Creamy Mushroom Risotto

super easy

Indulge in the comforting flavours of a classic Italian dish with this Creamy Mushroom Risotto recipe. Velvety Arborio rice cooked to perfection in a rich mushroom broth, complemented by earthy sautéed mushrooms and a touch of parmesan cheese, creates a lusciously creamy and satisfying meal. Whether you’re planning a cosy dinner for two or hosting a dinner party, this recipe is sure to impress. So, grab your apron and let’s dive into the delightful world of Creamy Mushroom Risotto! 

Don’t Overcook Your Risotto 
When preparing risotto, it’s important to be mindful of the cooking time to avoid overcooking the rice, which can result in a mushy and unpleasant texture. The key to achieving the perfect risotto is to strike the right balance between tenderness and firmness, known as “al dente.” To accomplish this, be attentive while adding the mushroom broth. Add it gradually, one ladleful at a time, and stir continuously until each addition of broth is absorbed before adding more. This slow and steady process allows the rice to release its starches gradually, creating a creamy texture while retaining a slight firmness in the centre. 

It’s essential to taste the risotto as it cooks to gauge its doneness. The rice should be creamy and tender, with a subtle resistance when bitten. Remember, if the rice is overcooked, the risotto will lose its desired consistency. So, exercise patience and maintain a watchful eye to ensure a velvety and perfectly cooked Creamy Mushroom Risotto. 


Preparation Time: 10 minutes 
Cooking Time: 30 minutes 
Total Time: 40 minutes 
Serves: 4 

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Ingredients

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2 cups Arborio rice
4 cups mushroom broth
1 cup white button mushrooms, sliced
1 cup cremini mushrooms, sliced
1 small onion, finely chopped
3 garlic cloves, minced
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
Chopped parsley, for garnish

Directions

1.

In a large saucepan, heat the mushroom broth over medium heat until hot but not boiling. Keep it simmering throughout the cooking process.

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2.

In a separate large, deep-sided skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant, about 2-3 minutes.

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3.

Add the sliced white button mushrooms and cremini mushrooms to the skillet, stirring occasionally, until they are lightly browned and have released their moisture, approximately 5-7 minutes.

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4.

Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is coated with the butter and oil mixture.

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5.

Increase the heat to medium-high and pour in the white wine. Allow the wine to cook off, stirring constantly, until the liquid has evaporated.

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6.

Reduce the heat to medium and begin adding the mushroom broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for approximately 20-25 minutes or until the rice is al dente and has a creamy consistency.

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7.

Stir in the grated Parmesan cheese and fresh thyme leaves, ensuring they are evenly distributed throughout the risotto. Season with salt and pepper to taste

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8.

Remove the skillet from heat and let the risotto rest for a few minutes to allow the flavours to meld together.

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9.

Serve the Creamy Mushroom Risotto in warm bowls, garnishing with a sprinkle of chopped parsley for an added burst of freshness.

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Notes

Enjoy the luxurious Creamy Mushroom Risotto as a delectable main course or as a delightful side dish. Its creamy texture, combined with the earthy flavours of mushrooms, will leave your taste buds craving more. This dish is sure to become a favourite among friends and family, and its simplicity will make it a go-to recipe in your culinary repertoire. Bon appétit!

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