In a medium-sized pot, bring the chicken broth to a simmer over medium heat. Meanwhile, in place the heavy whipping cream in a mixing bowl and beat using an electric mixer or by hand until soft peaks form (the cream should just curl over softly when the whisk is held up).
Then, melt 2 tablespoons of the butter in a large pot. When it foams, add the onion and cook until translucent.
Then, add the rice and mix vigorously for about 1 minute. Add the white wine and let the wine soak into the rice until evaporated. Stir vigorously, scraping the bottom so the rice doesn't stick, until the rice has toasted, about 2 minutes.
Add enough chicken broth to cover the rice and cook, stirring frequently. When the rice has soaked up the broth (take a spoon and run it through; if the broth doesn't pool, it is ready), add another ½ cup of broth. Stir frequently until it has soaked in. Repeat with ½ cup increments until the rice is al dente.
Once the rice is ready (there should be a bite, but the center should be cooked through), remove from the heat and vigorously beat in the remaining butter, about 1-2 tablespoons at a time, with a wooden spoon. Beat in all of the cheese and 1/2 of the cream.
Taste, and if it's not creamy enough, add the remaining cream. Season with salt, to taste, and pour into plates. Top with the mushroom topping and garnish with parsley.
This is a risotto so good, it will make a grown man weep. A creamy, umami packed Mushroom Risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto AND piled on top, it’s completely and utterly mouthwateringly delicious, can’t-stop-eating-it-good.
This is a fully loaded mushroom recipe – there’s 750g / 1.5 lb mushrooms in this!
1. Bring the stock to a bare simmer in a medium saucepan. Heat 3 tablespoons of the olive oil in a medium Dutch oven or large straight-sided skillet, and sauté the onion and shallots until golden. Add the mushrooms, and sauté until tender, about 5 minutes. Remove mushrooms and set aside. To the same pan, add the remaining olive oil and the rice. Cook and stir to coat the rice with oil, until toasted but not colored, about 3 minutes. Pour in the wine, and cook until evaporated, about 2 minutes.
2. Add ½ cup of the hot stock and the salt. (This step varies from Lidia's prep with me, where she salted each ingredient separately.) Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to moisten the rice completely), stirring constantly to help absorb the liquid, until the rice mixture is creamy and al dente. With the last addition of the stock, return the mushrooms to the pot, and stir and cook for an additional 3 to 4 minutes. Remove the risotto from the heat, beat in the butter and then the cheese, season with pepper to taste, and serve immediately.
3. Porcini is the ideal mushroom for this recipe, but any mushroom or mixture of mushrooms will yield a delicious risotto.
Creamy Mushroom Risotto
Stir in rice, reduce heat to low and cover simmer 15 minutes. Meanwhile, heat olive oil in a medium skillet over medium heat. Add garlic sauté 30 seconds. Stir in onions sauté 2 minutes, add mushrooms, and continue to cook for 5 minutes or until mushrooms are soft. When rice is ready, remove the lid, increase heat to medium and stir in evaporated milk.
Cook for 5 minutes, stirring frequently until rice is thick and creamy. Remove from heat and stir in mushroom mixture and Parmesan cheese. Season with salt and pepper, if desired. Serve immediately.
Mushroom Lovers, Rejoice!
Are you a weeknight dinner maverick? If the answer is yes, then this mushroom risotto is for you. Rebel against the average go-to chicken and rice supper and whip up this mushroom-packed risotto!
Starting with a base of sauteed minced onion, your mushroom of choice, and chopped garlic, this risotto recipe boasts constant layers of flavor. On top of this savory concoction is our Mahatma® Arborio Rice, which is first simmered in chicken stock and then combined with evaporated milk and stirred until forming a creamy, thick texture.
After a few minutes, about five roughly, your rice will have the precis softnes for combining with your pre-cooked veggies. It is then added to your onion, garlic, and mushroom mixture and stirred until combined.
What’s left after all that goodness? The seasoning, of course! Add some grated parmesan cheese, salt, and pepper and you’ll have yourself a five-star, restaurant-quality dish. ¡Buon appetito!
Want to be even more adventurous? Make this recipe with a blend of mixed mushroom varietals and enjoy the subtleties of different flavors in each.
The Best Rice for Risotto
Medium-grain rice varieties work best for risotto. To ensure freshness, look for rice that has been vacuum-packed bags for best flavor.
- Arborio rice: An Italian variety of medium-grain rice, arborio rice produces a tender but firm bite and texture, and is widely available at supermarkets or online here.
- Carnaroli rice: Also farmed in Italy, Carnaroli rice has a higher starch content that produces a creamier risotto that’s harder to mess up and overcook. It can be found at Italian specialty stores or online here.
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Mushroom Risotto is a creamy Italian side dish ready in an hour! Creamy risotto made with Arborio rice, fresh mushrooms, white wine, and parmesan cheese.
Buttery, easy Slow Cooker Mushroom Rice is one of the best Side Dish Recipes for a holiday meal or dinner party. This creamy, Italian version of Mushroom Rice is sure to be a favorite!
Creamy risotto is one of those fancy side dishes that seems super complicated, some version is always on gourmet menu, but it’s actually quite simple to make. Just master a few basics and impress friends at your next dinner party by making this yummy Italian side dish!
Mushroom Risotto is a labor of love but it actually doesn’t take any more time than most side dishes. From start to finish, it’s ready in less than an hour and the more you make it, the less time it takes. Some Italian chefs swear that it should only take 20 minutes total! Don’t worry, we built in a little extra wiggle room to take time to be careful.
The key to the best Mushroom Risotto is to take your time and pay attention to this rice dish while it is cooking. Unlike most rice dishes, this one you DO need to keep uncovered and stir almost constantly. Its completely worth the extra attention to get the mouthwatering creamy consistency.
This Mushroom Risotto is the perfect side dish for any dinner party main. Serve Mushroom Risotto with Roast Chicken, Garlic Pork Loin, or a favorite Italian main course. Make it a full course meal with simple veggies like Green Beans or Roasted Broccoli.
If this is your first time making risotto or cooking with white wine, there are some important things to keep in mind. To make it easier, here are some basics when it comes to making creamy Mushroom Risotto and cooking with white wine.
The Best Rice for Mushroom Risotto
The most common rice used in Arborio since it is widely available. You want to use an Italian short-grain rice as it is high in starch and absorbs less liquid so you get a creamy sauce and not mushy rice. Other varieties of Italian rice you can use are Carnaroli and Vialone Nano.
What White Wine Should I Use for Cooking?
Cooking with white wine not only adds flavor to your dish but gives balance and depth. Avoid “cooking wines” you find near the vinegar, they are salty and don’t have enough flavor. Choose a dry white wine instead, moderately priced, like Pinot Grigio, Sauvignon Blanc, or Pinot Blanc.
More Tips for Making Risotto
An important step in making creamy Mushroom Risotto is keeping your chicken broth warm, not boiling, while you cook. Warm chicken broth will absorb faster which cuts down your cooking time and makes sure the rice doesn’t overcook. Toasting the rice also helps the liquid absorb slower, aka no mushy rice.
Make ahead and storage instructions
Can you make this mushroom risotto ahead? Technically you can, but risotto is best freshly made. Why? Here are a few pointers:
- Serve it freshly made if possible. The creamy texture is best right out of the pan. Because…
- You can store refrigerated 3 days, but it becomes less creamy. The rice soaks up a lot of the broth in the refrigerator.
- Reheat on the stove with additional broth or Parmesan. You’ll need a little more liquid to get it back to a creamy texture. Additional Parmesan and a few pinches salt can revive the flavor.
- Make ahead ideas: To speed up prep day of, you can make the mushroom broth in advance. You can also saute the mushrooms in advance just refrigerate until you make it.
- 3/4 cup mushroom
- 1/2 tablespoon garlic
- 3 teaspoon taco seasoning
- 1 teaspoon salt
- 1/2 cup onion
- 1 1/4 cup Arborio rice
- 2 tablespoon low fat cream
- 2 cup water
How to make Creamy Mushroom Risotto
For making this lunch recipe, wash the mushrooms and slice it. Then peel the onion and slice it too in a small bowl. Now finely chop the garlic and keep it aside till required. Next, heat a non-stick pan on medium flame and add sliced onions and finely chopped garlic. Dry roast till onions turn brown.
Now add the sliced mushrooms and washed rice. Mix all the ingredients well and cook for about two minutes.
Dissolve the taco seasoning powder in one cup of water to make the seasoning mixture. Add this taco mixture to the rice and cook for next 15 minutes.
Then add the low fat cream in the pan and mix well. Let the rice and mushrooms cook for about three to four minutes. After some 5 minutes, turn off the flames and transfer the risotto in a large bowl. Serve immediately.
When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. I find the stirring very therapeutic. And every time I make it, I think it's better than the last. It's all about knowing what your rice needs and when it needs it, which comes more naturally each time. I PROMISE! But below are a few pointers to get you started on the right track.
1. Use hot stock.
As you start to make your risotto, get your stock warm in another pan over medium heat. Hot stock will help keep the temperature from dropping each time you add it to the rice. And the faster your rice absorbs the liquid, the better your risotto texture will be.
2. Just keep stirring.
I know. This isn't exactly a fun step, but you must persist. Arborio rice (the kind most commonly used in risotto) is extra starchy, which increases it's chances of burning. Walking away, even if only for a second, can make your rice start to stick (and burn). Like I said, I find the stirring kinda relaxing. If you don't, I understand. But at lease you can kinda zone out while you're doing it.
3. Use good cheese.
You're making risotto which means you're probably looking forward to a nice meal. Which means you deserve GOOD cheese&mdashthe kind Queen Ina would approve. A freshly grated block of Parmesan is going to taste 1,000x better than the pre-grated fake stuff. Trust me.
You should also feel free to experiment. Parm is classic, but asiago or Gruyère would be phenomenal too.
Creamy Mushroom Ristotto
- 500 ml Vegetable or chicken stock
- 300 g Wild Mushrooms
- 200 g Risotto rice
- 175 ml White or Red wine
- 100 g White onion
- 50 g Butter
- 40 g Parmesan cheese
- 20 ml Olive oil
- 10 g Chopped parsley
- 5 g Garlic
- 5 g Dry porcini mushrooms
- Salt and Pepper to taste
HINT AND TIPS:
Recommended Products for this Recipe
Creamy mushroom risotto is one of my favourite dishes during on the chilli night, other classic Italian dishes which may warm you up is Spaghetti alle Bolognese. For more Italian pasta recipes check our selection, the recipes are easy to make and will not take all night, you can make a classic Italian pasta dish in 20 minutes, it is so simple!
So after an amazing plate of creamy mushroom risotto or a plate of spaghetti alle vongole how are you going to end the night? I know… with a timeless classic – Authentic Tiramisu!
Check out our guide to Kitchen Necessities your kitchen basics! This tools are the essentials which will be used daily at home. After working as a chef for so many years I have tried a number of products, therefore I have created my personal guide to products which I would recommend.
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