Autumn is a season of warmth, family gatherings, and comfort food that soothes the soul. Our Creamy Mushroom Risotto is the perfect dish to bring all these elements together. Imagine the rich, earthy aroma of mushrooms melding with the creamy texture of perfectly cooked risotto, creating a culinary masterpiece that you’ll want to share with your loved ones. This meal not only embodies the essence of cozy autumn evenings but also highlights the creativity and joy found in cooking together as a family. Let’s embark on this delightful journey and savor every spoonful of our Creamy Mushroom Risotto.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 cup Arborio rice
- 2 cups sliced mushrooms (button, cremini or a mix)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth, warmed
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they are browned and have released their moisture. Remove half of the mushrooms and set aside for topping.
- In the same skillet, add the butter. Once melted, add the chopped onion and cook until translucent.
- Add the minced garlic and Arborio rice to the skillet. Stir for about 2 minutes until the rice is slightly toasted and coated in oil and butter.
- Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- Begin adding the warm broth one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Once the rice is cooked, stir in the heavy cream, grated Parmesan cheese, and the remaining sautéed mushrooms. Season with salt and pepper to taste.
- Remove from heat and let sit for a few minutes. Garnish with fresh parsley and the reserved sautéed mushrooms.
Helpful Tips
- For a vegan version, substitute vegetable broth, omit the Parmesan cheese, and use a plant-based cream alternative.
- Feel free to mix different types of mushrooms such as shiitake or porcini for a richer flavor.
- If you don’t have white wine, substitute with an additional cup of broth and a splash of lemon juice.
Storage Instructions
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to restore its creamy texture.
Suggested Pairings
This Creamy Mushroom Risotto pairs wonderfully with a crisp green salad and a glass of chilled Chardonnay. For a full autumn-themed meal, serve alongside roasted root vegetables or a hearty chicken dish.
We hope this Creamy Mushroom Risotto becomes a favorite in your home, bringing warmth and joy to your family dinners. We would love to see your creations! Share your dish using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website, and subscribe to our newsletter for more delicious recipes. Follow Zynahz on social media for daily cooking inspiration. Happy cooking!
