Creamy Mushroom Risotto – The Ultimate Comfort Food

Name: Creamy Mushroom Risotto – The Ultimate Comfort Food
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ cups arborio rice; 5–6 cups (about 1.2–1.5 L) warm vegetable broth; 2 tablespoons olive oil; 2 tablespoons unsalted butter, divided; 1 small onion (or shallot), finely chopped; 2–3 cloves garlic, minced; ½ cup dry white wine (optional but recommended); 300-400 g mushrooms (a mix: cremini, button, porcini, etc.), sliced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); ½ cup Parmesan (or vegetarian hard cheese), freshly grated; ½ cup heavy cream (or cooking cream) — to finish; Salt & pepper to taste; Fresh parsley, chopped (for garnish)

A rich, velvety Mushroom Risotto made with arborio rice, mixed mushrooms, white wine, Parmesan, and a splash of cream for indulgent comfort. This classic Italian dish is cooked slowly with love — perfect for cozy dinners, special occasions, or a soulful weeknight treat.

Nov 21, 2025 - 16:14

Nov 28, 2025 - 12:16

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Creamy Mushroom Risotto

Prep Time 10 min

Cook Time 35 min

Serving 4

Difficulty Intermediate

Creamy Mushroom Risotto is a timeless Italian comfort dish celebrated for its rich, silky texture and earthy mushroom flavor. The magic of risotto lies in slowly cooking arborio rice with warm broth, stirring constantly so the rice releases its starch and becomes luxuriously creamy.

Mixed mushrooms (like button, cremini, or porcini) are sautéed to bring out their deep, savory flavor. White wine adds a subtle acidity, while butter, Parmesan, and a little cream finish the dish, making it decadent yet comforting.

This risotto is best served hot and freshly cooked, but you can also turn leftovers into arancini (fried rice balls) or gently reheat with a splash of broth.

Ingredients

1½ cups arborio rice
5–6 cups (about 1.2–1.5 L) warm vegetable broth
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 small onion (or shallot), finely chopped
2–3 cloves garlic, minced
½ cup dry white wine (optional but recommended)
300-400 g mushrooms (a mix: cremini, button, porcini, etc.), sliced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ cup Parmesan (or vegetarian hard cheese), freshly grated
½ cup heavy cream (or cooking cream) — to finish
Salt & pepper to taste
Fresh parsley, chopped (for garnish)

Nutritional Information

Calories: ~367 kcal per serving

Protein: ~7.5 g

Carbohydrates: ~52.5 g

Dietary Fiber: ~5 g

Fat: ~14.3 g

Sodium: Varies based on broth and cheese used

Directions

How to Make the Ultimate Creamy Mushroom Risotto

Prepare the Broth
- Warm the vegetable broth in a pan and keep it on low heat. This helps maintain the cooking temperature when adding it to rice.
Sauté the Mushrooms
- In a large skillet or deep pan, heat 1 tablespoon butter + olive oil over medium heat.
- Add the sliced mushrooms and a pinch of salt. Sauté until they release moisture and start to brown, about 6–8 minutes. householdexec.com+1
- Stir in the garlic and thyme, cook for another 1 minute.
Cook the Aromatics
- In a separate, heavy-bottom pan, melt the remaining butter. Add the chopped onion (or shallot) and cook until translucent (~3-4 minutes). householdexec.com
- Add the arborio rice and toast it by stirring for 1–2 minutes, so each grain is coated and slightly warmed. Six Storeys
Deglaze with Wine
- Pour in the white wine and stir constantly until almost all the wine is absorbed. This adds flavor and a slight acid note. Six Storeys
Add the Broth Gradually
- Begin adding the warm broth a ladle at a time. After each addition, stir frequently and wait for the rice to absorb most of the liquid before adding more. ioanacooks.com+1
- Continue this process until the rice is tender but still has a slight bite (al dente).
Combine with Mushrooms
- Once the rice is cooked to your preference, stir in the sautéed mushrooms.
Finish with Cream & Cheese
- Reduce heat to low. Stir in the heavy cream and the grated Parmesan. Mix gently until the cheese melts and the risotto becomes silky and creamy. ioanacooks.com
- Taste, and adjust seasoning with salt and pepper.
Serve
- Spoon the risotto into warm bowls or plates.
- Garnish with chopped fresh parsley. Optionally, add a drizzle of extra olive oil or a little more cheese on top.
Tip for Texture
- If the risotto is too thick, add a splash of extra warm broth just before serving; if too loose, let it sit for a minute–it will thicken as it rests. ioanacooks.com

✅ Tips & Variations

Use mixed mushrooms — combining cremini, shiitake, or porcini gives more depth in flavor.
Make it vegan — replace butter with vegan butter, and Parmesan with a vegan hard cheese.
Add truffle flavor — you can stir in a drop of truffle oil at the end for a luxurious twist.
Extra richness — a knob of cold butter (mounté) stirred in at the end adds sheen and creaminess.
Leftover risotto — cool and store in the fridge; reheat gently with a little extra broth, or use to make arancini (fried risotto balls).