Why You’ll Love This Recipe
- Rich and creamy texture – The slow addition of broth makes this risotto irresistibly creamy without the need for heavy cream.
- Full of umami flavor – The combination of cremini and porcini mushrooms gives this dish a deep, earthy taste.
- Perfect for any occasion – Serve it as a main course or a sophisticated side dish for a dinner party.
- Customizable – You can easily add protein or extra vegetables to make it your own.
- Comfort food at its best – Warm, satisfying, and packed with delicious flavors.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Vegetable or chicken broth
- Water
- Soy sauce
- Dried porcini mushrooms
- Butter
- Olive oil
- Onion
- Cremini mushrooms
- Garlic
- Arborio rice
- White wine
- Parmesan cheese
- Fresh parsley
- Salt and pepper
Directions
- In a medium saucepan, bring the broth, water, and soy sauce to a boil. Add the dried porcini mushrooms, then reduce the heat to a simmer. Cook for 5-10 minutes until tender. Remove the mushrooms with a slotted spoon, finely chop them, and keep the broth warm over low heat.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the olive oil and onions, sautéing until tender (about 8 minutes).
- Add the cremini mushrooms, chopped porcini mushrooms, and garlic. Cook until the mushrooms are tender and the juices evaporate (about 5 minutes).
- Stir in the arborio rice and sauté for a couple of minutes.
- Pour in the white wine and cook until fully absorbed, stirring often (about 2 minutes).
- Begin adding the hot broth one cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 30 minutes until the rice is creamy and tender.
- Stir in the Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Add protein – Stir in cooked chicken, shrimp, or crispy pancetta for extra heartiness.
- Make it vegetarian – Use vegetable broth and omit any meat-based add-ins.
- Extra veggies – Add peas, spinach, or roasted butternut squash for a different twist.
- Truffle touch – Drizzle truffle oil over the finished dish for an upscale flavor.
- Vegan version – Replace butter with olive oil and use a dairy-free Parmesan alternative.
Storage/Reheating
- Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove over low heat, adding a splash of broth or water to restore its creamy consistency. You can also reheat in the microwave in short intervals, stirring in between.
FAQs
How do I keep risotto from becoming too dry?
Risotto thickens as it sits. To keep it creamy, add a bit of warm broth or water when reheating.
Can I use different mushrooms?
Yes! Shiitake, oyster, or button mushrooms work well in this recipe.
Do I have to use arborio rice?
Arborio rice is best because of its high starch content, but you can also use carnaroli or vialone nano rice.
What can I use instead of white wine?
You can substitute white wine with extra broth or a splash of lemon juice for acidity.
Can I make risotto ahead of time?
Risotto is best served fresh, but you can partially cook it, cool it down, and finish cooking with broth when ready to serve.
How do I make risotto creamier?
Stirring frequently and adding broth gradually releases starch, making the risotto creamy. Parmesan also enhances the texture.
Is risotto gluten-free?
Yes, arborio rice is naturally gluten-free, but always check broth and other ingredients for hidden gluten.
Can I freeze risotto?
It’s not ideal, as the texture changes after freezing, but if necessary, freeze in small portions and reheat with added broth.
How do I prevent mushy risotto?
Avoid overcooking and only add more broth when the previous amount is mostly absorbed.
Can I make risotto in an Instant Pot?
Yes! Sauté the ingredients, add broth all at once, and cook on high pressure for about 6 minutes, then stir well after releasing pressure.
Conclusion
This creamy mushroom risotto is a delightful, comforting dish that’s packed with flavor. Whether you enjoy it as a main meal or a side dish, its rich and creamy texture makes it a crowd-pleaser. Try different variations to make it your own, and enjoy a restaurant-quality meal right at home!
Mushroom Risotto
- Total Time: 50 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
This Creamy Mushroom Risotto is a rich, flavorful dish featuring arborio rice, cremini and porcini mushrooms, and Parmesan cheese. Slowly cooked to perfection, this easy risotto recipe delivers a velvety, umami-packed bite every time. Perfect for a cozy dinner or an elegant side dish, this classic Italian favorite is restaurant-quality yet simple to make at home.
Ingredients
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 tbsp soy sauce
- ½ oz dried porcini mushrooms
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Heat the broth, water, and soy sauce in a saucepan. Add dried porcini mushrooms and simmer for 5-10 minutes. Remove, chop, and keep the broth warm.
- Melt butter and olive oil in a pan. Sauté onions for 8 minutes until soft.
- Add cremini mushrooms, chopped porcini, and garlic. Cook for 5 minutes until tender.
- Stir in arborio rice and toast for 2 minutes.
- Pour in white wine and cook until absorbed (2 minutes).
- Add warm broth one cup at a time, stirring frequently, until rice is creamy and tender (about 30 minutes).
- Stir in Parmesan and parsley. Season with salt and pepper.
- Serve immediately and enjoy!
Notes
- Add warm broth gradually for the best creamy texture.
- Substitute white wine with extra broth or lemon juice.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
