My simple eight ingredient Creamy Mushroom Risotto is gonna shock all you rice lovers out there. The Arborio rice is a key component, but the process is equally important. So creamy and delicious!
Risotto has always seemed like “fancy food” to me. You know, dishes that only Giada de Laurentiis would prepare. So when I ordered this Arborio Rice on Amazon LAST summer, I tucked it away in my pantry. Well, what can I say. I keep asking myself, “What took you so long to experience THIS?” So when I say try it, I mean TRY IT NOW.
Like right NOW. Don’t get the rice and let it sit in your pantry for almost a year!
Ingredients needed for Creamy Mushroom Risotto:
There are only eight ingredients in my recipe (plus the salt and pepper). It’s not difficult to make, and you should totally try it.
- Arborio Rice – I love ordering this because it can be difficult finding it in regular grocery stores.
- Mushrooms – Use white sliced or Bella mushrooms. You can also buy whole mushrooms and slice them yourself.
- Parmesan Cheese – For best results, buy a wedge of parmesan cheese at the deli counter, and shred it yourself using a cheese grater.
- Onion and Garlic – These two veggies add SO much flavor.
- White Wine – Add a cup of white wine to the rice for more of an authentic risotto. Or just use all chicken broth.
- Chicken Broth – This is added slowly to the rice, and is another flavor bomb.
- Olive Oil – Used to sauté, as usual.
- Salt and Pepper – I always use kosher salt and freshly ground black pepper.
The first time I made it, I only used one package of mushrooms. The second time I used two, which is now what I use all the time. We adore mushrooms at our house.
What is Arborio Rice?
Arborio Rice is a variety of short-grained rice. It retains more of it’s natural starch content due to less milling (than ordinary long-grained rice). The slow cooking process (and the technique below) releases this starch, giving risotto it’s creamy consistency.
How to make Creamy Mushroom Risotto:
- Cook the mushrooms. Begin by sautéing the mushrooms in olive oil. When done, remove the mushrooms into another dish.
- Sauté the onion. Using same pan, sauté the onion in a little more olive oil until soft.
- Add garlic and Arborio Rice. Add the garlic and rice, and stir for about two minutes to slightly brown the rice.
- Incorporate wine. Add one cup of white wine, and cook until it is absorbed. If you don’t use wine, use chicken broth.
- Gradually add broth. Then add 1/2 cup of chicken broth at a time, waiting until each portion is absorbed before adding more. Season with salt and pepper.
- Top with cheese. When all the broth is absorbed, add the freshly grated parmesan cheese and stir to combine.
- Serve. To serve, add the mushrooms back to the pot, and add a bit more parmesan cheese.
In step 5, you are adding the broth slowly, and the risotto is becoming creamy. If you add all the broth at once, you’ll get a completely different consistency and very little creaminess.
This creamy risotto, along with some shrimp and broccoli, has been our dinner two Fridays in a row. However, I could easily skip the shrimp and broccoli, and eat this as a main dish.
I’m currently dreaming up several other kinds of risotto. Broccoli Cheddar, Butternut Squash, Parmesan Bacon, and so on. Do you have a favorite? If so, please let me know in the comment section below.
What I posted one year ago: Classic Skinny Margaritas
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A creamy side dish of Arborio rice cooked low and slow, and topped with roasted mushrooms and parmesan cheese. It's so good and we even eat it as a main dish!
- 4 Tablespoons olive oil
- 16 oz. sliced white or Bella mushrooms
- 1 medium onion - chopped
- 3 cloves garlic - minced
- 1 1/2 cups Arborio rice
- 1 cup white wine
- 3 1/2 cups chicken broth
- kosher salt and freshly ground black pepper - to taste
- 3/4 cup freshly grated parmesan cheese - plus more to serve
Using a medium saucepan, heat two tablespoons of olive oil over medium-high heat. Add mushrooms and sauté until done, approximately 5-6 minutes. Remove mushrooms to a separate bowl.
Using same saucepan, heat remaining olive oil. Add onion and sauté until soft, approximately 5 minutes. Add garlic and rice, and stir. Cook for about two minutes to slightly brown the rice.
Add one cup of white wine (or chicken broth), and cook until absorbed. Then add 1/2 cup at a time, waiting each time until the broth is absorbed. This will take 20-25 minutes.
When broth is absorbed and rice is cooked, remove from heat and add salt, pepper, and parmesan cheese. Stir until well combined. Add mushrooms and stir again.
- Slowly adding the broth to the risotto is the KEY to creamy risotto.
- The entire process may take from 25 - 35 minutes.
- You can use white wine in place of the first cup of broth.
- Leftovers are great, up to four days.