I love experimenting in my kitchen with the freshest ingredients. I use olive oil and a hint of unsalted butter, along with a shower of garlic, onion, mushrooms and Arborio rice. This dish, finished with a splash of white wine, is truly one of my favorite Italian Recipes to share.

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I love making this Creamy Mushroom Risotto because its packed with flavor and it’s really easy to whip up. I start by heating 2 tbsp of olive oil and some unsalted butter in the pan then toss in a finely chopped medium onion and minced garlic.

Sautéing these until they’re soft gives the dish a rich base. Then I add in 8 oz of sliced mushrooms which brings a hearty flavor without being too heavy.

I stir in 1 cup Arborio rice until it’s all coated in the butter and oil. A splash of 1/2 cup dry white wine deglazes the pan nicely, and then I slowly add in 4 cups of warm broth until the rice becomes wonderfully tender.

Just before serving, I fold in 1/2 cup grated Parmesan and 1/4 cup of heavy cream for extra creaminess. Topping it off with a sprinkle of fresh parsley makes it a must try side dish on any Italian-inspired menu.

Why I Like this Recipe

I really like this recipe because it has this amazing blend of flavors that just make my mouth water. I love how the mushrooms, garlic, and onions come together, and the white wine adds a nice tang that makes it feel a bit fancy. I also like that it comes out super creamy every time, even though it’s a pretty simple dish to make. Plus, it doesn’t take forever to cook so I can whip it up on a busy night when I need something comforting.

Ingredients

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Olive Oil: Healthy fats help cook veggies and carry tasty flavors throughout the dish.
Mushrooms: They give fiber, an earthy taste and a load of umami that makes it awesome.
Arborio Rice: A starchy carb that soaks up broth, turning into a creamy, comforting texture.
Parmesan Cheese: Provides a salty kick along with protein and calcium to boost the richness.
Fresh Parsley: Adds a fresh, herby kick and vitamins, making it look appealing too.
Unsalted Butter: Adds richness and creamy texture, enhancing flavors even further in risotto.
Garlic: Offers a punch of aroma and flavor, making the dish extra savory.
Onion: Provides a sweet depth once caramelized, balancing out the rich flavors in the risotto.

Ingredient Quantities

2 tbsp olive oil

2 tbsp unsalted butter, divided

1 medium onion, finely chopped

2 garlic cloves, minced

8 oz mushrooms, sliced (you can use cremini or white button)

1 cup Arborio rice

1/2 cup dry white wine

4 cups chicken or vegetable broth (keep it warm)

Salt and pepper to taste

1/2 cup grated Parmesan cheese

1/4 cup heavy cream (for extra creaminess if you like)

Fresh parsley, chopped (for garnish)

How to Make this

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1. Heat a large pan over medium heat and add 2 tbsp olive oil along with 1 tbsp of the unsalted butter.

2. Once the butter starts to melt, add your finely chopped onion and cook for about 3-4 minutes until they become soft.

3. Stir in 2 minced garlic cloves and 8 oz sliced mushrooms, cooking them for around 5 minutes until they soften and release their flavor.

4. Add 1 cup Arborio rice to the pan and mix it well so that every grain is nicely coated with the oil and butter.

5. Pour in 1/2 cup dry white wine and cook, stirring constantly until the wine has mostly been absorbed by the rice.

6. Start adding 4 cups warm chicken or vegetable broth, one ladleful at a time. Stir constantly and wait until each addition is almost completely absorbed before adding the next.

7. Continue this process for about 18-20 minutes until the rice is tender and has a creamy consistency.

8. Mix in the remaining 1 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and if you want it extra creamy, stir in 1/4 cup heavy cream.

9. Taste and add salt and pepper as needed.

10. Remove from heat, sprinkle some fresh chopped parsley on top and serve hot. Enjoy your creamy mushroom risotto!

Equipment Needed

1. A large pan for cooking the risotto
2. A small pot to warm the broth
3. A chef’s knife for chopping the onion and mincing garlic
4. A cutting board
5. Measuring cups and spoons for precise ingredient amounts
6. A wooden spoon for stirring
7. A ladle to add the broth one ladleful at a time
8. A grater for the Parmesan cheese

FAQ

Q: Can I use a different type of mushroom? A: Yeah, you can easily swap cremini or white button with shiitake or portobello but the flavor might change a bit.

Q: Do I have to use Arborio rice? A: Definitely, Arborio rice is best for risotto because its starch makes the dish nice and creamy, other rice wont work as well.

Q: What if I don't have white wine on hand? A: No worries, you can replace it with an equal amount of extra broth or a splash of white wine vinegar mixed with water. Just adjust to taste.

Q: Should I add the heavy cream at the beginning or the end? A: You should stir in the heavy cream at the end if you want extra creaminess, that helps to finish off the dish nicely.

Q: Can I make this dish vegetarian? A: Absolutely, just use vegetable broth instead of chicken broth and you are good to go.

Creamy Mushroom Risotto {Easy To Make} Recipe Substitutions and Variations

Instead of olive oil, try using avocado oil or canola oil if that’s what you have on hand.
If you don’t have unsalted butter, a good substitute is ghee or even a vegan butter alternative.
Don’t have white wine? You can use extra warm chicken broth with a splash of lemon juice to mimic that tangy flavor.
If you’re out of Parmesan cheese, Pecorino Romano can work as a tasty alternative.
For heavy cream, you might use half-and-half or even a bit of coconut cream if you want a slightly different twist.

Pro Tips

1. Always heat your broth before addin it to the rice. Using warm broth helps the rice cook more evenly and avoids cooling down the whole pan, which can make your risotto turn out a bit lumpy.

2. Keep stirring all the time. I know it can be a bit tedious but constant stirring releases the rice’s natural starches, making your dish super creamy. Sometimes I even lose count of how many times I’ve stirred, but trust me, it’s worth it.

3. Toast the rice for a minute in the butter and oil before you add the wine. It helps lock in the flavors and stops the rice from getting too soft too fast.

4. Add the broth gradually. If you dump it all in at once, the rice won’t absorb all the flavors properly, and your risotto might become too soupy. Take your time and wait until almost all of the liquid is absorbed before adding more.