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The Best Creamy Mushroom Risotto

Authentic Italian risotto with caramelized mushrooms and no heavy cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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).

Method
 

  1. 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.
  2. 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.
  3. Step 3: Deglaze
    Pour in the white wine and stir until it has almost completely evaporated. This adds acidity to balance the richness.
  4. ​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).
  5. 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

Nutrition Facts (per serving):
Carbs: 55g | Protein: 10g | Fat: 14g