Creamy Mushroom Risotto Recipe
Creamy mushroom risotto is every bit as great as it sounds. But if you've never tried to make risotto because you're under the impression it's hard to make, think again. This recipe provides easy, step-by-step instructions that will teach you how to make risotto like an absolute pro. This recipe requires just 10 minutes of prep time and 50 minutes of cook time, and it's an excellent option for serving at a family dinner or a small gathering of friends.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this easy risotto recipe. "I'm a big fan of mushrooms, and incorporating them in a creamy risotto with tones of savory flavor is one of my favorite ways to use them," she says. She also assures us that it's pretty easy to make. "I wouldn't say it's too difficult; it just takes a little more time than some other dishes as you need to stand there and stir fairly constantly while the rice cooks," Brookes notes.
Gather the ingredients for creamy mushroom risotto
The first thing you need to do is gather all the ingredients. Make sure you have olive oil, onion, garlic cloves, white mushrooms, white wine, risotto rice, vegetable stock, butter, salt, pepper, grated Parmesan cheese, and parsley.
One thing to note is that you should separate the mushroom stems from the heads, finely chopping the stems and slicing the heads. You'll cook these separately.
Heat the olive oil, onion, mushroom stems, and garlic
Place a large, high-sided pan on your stove and add the olive oil. Turn the heat to medium and toss in the onion. Cook it for about 5 minutes, until it softens.
Once the 5 minutes are up, add the garlic and chopped mushroom stems and cook for an additional 3 minutes. Be sure to stir the mixture constantly. "Using the finely-diced stems of the mushrooms adds even more of that earthy mushroom flavor," Brookes notes.
Add the sliced mushrooms and wine
Toss in the sliced mushrooms and cook for another 5 minutes, until browned. Next, you can go ahead and pour in the wine. Stir everything together to combine, then bring it to a simmer for about 5 minutes.
Add the rice and vegetable stock
Stir in the rice and add about ½ cup of the vegetable stock. Make sure to continue stirring until absorbed.
Keep adding about ½ cup vegetable stock at a time, stirring after each addition until the liquid is absorbed. It should take about 30 minutes for the rice to thoroughly cook and get that nice, creamy texture.
Add seasonings and serve
Toss in the butter and add a little salt and pepper to taste. It's now ready to serve!
Brookes suggests topping it with grated Parmesan cheese and some fresh parsley, but notes it would also be good "with a poached egg on top, with salad, or garlic bread."
And if you happen to have anything leftover, Brookes advises that they'll keep ... but only for a day when stored in the fridge.
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 12 ounces white mushrooms, peeled and divided into finely chopped stems and sliced cups
- ⅔ cup white wine
- 1 ½ cups risotto rice
- 5 cups vegetable stock
- 2 tablespoons butter
- Salt and pepper, to taste
- grated Parmesan
- chopped fresh parsley
- Heat the olive oil in a large, high-sided pan. Add the onion and cook on a medium setting until softened — about 5 minutes.
- Add the garlic and mushroom stems and cook for another 3 minutes, stirring constantly.
- Add the rest of the sliced mushrooms and cook until browned — about 5 minutes.
- Add the wine, stir well, then let everything simmer for 5 minutes.
- Stir through the rice, then pour in about ½ cup vegetable stock. Stir until absorbed.
- Keep adding about ½ cup stock at a time, stirring until absorbed after each addition. It should take about 30 minutes total for the rice to cook through and become creamy.
- Stir in the butter and add some salt and pepper, to taste.
- Serve, topped with grated Parmesan cheese and chopped fresh parsley, if desired.
| Calories per Serving | 417 |
| Total Fat | 10.0 g |
| Saturated Fat | 4.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 15.3 mg |
| Total Carbohydrates | 66.9 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 3.6 g |
| Sodium | 1,224.8 mg |
| Protein | 8.3 g |
