelized sliced mushrooms
  • 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.
collage showing how to make recipe
  • 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.

creamy mushroom risotto in a white bowl with a spoon

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.

Recipe FAQ’s

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 at the end.
I like using chicken stock for most risotto; it seasons the risotto and adds additional flavor.

What is the secret to creamy risotto?

Stirring the rice frequently as it cooks. The creaminess comes from the starch that’s generated when the grains of rice rub against each other. Don’t be tempted to add all the stock at once. The secret is in adding the stock a little at a time and stirring as you go.

Can I add meat or seafood to the risotto?

You sure can. Add the cooked seafood, chicken, pork, or beef to the risotto towards the end of the cooking process. Think of this rice dish as a blank canvas with you adding the delicious strokes of flavors you enjoy eating.

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creamy mushroom risotto in a white bowl

Restaurant-Style Creamy Mushroom Risotto

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.
5 from 61 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine Italian
Servings 4
Calories 523 kcal

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 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.
    *Don't let the rice burn
  • 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 the stove over 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.

Nutrition

Calories: 523kcalCarbohydrates: 51gProtein: 15gFat: 29gSaturated Fat: 14gCholesterol: 73mgSodium: 382mgPotassium: 528mgFiber: 3gSugar: 5gVitamin A: 664IUVitamin C: 4mgCalcium: 164mgIron: 3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 61 votes (34 ratings without comment)

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    Recipe Rating




  1. Michelle says

    December 08, 2024 at 4:07 pm

    Hi Chef D! I’m planning to make this a side dish for Christmas to compliment Osso Buco. I’m not a huge fan of Arborio rice but I love Bomba (paella) rice. Do think Bomba would go well in this recipe (even if not authentic Italian)?

    Reply
    • Chef Dennis Littley says

      December 09, 2024 at 9:28 am

      Michelle, you can use pretty much any rice to make this dish, it just won’t be as creamy or sticky using the paella rice. It will still taste great, and be creamy from the addition of the heavy cream and cheese.

      Reply
      • Michelle says

        December 09, 2024 at 2:38 pm

        Thank you for the feedback!

  2. Aung San Win says

    February 10, 2023 at 2:07 pm

    5 stars
    Excellent

    Reply
  3. Aleeza says

    November 12, 2020 at 8:56 pm

    5 stars
    This was so delicious! Thank you for this wonderful recipe

    Reply
  4. Loreto Nardelli says

    November 08, 2020 at 10:41 pm

    5 stars
    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.

    Reply
  5. Jessica Knott says

    November 08, 2020 at 8:49 pm

    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.

    Reply
  6. Jenny says

    November 08, 2020 at 3:07 pm

    5 stars
    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!

    Reply
  7. Gunjan says

    November 08, 2020 at 10:04 am

    5 stars
    I personally love the idea of mushrooms in risotto. This came out so well and aromatic. My family loved it.

    Reply
  8. EA Stewart says

    November 07, 2020 at 6:37 pm

    5 stars
    Risotto is one of my favorite comfort foods-especially with mushrooms. Love the addition of heavy cream to make it extra rich and delicious!

    Reply
  9. Paula Montenegro says

    November 07, 2020 at 8:33 am

    5 stars
    Risotto is always a good idea and if it’s mushroom so much better! Great recipe with perfect instructions. Thanks for sharing!

    Reply
  10. kylee says

    November 05, 2020 at 1:04 pm

    5 stars
    We love risotto – the pro tips in this helped make mine perfect!

    Reply
  11. Natalia Voche says

    November 05, 2020 at 12:33 am

    Absolutely looks so yummy! Can’t wait to try this recipe for my family.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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