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Easy to cook Mushroom Risotto Recipe [So Creamy!]

 4.5 from 2 reviews

In this mushroom risotto, the rich flavors complement each other well. The Arborio rice has a delicious nuttiness, and the mushrooms have a rich earthy flavor, all coated in the extremely creamy texture of Parmesan cheese and butter (with a dash of white wine)!

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mushroom risotto

Risotto rice, Parmesan cheese, brandy, and mushrooms are used in this rich and creamy mushroom risotto recipe. It’s the quintessential comfort food dish, and our simple risotto recipe makes it even easier to cook!

WHAT IS MUSHROOM RISOTTO?

Mushroom risotto is a creamy Italian rice dish made with chicken stock and the mushrooms of your choice. With a little patience and contemplative stirring, you can prepare it on the stovetop.

Risotto can’t be made with just any rice. When cooked, the high starch content of risotto rices results in a creamy texture.

THE BEST RISOTTO RICE

Risotto is an Italian rice variation that is abundant in a specific sort of starch. Most other rices have shorter and thicker grains. The most well-known types include Arborio, Carnaroli, and Vialone Nano. When cooked, risotto rices have a creamy texture due to their high starch content.

If you can’t get fancy Italian arborio or other short-grain rices in your grocers, arborio from California or Texas will suffice.

Alternative Video Recipe: How to make Mushroom Risotto

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WHAT GOES MUSHROOM RISOTTO

  • Instead of searching down unusual wild or Asian mushrooms, or using dried mushrooms with a more powerful mushroom flavor, this risotto is designed to make the most of common mushrooms.
  • As a result, this recipe calls for a big quantity of either white or Swiss Brown/Cremini mushrooms!
  • This recipe isn’t very unique or new, save from the mushrooms. It’s more about the method of cooking (believe me, risotto is easy!).
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INGREDIENTS YOU’LL NEED

  • Risotto rice, also known as Arborio rice, is used to produce risotto. It differs from regular white rice in that it has a higher degree of starch on the surface, which thickens the cooking liquid and makes the risotto deliciously creamy.
  • Cream – I don’t usually use cream in risotto because it isn’t necessary to make creamy risottos (see above point). I use it in this recipe to add a touch of richness and to make the risotto white (as you can see in the video, the risotto is pretty brown due to the mushrooms). It’s a choice;
  • Eschallots (French onions) are small onions that are finer than regular onions and “dissolve” in the risotto. 1/2 a finely chopped regular onion can be substituted; and
  • Substitute for wine? Wine deglazes the saucepan and provides depth of flavor to the risotto (ie dissolving the golden brown bits on the base of the pot from cooking the mushrooms into the wine which forms part of the flavour base)
A bowl of mushroom risotto with a spoon scooping risotto out of the bowl.
mushroom risotto

HOW TO MAKE MUSHROOM RISOTTO?

  • Golden mushrooms – first sauté the mushrooms to turn them golden (golden mushrooms have more flavor than colorless mushrooms!). Do this in two batches, otherwise the pot will become too crowded, and the potatoes will become watery and stewy instead of golden. Then take it out of the pot.
  • Sauté the garlic and onion until the onion is soft and the garlic is fragrant!
  • Deglaze with wine and add risotto – Pour in the wine and quickly reduce until it has mostly evaporated. Then add the risotto rice and stir for 1 to 2 minutes, or until it is coated in butter and semi-translucent.
  • Creamy and white Notice the difference in color and consistency between Step 6 (after cream and stirring) and Step 5 (before cream and stirring).
  • Add most mushrooms should now be added to the risotto, with a few reserved for garnish. The gorgeous golden color of the mushrooms is preserved by adding the mushrooms towards the end rather than cooking the rice with the rice.
  • Serve! Serve the risotto in dishes with the leftover mushrooms on top. The risotto should be deliciously creamy and oozing when ladled into bowls rather than heaping up in a thick, stodgy mound. If your risotto becomes too thick, a spray of boiling water will loosen it up.
  • Garnish If desired, top risotto with additional parmesan (important in my world) and a sprinkling of parsley for a fresh touch.
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A bowl of mushroom risotto with a spoon scooping risotto out of the bowl.
mushroom risotto

MUSHROOM RISOTTO RECIPE

Arborio rice, shallots (or onion), olive oil, butter, broth, white wine, mushrooms, and Parmesan cheese are the main ingredients in Mushroom Risotto.

The list of additional herbs and proteins to mix with your risotto is vast, but some of our favorites are thyme, parsley, sage, and tarragon.

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Mushroom Risotto


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)

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  • Author: Emily Roselyn
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 33 minutes
  • Yield: 4 1x

Description

 

In this mushroom risotto, the rich flavors complement each other well. The Arborio rice has a delicious nuttiness, and the mushrooms have a rich earthy flavor, all coated in the extremely creamy texture of Parmesan cheese and butter (with a dash of white wine)!


Ingredients

Scale
  • 1 cup Aborio rice
  • ¼ cup shallots (finely diced)
  • 1 tablespoon olive oil (extra virgin)
  • 2 tablespoon butter (preferably unsalted)
  • ¼ cup parmesan cheese (shredded)
  • ¼ cup white wine (we use pinot grigio)
  • 4 cups chicken stock (have more on hand)
  • 1 cup mushrooms (baby bella)
  • 1 tablespoon parsley (fresh, chopped)


Instructions

 

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Notes

 

  • Please Note: This is Gordon Ramsay’s Hell’s Kitchen Mushroom Risotto (not to be confused with the wild mushroom risotto out of Gordon’s cook book or any of the other variations made on TV, or in restaurants, over the years).
  • Category: Appetizer, Side Dish
  • Method: Mix
  • Cuisine: American

Nutrition

  • Serving Size: 4
  • Calories: 390kcal
  • Sugar: 4g
  • Sodium: 497mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 26mg

Keywords: Mushroom Risotto, Mushroom,

Frequently Asked Questions

Why is risotto the death dish?

it’s about the consistency and texture of the rice and not having too many things competing with it,” she said. “I’ve done [risotto] before, but I think the reason risotto is known as the death dish is because there’s such a vast spectrum of what’s wonderful on the scale of risotto.”

How do you make Gordon Ramsay mushroom risotto?

Warm the broth in a saucepan over low heat.
2 tbsp. warm
Add 1 tbsp. to the mix
Stir in 1/2 cup broth until it is absorbed into the rice
Remove from the fire and whisk in the mushrooms, liquid, butter, chives, and parmesan; season to taste with salt and pepper.

What goes best with mushroom risotto?

Herb Baked Chicken with Gravy is crisp and flavorful.
Serve the Crispy Pan Fried Fish as a main course with the Mushroom Risotto on the side
Shrimp with Garlic Prawns
Roast Chicken – or Roast Chicken in a Slow Cooker.
Crispy Pork Crackling on a Pork Roast
Marinated Roast Beef or Standing Rib Roast (Prime Rib).

Does risotto have to have cheese?

However, dairy is not required for a creamy risotto. To begin, you can easily replace butter with olive oil. Next, and don’t worry, this isn’t as difficult for us to say as you may think — skipping the cheese won’t harm you! The rice and patient, consistent stirring are the keys to a creamy risotto.

Why is risotto difficult?

It’s complicated by a lack of understanding of how risotto works, which causes all operations to become overly complicated. A basic risotto begins with selecting the appropriate rice, as well as good quality dry white wine, stock, butter, and cheese.

More Risotto Recipes to try!

No-Stir Creamy Lemon & Herb Baked Risotto

Creamy Lemon Herb Baked Risotto fresh out of the oven
Easy to cook Mushroom Risotto Recipe [So Creamy!] 18

This Creamy Lemon & Herb Baked Risotto is cooked with a hands-off oven approach that will get risotto on the table even on the busiest weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!

It’s excellent on its own, but combines especially well with fish, prawns, and chicken because to the herbs and lemon.

Click here

SHRIMP RISOTTO | INSTANT POT SHRIMP RISOTTO RECIPE

Instant Pot Shrimp Risotto Wide Shot
Easy to cook Mushroom Risotto Recipe [So Creamy!] 19

This Instant Pot Shrimp Risotto recipe is one of those dishes that always turns out perfectly in a fraction of the time it takes to make on the stovetop.

Clearly, this Shrimp Risotto is not low carb. What it is, nevertheless, is delectable. I ended up eating most of the shrimp and giving most of the rice to my son. It’s perfect for a quick dinner.

Risotto isn’t typically thought of as a quick meal option, but Shrimp Risotto in the Instant Pot is anything but. Risotto is typically babysat and stirred repeatedly to ensure that the rice is cooked without being overcooked or undercooked.

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