🍄 Restaurant-Style Creamy Mushroom Risotto Recipe (Step-by-Step)
Mushroom Risotto is a classic Italian comfort dish made with Arborio rice, fresh mushrooms, parmesan cheese, and fragrant vegetable stock. It’s creamy, rich, and silky — perfect for dinner, date nights, and gourmet home cooking.
This recipe is written in an easy, beginner-friendly way but tastes exactly like a premium restaurant risotto.
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⭐ Why This Mushroom Risotto Recipe Works
Uses simple ingredients
Creamy but not heavy
Step-by-step guide for beginners
Authentic Italian cooking technique
Ready in 35–40 minutes
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🍽 Ingredients (Serves 2)
For the risotto
1 cup Arborio rice (or any short-grain risotto rice)
2 tbsp olive oil
1 tbsp butter
1 medium onion, finely chopped
3–4 cloves garlic, minced
2 cups sliced mushrooms (button / cremini / shiitake)
1/2 cup white wine (optional, but authentic)
4 cups hot vegetable stock (keep warm in a pot)
1/2 cup grated parmesan cheese
Salt, to taste
Black pepper, freshly crushed
1 tbsp fresh parsley, chopped
For garnish
Extra sautéed mushrooms
Parmesan shavings
Drizzle of olive oil
Fresh herbs
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🥄 How to Make Mushroom Risotto (Step-by-Step Method)
Step 1 – Prepare the Mushrooms
1. Heat 1 tbsp olive oil in a pan.
2. Add sliced mushrooms and sauté on medium-high heat.
3. Cook until they turn golden brown and release their water.
4. Season lightly with salt and pepper.
5. Remove and keep aside.
(Tip: Browning adds deep umami flavor.)
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Step 2 – Start the Risotto Base
1. In the same pan, add 1 tbsp butter + 1 tbsp olive oil.
2. Add chopped onions and cook until soft and translucent.
3. Add minced garlic and sauté for 30 seconds.
4. Add the Arborio rice and toss for 1–2 minutes.
This toasts the rice and builds flavor.
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Step 3 – Deglaze with Wine (Optional but Recommended)
Pour in white wine and cook until it evaporates.
Mix continuously.
This gives restaurant-style flavor.
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Step 4 – Add Mushroom Stock Slowly
1. Add one ladle of hot vegetable stock into the rice.
2. Stir gently until the stock is absorbed.
3. Add another ladle once it dries.
4. Repeat this slow addition process for 18–20 minutes.
This makes risotto creamy without adding cream.
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Step 5 – Add Mushrooms & Finish
1. Add the sautéed mushrooms back into the pan.
2. Mix in grated parmesan cheese.
3. Adjust salt and pepper.
4. Cook until rice is creamy but slightly firm (al dente).
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Step 6 – Serve Hot
Plate the risotto immediately because it thickens as it cools.
Top with:
Parmesan shavings
Sautéed mushrooms
Parsley
A drizzle of olive oil
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🌟 Chef Tips for Perfect Risotto
Always use hot stock, never cold.
Add stock gradually, not all at once.
Stir often but not continuously.
Use Arborio rice for best creaminess.
Add cheese at the end, not while cooking.
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🍽️ Variations You Can Try
Truffle Mushroom Risotto – add truffle oil
Creamy Garlic Risotto – double the garlic
Spinach Mushroom Risotto – add fresh spinach in last 5 minutes
No-Wine Version – skip wine & add more stock
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❓ Frequently Asked Questions
1. Can I make risotto without wine?
Yes! Just skip the wine and add extra stock.
2. Can I use normal rice?
Arborio is best. Regular rice will not give creamy texture.
3. Can I add cream?
Authentic Italian risotto does not use cream. The creaminess comes from the rice starch + parmesan.
4. How long does risotto take to cook?
About 18–20 minutes after adding stock.
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