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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

Chef Dennis Littley
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. Heidy Linn says

    November 02, 2020 at 3:11 pm

    5 stars
    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.

    Reply
  2. Sunrita says

    November 02, 2020 at 2:13 pm

    5 stars
    Love a good risotto and this one ticks all boxes

    Reply
  3. Jamie H says

    November 02, 2020 at 1:57 pm

    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?

    Reply
  4. Robyn says

    November 02, 2020 at 12:55 pm

    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!

    Reply
  5. Melissa says

    November 02, 2020 at 12:31 pm

    5 stars
    Oh I love a good Risotto. Your Creamy Mushroom recipe looks delicious! I am going to have to give this a try!

    Reply
  6. Sue says

    November 02, 2020 at 12:25 pm

    5 stars
    I love this risotto. Sometimes a main dish, sometimes a side. Delicious every time!

    Reply
  7. Emily Flint says

    November 02, 2020 at 11:54 am

    5 stars
    As always, you make this look so easy! I’m totally making this for dinner this week.

    Reply
  8. FOODHEAL says

    November 02, 2020 at 11:40 am

    5 stars
    This is really a treat at home, I love risotto and this recipe is one of my favorites

    Reply
  9. Sarah Bailey says

    November 02, 2020 at 11:12 am

    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!

    Reply
  10. Tara Ade says

    November 02, 2020 at 10:23 am

    I’ve actually never made a risotto before, but this looks delicious and seems simple enough. I should give it a go!

    Reply
  11. Amber Myers says

    November 02, 2020 at 10:10 am

    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!

    Reply
  12. Ramona says

    November 02, 2020 at 9:44 am

    5 stars
    Made this last night for dinner. An utter success with kids too! Thank you so much for sharing!

    Reply
  13. Bre says

    November 02, 2020 at 8:52 am

    You know, I’ve never had risotto but this sounds like the perfect vegetarian dish.

    Reply
  14. Amanda Marie Boyle says

    November 02, 2020 at 8:34 am

    5 stars
    I love risotto. I’ve never put cream in at the end before this and it made it extra, extra creamy!

    Reply
  15. Ghanashyam K says

    November 02, 2020 at 8:11 am

    5 stars
    This recipe looks wonderful. Can we substitute Romano cheese with either cheddar or mozzarella?

    Reply
    • Chef Dennis Littley says

      November 02, 2020 at 8:54 am

      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

      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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