You will love this Creamy Risotto
This is a classic and iconic Italian rice dish known as risotto. Risotto is one of those foods that I think many people only eat at upscale restaurants because they are intimidated to make it at home. There is something so comforting about classic rice dishes. Some of our other favorites are Easy Cilantro Lime Rice, Easy Rice Pilaf with Orzo Pasta, and Garlic Rice with Fried Egg. But it’s delicious, indulgent texture and flavor is easier to recreate in your own kitchen than you might think, especially using a technique that I’m about to share with you that departs from tradition and makes cooking a perfect risotto much, much easier. You can create risotto with so many flavors, but this creamy roasted garlic & mushroom risotto is one of my favorites! Another close favorite is my butternut squash risotto.
What is Mushroom Risotto?
Years ago, before I had ever attempted making risotto at home, my friend Christine casually mentioned that she regularly cooked risotto for her kids. Which surprised me, so I asked her to teach me and explain her method, having only a general idea of how to make risotto based on watching Gordon Ramsay eviscerate contestants on the show Hell’s Kitchen for their failed attempts at risotto. “Um, you just dump the box of risotto into the water and cook it,” she replied. Which definitely sounded wrong to me and I teased her that she was holding back and not sharing her secrets for cooking risotto with me when she had so confidently stated that she “made risotto all the time.” It took a while for us to clear up the confusion and realize that she was using orzo pasta to make what she thought was risotto.
Creamy Risotto Recipe ingredients
So just to be clear, risotto is made with rice, not pasta. And not just any rice. Risotto requires a specific type of rice called arborio rice. It’s easy to find in the rice section at your local grocery store. Arborio rice has more starch than other types of rice, which results in the unique, texture of a creamy risotto. I have heard of other varieties or risotto rice called Carnaroli, Vialone Nano, Roma, Ribe and Baldo, but have never personally used those to make risotto. But please do not attempt risotto with regular white rice or a Jasmine or Basmati rice because you won’t get the desired result with those varieties, which don’t have the same qualities and starch content of real risotto rice.
How to make Mushroom Risotto
Mushroom Risotto Recipe variations
While classic risotto typically includes butter, cheese, and wine, you can absolutely make risotto without wine by just replacing the same amount of liquid with additional chicken stock or water. We don’t drink wine at our house although I have no qualms about cooking with it since the alcohol cooks off. In the past I haven’t wanted to buy a bottle of wine only to use ½ a cup for a recipe and would just substitute with extra stock or water, but I recently discovered little 4 packs of individually sized pinot grigio at Safeway when I saw someone checking out in line in front of me with them. Each little bottle has about 2/3 cup of wine in it, which is perfect for my cooking needs! The creamy roasted garlic & mushroom risotto variation that I’m sharing with you today calls for crimini mushrooms and chanterelles or hedgehog mushrooms (I just discovered them at the Farmer’s Market last weekend!), but you can honestly use 12 ounces total of whatever mushroom varieties you like. Other good options would be oyster or porcini mushrooms. If you cook the mushrooms first, then transfer them to a plate and add them back in towards the end of cooking the rice, then you can do everything in the same pan. But other risotto ideas include adding in vegetables (asparagus, peas, and butternut squash are some of my favorites with risotto), meat (cooked chicken, sausages, or lobster are popular) or fish later in the cooking process. Or you could even make a sweet risotto rice pudding! Leftover risotto can be shaped into balls and then fried, making another classic (and insanely yummy) dish known as ‘arancini’.
How to serve Creamy Mushroom Risotto
Risotto is best served immediately while it’s creamy and hot. The texture changes as it cools, so try to serve it right after cooking. If serving at a dinner party or a special occasion, consider plating individual servings for an elegant presentation. Spoon a generous portion of mushroom risotto onto individual plates or a large serving platter if you are choosing to serve the risotto family style. You might want to sprinkle freshly chopped parsley, chives, or some microgreens over the top for a burst of color and added flavor and freshness to the dish. I also like to grate or shave Parmesan cheese over the risotto just before serving. The nutty and salty flavors of Parmesan complement the creamy richness of the risotto. If you reserved some sautéed mushrooms during the cooking process, consider placing a few on top of each serving. This not only looks appealing but also adds extra texture.
How to store Mushroom Risotto
Allow the mushroom risotto to cool to room temperature before storing. Transfer the risotto to an airtight container. If you intend to consume the mushroom risotto within the next 1-2 days, store it in the refrigerator. For longer storage (up to 1-2 months), freeze the mushroom risotto. Divide it into portions for easier thawing and reheating. Thaw frozen risotto in the refrigerator overnight before reheating. Reheat the refrigerated risotto on the stovetop or in the microwave. Add a splash of broth or water to help restore its creaminess.
More Delicious Risotto Recipes To Inspire You
Creamy Lemon Risotto from Julia at Plated Cravings Mushroom Caprese Risotto with Balsamic Shrimp from Erica at The Crumby Kitchen Spring Green Risotto from Tara at Tara Teaspoon
More Rice Dishes You’ll Love
Easy Rice Pilaf with Orzo Pasta Creamy Leftover Turkey Wild Rice Soup Skillet Lemon Chicken & Rice Cheesy Chicken Broccoli and Rice Casserole Homemade Mexican Rice (aka Spanish Rice)
Thai Sticky Mango Rice
Easy Cilantro Lime Rice
Garlic Rice with Fried Egg
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