Creamy Mushroom Risotto Recipe
Adding the warm stock gradually, one ladle at a time, and stirring frequently coaxes starch out of the Arborio rice slowly, which is what builds the risotto's characteristic creamy texture without any cream actually being required.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
Ingredients
- 1 1/2 cups Arborio rice
- 1 lb cremini mushrooms, sliced
- 1/2 oz dried porcini mushrooms
- 5 cups chicken or vegetable stock
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup parmesan cheese, grated
- 3 tbsp unsalted butter
- 2 tbsp olive oil
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Instructions
- 1Soak the dried porcini in 1 cup of hot water for 15-20 minutes, then drain, reserving the liquid, and chop; strain the liquid into the stock.
- 2Warm the stock (with the porcini liquid) in a saucepan and keep it at a low simmer.
- 3Heat the olive oil and half the butter in a wide, heavy pot over medium heat and sauté the cremini mushrooms until browned, 6-8 minutes; remove and set aside.
- 4Add the onion to the same pot and cook until softened, about 5 minutes, then add the garlic and cook 1 minute more.
- 5Stir in the rice and toast for 1-2 minutes, stirring constantly, until the edges look slightly translucent.
- 6Pour in the wine and stir until it's fully absorbed.
- 7Add the warm stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next, about 18-22 minutes total.
- 8Stir the sautéed mushrooms and chopped porcini back in during the last few minutes of cooking.
- 9Once the rice is creamy and just tender with a slight bite, remove from heat and stir in the remaining butter and parmesan.
- 10Let rest for 1-2 minutes, then serve immediately.
Tips & variations
- Dried porcini add a deep, savory backbone that fresh mushrooms alone don't provide, don't skip them if you can find them.
- Risotto should be loose enough to slowly spread out on a plate, called all'onda, if it holds a stiff mound, it's too thick, thin it with a bit more warm stock.
- Swap in other mushroom varieties like shiitake or oyster mushrooms for a different flavor profile.
Storage & reheating
Refrigerate up to 3 days. Reheat gently on the stovetop with a splash of stock or water, stirring, to loosen it back up, risotto stiffens considerably once chilled. Not recommended for freezing, as the texture suffers.
Nutrition
A creamy, rice-based dish, the richness comes primarily from the butter and parmesan stirred in at the end rather than any added cream.
Tips from the Tulo kitchen
- Keep the stock at a gentle simmer, not cold and not boiling, cold stock shocks the rice and stalls its cooking, while a hard boil evaporates too much liquid too fast.
- Stir frequently but not constantly, risotto needs regular attention, but stirring nonstop can actually break the rice grains down too much.
FAQ
Do I really need to add the stock gradually?
Yes, this is what develops risotto's characteristic creamy texture. Adding all the liquid at once cooks the rice more like a pilaf or boiled rice, without the same starchy, creamy result.
Can I use a different rice besides Arborio?
Carnaroli or Vialone Nano are traditional Italian alternatives with similarly high starch content. Regular long-grain rice won't give the same creamy texture.
Why is my risotto gluey instead of creamy?
This usually means the rice was overcooked or stirred too aggressively for too long, breaking down the grains completely. Aim for rice that's tender with a slight bite, not fully soft.
