Creamy Mushroom Risotto Recipe

Using exactly 10 simple ingredients, my Creamy Mushroom Risotto is both easy to make and delicious. It takes just 35 minutes!

Course Side Dish

Cuisine American

Keyword creamy mushroom risotto, creamy mushroom risotto recipe, mushroom risotto

Cook Time 35

Total Time 35

Servings servings

Calories 207kcal

Add chicken stock to a saucepan over medium-low heat. Allow it to come to a simmer, and keep it warmed on the stove until ready to use.
32 oz chicken stock
In a skillet over medium-high heat, add olive oil. Add the rice and allow it to lightly toast in the pan.
2 tablespoon olive oil, 1 cup Arborio rice
Add mushrooms, salt, and pepper. Cook until the rice and mushrooms begin to brown.
1 cup sliced white mushrooms, ¼ teaspoon salt, ¼ teaspoon cracked black pepper
Increase the heat to high. Add wine and stir, cooking on high for 2-3 minutes while stirring. Then, reduce the heat to medium-high.
¼ cup white wine
Gradually add the warmed chicken stock using a large spoon or ladle while stirring. As it cooks, the rice will begin to absorb the liquid; keep slowly adding the stock until it's all mixed through. For a creamy risotto, make sure to stir frequently (once every 30 seconds).
Continue to cook for about 20 minutes or until the stock is fully absorbed, stirring frequently (once every 30 seconds).
Reduce the heat to low. Add butter and Parmesan cheese, and mix through until melted.
2 tablespoon unsalted butter, ¼ cup freshly grated Parmesan cheese
Transfer to a serving bowl and top with chopped parsley and additional Parmesan. Enjoy!
fresh parsley - chopped

Make sure to stir frequently, about once every 30 seconds, when you're cooking risotto. It's important to keep stirring so the rice doesn't stick to the bottom of the pan and reaches the creamy texture a risotto should have.

Don't over-stir, though! It's easy to worry yourself into thinking you have to stir non-stop, but you won't get the right texture that way, either.

Do not skip warming the stock. This is an important factor in whether your risotto cooks evenly! Cold stock will cool the dish down and ruin the texture of the risotto. So, keep the stock warm!

Add the stock gradually. Don't pour it in all at once, or you'll never get that creamy consistency you're looking for.

Serve it right away. Risotto does not keep well, and will become mushy if you store it. It should be served and enjoyed right away, so make sure you make only the quantity you need for your meal.