The Best Creamy Mushroom Risotto is rich, velvety, and packed with deep umami flavor. Contrary to popular belief, you don’t need a drop of heavy cream to get that luxurious texture. The creaminess comes entirely from the rice starch itself.
While it requires a little patience and stirring, the result is a restaurant-quality dinner that feels incredibly fancy.
For a complete Italian feast, start your meal with my The Best Homemade Mozzarella Sticks or a fresh Crispy Chicken Caesar Salad.
Why You’ll Love This Recipe
Naturally Creamy: No heavy cream needed! The technique creates a lighter yet richer texture.
Deep Umami Flavor: The combination of browned mushrooms, parmesan, and white wine is pure savory magic.
Gluten-Free: Since it uses rice, it’s naturally gluten-free (just check your broth).
Impressive: It’s the perfect dish to cook for a date night or dinner party to show off your skills.
The Science of Creamy Risotto
- Why do we have to stir constantly?
- Releasing Starch: Risotto uses short-grain rice (like Arborio) which is high in a specific starch called Amylopectin. Constant stirring rubs the rice grains against each other, sloughing off this starch into the broth. This starch gelatinizes and thickens the liquid into a creamy sauce.
- Toasting the Rice: We sauté the dry rice in fat first (called tostatura) to create a protective shell around the grain so it doesn’t turn to mush while cooking slowly.
Ingredients You Need
- Rice: You MUST use Arborio or Carnaroli rice. Regular long-grain rice will not work.
- Mushrooms: A mix of Cremini (Baby Bella) and Shiitake gives the best flavor.
- The Liquid: High-quality Chicken Broth (or vegetable broth) and dry White Wine (Sauvignon Blanc or Pinot Grigio).
- Aromatics: Shallots (sweeter than onion) and fresh Garlic.
- The Finish: Cold Butter and freshly grated Parmesan Cheese for the final “Mantecatura” (creaming step).
How to Make It (Step-by-Step)
Step 1: Sauté the Mushrooms
In a large pot, sauté sliced mushrooms in butter until deep brown and caramelized. Remove half of them to use as a topping later. Leave the rest in the pot.
Step 2: Toast the Rice
Add the shallots to the pot and cook until soft. Add the Arborio rice and toast it for 2 minutes until the edges are translucent. Add the garlic and cook for 30 seconds.
Step 3: Deglaze
Pour in the white wine and stir until it has almost completely evaporated. This adds acidity to balance the richness.
Step 4: The Slow Simmer
Add one ladle of HOT broth to the rice. Stir constantly until the liquid is absorbed. Repeat this process, one ladle at a time, stirring often. It should take about 18-20 minutes until the rice is tender but still has a slight bite (al dente).
Step 5: Mantecatura (The Magic Step)
Remove from heat. Vigorously stir in the cold butter and parmesan cheese. This emulsifies the sauce, making it glossy and waving.
3 Mistakes That Ruin Risotto
- Washing the Rice: Never wash risotto rice! You need that surface starch to make it creamy. If you wash it, you wash away the creaminess.
- Rushing the Process: If you dump all the broth in at once, you are just boiling rice. You must add it slowly to massage the starch out.
- Overcooking: Risotto should spread on the plate (all’onda), not sit in a stiff pile like mashed potatoes. Stop cooking when it’s still slightly loose.
What to Serve with Risotto
Protein: Top with seared scallops, grilled shrimp, or steak.
Vegetables: Asparagus or roasted broccoli pair beautifully.
The Best Creamy Mushroom Risotto
Ingredients
Method
- Step 1: Sauté the MushroomsIn a large pot, sauté sliced mushrooms in butter until deep brown and caramelized. Remove half of them to use as a topping later. Leave the rest in the pot.
- Step 2: Toast the RiceAdd the shallots to the pot and cook until soft. Add the Arborio rice and toast it for 2 minutes until the edges are translucent. Add the garlic and cook for 30 seconds.
- Step 3: DeglazePour in the white wine and stir until it has almost completely evaporated. This adds acidity to balance the richness.
- Step 4: The Slow SimmerAdd one ladle of HOT broth to the rice. Stir constantly until the liquid is absorbed. Repeat this process, one ladle at a time, stirring often. It should take about 18-20 minutes until the rice is tender but still has a slight bite (al dente).
- Step 5: Mantecatura (The Magic Step)Remove from heat. Vigorously stir in the cold butter and parmesan cheese. This emulsifies the sauce, making it glossy and waving.
Notes
