I’m excited to share savory recipes on Buuck Farms Bakery, and this creamy mushroom risotto is a perfect place to start. I make it all the time during colder months — there’s something so comforting about curling up with a warm bowl of rich, garlicky risotto. Though it can look fancy, risotto is straightforward when you follow the steps. Below is a clear, step-by-step guide to help you make a creamy, flavorful dish at home.
How to Make Creamy Mushroom Risotto
Sauté Mushrooms and Warm Stock
In a large Dutch oven or stockpot, heat 3 tablespoons olive oil and 2 tablespoons salted butter over medium heat. Add half of the finely diced shallot and cook 1–2 minutes until translucent. Stir in half of the minced garlic and cook another minute until fragrant. Add the sliced mushrooms and cook 4–5 minutes, until they are browned and have reduced in size by about half. Season the mushrooms with salt and pepper only after they’ve cooked down to avoid a rubbery texture, then remove them from the pan and set aside.
While the mushrooms brown, warm the stock in a separate pot over medium-low heat. Keeping the stock warm helps the rice absorb liquid more efficiently and gives a creamier result.
Cook the Risotto
Return the same pot to the stove and heat the remaining olive oil and another 2 tablespoons of butter. Add the remaining shallot and garlic and sauté for about 1 minute, then season with salt and pepper. Add 1 1/2 cups arborio rice and stir so each grain is coated; toast the rice until it becomes a light golden color, about 1–2 minutes. Deglaze the pan with 1/2 cup dry white wine, scraping up any browned bits from the bottom — that flavor is important.
When the wine has been absorbed, add warm stock about 1 cup at a time. Stir occasionally and wait until the liquid is mostly absorbed before adding more. You don’t need to stir constantly, but stay nearby and keep the rice moving enough to prevent sticking. Continue this process for about 15–20 minutes, until the rice is tender but still slightly al dente. When the stock is fully absorbed, stir in the remaining 4 tablespoons of butter, 1 cup heavy cream, and 1/2 cup grated Parmigiano-Reggiano. The risotto will be luxuriously creamy and will thicken slightly as it cools.
Serve
Remove the pot from the heat and fold in half of the sautéed mushrooms, reserving the rest to garnish each serving. Taste and adjust seasoning with salt and pepper. Serve the risotto in bowls topped with the remaining mushrooms and an extra sprinkle of Parmigiano. Fresh herbs like parsley or thyme are optional but add a bright finish.
Tips for Making the Best Risotto at Home
- Mise en place – Prep and measure all ingredients before you start. Having everything ready makes the process smooth and keeps your attention on timing and texture.
- Warm the stock – Adding warm stock helps the rice absorb liquid quickly and promotes a creamier texture.
- Use good wine – Choose a dry white wine you’d enjoy drinking. A buttery Chardonnay adds depth; avoid overly cheap or harsh wines.
- Don’t skimp on the finishing elements – Butter, cream, and cheese are what make risotto indulgent. Use them generously for the classic, silky result.
Creamy Mushroom Risotto
- Author: Elizabeth Buuck
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 6 Servings
Description
Creamy risotto with garlicky mushrooms and Parmigiano-Reggiano makes a comforting, cozy dinner that’s surprisingly simple to prepare.
Ingredients
- 5 TBSP Olive Oil, divided
- 1/2 C (1 stick) Salted Butter, divided
- 2 Shallots, finely diced
- 6 Large Garlic Cloves, minced
- 1 Pint White Mushrooms, sliced
- 1 1/2 C Arborio Rice
- 1/2 C Dry White Wine (example: buttery Chardonnay)
- 5 C Chicken or Vegetable Stock
- 1 C Heavy Cream
- 1/2 C Grated Parmigiano-Reggiano, plus extra for serving
- Optional: 1 tbsp Fresh Parsley or Thyme for serving
Instructions
- Heat 3 TBSP olive oil and 2 TBSP butter in a large Dutch oven or stockpot over medium heat.
- Add half the diced shallots and cook 2–3 minutes until translucent. Add half the minced garlic and cook 1 minute more.
- Add the sliced mushrooms and brown them for 4–5 minutes.
- Meanwhile, warm the stock in a separate pan over medium-low heat.
- When the mushrooms are golden and reduced, season with salt and pepper, remove from the pan, and set aside.
- In the same pan, heat the remaining olive oil and 2 TBSP butter.
- Add the remaining shallot and garlic and cook 1 minute. Season with salt and pepper.
- Add the arborio rice and toast, stirring, until the grains are lightly golden, about 2 minutes.
- Deglaze with the white wine, scraping up browned bits from the bottom of the pan.
- When the wine is absorbed, add warm stock 1 cup at a time, stirring occasionally and waiting until the liquid is mostly absorbed before adding more. This will take about 15–20 minutes.
- Once the stock is absorbed and the rice is tender, stir in the remaining butter, heavy cream, and Parmesan. Remove from heat—the risotto will thicken as it cools.
- Fold in half of the sautéed mushrooms and reserve the rest to top each serving.
- Serve in bowls topped with extra mushrooms, more Parmesan, and optional fresh herbs.
Notes
You don’t need to stir constantly, but stay close and stir occasionally to prevent sticking and over-browning on the bottom.
Leftover risotto keeps in the refrigerator for up to a week. To reheat, add a splash of stock and warm on the stove or microwave until heated through.
If you enjoyed this Creamy Mushroom Risotto, explore more recipes from Buuck Farms Bakery for other comforting favorites and desserts.