This is the easiest and creamiest mushroom risotto recipe that I know. Risotto can be quite challenging for novice cookers but this recipe makes the process way more simple.
I really enjoy earthy flavors that may seem so simple but turn out to be comforting to my palate.
I learned to make this meal when I was new in the kitchen. So, as you might imagine, the first time I tried it was a complete mess.I basically ended up with an unrecognizable soggy paste.
So after reading thousands -I’m so dramatic sometimes- of mushroom risotto recipes on the internet, I came out with my own version that works like a charm.
I found out that the best advice that I can give to someone that has never made a risotto is…
Do NOT distract yourself and keep stirring!
Yeap, the main cause of my first risotto disaster was that I assumed that cooking risotto was like cooking normal rice.
With that in mind, I poured all the liquid and I let it cook without stirring… and the rest you can imagine…
I ate frozen pizza that day.
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How to make a creamy mushroom risotto?
If there is something that I dislike with all my heart is a watery risotto or a dry one. The perfect point is a creamy risotto where all the rice grains are soft and there is still a bit of moisture holding the entire risotto.
For me the key is add the liquid slowly while the rice is absorbing it. That’s how you get the right consistency.
Now, the luscious and creamy finish is the result of the butter and the Parmesan cheese that are add at last. Just add it when the rice is completely cooked.
Vegan Mushroom Risotto
This is one of those recipes where you can easily make the transition for a fully vegan meal.
The main three substitutios are: Butter, Parmesan cheese and Chicken broth.
Butter: Use vegetable oils. My favorite choice is olive oil. This recipe already has olive oil in there, so you can just skip the butter. This will give you less creaminess but it won’t alter the flavor. If you want to keep the creaminess, there is a wide variety of vegan “butter” or spread that works just fine.
Parmesan cheese: This is the most tricky subtitution of the three. You can make your own vegan “cheese” using nuts and seeds. I’ll let you two good recipes for vegan parmesan cheese here and here. The flavor won’t be the same but it’s a good comprimise.
Chicken Broth: Just use some vegetable broth. Easy peasy!
Now, let’s see the recipe that changed my risotto game!
Creamy and rich risotto with soft sliced brown mushrooms that taste heavenly.
- 50 gr Brown mushrooms thinly sliced
- 50 gr Shiitake mushrooms thinly sliced
- 50 gr White mushrooms thinly sliced
- 50 gr Oyster Mushroom thinly sliced
- 1 cup Arborio rice
- 3 cup Chicken broth
- 1/2 cup White wine
- 2 tbsp Olive oil
- 2 cloves Garlic Chopped
- 1 tbsp Butter
- 2 tbsp Parmesan cheese
- Kosher Salt
- Black pepper
- Parsley Chopped
Heat the olive oil in a large sauté pan over medium heat. Then add the garlic and the butter and wait until it’s lightly brown.
Now add all the mushrooms and wait until they are soft. Pour the wine and wait until it boils and it evaporates the alcohol (around 5 minutes).
Incorporate 100ml of chicken broth and when it boils add the arborio rice and the salt and stir.
In this phase it is important that you keep stirring the risotto. Also put the temperature in medium-low.
WINE BREAK: Stirring incessantly makes me thirsty!
As the risotto is wilt, add another 100 ml of chicken broth. When you add the last 100 ml incorporate the parmesan and the black pepper. Why adding the black pepper at last? Something that I didn’t know is that when you overcook black pepper it becomes a little bitter. For that reason it is preferable to only cook black pepper not more than 15 minutes in high heat.
The perfect point to take the risotto out of the stove is when the liquid has become creamier and the rice is soft but still in shape. Remove immediately because it is too easy to overcook a risotto – believe me I know.
Garnish with some parsley and enjoy!
I like to include a mix of mushrooms because it gives a lot of richness to the risotto.
See you soon 🙂
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.