Ultra creamy mushroom risotto

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How to make a luxurious and creamy mushroom risotto. Go to the creamy mushroom risotto recipe or read on for our tips for making it.

Ultra creamy mushroom risotto

Risotto is undoubtedly a labor of love. This is not throwing everything in a pan and walking away from a recipe, you must get involved. Every time we make risotto, there is almost always a glass of wine in hand, music from Pandora and two chairs near the oven. We chat, stir, add broth and repeat until our risotto is ready.

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How to make mushroom risotto

Start by making a mushroom broth. It's simple, just add a bunch of mushroom stems, thyme, and a bay leaf to the store-bought or home-made broth. We love using this homemade chicken broth as our base.

Infuse broth with mushrooms

Then comes a little soy sauce, it sounds strange, but it adds a richness that we miss when we put it aside. After about 30 minutes of simmering, strain the broth and continue making the risotto.

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Season with soy sauce

Cook the sliced ​​mushrooms and onions with a little butter. When they soften and begin to brown, add arborio rice. Mix the rice around the pan, letting it brown slightly in the butter.

Get in some white wine – choose a drier wine and make sure it's something you like to drink. When the wine is reduced, it is time to slowly incorporate the broth. Add half a cup at a time, waiting for it to absorb before adding the next batch. While all of this is happening, you should stir the risotto, almost constantly. It is the agitation that makes the risotto creamy and luxurious.

Stirring makes it creamy

After 20 to 25 minutes of adding broth and stirring, the rice should be cooked and a little hard. At that point, add the cheese and season to taste with salt and pepper.

You could stop there, but if you're willing to fry a few sage leaves in oil to place on top of the risotto. It takes less than a minute.

Ultra creamy mushroom risotto

In the past we were contributors to Betty Crocker. We share this recipe with them. We liked it so much that we had to share an adapted version with you.

Updated recipe, originally published in December 2011. Since I published this in 2011, we have tweaked the recipe to make it clearer. – Adam and Joanne

Ultra creamy mushroom risotto

  • PREP 30mins
  • COOK 40 minutes
  • TOTAL 1 hour 10 minutes

The risotto is a labor of love, when you do this have a glass of wine and enjoy the process.

Makes about 4 servings.

Will need

4 tablespoons of butter

2 cups fresh mushrooms like portobello or cremini, clean

8 cups chicken or vegetable broth, check out our homemade chicken broth recipe

2 sprigs of fresh thyme

1 bay leaf

1 tablespoon soy sauce

1 medium onion, finely chopped (about 1/2 cup)

1 3/4 cups arborio risotto rice

3/4 cup dry white wine

1/3 cup mascarpone cheese or cream cheese

1/3 cup fresh grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper

1 tablespoon of extra virgin olive oil

12 sage leaves to decorate

Shavings of Parmigiano-Reggiano cheese to serve


  • Infuse stock
  • Wipe the mushrooms by wiping them down with a dry paper towel. Remove the stems from the mushrooms, then cut them into large pieces and set aside. Cut the mushroom tops into 1/4-inch thick slices. (If it is large, cut it into small pieces).

    Pour the broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf, and soy sauce. Bring to a boil and then reduce to low heat. Simmer, uncovered, for 30 minutes. Strain the broth and discard the stems, thyme and bay leaf. You should have about 6 cups of broth; if not, add water or more broth.

    • Make risotto
    • In a heavy 3-quart saucepan, melt butter over medium-high heat. Add the mushroom slices and onion, then cook for 5 minutes. Add the rice and cook for 1 minute. Pour in the wine and then cook until halved.

      Add 1/2 cup mushroom-infused broth and cook over medium-high heat, stirring constantly, until rice has absorbed liquid. Repeat this until 5 to 5 1/2 cups of broth has been added and the rice is cooked, but slightly chewy.

      Add cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.

      • To end
      • To make fried sage leaves, in an 8-inch skillet, heat olive oil over medium-high heat. Add sage leaves, some at a time, in a single layer; fry 15 seconds, but do not brown. Transfer the sheets from the pan to the paper towels and sprinkle with a pinch of salt.

        Serve the risotto in individual shallow bowls. Top each with a few sage leaves and Parmesan cheese shavings.

Adam and Joanne's advice

Pre-preparation: Mushroom-infused broth can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Heat before adding to risotto.

Updated recipe, originally published in December 2011. Since I published this in 2011, we have tweaked the recipe to make it clearer. – Adam and Joanne

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