Go Back
The first step in creating a perfect Mushroom Wonderland Risotto is to prepare your broth. The type of broth you choose can significantly influence the final flavor of your dish. For this risotto, a vegetable broth complements the earthy taste of mushrooms beautifully. To prepare your broth, simply bring your vegetable stock to a simmer in a separate saucepan and keep it warm on the stove. This is crucial, as adding cold broth to the risotto will slow down the cooking process and affect the creamy consistency you’re aiming for.

Creamy Mushroom Risotto

Dive into the world of Mushroom Wonderland Risotto, a creamy Italian classic that takes comfort food to new heights. Discover the magic of Arborio rice combined with an array of fresh mushrooms for a rich, velvety texture. This dish celebrates culinary creativity, allowing for personal twists like adding white wine or fresh herbs. Perfect for cozy dinners or special occasions, each bite is a delightful journey of flavors that will impress and satisfy. Enjoy the art of risotto making!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (or chicken broth if preferred)

1 cup fresh mushrooms (cremini or shiitake), sliced

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1/4 teaspoon thyme (optional)

Instructions
 

In a saucepan, heat the vegetable broth over low-medium heat. Keep it warm but not boiling during the cooking process.

    In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and their moisture evaporates, about 5-7 minutes. Season with salt, pepper, and thyme if using.

        Stir in the Arborio rice, coating it with the mixture, and cook for 1-2 minutes until the rice is lightly toasted.

          Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.

            Gradually add the warm broth, one ladleful at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next ladleful. Repeat this process until the rice is tender and creamy, about 18-20 minutes.

              Once the rice is cooked, remove the skillet from heat and stir in the remaining tablespoon of butter, heavy cream, and grated Parmesan cheese. Mix until well combined and adjust seasoning with more salt and pepper if needed.

                Let the risotto sit for a minute to thicken slightly, then serve hot, garnished with fresh parsley.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4