Creamy Mushroom Risotto

There was this rainy Tuesday evening when I decided risotto would be the perfect project. The kitchen filled with the most incredible aroma as mushrooms hit hot butter, that earthy scent that makes you feel instantly cozy. I ended up standing at the stove, ladle in hand, stirring and losing track of time while something wonderful happened in the pot.

My sister came over unexpectedly that night, drawn by the smell. We stood in the kitchen sharing forks straight from the pot, laughing between bites. That meal became a regular request whenever she needed comfort.

Ingredients

• Mixed mushrooms: I love using cremini for their meaty bite, shiitake for smokiness, and button mushrooms for classic earthy flavor, but whatever looks best at the market works beautifully
• Olive oil and butter: This combination gives you the best of both worlds, butter for that rich flavor and olive oil to prevent burning at higher heat
• Arborio rice: The high starch content is absolutely essential here, do not substitute with regular rice or you will miss that signature creamy texture
• White wine: Dry white wine adds brightness and depth, but if you do not drink, extra broth works perfectly fine
• Vegetable broth: Keep it warm in a separate pot, adding cold broth shocks the rice and affects the final texture
• Heavy cream: This little luxury is what elevates good risotto into something extraordinary
• Parmesan cheese: Freshly grated is non negotiable here, pre grated cheese just does not melt the same way
• Fresh parsley: Adds this beautiful pop of color and fresh contrast to all that richness

Instructions

Sauté the mushrooms:

Heat olive oil and butter in a large skillet over medium high heat until the butter foams, then add mushrooms in a single layer, letting them develop a gorgeous golden brown crust before stirring, about 7 minutes total, seasoning with salt and pepper halfway through

Build the flavor base:

In a separate saucepan, melt butter over medium heat and add onion, cooking until completely soft and translucent but not browned, then stir in garlic for just one minute until fragrant

Toast the rice:

Add Arborio rice to the onion mixture, stirring constantly for 2 minutes until you see the grains become slightly translucent at the edges and smell wonderfully nutty

Deglaze with wine:

Pour in white wine and stir until it completely disappears, scraping up any flavorful bits from the bottom of the pan

The gradual broth addition:

Add warm broth one ladle at a time, stirring gently and waiting until each addition is almost completely absorbed before adding the next, continuing this dance for about 18 to 20 minutes until the rice is tender but still has a slight bite

The grand finish:

Stir in most of the sautéed mushrooms along with heavy cream and Parmesan, cooking for 2 to 3 more minutes until everything becomes impossibly creamy and luxurious, then season generously with salt and pepper

Plating perfection:

Serve immediately in warmed bowls, topping with those reserved golden mushrooms, fresh parsley, and extra Parmesan if you are feeling indulgent

Pin Recipe

That rainy Tuesday sparked something in me, and now whenever I make risotto, I remember that stolen moment with my sister. Food has this incredible way of turning ordinary evenings into memories.

Getting The Texture Right

Perfect risotto should flow like a wave when you tilt the plate, not sit in a stiff mound. The rice grains should be distinct but suspended in that luscious creamy sauce. I have learned that this texture comes from patience and the gentle rhythm of adding broth slowly.

Mushroom Selection

While the mixed mushroom blend is wonderful, sometimes I go all in on just one variety. Shiitake alone creates this incredible smoky depth, while using only cremini gives you this wonderfully meaty texture. Do not be afraid to experiment with whatever looks fresh.

Make Ahead Strategy

Risotto is best enjoyed immediately, but I have discovered a brilliant restaurant trick. You can cook it until it is slightly underdone, spread it on a baking sheet to cool quickly, then refrigerate. To serve, rewarm with additional hot broth and finish with the cream and cheese.

• Warm your bowls before serving, it makes such a difference in how long the risotto stays perfectly hot
• Have all your ingredients prepped before you start, once you begin cooking you cannot step away
• Trust your senses over the timer, every stove and batch of rice behaves differently

Pin Recipe

There is something deeply satisfying about making risotto, the way it demands your presence and rewards your patience. I hope this recipe brings you as many cozy moments as it has brought me.

Recipe FAQs

→ What type of rice works best?

Arborio rice is essential due to its high starch content, which creates the signature creamy texture as it slowly absorbs liquid while stirring.

→ Can I make this dairy-free?

Yes, substitute plant-based butter, coconut cream or cashew cream, and nutritional yeast or vegan Parmesan for a delicious dairy-free version.

→ Why keep the broth warm?

Adding cold broth shocks the rice and interrupts the cooking process. Warm broth maintains even temperature and helps achieve perfectly al dente results.

→ How do I know when risotto is done?

The rice should be tender but still have a slight bite in the center, with a creamy sauce-like consistency. The grains should appear swollen and glossed.

→ Can I use other mushrooms?

Porcini, portobello, or oyster mushrooms work beautifully. Foraged varieties like chanterelles add exceptional flavor but may be pricier.

→ What wine pairs well?

A crisp Pinot Grigio or Chardonnay complements the rich creaminess while matching the white wine used in cooking.