• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to make Buttery Pie Crust
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Main Dish Recipes » Creamy Mushroom Risotto

Creamy Mushroom Risotto

Cathy Roma Published: Jan 10, 2019

158 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
Golden brown mushrooms are folded into this creamy mushroom risotto, made even more delectable by a scoop of mascarpone.

Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around.

Calling all mushroom lovers! This risotto dish is all creamy, earthy, simple flavors and chock full of mushrooms. No reinventing the wheel here, just taking our favorite ingredients and letting them shine. 

I have a longstanding love affair with risotto, which I consider to be the ultimate comfort food. The key to risotto is short grain rice, cooked until tender, but maintaining a slight bite. The basics of risotto-making are simple: sautéing your aromatics (shallot, onion, garlic…), toasting the rice, stirring in wine, and finally, slowly adding warm stock while stirring, stirring, stirring. 

A small plate with a serving of creamy mushroom risotto in front of a silver saute pan with a wooden spoon.

Once you have mastered the basics, just let your imagination run wild. You can stir in vegetables, vegetable puree, a pat of butter, scoop of mascarpone, salty pancetta, fresh herbs or, of course, a big sprinkle of parmesan. Risotto is a main dish on its own, but can also be topped with scallops, fish or your favorite protein. Now, let’s get to it and gather those ingredients for today’s recipe!

Ingredients gathered for creamy mushroom risotto including mushrooms, rice, onions, stock, herbs and garlic.

Let’s make Creamy Mushroom Risotto

  1. Saute the sliced mushrooms in olive oil until golden brown and remove to a plate.
  2. Add the shallot and garlic to the pan and saute until soft.
  3. Stir in the rice and cook until toasty, just for a minute or two.
  4. Stir in the white wine and mix until absorbed.

  1. Gradually stir in the warm stock and stir each time until just absorbed.
  2. Mix in the mascarpone.
  3. Stir in the fresh thyme and parmesan cheese.
  4. Finally, mix in the sautéd mushrooms and serve!

Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around and a wooden spoon stirring the risotto.

Tips for success

  • Risotto is all about timing and the key to success is having everything prepped before you start so you can focus on the stirring.
  • Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.
  • Warm stock (never cold) promotes even cooking. And no dumping in all at once here. Gradually adding the stock in small increments allows the rice to absorb it slowly and is the key to a creamy risotto.
  • Frequent and consistent stirring encourages the rice to absorb the stock and will yield that creamy texture.
  • Season, season, season as you go. Keep a little dish of salt nearby and season frequently throughout the cooking process. And remember to taste, adjust the seasoning, and taste again.
  • Risotto waits for no man. Be ready to sit down and enjoy as soon as those final ingredients are stirred into the rice for optimal texture and taste.
  • Leftovers? Chill leftover risotto and roll into balls, ideally with a little chunk of cheese in the center. Roll into breadcrumbs and fry em up. Arancini (rice balls) are so tasty you may want to make a little extra risotto just so you can make these for your next meal!

Still hungry? Check out these risotto recipes…

  • Seared Scallops with Fresh Corn Risotto
  • Spring Pea Risotto
  • Butternut Squash and Apple Risotto

Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around.

4 from 1 vote
Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around.
Print
Creamy Mushroom Risotto
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Golden brown mushrooms are folded into this creamy mushroom risotto, made even more delectable by a scoop of mascarpone.

Course: Main Course
Cuisine: Italian
Keyword: mushroom risotto
Servings: 4 Servings
Calories: 531 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 3 Tbsp extra virgin olive oil, divided
  • 10 oz cremini mushrooms, sliced
  • 6 oz shiitake mushrooms, stemmed and sliced
  • 4 cups chicken stock (or vegetable stock)
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • 1 cup arborio rice (or carnaroli)
  • 1/2 cup dry white wine
  • 1/3 cup mascarpone
  • 1 Tbsp fresh thyme, minced
  • 1/4 cup parmesan, grated
  • kosher salt
Instructions
  1. In a large wide skillet, heat 2 Tbsp of the olive oil over med/high heat. 

  2. Add the mushrooms to and cook until they have lost their moisture and are golden brown, about 10 mins. Remove to a plate and reserve.

  3. Pour the stock into a medium saucepan and bring to a simmer over low heat.

  4. Add the remaining tablespoon olive oil to the pan Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.

  5. Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.

  6. Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.

  7. Add about ¼ - 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (this will take about 20 mins).

  8. Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the mascarpone.

  9. Next, stir in the thyme and parmesan. Fold in the cooked mushrooms. Serve immediately.

Recipe Notes
  • Risotto is all about timing and the key to success is having everything prepped before you start so you can focus on the stirring.
  • Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.
  • Warm stock (never cold) promotes even cooking. And no dumping in all at once here. Gradually adding the stock in small increments allows the rice to absorb it slowly and is the key to a creamy risotto.
  • Frequent and consistent stirring encourages the rice to absorb the stock and will yield that creamy texture.
  • Season, season, season as you go. Keep a little dish of salt nearby and season frequently throughout the cooking process. And remember to taste, adjust the seasoning, and taste again.
  • Risotto waits for no man. Be ready to sit down and enjoy as soon as those final ingredients are stirred into the rice for optimal texture and taste.
  • Leftovers? Chill leftover risotto and roll into balls, ideally with a little chunk of cheese in the center. Roll into breadcrumbs and fry em up. Arancini (rice balls) are so tasty you may want to make a little extra risotto just so you can make these for your next meal!
Nutrition Facts
Creamy Mushroom Risotto
Amount Per Serving
Calories 531 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 465mg20%
Potassium 798mg23%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 6g7%
Protein 15g30%
Vitamin A 395IU8%
Vitamin C 4.5mg5%
Calcium 134mg13%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
1

Main Dish Recipes, Recipe shiitake, cremini, Italian, mascarpone, mushrooms, risotto, mushroom, rice, mushroom risotto

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Beef Bourguignon
Next Post: Sausage Rolls »

Reader Interactions

4 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Crispy Asian Chicken Wings served on a square plate, sprinkled with sesame seeds, scallion slices, and lime wedges. Crispy Asian Chicken Wings

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts

  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms

  • A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon. One Pot Creamy Chicken Pasta

  • A sliced Beef Wellington with Red Wine Sauce on a cutting board with two slices on a small white plate. Beef Wellington with Red Wine Sauce

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.