Ultra Creamy Mushroom Risotto Recipe

How to make luxurious and creamy mushroom risotto. Jump to the Creamy Mushroom Risotto Recipe or read on to see our tips for making it.

Ultra Creamy Mushroom Risotto Recipe

Risotto is most certainly a labor of love. This is not a throw everything into a pan and walk away kind of recipe, you must be involved. Whenever we make risotto, there is almost always a glass of wine in hand, music streaming from Pandora and two chairs pulled up close to the oven. We chat, stir, add stock and repeat until our risotto is ready.

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How to Make Mushroom Risotto

Start by making a mushroomy stock. It’s simple, just add a bunch of mushroom stalks, thyme and a bay leaf to store-bought or homemade stock. We love using this homemade chicken stock as our base.

Infuse stock with mushrooms

Next comes some soy sauce — it sounds odd, but it adds a richness we miss when we’ve left it out. After about 30 minutes of simmering, strain the stock and move on to making the risotto.

Season with soy sauce

Cook sliced mushrooms and onions in some butter. When they are softened and starting to brown, add arborio rice. Toss the rice around the pan, allowing it to toast some in the butter.

In goes some white wine — choose a drier wine and make sure it is something you like to drink. When the wine reduces, it’s time to slowly incorporate the stock. Add it a half cup at a time, waiting for it to absorb before adding the next batch. While all this is happening, you should be stirring the risotto — almost constantly. It’s the stirring that makes risotto creamy and luxurious.

Stirring makes it creamy

After 20 to 25 minutes of adding stock and stirring, the rice should be just cooked and a bit chewy. At that point, stir in cheese and season to taste with salt and pepper.

You could stop there, but if you are up to it fry up a few sage leaves in oil to place on top of the risotto. It takes less than a minute.

Ultra Creamy Mushroom Risotto Recipe

Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Ultra Creamy Mushroom Risotto Recipe

  • PREP
  • COOK
  • TOTAL

Risotto is a labor of love, when you make this grab a glass of wine and enjoy the process.

Makes approximately 4 servings

You Will Need

4 tablespoons butter

2 cups fresh mushrooms such as portobello or cremini, cleaned

8 cups chicken or vegetable stock, see our homemade chicken stock recipe

2 sprigs fresh thyme

1 bay leaf

1 tablespoon soy sauce

1 medium onion, finely chopped (about 1/2 cup)

1 3/4 cups arborio risotto rice

3/4 cup dry white wine

1/3 cup mascarpone cheese or cream cheese

1/3 cup fresh grated Parmigiano-Reggiano cheese

Salt and fresh ground black pepper

1 tablespoon extra-virgin olive oil

12 sage leaves for garnish

Parmigiano-Reggiano cheese shavings for serving

Directions

  • Infuse Stock
  • Clean mushrooms by wiping with dry paper towel. Remove mushroom stems then coarsely chop them and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces).

    Pour broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce. Bring to a boil then reduce to simmer. Cook at a low simmer, uncovered, for 30 minutes. Strain stock and discard the stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water or more stock.

    • Make Risotto
    • In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion then cook for 5 minutes. Stir in the rice and cook for 1 minute. Pour in the wine then cook until reduced by half.

      Add a 1/2 cup of the mushroom infused stock and cook over medium-high heat, stirring constantly, until the rice has absorbed liquid. Repeat this until 5 to 5 1/2 cups of broth has been added and the rice is cooked, but slightly chewy.

      Stir in the cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.

      • To Finish
      • To make fried sage leaves, in 8-inch skillet, heat the olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds, but do not brown. Transfer leaves from skillet to paper towels and sprinkle with pinch of salt.

        Serve risotto in individual shallow bowls. Top each with a few sage leaves and parmesan cheese shavings.

Adam and Joanne's Tips

Make-ahead: The mushroom infused stock can be made up to 2 days in advance. Keep it in an airtight container in the refrigerator. Warm before adding to the risotto.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

AUTHOR: Adam and Joanne Gallagher

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3 comments… Leave a Comment
  • Kyle October 30, 2014, 5:25 pm

    Could you use a Marsala wine?

    Reply
    • Joanne January 8, 2015, 1:58 pm

      Yep, that would be delicious.

      Reply
  • julie @ the semi-reformed nerd December 13, 2011, 12:27 pm

    This looks absolutely YUMMY. My husband recently told me he’d never had risotto before… and I think this would be a perfect intro. Even if it’ll set the bar a little high for pretty much any risotto he’ll ever have in the future… 🙂

    Reply

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