18 Creamy Mushroom Risotto Delicious Recipes

There’s something undeniably comforting about a bowl of creamy mushroom risotto—its rich, earthy flavors and velvety texture make it the perfect dish for cozy nights in or impressing guests with minimal fuss. Whether you’re a risotto rookie or a seasoned pro, our roundup of 18 Creamy Mushroom Risotto Recipes promises to inspire your next kitchen adventure. Dive in and discover your new favorite twist on this classic comfort food!

Classic Creamy Mushroom Risotto

Let’s dive into making a Classic Creamy Mushroom Risotto, a dish that’s as comforting as it is elegant. Perfect for a cozy dinner, this recipe will guide you through each step to achieve that signature creamy texture.

Ingredients

• 1 1/2 cups Arborio rice – the short-grain variety is essential for that creamy texture.
• 4 cups chicken or vegetable broth – I like to warm it up beforehand to keep the cooking process smooth.
• 1/2 cup dry white wine – a splash adds depth; Chardonnay works beautifully here.
• 1 cup finely chopped onions – they should melt into the risotto, so take your time with this.
• 2 cups sliced cremini mushrooms – their earthy flavor is perfect, but feel free to mix in some wild mushrooms for extra flair.
• 3 tbsp unsalted butter – divided; it’s all about building layers of flavor.
• 2 tbsp extra virgin olive oil – my go-to for sautéing; it adds a nice fruitiness.
• 1/2 cup freshly grated Parmesan cheese – for that irresistible cheesy finish.
• Salt and freshly ground black pepper – to season as you go.

Instructions

1. In a medium saucepan, warm the broth over low heat. Keep it simmering gently throughout the cooking process.
2. Heat 2 tbsp of olive oil and 1 tbsp of butter in a large, heavy-bottomed pan over medium heat. Add the onions and sauté until translucent, about 5 minutes.
3. Add the mushrooms and cook until they’re golden and have released their moisture, about 8 minutes. Season lightly with salt and pepper.
4. Stir in the Arborio rice, coating it well with the oil and butter mixture. Toast the rice for about 2 minutes until it starts to turn translucent at the edges.
5. Pour in the white wine, stirring constantly until it’s fully absorbed. This deglazes the pan and adds flavor.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the risotto is creamy, remove from heat. Stir in the remaining 2 tbsp of butter and the Parmesan cheese. Adjust seasoning with salt and pepper if needed.
8. Let the risotto rest for 2 minutes before serving. This allows it to thicken slightly and the flavors to meld.

This risotto should be luxuriously creamy, with each grain of rice distinct yet bound together by the rich sauce. The mushrooms add a deep, earthy note, while the Parmesan brings a salty sharpness. Try serving it with a drizzle of truffle oil for an extra touch of decadence.

Truffle Mushroom Risotto

One of the most comforting dishes to master in your culinary repertoire is the luxurious Truffle Mushroom Risotto. This creamy, aromatic dish is perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1 cup Arborio rice – the short grain is essential for that classic creamy texture.
• 4 cups chicken or vegetable stock – I always go for low-sodium to control the seasoning better.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 2 tbsp unsalted butter – divided, because everything’s better with butter.
• 1/2 cup finely chopped onion – yellow onions work best for their sweetness.
• 1 cup sliced mushrooms – cremini mushrooms add a nice earthiness.
• 1/4 cup dry white wine – a splash adds depth, choose one you’d drink.
• 1/4 cup grated Parmesan cheese – freshly grated melts smoother.
• 1 tsp truffle oil – a little goes a long way for that luxurious aroma.
• Salt and freshly ground black pepper – to season, but remember the stock has salt too.

Instructions

1. Heat the stock in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large pan, heat the olive oil and 1 tbsp of butter over medium heat until the butter is melted.
3. Add the onion and a pinch of salt, cooking until translucent, about 5 minutes. Tip: Salt helps draw out moisture, speeding up the process.
4. Add the mushrooms, cooking until they’re golden and have released their moisture, about 5 more minutes.
5. Stir in the Arborio rice, coating it in the fats and toasting slightly, about 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
6. Pour in the white wine, stirring constantly until fully absorbed.
7. Begin adding the warm stock, one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes. Tip: Constant stirring is key to releasing the rice’s starches for a creamy texture.
8. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 1 tbsp of butter, Parmesan cheese, and truffle oil. Season with salt and pepper to taste.

This risotto should be creamy with a slight bite to the rice, bursting with umami from the mushrooms and a hint of luxury from the truffle. Try serving it with a drizzle of truffle oil and extra Parmesan on top for an extra touch of elegance.

Wild Mushroom Risotto with Thyme

Understanding the art of making risotto can seem daunting at first, but with this Wild Mushroom Risotto with Thyme recipe, you’ll master the creamy, comforting dish in no time. Let’s break it down into simple, manageable steps.

Ingredients

• 1 cup Arborio rice – the short-grain variety is essential for that classic risotto texture.
• 4 cups chicken or vegetable broth – I always go for low-sodium to control the seasoning better.
• 1/2 cup dry white wine – a splash adds depth, and yes, it’s okay to sip while cooking!
• 1/2 cup grated Parmesan cheese – freshly grated melts smoother and tastes richer.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tbsp unsalted butter – because everything’s better with butter.
• 1/2 lb wild mushrooms, sliced – mix varieties for a more complex flavor.
• 1 small onion, finely diced – the foundation of flavor.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1 tsp fresh thyme leaves – stripping them from the stems is worth the effort.
• Salt and freshly ground black pepper – to season at every layer.

Instructions

1. Heat the broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large, heavy-bottomed pan, heat the olive oil and butter over medium heat until the butter melts.
3. Add the onion and a pinch of salt, cooking until translucent, about 5 minutes. Tip: Sweating the onions without browning builds a sweet base.
4. Stir in the garlic and thyme, cooking for 1 minute until fragrant.
5. Add the mushrooms, cooking until they release their moisture and begin to brown, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
6. Mix in the Arborio rice, stirring to coat each grain with the oil and butter, about 2 minutes.
7. Pour in the white wine, stirring constantly until fully absorbed.
8. Begin adding the warm broth, one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Tip: This gradual process coaxes out the rice’s creamy starch.
9. After about 18-20 minutes, when the rice is al dente and the mixture is creamy, remove from heat.
10. Stir in the Parmesan cheese, then season with salt and pepper to taste.

The risotto should be luxuriously creamy, with the earthy mushrooms and aromatic thyme shining through. Serve it straight from the pan for a rustic touch, or plate it with a sprinkle of extra thyme and Parmesan for elegance.

Garlic Parmesan Mushroom Risotto

Here’s a dish that combines the earthy flavors of mushrooms with the rich, creamy texture of risotto, elevated by the sharpness of garlic and Parmesan. Perfect for a cozy dinner, this Garlic Parmesan Mushroom Risotto is a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 cup Arborio rice – the star of the show, its high starch content is key for that creamy texture.
• 4 cups chicken or vegetable broth – I always go for low-sodium to control the saltiness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tbsp unsalted butter – because everything’s better with butter.
• 3 cloves garlic, minced – fresh is best here for that punchy flavor.
• 8 oz cremini mushrooms, sliced – their earthy flavor is perfect for risotto.
• 1/2 cup grated Parmesan cheese – freshly grated melts smoother.
• 1/4 cup dry white wine – a splash adds depth, choose one you’d drink.
• Salt and freshly ground black pepper – to season at every layer.

Instructions

1. Heat the broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat olive oil and butter over medium heat until the butter melts.
3. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Add the sliced mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
5. Stir in the Arborio rice, coating it well with the oil and butter, and toast for 2 minutes until slightly translucent.
6. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
7. Begin adding the warm broth one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next.
8. Continue this process for about 18-20 minutes until the rice is al dente and the mixture is creamy.
9. Remove from heat, stir in the grated Parmesan cheese, and season with salt and pepper to taste.

Creamy with a slight bite, this risotto is a harmony of flavors. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit.

Porcini Mushroom Risotto

Understanding the art of making Porcini Mushroom Risotto can transform your cooking game, offering a creamy, earthy dish that’s both comforting and sophisticated. Let’s dive into the methodical process of creating this Italian classic, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup Arborio rice – the short-grain variety is essential for that classic creamy texture.
• 4 cups chicken or vegetable stock – I always go for low-sodium to control the seasoning better.
• 1 oz dried porcini mushrooms – rehydrated, they bring an unmatched depth of flavor.
• 1/2 cup dry white wine – a splash adds brightness; choose one you’d enjoy drinking.
• 1 small onion, finely diced – the foundation of flavor in any good risotto.
• 2 tbsp unsalted butter – for richness, divided.
• 1 tbsp extra virgin olive oil – my go-to for sautéing, adding a fruity note.
• 1/4 cup grated Parmesan cheese – freshly grated melts smoother and tastes better.
• Salt and freshly ground black pepper – to season at the right moments.

Instructions

1. In a medium saucepan, warm the stock over low heat. Keeping it hot helps the rice cook evenly.
2. Heat olive oil and 1 tbsp butter in a large pan over medium heat. Add the onion, sautéing until translucent, about 5 minutes.
3. Stir in the Arborio rice, toasting it slightly until the edges become translucent, about 2 minutes. This step enhances the nutty flavor.
4. Pour in the white wine, stirring constantly until fully absorbed. The alcohol cooks off, leaving behind a subtle acidity.
5. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This patience is key to creaminess.
6. After about 15 minutes, stir in the rehydrated porcini mushrooms. Continue adding stock until the rice is al dente, about 5 more minutes.
7. Remove from heat. Stir in the remaining butter and Parmesan cheese, seasoning with salt and pepper to taste. The risotto should be creamy and slightly loose.
8. Let the risotto rest for 2 minutes before serving. This allows the flavors to meld beautifully.

Perfectly cooked Porcini Mushroom Risotto boasts a velvety texture with each grain of rice distinct yet united in creaminess. The earthy mushrooms and sharp Parmesan create a harmony of flavors that’s both rustic and refined. Serve it as a standout main or alongside a simple green salad for a complete meal.

Spinach and Mushroom Risotto

This Spinach and Mushroom Risotto is a creamy, comforting dish that’s perfect for a cozy night in. The key to its rich flavor lies in the slow addition of broth, which allows the rice to release its starches gradually.

Ingredients

• 1 1/2 cups Arborio rice – the short grains are essential for that classic risotto texture.
• 4 cups vegetable broth – I like to warm it up in a separate pot to keep the cooking process smooth.
• 1 cup fresh spinach, roughly chopped – adds a lovely color and a boost of nutrients.
• 1 cup sliced mushrooms – cremini are my favorite for their earthy flavor.
• 1/2 cup grated Parmesan cheese – for that irresistible cheesy finish.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 small onion, finely diced – the base of flavor for any good risotto.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1/2 cup dry white wine – a splash adds depth, but you can skip it if you prefer.
• Salt and freshly ground black pepper – to season as you go.

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the Arborio rice, coating it well with the oil and vegetables, for about 2 minutes.
4. Pour in the white wine, stirring constantly until it’s fully absorbed. This deglazes the pan and adds flavor.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. When the rice is al dente and the mixture is creamy, fold in the spinach and Parmesan cheese. The residual heat will wilt the spinach perfectly.
7. Season with salt and pepper to taste, then remove from heat. Let it sit for 2 minutes to thicken slightly before serving.

Delightfully creamy with a slight bite from the al dente rice, this risotto is a testament to the magic of simple ingredients. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Mushroom and Pea Risotto

Warm, creamy, and utterly comforting, this Mushroom and Pea Risotto is a dish that promises to bring a little bit of Italian elegance to your weeknight dinner table. Perfect for beginners, this recipe walks you through each step to ensure a perfectly cooked risotto every time.

Ingredients

• 1 1/2 cups Arborio rice – the star of the show, its high starch content is key for that creamy texture.
• 4 cups chicken or vegetable broth – I like to warm it up in a separate pot to keep the cooking process smooth.
• 1/2 cup dry white wine – a splash adds depth, but feel free to skip if you prefer.
• 1 cup fresh peas – frozen works in a pinch, but fresh peas bring a sweet pop of flavor.
• 8 oz mushrooms, sliced – cremini are my go-to for their earthy taste.
• 1 small onion, finely diced – the foundation of flavor in any good risotto.
• 2 tbsp extra virgin olive oil – my favorite for its fruity notes.
• 1/2 cup grated Parmesan cheese – freshly grated melts better and tastes richer.
• 2 tbsp unsalted butter – for that luxurious finish.
• Salt and pepper – to season as you go.

Instructions

1. Heat the broth in a saucepan over low heat; keep it warm throughout the cooking process.
2. In a large pan, heat olive oil over medium heat. Add the onion, cooking until translucent, about 3 minutes.
3. Add the mushrooms, sautéing until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Stir in the Arborio rice, coating it with the oil and toasting it slightly, about 2 minutes. This step enhances the rice’s nutty flavor.
5. Pour in the white wine, stirring constantly until it’s fully absorbed. Tip: This deglazes the pan, lifting any flavorful bits stuck to the bottom.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is al dente and the broth is almost fully incorporated, stir in the peas and cook for 2 more minutes. Tip: The risotto should be creamy, not soupy.
8. Remove from heat. Stir in the Parmesan cheese and butter, seasoning with salt and pepper to taste.

This Mushroom and Pea Risotto boasts a velvety texture with bursts of sweetness from the peas and a deep umami from the mushrooms. Try serving it with a sprinkle of extra Parmesan and a drizzle of truffle oil for an extra touch of luxury.

Sun-Dried Tomato and Mushroom Risotto

Today, we’re diving into the comforting world of Sun-Dried Tomato and Mushroom Risotto, a dish that marries the earthy flavors of mushrooms with the sweet tang of sun-dried tomatoes. This recipe is perfect for those looking to master the art of risotto, offering a step-by-step guide to achieving that creamy, dreamy texture we all love.

Ingredients

• 1 cup Arborio rice – the star of the show, known for its creamy texture.
• 4 cups chicken or vegetable broth – I always go for low-sodium to control the saltiness.
• 1/2 cup sun-dried tomatoes, chopped – their intense flavor is a game-changer.
• 1 cup mushrooms, sliced – cremini are my favorite for their meaty texture.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/2 cup grated Parmesan cheese – because what’s risotto without cheese?
• 1 small onion, finely diced – the base of any good risotto.
• 2 cloves garlic, minced – for that essential punch of flavor.
• 1/2 cup dry white wine – a splash adds depth, but it’s optional.
• Salt and freshly ground black pepper – to season.

Instructions

1. Heat the broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep it warm.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the mushrooms and sun-dried tomatoes, cooking until the mushrooms are soft, about 5 minutes.
4. Stir in the Arborio rice, coating it well with the oil and vegetables, and toast for 1 minute.
5. Pour in the white wine, stirring constantly until it’s fully absorbed.
6. Begin adding the warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
8. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste.

Velvety and rich, this risotto boasts a perfect balance of flavors and textures. Serve it as a main dish or alongside a crisp green salad for a complete meal.

Rosemary Mushroom Risotto

Creating a comforting bowl of Rosemary Mushroom Risotto is simpler than you might think, especially when you follow these methodical steps. Let’s dive into the process, ensuring every grain of rice is perfectly cooked and infused with flavor.

Ingredients

• 1 cup Arborio rice – the star of the show, known for its creamy texture.
• 4 cups chicken or vegetable broth – I always go for low-sodium to control the saltiness.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 2 tbsp unsalted butter – because everything’s better with butter.
• 1/2 cup finely chopped onion – the foundation of flavor.
• 2 cloves garlic, minced – for that aromatic punch.
• 8 oz cremini mushrooms, sliced – their earthy flavor pairs perfectly with rosemary.
• 1 tbsp fresh rosemary, finely chopped – fresh is key here for the brightest flavor.
• 1/2 cup dry white wine – choose one you’d enjoy drinking.
• 1/2 cup grated Parmesan cheese – for that umami finish.
• Salt and freshly ground black pepper – to season at every layer.

Instructions

1. Heat the broth in a saucepan over medium heat until it simmers, then reduce the heat to low to keep warm.
2. In a large pot, heat olive oil and 1 tbsp butter over medium heat until the butter melts.
3. Add the onion and a pinch of salt, cooking until translucent, about 5 minutes.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the mushrooms and rosemary, cooking until the mushrooms are golden, about 5 minutes.
6. Tip: Don’t overcrowd the pan to ensure the mushrooms brown nicely.
7. Add the Arborio rice, stirring to coat in the fats and toast slightly, about 2 minutes.
8. Pour in the white wine, stirring constantly until fully absorbed.
9. Begin adding the warm broth, one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next.
10. Tip: Keep the heat at a steady medium to maintain a gentle simmer.
11. Continue this process until the rice is al dente and the mixture is creamy, about 18-20 minutes.
12. Remove from heat and stir in the remaining 1 tbsp butter and Parmesan cheese.
13. Season with salt and pepper to taste.
14. Tip: Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

With its creamy texture and the earthy depth of mushrooms complemented by the piney aroma of rosemary, this risotto is a testament to the magic of simple ingredients. Serve it as a main with a crisp salad or as a luxurious side to roasted meats.

Chanterelle Mushroom Risotto

Cooking a perfect Chanterelle Mushroom Risotto is an art that combines patience with precision. Let me guide you through each step to achieve that creamy, dreamy texture with the earthy flavors of chanterelles shining through.

Ingredients

• 1 cup Arborio rice – the short-grain king for risotto.
• 4 cups chicken or vegetable stock – homemade is my hero, but store-bought works in a pinch.
• 1/2 cup dry white wine – something you’d drink, please.
• 1/2 lb fresh chanterelle mushrooms, cleaned and sliced – their golden hue is nature’s garnish.
• 1 small onion, finely diced – the unsung flavor base.
• 2 cloves garlic, minced – because what’s cooking without garlic?
• 3 tbsp unsalted butter – divided, for richness and sautéing.
• 1/4 cup grated Parmesan cheese – freshly grated beats pre-shredded any day.
• 2 tbsp extra virgin olive oil – my go-to for a fruity depth.
• Salt and freshly ground black pepper – to layer the flavors.

Instructions

1. Heat the stock in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes.
3. Add the chanterelles, cooking until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Stir in the Arborio rice, toasting it slightly until the edges become translucent, about 2 minutes.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Tip: This slow addition is key to the risotto’s creamy texture.
7. After about 18 minutes, the rice should be al dente. Remove from heat and stir in the remaining butter and Parmesan. Tip: Let it rest for 2 minutes off the heat to thicken perfectly.
8. Season with salt and pepper to taste.

Kick back and admire your creation; the risotto should be luxuriously creamy, with the chanterelles offering a subtle, woodsy flavor. Serve it as a main with a crisp salad or as a sophisticated side to grilled meats.

Mushroom Risotto with White Wine

Venturing into the world of risotto can seem daunting, but with this Mushroom Risotto with White Wine recipe, you’ll find it’s all about patience and love. Let me guide you through each step to create a creamy, flavorful dish that’s sure to impress.

Ingredients

• 1 1/2 cups Arborio rice – the star of the show, its high starch content is key for creaminess.
• 4 cups chicken or vegetable broth – I always opt for low-sodium to control the saltiness.
• 1/2 cup dry white wine – a crisp Pinot Grigio works wonders here.
• 8 oz mushrooms, sliced – cremini are my go-to for their earthy flavor.
• 1 small onion, finely diced – the foundation of flavor in any good risotto.
• 2 cloves garlic, minced – because what’s a dish without garlic?
• 3 tbsp unsalted butter – divided, for richness and sautéing.
• 1/4 cup grated Parmesan cheese – plus extra for serving, because you can never have too much cheese.
• 2 tbsp extra virgin olive oil – my preferred choice for its fruity notes.
• Salt and freshly ground black pepper – to season, but remember, we’re being specific.

Instructions

1. Heat the broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large, heavy-bottomed pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the mushrooms and cook until golden, about 5 minutes. Remove and set aside.
3. In the same pan, add the remaining olive oil and butter. Sauté the onion until translucent, about 3 minutes, then add the garlic and cook for 1 minute more.
4. Add the Arborio rice, stirring to coat each grain in the fat, and toast for 2 minutes until slightly translucent at the edges.
5. Pour in the white wine, stirring constantly until fully absorbed. This deglazes the pan and adds depth of flavor.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the risotto is creamy, stir in the cooked mushrooms, Parmesan, and season with salt and pepper to taste.
8. Remove from heat, cover, and let rest for 2 minutes to allow the flavors to meld.

A perfectly cooked Mushroom Risotto with White Wine should be creamy yet firm to the bite, with a balance of earthy mushrooms and sharp Parmesan. Serve it as a main with a side of greens or as a luxurious side to grilled meats.

Vegan Mushroom Risotto

Creating a creamy, comforting Vegan Mushroom Risotto is simpler than you might think, and it’s a fantastic way to impress at any dinner table. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 1/2 cups Arborio rice (the high starch content is key for creaminess)
• 4 cups vegetable broth (homemade or store-bought, but low sodium is my preference)
• 1 lb cremini mushrooms, sliced (their earthy flavor is perfect here)
• 1 medium onion, finely diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup dry white wine (a splash adds depth; choose one you’d drink)
• 2 tbsp extra virgin olive oil (for that rich, fruity base)
• 1/4 cup nutritional yeast (for a cheesy, umami kick)
• Salt and freshly ground black pepper (to layer the flavors)
• 2 tbsp fresh parsley, chopped (for a bright finish)

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large, deep skillet, heat the olive oil over medium heat. Add the diced onion, cooking until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are golden and have released their moisture, about 8 minutes.
4. Stir in the Arborio rice, toasting it slightly with the vegetables for about 2 minutes, until the edges become translucent.
5. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the nutritional yeast, and season with salt and pepper to taste.
8. Garnish with chopped parsley before serving.

You’ll love the creamy texture and deep, umami flavors of this risotto. For an extra touch, serve it with a drizzle of truffle oil or alongside a crisp, green salad.

Mushroom and Saffron Risotto

Here’s how to create a comforting Mushroom and Saffron Risotto that’s perfect for any season. This dish combines earthy mushrooms with the luxurious aroma of saffron for a meal that feels both hearty and elegant.

Ingredients

• 1 cup Arborio rice – the star of the show, its high starch content is key for that creamy texture.
• 4 cups chicken or vegetable broth – I like to warm it up before adding to keep the cooking temperature steady.
• 1/2 cup dry white wine – a splash adds depth, choose one you’d enjoy drinking.
• 1/2 pound mushrooms, sliced – cremini are my go-to for their meaty texture.
• 1 small onion, finely diced – the foundation of flavor in any good risotto.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1/4 teaspoon saffron threads – soak them in a tbsp of warm water to unleash their full potential.
• 2 tablespoons extra virgin olive oil – my favorite for its fruity notes.
• 1/4 cup grated Parmesan cheese – for that salty, umami finish.
• 2 tablespoons unsalted butter – because butter makes everything better.
• Salt and freshly ground black pepper – to season as you go.

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
2. Add the garlic and mushrooms, cooking until the mushrooms are golden and their liquid has evaporated, about 8 minutes.
3. Stir in the Arborio rice, toasting it slightly until the edges become translucent, about 2 minutes.
4. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
6. After about 15 minutes, stir in the saffron and its soaking liquid. Continue adding broth until the rice is al dente and the mixture is creamy, about 5 more minutes.
7. Remove from heat. Stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.

Zesty and rich, this risotto boasts a velvety texture with bursts of mushroom in every bite. Serve it as a main with a crisp green salad or as a luxurious side to grilled meats.

Bacon and Mushroom Risotto

Mastering the art of risotto is a rewarding journey, and this Bacon and Mushroom Risotto is a perfect starting point. Its creamy texture and rich flavors make it a comforting dish that’s surprisingly simple to prepare.

Ingredients

• 1 cup Arborio rice – the star of the show, this short-grain rice is essential for that classic creamy texture.
• 4 slices thick-cut bacon, diced – for a smoky depth that’s irresistible.
• 8 oz cremini mushrooms, sliced – their earthy flavor complements the bacon beautifully.
• 1 small onion, finely chopped – a foundational flavor that shouldn’t be skipped.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 4 cups chicken stock, kept warm – using warm stock helps maintain the cooking temperature.
• 1/2 cup dry white wine – adds a lovely acidity that balances the richness.
• 2 tbsp unsalted butter – for finishing, to add a silky richness.
• 1/4 cup grated Parmesan cheese – plus extra for serving, because you can never have too much cheese.
• 2 tbsp extra virgin olive oil – my go-to for sautéing, it adds a fruity note.
• Salt and freshly ground black pepper – to season at every layer.

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pan, add the onions and cook until translucent, about 3 minutes. Tip: scraping up the bacon bits adds flavor.
3. Add the mushrooms and garlic, cooking until the mushrooms are golden, about 5 minutes. Season with salt and pepper.
4. Stir in the Arborio rice, coating it in the oil and toasting it slightly, about 2 minutes. This step enhances the rice’s nutty flavor.
5. Pour in the white wine, stirring constantly until fully absorbed. The alcohol will cook off, leaving behind a delicious complexity.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the butter, Parmesan, and reserved bacon. Tip: Letting it sit for 2 minutes before serving allows the flavors to meld.
8. Season with additional salt and pepper if needed, and serve with extra Parmesan on top.

You’ll love the creamy yet al dente texture of this risotto, with the smoky bacon and earthy mushrooms creating a harmony of flavors. Try serving it with a crisp green salad for a complete meal that’s sure to impress.

Mushroom Risotto with Goat Cheese

Today, we’re diving into the creamy, comforting world of Mushroom Risotto with Goat Cheese, a dish that marries the earthy flavors of mushrooms with the tangy richness of goat cheese. This recipe is perfect for those looking to impress at dinner or simply treat themselves to a gourmet meal at home.

Ingredients

• 1 cup Arborio rice – the star of the show, its high starch content is key for that creamy texture.
• 4 cups chicken or vegetable broth – I always go for low-sodium to control the saltiness.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 cup dry white wine – a splash adds depth, choose one you’d drink.
• 1 cup sliced mushrooms – cremini or button, for their meaty texture.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1/4 cup grated Parmesan cheese – for a salty, nutty finish.
• 2 oz goat cheese – room temp blends easier, adding creamy tang.
• Salt and pepper – to season, but remember the cheeses add salt too.

Instructions

1. Heat the broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat olive oil over medium heat. Add mushrooms, sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.
3. Add garlic, cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Stir in Arborio rice, toast for 2 minutes until slightly translucent around the edges.
5. Pour in white wine, stir until fully absorbed. Tip: This deglazes the pan, lifting any flavorful bits stuck to the bottom.
6. Begin adding warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process takes about 18-20 minutes.
7. Once rice is al dente and creamy, remove from heat. Stir in Parmesan and goat cheese until melted and combined. Tip: Letting the risotto rest for 2 minutes off the heat thickens it perfectly.
8. Season with salt and pepper to taste, serve immediately.

Creamy with a slight chew, this risotto is a symphony of textures and flavors. Try topping with extra goat cheese and a drizzle of truffle oil for an indulgent twist.

Herbed Mushroom Risotto

Starting with the basics, herbed mushroom risotto is a creamy, comforting dish that’s perfect for any season. Let’s break it down into simple, manageable steps to ensure your risotto turns out perfectly every time.

Ingredients

• 1 cup Arborio rice (the short-grain variety is key for creaminess)
• 4 cups chicken or vegetable stock (homemade is best, but store-bought works in a pinch)
• 1/2 cup dry white wine (a splash adds depth; I like using Sauvignon Blanc)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 tbsp unsalted butter (I always opt for unsalted to control the dish’s saltiness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 lb cremini mushrooms, sliced (they have a meatier texture than button mushrooms)
• 1 small onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 1 tbsp fresh thyme leaves (dried can work, but fresh herbs really elevate the dish)
• Salt and freshly ground black pepper (to taste, but be generous with the pepper)

Instructions

1. Heat the chicken or vegetable stock in a saucepan over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. In a large, heavy-bottomed pan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts.
3. Add the diced onion and a pinch of salt, cooking until translucent, about 5 minutes. Tip: Stir occasionally to prevent browning.
4. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden and have released their moisture, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in the Arborio rice, coating it with the oil and butter, and toast for 2 minutes until the edges become slightly translucent.
6. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
7. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: This process should take about 18-20 minutes; the rice should be al dente.
8. Once the rice is cooked, remove the pan from the heat. Stir in the remaining 1 tbsp of butter, Parmesan cheese, and thyme leaves. Season with salt and pepper to taste.
9. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

Just like that, you’ve got a herbed mushroom risotto that’s creamy with a slight bite, packed with earthy flavors from the mushrooms and thyme. Serve it as a main with a crisp green salad or as a side to roasted chicken for a hearty meal.

Mushroom Risotto with Lemon Zest

Delving into the world of creamy, comforting dishes, mushroom risotto with lemon zest stands out for its rich flavors and elegant simplicity. This guide will walk you through each step to achieve that perfect, velvety texture with a bright citrus finish.

Ingredients

• 1 1/2 cups Arborio rice (the high starch content is key for creaminess)
• 4 cups chicken or vegetable stock (homemade stock elevates the dish, but store-bought works fine)
• 1/2 cup dry white wine (a splash for the pot, a sip for the chef)
• 1 lb mixed mushrooms, sliced (cremini and shiitake are my favorites for depth of flavor)
• 1 medium onion, finely diced (yellow onions bring a sweet, mellow base)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Zest of 1 lemon (for that bright, finishing touch)
• Salt and freshly ground black pepper (to taste, but be generous with the pepper)

Instructions

1. Heat the chicken or vegetable stock in a medium saucepan over low heat; keep it warm throughout the cooking process.
2. In a large, heavy-bottomed pot, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts.
3. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the sliced mushrooms, cooking until they release their moisture and become golden, about 8 minutes.
6. Tip: Don’t overcrowd the mushrooms; cook them in batches if necessary to ensure they brown properly.
7. Add the Arborio rice to the pot, stirring to coat the grains with the oil and butter, about 2 minutes.
8. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
9. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
10. Tip: Maintain a gentle simmer; too high heat can cause the rice to cook unevenly.
11. Continue this process until the rice is al dente and the mixture is creamy, about 18-20 minutes.
12. Remove from heat and stir in the remaining 1 tbsp of butter, Parmesan cheese, and lemon zest.
13. Tip: Let the risotto rest for a minute off the heat before serving to allow the flavors to meld.
14. Season with salt and freshly ground black pepper to taste.

The finished risotto should be creamy with a slight bite to the rice, the mushrooms offering an earthy contrast to the bright lemon zest. Serve immediately, garnished with extra Parmesan and a sprinkle of lemon zest for an extra zing.

Shiitake Mushroom Risotto

Let’s dive into making a comforting bowl of Shiitake Mushroom Risotto, perfect for those evenings when you crave something creamy yet wholesome. This dish, with its earthy flavors and creamy texture, is a testament to the magic of simple ingredients coming together.

Ingredients

• 1 1/2 cups Arborio rice – the star of the show, its high starch content is key for that creamy texture.
• 4 cups chicken or vegetable broth – I like to warm it up beforehand to keep the cooking process smooth.
• 1/2 cup dry white wine – a splash adds depth, but feel free to skip if you prefer.
• 1 cup fresh shiitake mushrooms, sliced – their meaty texture is unbeatable.
• 1 small onion, finely diced – the foundation of flavor.
• 2 cloves garlic, minced – because what’s a dish without garlic?
• 3 tbsp unsalted butter – divided, for richness.
• 1/4 cup grated Parmesan cheese – plus extra for serving, because more cheese is always better.
• 2 tbsp extra virgin olive oil – my go-to for sautéing.
• Salt and freshly ground black pepper – to season every layer.

Instructions

1. In a medium saucepan, heat the broth over low heat. Keep it warm throughout the cooking process.
2. In a large pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes.
3. Add the shiitake mushrooms, cooking until they’re golden and their moisture has evaporated, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Stir in the Arborio rice, coating it with the oil and butter, and toast for 1-2 minutes until the edges become slightly translucent.
5. Pour in the white wine, stirring constantly until it’s fully absorbed. Tip: This step deglazes the pan, picking up all the flavorful bits.
6. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the heat at a gentle simmer to prevent the rice from cooking too quickly.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 2 tbsp butter and Parmesan cheese, seasoning with salt and pepper to taste.

Creamy with a slight bite, this risotto is a celebration of textures and flavors. Serve it topped with extra Parmesan and a drizzle of olive oil for an extra touch of luxury. Perfect as is or alongside a crisp green salad for a complete meal.

Conclusion

We hope this roundup of 18 creamy mushroom risotto recipes inspires your next cozy meal! Each dish promises comfort and flavor, perfect for any home cook. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!