# Creamy Mushroom Risotto

You'll want to make this mushroom risotto recipe again and again! It's irresistibly creamy, flavored with wine and Parmesan cheese.

- Servings: 4 servings
- Total time: 45 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 2 quarts Homemade Mushroom Broth, purchased mushroom broth, or vegetable broth
- 4 cups water
- 1 teaspoon kosher salt
- 0.5 yellow onion
- 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
- Kosher salt
- 3 tablespoons salted butter, divided
- 2 tablespoons extra-virgin olive oil
- 0.25 teaspoon garlic powder
- 2 cups white arborio rice
- 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
- 1 cup shredded Parmesan cheese
- 0.5 Zest from lemon
- freshly ground black pepper
- fresh thyme

## Instructions

1. Make the mushroom broth and start the 15 minute simmer, or combine 1 quart vegetable broth, 4 cups water, and 1 teaspoon kosher salt in a saucepan and place it over low heat.
2. Simmer the broth while completing steps 2, 3 and 4.
3. Finely mince the onion, then place it in a bowl and reserve.
4. Slice the mushrooms (a mix of baby bella and baby shiitake were used).
5. Add 1 tablespoon of the butter in a large skillet over medium high heat.
6. Add the mushrooms and cook until browned, stirring occasionally, about 5 to 7 minutes.
7. Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
8. In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat.
9. Add the minced onion and cook for about 2 minutes until tender.
10. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
11. Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
12. Add two ladles of the hot broth to the risotto.
13. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth.
14. Continue cooking in this manner for about 12 minutes, adding two ladles and stirring.
15. Taste a grain of rice; if it’s creamy but still al dente in the center, proceed to the final step; otherwise, continue to cook and add broth for a few more minutes.
16. When the rice is al dente, reduce the heat to low.
17. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper.
18. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
19. Stir in the sautéed mushrooms.
20. Taste and add additional kosher salt if desired.
21. Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
22. Store leftovers refrigerated for up to 3 days, noting that the texture will become less creamy when chilled.
23. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

## Equipment

- large skillet
- saucepan
- bowl

## Tips

- Use arborio rice as it plumps up when cooked with liquid.
- Heat the broth first for better cooking.
- Add warm broth two ladles at a time and stir until rice is al dente (about 12 minutes).
- Add Parmesan and the mushrooms once rice is al dente, stirring vigorously for 2 minutes for creaminess.
- Risotto is best freshly made; leftovers can be stored refrigerated for up to 3 days but will be less creamy. Reheat with additional broth and Parmesan.
- To speed up prep, make the mushroom broth and sauté mushrooms in advance.

## Source

- Original video: https://www.acouplecooks.com/mushroom-risotto/#tasty-recipes-96399-jump-target
- Recipe page: https://www.cliprecipe.com/recipe/882e8e0d-c43c-41a0-bf87-fd4bbe03a9fa
- Extracted: 2025-11-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt