Creamy Mushroom Risotto
This creamy mushroom risotto is the perfect choice for autumn days when you’re craving something warm, fragrant, and flavorful. A simple recipe that combines fresh mushrooms and a creamy texture is sure to impress the whole family. Here are its top qualities:
- Creamy texture and rich flavor – Fresh mushrooms, well-sautéed onions, and garlic create an intense, aromatic flavor, while the risotto remains creamy and full-bodied.
- Simple to make – An excellent recipe for beginners in the kitchen. It requires only basic ingredients that you likely already have at home or can easily find in a nearby store (we got all our ingredients at Lidl), along with a bit of patience when gradually adding the broth.
- Recipe flexibility – Make it in its original meat-free version, or add chicken or other vegetables like spinach or zucchini.
- Perfect for everyday meals or special occasions – An elegant yet homely dish – great for lunch, dinner, holidays, or when hosting guests.
How to make a creamy arborio mushroom risotto
We all want our recipes to turn out the best they can, so here are a few tips for making the perfect homemade mushroom risotto:
- Fresh mushrooms provide the most intense flavor; for a more aromatic version, use porcini or a mix of wild mushrooms. You can also use frozen mushrooms—just make sure to sauté them well.
- Don’t forget to add the broth gradually so the rice stays creamy and cooks just right.
- Don’t overcook the rice – risotto should have a slightly firm texture. It’s also important to choose the right type of rice – always use risotto rice, such as Arborio.
- For a heartier meal, feel free to add various vegetables like zucchini or spinach, or for a meaty option, add pieces of roasted chicken for a more filling dish.
FQA (Frequently Asked Questions and Answers)
How do you make risotto creamy?
Gradually add the broth and stir frequently. Butter and Parmesan at the end further enrich the creamy texture.
Which mushrooms are best for risotto?
Button mushrooms, porcini, or a mix of wild mushrooms – the most aromatic are fresh wild mushrooms.
How can you make mushroom risotto quickly?
Use smaller amounts of rice and sliced mushrooms along with hot broth – the risotto will be ready in about 25–30 minutes.
Storing
Mushroom risotto can easily be stored for later—you just need to follow a few rules to keep it tasty and creamy. Freezing is not recommended.
Once the risotto has cooled, store it in an airtight container in the fridge for up to 2 days. Before serving, reheat it well in a pan, and if needed, add a splash of water or broth to bring back its creamy texture.
How to make Mushroom Risotto at home ( video)
Check this short video to master making this delicios risotto at home.
Next, try these mushroom recipes
- Potato Mushroom Soup
- Creamy mushroom pasta
- Scrambled eggs with mushrooms
- Creamy mushroom chicken
- Creamy Mushroom Gnocchi
- Turkey cutlets with mushroom cream sauce
- Steak Diane
In paid collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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Mushrooms
Clean the fresh mushrooms and slice them thinly. If you're using frozen mushrooms, prepare a large bowl. Place a strainer over the bowl and pour in the frozen mushrooms. Set aside. In a separate bowl, crumble the stock cube. Add parsley, dried mushrooms, bay leaves, halved cherry tomatoes, and water or broth. Set aside.
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Pan-fry the mushrooms
Add oil to a pan and place it over medium heat. Add the chopped onion and sauté gently for 5 minutes, until the onion becomes translucent. Add the chopped garlic and cook for another minute. Next, add the mushrooms and sauté for another 6–8 minutes. If you're using frozen mushrooms, extend the cooking time by about 5 minutes, or until the liquid has evaporated. Stir regularly, then remove from heat, stir in the chopped parsley, and season with salt and pepper to taste. Strain the broth through a sieve. Remove the bay leaves and parsley, and finely chop the remaining ingredients—you’ll use them in the risotto.
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Mushroom Risotto
Place a deep pan over medium heat, add olive oil and chopped onion. Sauté for 6–8 minutes, until the onion becomes translucent. Add the rice to the onion and cook for 2–3 minutes, stirring regularly. Increase the heat, pour in the wine, and cook for 2 minutes to allow the alcohol to evaporate. Add the chopped dried mushrooms and tomato (from the broth), then gradually start adding the broth. Only add the next ladleful once the previous one has almost completely absorbed into the rice and the mixture becomes creamy. Cook for about 12–14 minutes. Once the rice is cooked al dente, stir in the mushrooms and cook for another 2 minutes.
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Serve
Remove the pan from the heat. Stir in the butter and grated Parmesan. Mix well until both ingredients have melted. Divide the risotto between four plates and serve.
