There’s something truly comforting about a bowl of risotto that’s incredibly smooth and flavorful. This Creamy Mushroom Risotto Recipe strikes that perfect balance of rich, velvety texture and earthy mushroom goodness that keeps me coming back for more. It’s one of those dishes that feels fancy but is surprisingly easy to make at home.
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Why You'll Love This Recipe
I first tried this creamy mushroom risotto on a chilly autumn evening, and it immediately became a favorite in my kitchen. What’s fantastic about this recipe is that it simplifies the classic risotto process by finishing the rice in the oven, freeing you from constant stirring but still delivering that signature creaminess.
- Baked Convenience: Cooking the risotto in the oven means you don’t have to hover over the stove stirring constantly — it’s nearly hands-off.
- Mushroom Flavor Galore: Sautéing mushrooms separately to get them golden and packed with umami makes all the difference in texture and taste.
- Perfect Creamy Texture: Using Arborio rice and stirring in butter and Parmesan at the end creates the rich, luscious consistency every risotto deserves.
- Flexible and Customizable: You can easily tailor it with different mushrooms, add cream for extra indulgence, or even mix in veggies or proteins.
Ingredients & Why They Work
This recipe’s magic lies in simple, quality ingredients that complement each other beautifully. Using Arborio rice is key—it absorbs liquid and releases starch to create that creamy texture. The mushrooms add a deep, earthy note while the butter, Parmesan, and optional cream bring richness and balance.
- Cremini mushrooms: These have a wonderful hearty, meaty texture and flavor that stand up well to cooking without becoming mushy.
- Butter: Used both in the rice and mushrooms, it enriches the dish and helps develop flavor.
- Olive oil: Adds a fruity backdrop and helps prevent the butter from burning during sautéing.
- Soy sauce: Just a splash enhances the mushrooms’ umami without overpowering the dish.
- Arborio rice: The star—its plump grains swell up with liquid but stay firm enough to maintain the risotto’s classic texture.
- Shallots and garlic: Provide a gentle aromatic base that blends nicely with the mushrooms.
- Low sodium chicken broth: Warming the broth before adding is vital; it ensures even cooking and keeps the risotto from cooling down too much.
- Parmesan cheese: Freshly grated Parmesan melts beautifully and adds a salty, nutty dimension.
- Heavy cream (optional): If you want an extra silky risotto, cream is the perfect finishing touch but definitely optional.
Make It Your Way
I love experimenting with this Creamy Mushroom Risotto Recipe to suit my mood or what’s in season. Sometimes I tweak the mushrooms, other times I make it a full meal by adding cooked chicken or peas for color and freshness. Don’t be shy—risotto is forgiving!
- Variation: I've swapped cremini mushrooms for shiitake or oyster mushrooms for a different earthy depth, yielding fantastic results every time.
- Vegetarian: Substitute vegetable broth instead of chicken broth to keep it vegetarian-friendly without sacrificing flavor.
- Extra Creamy: Stir in a little mascarpone or extra heavy cream toward the end for a risotto that feels downright decadent.
- Herby Twist: Fresh herbs like thyme, parsley, or a sprinkle of chives on top brighten the earthy mushrooms beautifully.
Step-by-Step: How I Make Creamy Mushroom Risotto Recipe
Step 1: Toasting the rice to perfection
Start by melting butter and olive oil in a heavy Dutch oven—you want a sturdy pot with a tight lid to trap steam and cook the rice evenly. Sauté your chopped shallots just until fragrant, then add the Arborio rice. Stir it around for 3-4 minutes until the edges look translucent and the grains get a little toasted. This step not only locks in flavor but helps the rice grains absorb the broth slowly so they don’t get mushy—a little trick I wish I’d known sooner!
Step 2: Garlic and broth go in, then bake!
Add the minced garlic and sauté briefly to avoid burning. Pour in most of the warm chicken broth along with your dried herbs and seasoning. Crank up the heat just until you see it gently simmering around the edges, then cover tightly and slide the pot into a 400°F oven. Let it bake for 15-18 minutes—this frees you up from stirring every few minutes but still delivers that creamy risotto texture.
Step 3: Sauté mushrooms separately for a golden finish
While the risotto bakes, melt butter and olive oil in a cast iron skillet and cook mushrooms in batches over medium-high heat. Let them sit undisturbed for a few minutes to get that gorgeous golden brown color before stirring. Cook until all their liquid evaporates and they’re richly caramelized. Toss in soy sauce, salt, and pepper near the end to boost that umami punch without making them soggy.
Step 4: Combine, enrich, and serve
Once the rice is tender, take the pot out of the oven. Stir in the remaining broth if the mixture looks dry, then add cubed butter and Parmesan cheese. Stir vigorously—that’s how you coax out the rice’s starch to make everything delectably creamy. Fold in the golden mushrooms and, if you want, a splash of heavy cream to take it up another notch. Taste and adjust salt and pepper until it's just right.
Top Tip
From my many attempts making risotto, I know that the difference between good and unforgettable mostly comes down to a few key details. Master these, and you’ll wow everyone at your next meal.
- Use a wide, heavy pot: A Dutch oven works best. It holds heat evenly and the tight lid traps steam, cooking the rice perfectly without too much evaporation.
- Warm your broth: Adding cold broth cools down the rice and slows cooking, so keep it warm on the stove as you make your risotto.
- Don’t rinse the rice: The surface starch is what makes risotto creamy—and that’s the whole point!
- Let mushrooms brown fully: Resist stirring too often; patience means getting that deep, caramelized flavor rather than soggy mushrooms.
How to Serve Creamy Mushroom Risotto Recipe
Garnishes
For me, a sprinkle of freshly chopped parsley or chives on top adds a lovely brightness and a fresh contrast to the rich, creamy risotto. A final dusting of Parmesan cheese makes it extra indulgent, while a drizzle of good olive oil rounds everything out beautifully.
Side Dishes
I tend to serve this risotto alongside a simple green salad dressed with lemon vinaigrette—something crisp and light to balance the richness. Roasted vegetables or grilled chicken also pair wonderfully for a more filling meal.
Creative Ways to Present
For special occasions, I’ve served this risotto in small, individual ramekins topped with a sprig of fresh thyme and a sprinkle of finely grated truffle cheese for an extra touch of luxury. It makes the experience feel a bit more like dining out right at home.
Make Ahead and Storage
Storing Leftovers
I store leftover risotto in an airtight container in the refrigerator for up to five days. It thickens as it cools because of the starch, but adding a splash of warm broth while reheating loosens it right back up to that creamy texture we love.
Freezing
I generally don’t freeze risotto because the texture can change after thawing, often becoming a bit grainy. However, if you do choose to freeze it, thaw overnight in the fridge and add extra broth when reheating to help redistribute moisture.
Reheating
The best way I’ve found to reheat risotto is on the stovetop over medium heat. Add about ¼ cup of chicken broth or water per cup of risotto and stir frequently until heated through and smooth. A touch of butter or cream while reheating can bring back that fresh-from-the-stove silkiness.
Frequently Asked Questions:
For true creamy risotto like this recipe, it’s important to use Arborio rice. Other rice varieties don’t have the same starch content or texture and can result in either mushy or dry risotto.
Warming the broth keeps the cooking temperature consistent so the rice cooks and absorbs liquid evenly. Adding cold broth can lower the pot temperature, interrupting the cooking and causing uneven texture.
You can make this creamy mushroom risotto vegan by substituting vegetable broth for chicken broth, using vegan butter or olive oil instead of butter, and opting for a plant-based Parmesan cheese alternative or nutritional yeast for the cheesy flavor.
The risotto is done when the rice grains are tender but still slightly firm to the bite, and the overall texture is creamy and saucy—not dry or overly soupy. If the broth is absorbed but the rice isn’t soft enough, just add a little more broth and cook a few minutes longer.
Final Thoughts
This Creamy Mushroom Risotto Recipe holds a special place in my recipe rotation because it delivers restaurant-quality flavor with less fuss than traditional stovetop risotto. I hope you enjoy the soothing, savory richness as much as I do, whether as a cozy solo meal or a dish to impress friends. Give it a try—you might find it becomes your ultimate comfort food too!
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Creamy Mushroom Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
Description
This creamy baked mushroom risotto recipe combines tender Arborio rice with sautéed cremini mushrooms, Parmesan cheese, and a touch of heavy cream for an irresistibly rich and comforting dish. Baked in the oven for easy preparation, the risotto is perfectly cooked and infused with savory herbs and seasonings.
Ingredients
Mushrooms
- 1 pound cremini/baby bella mushrooms sliced ⅛-inch thick – divided
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 tablespoon low sodium soy sauce divided
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
Risotto
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 2 shallots finely chopped
- 1 ½ cups Arborio rice
- 4 cloves garlic minced
- 6 cups low sodium chicken broth, warmed and divided
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup freshly shredded Parmesan cheese
- ¼ to ½ cup heavy cream (optional)
Instructions
- Prepare the Risotto: Preheat the oven to 400 degrees F. Melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add the finely chopped shallots and sauté for 2 minutes until softened. Stir in the Arborio rice and cook for 3 to 4 minutes until the edges look translucent and toasted. Add the minced garlic and sauté for an additional 30 seconds.
- Add Broth and Seasonings: Pour in 5 ½ cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat to high and bring the mixture to a simmer around the edges. When simmering, cover the Dutch oven with the lid and transfer it to the oven.
- Bake the Risotto: Bake the risotto in the preheated oven for 15 to 18 minutes or until the rice is tender but still slightly firm (al dente).
- Cook the Mushrooms: While the risotto is baking, heat 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Increase heat to medium-high. Add half the sliced mushrooms in an even layer without crowding. Let them cook undisturbed for 3 minutes, then stir and continue cooking for an additional 3 to 5 minutes until the mushrooms have released their liquid and are golden brown. Season with ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper, cooking for another 60 seconds. Remove to a plate. Repeat with the remaining mushrooms.
- Combine Risotto and Mushrooms: Remove the risotto from the oven when tender. Stir in the remaining ½ cup chicken broth if the rice needs more moisture, 3 tablespoons cubed butter, and the freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese melt and the risotto becomes creamy. Fold in the cooked mushrooms.
- Adjust Creaminess and Seasoning: Stir in heavy cream or additional chicken broth if desired for an even creamier texture. Taste and season with more salt and pepper as needed.
Notes
- Use a wide, heavy-bottomed pot with a tight-fitting lid like a cast iron Dutch oven to ensure even cooking.
- Always use Arborio rice for risotto to achieve the perfect creamy texture; other rice types will not work.
- Do not rinse the rice, as the starch is essential for the creaminess of the dish.
- Toast the rice briefly to develop flavor and protect the grains during cooking.
- Use low sodium chicken broth to control the salt level, as the broth reduces and is absorbed.
- Warm the broth before adding to help the rice cook evenly and release starch properly.
- If the risotto is undercooked and liquid is gone, add more broth and continue baking until al dente.
- Stirring vigorously after adding butter and Parmesan helps release starch and create creaminess.
- Cook mushrooms separately to maintain their texture and flavor; add salt and pepper at the end of cooking mushrooms to promote browning.
- Clean mushrooms with a damp cloth instead of washing to prevent sogginess.
- Heavy cream is optional but adds extra richness.
- The risotto should have a saucy, porridge-like consistency but not be soupy; adjust liquids to taste.
- Store leftovers in an airtight container refrigerated for up to 5 days; reheat with added broth and butter for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 40 mg

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