Creamy Mushroom Risotto

I’m so excited to start sharing savory recipes here on Buuck Farms Bakery and couldn’t think of a better one to share first. I make this ALL the time in the colder months. Just something about getting cozy on the couch with a big ole bowl of creamy mushroom risotto. Truly nothing better. This dish can seem fancy and intimidating, but it’s really a lot easier than you might think. And I’m here to walk you through each step. Let’s get to it!

How to Make Creamy Mushroom Risotto

Sauté Mushrooms and Warm Stock

In a large dutch oven or stockpot, heat up 3 TBSP of olive oil and 2 TBSP salted butter. Add 1/2 of the diced shallot and cook for 1-2 minutes, or until translucent. Stir in 1/2 of the minced garlic and cook another minute, or until garlic is fragrant. Add the sliced mushrooms and cook for 4-5 minutes, or until the mushrooms are browned and reduced in size by about half.

While the mushrooms brown, heat the stock in a separate pot over medium low heat. You want the stock to be warm when you are adding it to the rice, it will make it much easier for the rice to absorb the liquid. Season the mushrooms with salt and pepper, then remove from the pan and set aside. *Wait until after the mushrooms have cooked down before seasoning them to avoid a rubbery texture.

Cook the Risotto

Into the same pot, heat the remaining olive oil and another 2 TBSP of butter. Add the remaining shallot and garlic and sauté for 1 minute. Season with salt and pepper. Add the arborio rice and stir, allowing the rice to toast to a light golden brown. Once the rice is a bit toasty, deglaze the pan with wine. Stir, making sure to scrape up any browned bits from the bottom of the pan – that’s where all the flavor is!

Once the rice has absorbed all of the wine, start adding the warm stock about 1 cup at a time. You don’t have to stir constantly, but don’t go too far from the stove. Stir occasionally until all of the stock is absorbed before adding another cup. You should be able to drag a wooden spoon along the bottom of the pan without any liquid rushing back into the center. Once all of the stock is absorbed into the rice, stir in the remaining 4 TBSP of butter, the heavy cream, and the parmesan cheese.

Serve

Remove the risotto from the heat and stir in about 1/2 of the sautéed mushrooms, saving the other half to top the risotto with when serving. Taste for seasoning and add extra salt and pepper if needed. To serve, add risotto to a bowl, top with an extra scoop of mushrooms, and a sprinkle of extra parmesan. *optional – add some fresh herbs like parsley or thyme.

Tips for Making the Best Risotto at Home

• Mise en Place – a french phrase meaning “putting in place” or “gather.” It will make the whole process less stressful if you prep and measure out all of your ingredients before you start cooking. This way your full attention is on the dish, rather than what you need to chop next.
• Warm the Stock – the warm risotto will absorb warm stock a lot easier than cold stock, cutting the cook time down a bit and resulting in a super creamy risotto.
• Use Good Wine – Use a nice dry and buttery chardonnay that you would drink, not just any cheap dry wine that would be difficult to choke down by the glass. Good wine will give the dish a better depth of flavor.
• Don’t Skimp on the Butter, Cream, and Cheese – Listen. Risotto is not on your diet. And that’s ok. Don’t try to make it lighter. Just add all of the butter, the cream, the cheese, and enjoy it. No need to feel guilty about food.

Print

If you loved this recipe for Creamy Mushroom Risotto, be sure to check out some of my other favorites, like my Best Ever Chocolate Chip Cookies, and my Browned Butter Oreo Brownies.