Creamy Mushroom Risotto

Close up mushroom risotto with chopped parsley on a white plate. Silver fork.

If you want to make creamy and flavorful risotto with mushrooms (any type), this is the recipe with the best tips. You can have it in the table in 30 minutes.

Course Grains & Legumes

Cuisine Italian

Keyword mushroom risotto, wild mushroom risotto

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 507kcal

Author Paula Montenegro

Ingredients

Mushrooms:

3 cups sliced mushrooms about 2 cups whole
2 tablespoons olive oil
2 tablespoons butter
¼ teaspoon salt to taste
large pinch black pepper freshly ground

For the risotto:

6 cups vegetable stock approximately
2 tablespoons unsalted butter
2 tablespoons olive oil
⅓ cup green onions minced
⅛ teaspoon salt
2 cups risotto rice Arborio rice, Carnaroli rice or Vialone Nano rice
1 teaspoon thyme leaves loosely packed, from about 4 sprigs
½ cup white wine
4 tablespoons unsalted butter diced and cold
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
pinch black pepper freshly ground
1 tablespoon chopped green onions or chopped parsley, to garnish

US Customary - Metric

Instructions

For the mushrooms:

In a skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over high heat.
Add 3 cups sliced mushrooms and cook for a few minutes without stirring, until they brown a little. Do this over high heat and without salt so the mushrooms brown before releasing their water. If you feel your skillet is not large enough for all mushrooms, cook them in batches.
Add ¼ teaspoon salt and large pinch black pepper and cook for 1 more minute, stirring a little. Remove from heat and reserve.

For the risotto:

Bring 6 cups vegetable stock to a steady, slow simmer in a saucepan. Take into account how salted it is and adjust the rest of the salt you use in the mushrooms and the risotto.
Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a heavy pan over moderate heat.
Add ⅓ cup green onions, sprinkle ⅛ teaspoon salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown them.
Add 2 cups risotto rice with 1 teaspoon thyme leaves and, using a wooden or silicon spoon, stir for 1 minute, stirring constantly, making sure the grains are very well coated.
Pour ½ cup white wine, stir once and cook until it's almost absorbed.
Add ½ cup of broth and half of the reserved mushrooms. Stir well, reduce the heat to medium/low and cook until the liquid is almost absorbed. Then continue adding simmering broth, ½ cup at a time, and cook until it's almost absorbed before adding the next one. Stir frequently, so that the rice releases the starch and turns into a creamy mixture.
Risotto takes 18 to 20 minutes to cook al dente, which means tender but still firm.
Remove the pan from the heat and immediately add the reserved 4 tablespoons unsalted butter, ⅓ cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Stir vigorously to melt the butter and integrate with the rice. Add pinch black pepper, check for salt, and add more if needed.
Transfer to a serving platter, mound the remaining mushrooms on top, 1 tablespoon chopped green onions or parsley, a drizzle of olive oil and serve immediately.
Risotto waits for no one.

Notes

Mushrooms: have them cleaned and ready. You can use any combination of fresh or dried mushrooms. If dried, make sure you hydrate them first.

Tips to get browned and not soupy mushrooms: hot skillet, don't crowd them, don't add salt and don't stir them until the bottom starts to brown.

Stock or broth: I like vegetable or chicken stock for risotto. But any type works.

Creaminess: it's key when making risotto and it is achieved by slowly cooking the grains so they release their natural starch and become part of the sauce, and al dente. The butter, in the end, is added cold, and melts coating the whole dish in a silky finish.

Risotto leftovers are no good, it turns into an inedible sticky mush. What you can make are risotto cakes and they're fantastic! It almost makes you want to make extra just to eat them the next day.

Nutrition