Creamy Mushroom Risotto Recipe

4.50 from 4 votes

Creamy Mushroom Risotto Recipe

Made with a fortified mushroom broth, tender seared mushrooms, plenty of butter and Parmesan, and finished with a crispy mushroom topping, this creamy mushroom risotto is one of my favorite comfort foods. With rich, umami flavor and a silky, creamy consistency, it’s perfect for serving as either a main course or a side dish.

Prep Time20

Cook Time35

Total Time55

Course: Main Course, Side Dish

Cuisine: American-Italian

Keyword: creamy mushroom risotto, mushroom risotto, mushroom risotto recipe

Servings: servings

Equipment

1 Large Dutch Oven or Heavy-Bottomed Pot
1 Medium Saucepan
1 Fine-Mesh Sieve or Coffee Filter
1 Ladle
1 Wooden Spoon or Silicone Spatula
1 Chef’s Knife
1 Cutting Board
1 Microplane or Fine Grater

Ingredients

Mushrooms

1 ounce dried mushrooms (porcini, morels, or a mix)
2-3 tablespoon olive oil for cooking
20 ounce mixed mushrooms (shiitake, maitake, oyster, lobster, lion’s mane, etc.) stems trimmed, sliced, or torn
kosher salt to taste
black pepper freshly ground, to taste

Broth

6 cup vegetable or chicken stock
1 cup reserved porcini soaking liquid
1 small piece Parmesan rind optional but recommended
mushroom stems and trimmings from fresh mushrooms
kosher salt to taste

Risotto Base

2 tablespoon unsalted butter plus more to finish
1 large leek white and light green parts only, quartered lengthwise and thinly sliced
1 small shallot finely minced
2 clove garlic grated or minced
2 cup Arborio rice
½ cup dry white wine

Finish

½-¾ cup Parmesan cheese freshly grated, to taste
1-2 tablespoon cold unsalted butter
2 tablespoon micro chives or fresh chives finely sliced
optional: fresh truffle for shaving or a very small drizzle (½ teaspoon / 2-2 milliliter) high-quality truffle oil

US Customary - Metric

Instructions

Step One: Fortify the Broth

Place the dried mushrooms in a heatproof bowl and cover with one cup (236 milliliter) of hot water. Let soak for 20 minutes until softened.
1 ounce dried mushrooms (porcini, morels, or a mix)
Strain the soaking liquid through a fine sieve or coffee filter, reserving both the liquid and mushrooms. Discard any grit. Finely chop the soaked mushrooms and set aside.
In a saucepan, combine the stock, reserved soaking liquid, Parmesan rind, mushroom stems and trimmings, and a pinch of salt.
6 cup vegetable or chicken stock, 1 cup reserved porcini soaking liquid, 1 small piece Parmesan rind, mushroom stems and trimmings, kosher salt
Bring to a gentle simmer, and keep warm over very low heat. Taste and adjust seasoning as needed. The broth should be flavorful on its own.

Step Two: Cook the Mushrooms

Heat a thin layer of olive oil in a large Dutch oven over medium-high heat.
2-3 tablespoon olive oil
Reserve about one cup (70-96 gram) of the raw mixed mushrooms for the crispy topping.
20 ounce mixed mushrooms (shiitake, maitake, oyster, lobster, lion’s mane, etc.)
Working in batches, add enough mushrooms to coat the bottom of the pan in an even layer. Season lightly with salt, cover, and steam for one minute to release moisture.
kosher salt
Remove the lid and cook, stirring occasionally, until the mushrooms are browned but not crispy. Transfer to a plate, and repeat with the remaining mushrooms.
Add more oil to the pot. Cook the reserved mushrooms using the same method, but continue cooking until golden brown and crisp. Season lightly and set aside separately.
black pepper

Step Three: Build the Risotto Base

In the same Dutch oven, melt two tablespoon (28 gram) of butter over medium heat
2 tablespoon unsalted butter
Add the leeks, shallot, and chopped, soaked mushrooms. Cook gently until soft and translucent.
1 large leek, 1 small shallot
Stir in the garlic and cook for about 30 seconds or just until fragrant.
2 clove garlic
Add the Arborio rice and stir to coat every grain in the butter, about one minute.
2 cup Arborio rice
Pour in the white wine, and cook until nearly evaporated.
½ cup dry white wine

Step Four: Ladle & Stir

Add one ladle of hot broth to the rice and stir constantly until the liquid is mostly absorbed.
Continue adding broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next.
Cook for 18-22 minutes, tasting occasionally, or until the rice is al dente and the texture is loose and creamy. TIP: Bite into a single grain of rice. There should be a tiny white dot in the center of the grain. This is al dente.

Step Five: Finish

Fold in the tender seared mushrooms (not the crispy ones).
Remove the pot from the heat, and stir in the Parmesan and cold butter until glossy and creamy. Season with salt and pepper to taste.
½-¾ cup Parmesan cheese, 1-2 tablespoon cold unsalted butter
Spoon the risotto into warm shallow bowls. Top with crispy mushrooms, chives, and optional truffle or truffle oil. Serve immediately.
2 tablespoon micro chives or fresh chives, optional: fresh truffle for shaving

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage: Mushroom risotto is best enjoyed immediately while it’s hot and creamy. Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months.

For the best results, thaw frozen risotto overnight in the refrigerator, then reheat gently on the stove with a splash of broth or water, stirring often until warmed through and creamy again. Crispy mushrooms should be stored separately in the refrigerator and added just before serving to maintain their texture.

Nutrition