Creamy Mushroom Risotto Recipe

If you’re looking for a comforting and flavorful dish that’s perfect for a cozy night in, you’ll love this Creamy Mushroom Risotto recipe. This classic Italian dish is simple to make but impresses with its rich and creamy flavor. With a few key ingredients and some patience, you can create a restaurant-quality meal that your whole family will love.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 pound mushrooms, sliced
  • Salt and pepper, to taste
  • Chopped parsley, for garnish


  1. In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Add the Arborio rice and stir to coat in the oil and butter. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
  3. Add the white wine and stir until absorbed by the rice.
  4. Add the broth, one ladle at a time, stirring frequently and waiting for each ladle to be absorbed before adding the next. This process should take about 20-25 minutes and will result in a creamy, tender risotto.
  5. While the risotto is cooking, sauté the sliced mushrooms in a separate pan until they are browned and tender.
  6. Once the risotto is done, stir in the Parmesan cheese and sautéed mushrooms. Season with salt and pepper to taste.
  7. Serve the risotto hot, garnished with chopped parsley.

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