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.

A black pan filled with creamy beige risotto mixed with small visible grains, topped with dark brown sautéed mushroom slices scattered all over the dish, with bright green parsley pieces sprinkled on top for color contrast. There is a spoon lifting some risotto near the right side of the pan. The pan is placed on a white marbled surface with a few parsley leaves around it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Risotto Recipe
Top Tip
How to Serve Creamy Mushroom Risotto Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Risotto Recipe

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.

A large black pan filled with creamy risotto forms the base layer, its texture smooth and pale beige with small dark flecks. Sitting on top of the risotto is a generous mound of sautéed mushrooms with rich brown and golden hues, some slices slightly shiny from the cooking oil. Scattered green herb leaves and small sprigs of thyme rest on the mushrooms and risotto, adding spots of fresh green color. The whole dish sits on a white marbled surface, with some loose green herbs around it. Nearby are two copper-toned shakers to the right and a shiny silver spoon to the left. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh cremini mushrooms sliced thinly arranged next to two whole uncracked brown eggs, a small pile of Arborio rice grains, finely chopped shallots beside four peeled garlic cloves, a small white ceramic bowl filled with golden olive oil, a matching bowl holding creamy unsalted butter cubes, a simple white bowl containing warm low sodium chicken broth, another bowl with freshly shredded Parmesan cheese, and a sprinkling of dried parsley, basil, and thyme herbs artfully scattered on a clean white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Creamy Mushroom Risotto - Serving Suggestion

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:

Can I use a different type of rice for the risotto?

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.

Why do I need to warm the broth before adding it?

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.

Can I make this recipe vegan?

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.

How do I know when the risotto is done?

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!