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.
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.
Creamy risotto with garlicky mushrooms and parmesan makes such a comforting and cozy dinner.
- 5 TBSP Olive Oil, divided
- 1/2 C (1 stick) Salted Butter, divided
- 2 Shallots, finely diced
- 6 Large Garlic Cloves, minced
- 1 Pint White Mushrooms, sliced
- 1 1/2 C Arborio Rice
- 1/2 C Dry White Wine, (ex. Buttery Chardonnay)
- 5 C Chicken or Vegetable Stock
- 1 C Heavy Cream
- 1/2 C Grated Parmigiano Reggiano + extra for serving
- *Optional 1 TSBP Fresh Parsley or Thyme for serving
- In a large dutch oven or stock pot, heat 3 TBSP olive oil and 2 TBSP butter.
- Add 1/2 of the diced shallots and cook for 2-3 minutes, or until translucent. Add 1/2 of the minced garlic and cook another minute.
- Add the sliced mushrooms and brown for 4-5 minutes.
- While the mushrooms cook down, add the stock to a separate pan and warm over medium low heat.
- Once the mushrooms are golden brown and reduced in size, season with salt and pepper and remove from pan and set aside.
- Into the same pan, heat the remaining olive oil and another 2 TBSP of the butter.
- Add the remaining shallot and garlic and cook for 1 minute. Season with salt and pepper.
- Add the rice to the pan and toast while stirring until it is a light golden brown, about 2 minutes.
- Deglaze the pan with the white wine, making sure to scrape up any browned bits from the bottom of the pan.
- Once all of the wine has been absorbed into the rice, start adding the stock 1 cup at a time. Stir occasionally until all of the liquid is absorbed into the rice before adding another cup. It will take about 15-20 minutes to get all of the stock absorbed into the rice.
- Once all of the stock has been absorbed into the rice, stir in the remaining butter, heavy cream, and parmesan. Remove the risotto from the heat. The risotto will thicken up as it cools.
- Stir in 1/2 of the sautéed mushrooms, saving the other half to top risotto when serving.
- To serve, place risotto in a bowl, and top with extra mushrooms and parmesan. And optional – top with fresh herbs.
-You don’t need to stir the rice constantly, but don’t go too far from the stove. Stir it occasionally and keep an eye on it. Don’t allow it to cook for too long after the liquid is absorbed in order to prevent the bottom from getting too browned.
-Risotto will keep in the fridge for up to a week. To reheat – add a splash of stock and reheat on the stove until bubbly or in the microwave.
Keywords: mushroom risotto, creamy risotto, risotto recipe