This post may contain affiliate links. Please read our disclosure policy.
People love to complain about making risotto, but I find it to be one of the most relaxing, therapeutic things to do. Here is a very simple recipe for a Creamy Mushroom Risotto that I know you’ll love for the holidays or special dinner at home, just get those stirring arms ready.
Risotto isn’t necessarily “difficult” to make, it just takes some time, attention, patience and little finesse. It does require you hovering over the stove top for about 30 minutes but hey, grab a chair, a glass of wine (or another beverage of choice, maybe a Holiday Clayton Margarita?) and ladle, stir, stir, and ladle again. The end result is creamy, hearty, and just decadent. To me, it’s always worth the tedious time to build more flavor and make a dish extra special. Those are the dishes that are made with the most love!
You can certainly serve this Creamy Mushroom Risotto alone as a nice vegetarian main dish, but you can really top it with any protein! Try it topped with some seared scallops, shrimp or halibut! Or, if you really want to go big — serve it under this delicious Bottle of Wine Braised Brisket for the ultimate entertaining recipe!
SHOP THE POST HERE:
Creamy Mushroom Risotto
Ingredients
- 8 oz bella mushrooms thinly sliced
- 4 oz shitake mushrooms unchopped if they are small. If your shiitake mushrooms are on the larger size, cut them in half
- 8 cups vegetable or chicken broth
- 2 tbsp extra virgin olive oil
- 1 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 tsp fresh thyme leaves
- 2 cups uncooked arborio rice
- 1 cup dry white wine I use chardonnay
- 1 cup freshly grated parmesan cheese
Instructions
- Heat the broth in a saucepan over medium heat.
- Meanwhile, heat the olive oil in a large pot or dutch oven over medium-high heat. Once heated, add the onion, mushrooms, garlic, salt, pepper and fresh thyme leaves. Cook, stirring, until the mushrooms are tender; about 5 minutes.
- Add the rice to the pot and stir to toast the rice until fragrant; about 2 minutes.
- Next, add the white wine and continue to cook stirring until the wine is absorbed.
- Once the wine is absorbed, with a ladle add one cup of the warm broth to the risotto and continue to cook stirring until the broth is absorbed fully.
- Continue to ladle the broth one cup at a time, allowing the rice to absorb most of the liquid before adding more. This process should take 25-30 minutes (and you should use all or almost all of the warm broth from the saucepan). Your rice should be tender and creamy.
- Add the grated parmesan and stir one more until combined.
Nutrition information is automatically calculated, so should only be used as an approximation.
This is possibly my favorite recipe of all time. I made in for Christmas 2020 – the day after we found out I was pregnant with our firstborn. I also made it for my daughter’s first Christmas and Easter, and so many times in between that this link is one of my top 5 visited links. It is one of my favorites & always a hit with a crowd. Thank you for this & so many other recipes loved by me & my family & friends!
So glad you love it – a favorite of mine as well!
Would this be good without dairy (no parm)? Is there anything I can use as a sub or just omit the Parmesan?
I would just omit! Be sure to taste at the ned prior to serving and adjust the salt to taste as the parmesan usually adds some saltiness.
This dish was absolutely amazing! I made this last night for Valentine’s Day with the whole bottle of wine brisket. The combination was fantastic and both dishes were too die for! My house also smelled amazing all afternoon! I love all your recipes and make them every single week! Thanks!!
We made this for Christmas dinner alongside a pork crown roast. Great recipe and everyone enjoyed it!!
Hi! I want to make this and the bottle wine brisket. Ideally I’d like to have everything cooked before the guests arrive. Is the risotto something I could make ahead?
This was the perfect Christmas dinner. Thank you for another fantastic recipe!
Hi Alex!
Will definitely be making this! If I want to serve with brisket I have to leave out the cheese because we’re kosher and don’t mix milk and meat. Any suggestions to replace the creaminess and nuttiness of the Parmesan?
Looks like I’m one of many making this and brisket for Christmas dinner! Excited!
I know parmigiana is the typical cheese used for risotto, but are there any less pungent cheeses you would recommend?
hum… my second pick would be Grana Padano