⏤ The Recipe
Creamy Mushroom Risotto.
Thiscreamy mushroom risotto recipeis made with a fortified broth, seared mushrooms, butter, Parmesan, and finished with a crisp mushroom topping. It’s simple to prepare, yet delivers rich, umami flavor and a silky consistency that makes it feel truly luxurious.
Prep
20m
Cook
35m
Total
55m
Serves
4
⏤ The Story
Thiscreamy mushroom risotto recipeis made with a fortified broth, seared mushrooms, butter, Parmesan, and finished with a crisp mushroom topping. It’s simple to prepare, yet delivers rich, umami flavor and a silky consistency that makes it feel truly luxurious.
I’ve made a lot of different risotto recipes in my life, but this mushroom risotto might be my absolute favorite. Unlike many variations, I use a fortified broth to infuse the rice with extra mushroom flavor. Then, I incorporate tender seared mushrooms and finish it with even more crispy mushrooms on top.
The result is a combination of tastes and textures that’s truly special, offering a blend of soft and creamy risotto, golden crispy mushrooms, and rich, savory mushroom flavor in every bite. It’s the kind of comforting dish that looks and tastes impressive, but is completely doable at home with just a few simple steps.
See the recipe card below for the complete ingredient list and instructions.
⏤ The Method
Step by step.
Step One: Fortify the Broth
- 1
Place the dried mushrooms in a heatproof bowl and cover with one cup (236 milliliter) of hot water. Let soak for 20 minutes until softened.
- 2
Strain the soaking liquid through a fine sieve or coffee filter, reserving both the liquid and mushrooms. Discard any grit. Finely chop the soaked mushrooms and set aside.
- 3
In a saucepan, combine the stock, reserved soaking liquid, Parmesan rind, mushroom stems and trimmings, and a pinch of salt.
- 4
Bring to a gentle simmer, and keep warm over very low heat. Taste and adjust seasoning as needed. The broth should be flavorful on its own.
Step Two: Cook the Mushrooms
- 1
Heat a thin layer of olive oil in a large Dutch oven over medium-high heat.
- 2
Reserve about one cup (70-96 gram) of the raw mixed mushrooms for the crispy topping.
- 3
Working in batches, add enough mushrooms to coat the bottom of the pan in an even layer. Season lightly with salt, cover, and steam for one minute to release moisture.
- 4
Remove the lid and cook, stirring occasionally, until the mushrooms are browned but not crispy. Transfer to a plate, and repeat with the remaining mushrooms.
- 5
Add more oil to the pot. Cook the reserved mushrooms using the same method, but continue cooking until golden brown and crisp. Season lightly and set aside separately.
Step Three: Build the Risotto Base
- 1
In the same Dutch oven, melt two tablespoon (28 gram) of butter over medium heat
- 2
Add the leeks, shallot, and chopped, soaked mushrooms. Cook gently until soft and translucent.
- 3
Stir in the garlic and cook for about 30 seconds or just until fragrant.
- 4
Add the Arborio rice and stir to coat every grain in the butter, about one minute.
- 5
Pour in the white wine, and cook until nearly evaporated.
Step Four: Ladle & Stir
- 1
Add one ladle of hot broth to the rice and stir constantly until the liquid is mostly absorbed.
- 2
Continue adding broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next.
- 3
Cook for 18-22 minutes, tasting occasionally, or until the rice is al dente and the texture is loose and creamy.TIP:Bite into a single grain of rice. There should be a tiny white dot in the center of the grain. This is al dente.
Step Five: Finish
- 1
Fold in the tender seared mushrooms (not the crispy ones).
- 2
Remove the pot from the heat, and stir in the Parmesan and cold butter until glossy and creamy. Season with salt and pepper to taste.
- 3
Spoon the risotto into warm shallow bowls. Top with crispy mushrooms, chives, and optional truffle or truffle oil. Serve immediately.
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.Storage:Mushroom risotto is best enjoyed immediately while it’s hot and creamy. Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months.For the best results, thaw frozen risotto overnight in the refrigerator, then reheat gently on the stove with a splash of broth or water, stirring often until warmed through and creamy again. Crispy mushrooms should be stored separately in the refrigerator and added just before serving to maintain their texture.
⏤ Cook Next
