Creamy Parmesan Mushroom Risotto

It’s time we get things straight: risotto is not hard to make. In fact, I’d argue that making plain, perfectly cooked rice is harder than making risotto. Repeat after me: you do not have to constantly stir risotto to achieve creamy, perfectly cooked results, and I’m here to show you how. This easier, less intimidating approach does require a little attention, but it definitely won’t give you an arm workout. Best of all, whether you stick with these flavors or use this method as a blank canvas, your risotto will be done in under 30 minutes.

This risotto recipe is part of a collection. to take a look at the full collection you can visit the site’s Risotto page OR browse the other recipes below:

Risotto alla Milanese // Kale & Pancetta Risotto // Lemon Parm Risotto // Cacio e Pepe Risotto // Spicy Vodka Risotto // Brown Butter & Sage Risotto //Creamy Tomato Risotto // Smoked Gouda Risotto //Lobster Risotto // French Onion Risotto // Risotto Carbonara // Crab Risotto // Corn Risotto // Pumpkin Risotto

Debunking Risotto Myths

Somehow making this creamy rice dish has gotten a bad rep. It has become one of the most intimidating dishes to make, hence why it’s a hot item to order out with a hefty price tag. Everyone has an opinion on how it should be made, the consistency, the pot it needs to be made in, and for the most part people believe that the only way to make a good creamy risotto is to sit over the stove and mix it the entire time. Which is false.

I can tell you after making risotto for years and doing extensive research that for every bold statement there is about how to make this creamy rice dish there is a debunk. You do not need to continuously stir or cook it in a wide shallow pan. A few things hold however:

• Risotto should be loose, not watery, have a creamy texture, not gluey.
• The rice should be cooked al dente, but not be crunchy.
• What you get is a result of what you put in. Risotto needs flavorful ingredients to give it flavor. Lets remember at the end of the day its is just rice, and rice needs flavor.

Risotto Myths

You need to constantly mix to release the starches.
False, in fact over mixing can actually make your risotto gluey and thick. There is no magic number of how often you stir. I like to stir 2-3 times per broth add, and stir a bit more at the end to ensure it doesn’t start to stick to the pan.

You need a special wide pan for risotto.
Now I am not saying you can make it in a dutch oven but any low profile pan should work. Hell, I cook my risotto in a braiser and that has historically been seen as a no no. This idea of using a SUPER wide pan actually makes no sense since the stove flame is only so wide.

You MUST add wine
While I add wine to a lot of my risottos, this is actually one recipe I don’t. Some risotto just doesn’t need the additional flavor, and it is nice to not have to run out and get a bottle of wine to cook with.

Making risotto is hard
What is harder is measuring the perfect amount of water adding it to a pot of rice and cooking it absolutely perfectly. There is a lot of intuition needed to make risotto. Is the risotto to hard? Add more broth. Does it need more salt? Add more? Is it sticking? Mix it some more. Once you learn how to make risotto once, you will see it as easy as making pasta, a blank canvas ready for any flavor adaptation.

Wash the Rice
This isn’t a myth but I heard it floating around TT. Absolutely not. Washing the rice will strip the rice of the necessary starches needed to make this dish creamy.

What You’ll Need For Mushroom Risotto

• Arborio Rice – The kind of rice you use matters! To make risotto, you’ll need a special type of short-grain rice. Unfortunately, the medium-grain variety you usually keep in your pantry just won’t do. The most common and accessible rice for risotto is Arborio rice. Carnaroli rice is another excellent option, though much harder to find. Different types of rice have varying starch levels, and using the wrong kind simply won’t produce the same creamy results.
• Beef Broth – For this mushroom risotto recipe, I recommend beef broth over chicken stock, as it pairs nicely with the earthiness of the mushrooms. If you are vegetarian, you can substitute beef broth with a good and flavorful vegetable stock or vegetable broth. While I usually recommend Better than Bouillon for broth, when it comes to beef, I suggest something different. Although I like to consider it my secret ingredient, I actually use Korean beef bouillon to make my stock. If you’ve never tried Dasida, it’s time to pick up a bag. This bouillon has a spectacular beef flavor and a ton of umami flavor. Remember, what you put into risotto is what you get out.
• Yellow Onion – 1 whole small or 1/2 medium.
• Garlic – Fresh only!
• Baby Bella Mushrooms -Also known as cremini mushrooms. Cleaned and sliced. Either clean them with a wet paper towel or break the rules like I do and actually wash them, but only right before cooking.
• Thyme – Fresh thyme leaves.
• Parmesan Cheese– Freshly grated.
• Butter – Salted or unsalted butter both work.
• Salt– I give recommended salt in the recipe, however keep in mind we could be using different salt. I use Mortons which is more salty than a Diamond Crystal so you may need to add more salt. Always salt to taste as you are cooking.

No wine? That’s right, you don’t need it, at least not for this recipe. While many risotto enthusiasts insist that wine is an essential ingredient, the truth is, it’s not always necessary. I have other risotto recipes that do call for a nice dry white wine, but this one doesn’t.

If you really want to include wine, feel free to add a generous splash (about 1/3 cup) of Sauvignon Blanc or Pinot Grigio—whichever you prefer—right after toasting the rice. Let it reduce for 2–3 minutes before starting to add the broth.

Tools Needed

Wide Pan- The rice requires sufficient surface area for cooking. A broad sauté pan or a braiser are suitable for preparing this dish. Alternatively, a spacious skillet can also be used if you don’t have either of the former options. Despite what some other recipes suggest, a Dutch oven or large saucepan does not work well here.

How to Make Mushroom Risotto

1. Heat the Broth– Before starting, heat up your broth in a large saucepan and keep it on the back burner on super low. A warm broth means even cooking which yields a better creamy consistency. When you add cold broth to the risotto it takes time for the broth to come back up to temp.

2. Sauté the Base – In a pan over low-medium heat melt the butter. Once melted add onions, garlic, mushrooms, thyme, and a 1/2 teaspoons of salt. Sweat and cook down for 3-4 minutes.

A lot of you came for me when you saw that the mushrooms simmer in the risotto the entire time. Yes, you loose a bit of the mushroom texture by simmering it but you gain so much more. This recipe is for mushroom risotto, not beef risotto topped with mushrooms.

Pro tip: Get extra mushrooms and pan-sear them while cooking the risotto to top it at the end and add some texture. Instructions: In a pan over low heat, add 3 tablespoons of butter. Once melted, add 5-8 oz of sliced mushrooms. Cook for 4-5 minutes until brown, leaving them mostly undisturbed, and mix halfway through. Finish with a heavy pinch of salt.

HOW TO CONT…

3. Toast the Risotto – Once the onions, garlic, and mushrooms have been sweated out add the unwashed rice. Do not wash the rice beforehand, you will strip all the necessary starches. Toast for 3-4 minutes until the rice has become semi-translucent.

4. Add Broth– There is no wine in this recipe so we go straight to adding the broth. Ladle the warm broth to the risotto, but not all at once! You will add the broth in batches. For every cup of risotto, you need approx. 4- 5 cups of broth. Have extra on hand! I found with different brands of Arborio rice I needed + or – a cup. My rule of thumb is to pour just enough broth to cover the risotto, when the broth starts to dip below the grains it is time to add more.

5. Mix, Add, Shake – Mix 2-3 times per broth add. If you end up mixing more, no biggie! Also give the pan a shake midway to ensure the rice isn’t sticking to the bottom. I typically mix once right after I add the broth and like 2-3 times a few minutes later.

6. Add the Parmesan Cheese – In the last minute, right before all the liquid has been absorbed turn off the heat. Always check before deeming it done. Just because you ran out of broth does not mean that the risotto is finished. You know it is done when the rice is loose but not runny, creamy, and al dente (with a slight bite). Add in parmesan cheese and give it a mix. Serve immediately.

Frequently Asked Questions

Storing/Reheating

I hate to break this to you but risotto sucks at reheating. Leftovers can be stored in an airtight container for 2-3 days in the fridge. I found the best way to reheat is to plop (yes plop) it in a pan with a splash of broth to loosen it up. Add another splash of broth if it needs it and heat on low. Leftover risotto is however perfect to make my Fried Risotto Cakes recipe.