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Risotto, a staple of Italian cuisine, traces its roots back to the northern regions of Italy, particularly the Lombardy area. Traditionally, it was a way to make use of rice, a crop introduced to Italy in the 8th century. Over the centuries, risotto evolved from its humble beginnings into a beloved dish enjoyed worldwide. The dish is known for its versatility, allowing cooks to incorporate a variety of ingredients, from seafood to vegetables to rich meats.

Creamy Mushroom Risotto

Elevate your comfort food game with this Savory Forest Creamy Mushroom Risotto, a rich and satisfying dish perfect for any occasion. Made with Arborio rice and a medley of earthy mushrooms, this recipe features a creamy texture that is bursting with deep, savory flavors. Learn about the art of risotto cooking, choose high-quality ingredients like fresh mushrooms and homemade broth, and discover tips for creating a luxurious meal that’s both indulgent and nourishing. Perfect for impressing guests or enjoying a cozy night in!
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth (low sodium)

1 cup dry white wine (optional)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz cremini mushrooms, sliced

4 oz shiitake mushrooms, sliced

½ cup grated Parmesan cheese (plus more for serving)

½ cup heavy cream

2 tablespoons olive oil

2 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over medium heat. Once it reaches a gentle simmer, reduce heat to low to keep it warm throughout the cooking process.

    Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant.

      Cook the Mushrooms: Add the sliced cremini and shiitake mushrooms to the skillet. Cook until they begin to release their moisture and become tender, about 5-7 minutes. Season with a pinch of salt and thyme. Remove half of the cooked mushrooms and set aside for garnishing later.

        Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the rice with the oil and butter. Toast the rice for about 2-3 minutes, or until the edges become slightly translucent.

          Add the Wine: If using, pour in the white wine. Stir continuously until the wine is mostly absorbed by the rice.

            Release the Creaminess: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes, resulting in creamy and al dente rice.

              Finish with Cream and Cheese: Once the rice has reached your desired consistency, stir in the heavy cream, the remaining tablespoon of butter, and the grated Parmesan cheese. Mix gently until the cheese is melted and the risotto is creamy. Adjust seasoning with salt and pepper.

                Serve and Garnish: Spoon the creamy mushroom risotto into bowls. Top with the reserved sautéed mushrooms and a sprinkle of fresh parsley and extra Parmesan cheese for garnish.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings