Creamy Mushroom Risotto is a comforting and classic Italian dinner recipe. This dish delivers rich, earthy flavors and a wonderfully creamy texture that will impress without much fuss. It’s perfect for a cozy weeknight meal or a special occasion.
Key Ingredients & Substitutions:
- Arborio Rice: This starchy rice is essential for creaminess. Do not substitute with regular long-grain rice.
- Mushrooms: Use cremini or mixed wild mushrooms for best flavor.
- Vegetable Broth: Homemade or good quality store-bought works well.
- Parmesan Cheese: Freshly grated makes a big difference. Nutritional yeast can be used for a dairy-free option.
Ingredients:
Main:
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 ½ cups Arborio rice
- ½ teaspoon dried thyme
- ¼ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter (or dairy-free butter alternative)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350-400
- Tools needed: Large pot or Dutch oven, saucepan
Step-by-Step Instructions:
1. Prepare Your Broth and Sauté Aromatics
Warm the vegetable broth in a small saucepan over low heat; keep it hot. In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped shallot until it is softened and translucent, about 3-4 minutes.
2. Cook the Mushrooms
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they are tender and have released their liquid, about 5-7 minutes. This adds a deep, savory flavor to your Italian dinner recipe.
3. Toast the Rice
Add the Arborio rice and dried thyme to the pot. Stir constantly for about 1-2 minutes, toasting the grains until the edges become translucent. This step enhances the nutty flavor of the rice.
4. Gradually Add Broth
Pour in one ladleful (about ½ cup) of the warm vegetable broth. Stir constantly until the liquid is almost completely absorbed by the rice. Continue adding the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next.
5. Achieve Creaminess
Keep stirring and adding broth for about 20-25 minutes, or until the rice is creamy and tender but still has a slight bite (al dente). You might not use all the broth, or you might need a little extra warm water if it gets too thick.
6. Finish and Serve
Remove the risotto from the heat. Stir in the Parmesan cheese and butter until everything is well combined and the risotto is extra creamy. Season with salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan if desired. This makes a fantastic Italian dinner recipe.
Variation Ideas:
- Herbaceous Twist: Add fresh parsley or chives at the end for extra freshness.
- Vegetable Boost: Stir in a handful of baby spinach during the last few minutes of cooking until wilted.
- Garlic Infusion: Sauté a minced garlic clove with the shallots for a bolder flavor.
Storage Instructions:
Store leftover Creamy Mushroom Risotto in an airtight container in the refrigerator for up to 2-3 days. To reheat, add a splash of vegetable broth or water to the risotto and warm gently on the stovetop over low heat, stirring frequently, until heated through and creamy again.
Frequently Asked Questions (FAQ):
- Why is my risotto not creamy? You might not be stirring enough, or you could be adding the broth too quickly. Constant stirring helps release the starch from the rice, creating that signature creaminess.
- Do I have to use Arborio rice? Yes, for best results in an Italian dinner recipe, Arborio rice is crucial because of its high starch content, which is key to the creamy texture.
- Can I make this dairy-free? Absolutely. Use dairy-free butter and nutritional yeast instead of Parmesan cheese.
- My risotto is too thick, what should I do? Simply add a little more warm vegetable broth or water, a tablespoon at a time, until it reaches your desired consistency.
- Can I prepare the mushrooms ahead of time? You can slice the mushrooms in advance, but for the best flavor and texture, cook them just before adding the rice.
- What if I don’t have shallots? A small yellow onion, finely chopped, can be used as a substitute for shallots.