Creamy Mushroom Risotto

I created this creamy mushroom risotto during a period when I wanted a recipe that felt comforting but still tasted special. I remember standing in my kitchen on a quiet evening with only a small basket of mushrooms and a half bag of rice. I felt tired, but I wanted something warm and satisfying without turning to takeout. That moment pushed me to try making creamy mushroom risotto for the first time and I was surprised by how calming the process felt.

The gentle movement of stirring the rice, the aroma of onions in butter, and the way the mushrooms softened in the pan made me feel connected to what I was cooking. It reminded me that good food does not need to be complicated. What mattered was how it made me feel at the end.

This creamy mushroom risotto became a dish I return to whenever I want comfort in a bowl. I share it because I want you to enjoy that same warm feeling without stress. You can use any cookware or utensils you already have. I simply mention the tools that help me because I want the cooking experience to feel easy and enjoyable, not because I want you to purchase anything. My goal is to help you make creamy mushroom risotto that feels rich, simple, and deeply satisfying.

Cooking Steps :

Step 1: Cook the mushrooms

Warm olive oil in a wide pan over medium heat. Add the mixed mushrooms and season them with salt and pepper. Cook the mushrooms until they soften and release their moisture. Continue cooking until the edges turn golden. Add butter and allow it to melt fully into the mushrooms. Transfer the mushrooms to a bowl and set them aside. I like using a stainless steel saute pan because it heats evenly, but any pan you already own will work well.

Step 2: Cook the onions and rice

In the same pan add a little more butter if needed. Add the diced onion and cook it slowly until it becomes soft and translucent. Add the arborio rice and stir it gently for one to two minutes until the grains warm and lightly toast. I use a wooden spoon for this step because it moves the rice without crushing the grains, but any spoon from your kitchen will work fine.

Step 3: Deglaze with wine

Pour the white wine into the pan and allow it to simmer. Stir until the wine is fully absorbed by the rice. Keep a small ladle nearby to help with the next step, although you can use any cup if that is easier for you.

Step 4: Add warm stock gradually

Keep the mushroom stock warm in a pot. Add warm mushroom stock one ladle at a time. Stir the rice often and allow each addition of stock to be absorbed before adding more. Continue this gentle process for about eighteen to twenty minutes until the rice becomes creamy and tender. I keep the stock warm in a small saucepan, but any pot you have will work.

Step 5: Finish the risotto

When the rice reaches a creamy consistency stir in the cooked mushrooms, butter, grated Parmesan, Boursin cheese, and chopped chives. Taste and adjust with salt and pepper. Serve immediately while hot. Use any spoon from your kitchen to fold everything together. My goal is to share tools that help me, but you should always feel free to use what you already have.

Creamy Mushroom Risotto

This creamy mushroom risotto is rich, comforting, and packed with deep mushroom flavor. With arborio rice, sautéed mushrooms, Parmesan, and warm stock, it's a cozy dish that feels gourmet but comes together in only 30 minutes — perfect for weeknights or special occasions.

30 Minutes or Less

Author: wholesome whisk editor Cooking Method: Sauteing, Simmering Cuisine: Italian Courses: Dinner Recipe Keys: Dairy Mixing Quick Meals

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Intermediate Servings: 3 Calories: ~520 Best Season: Fall & Winter, Suitable throughout the year Dietary:

B balanced meal C contains dairy C contains gluten F family friendly V Vegetarian

Creamy Mushroom Risotto Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Arborio rice (Short-grain risotto rice)
• 1 whole Onion, finely diced (Yellow or white)
• 1 cup Mixed mushrooms (Brown, oyster, portobello)
• 3 tbsp Butter (Extra for finishing)
• 2 tbsp Olive oil
• ½ cup White wine (Dry white wine)
• 3–4 cups Mushroom stock (Warm; from rehydrated shiitake)
• ½ cup Grated Parmesan (Freshly grated)
• 3 tbsp Boursin cheese (About half a small wheel)
• 2 tbsp Chives, chopped (Fresh)
• Salt & pepper (To taste)

Nutrition Facts

Servings 3

---

Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 10g50%

Cholesterol 39mg13%

Sodium 610mg26%

Potassium 310mg9%

Total Carbohydrate 48g16%

Dietary Fiber 2g8%

Sugars 4g

Protein 10g20%

---

Vitamin A 510 IU

Vitamin C 3 mg

Calcium 145 mg

Iron 1 mg

Vitamin D 6 IU

Vitamin E 0.4 IU

Vitamin K 3 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 2 mg

Vitamin B6 0.13 mg

Folate 12 mcg

Biotin 3 mcg

Pantothenic Acid 0.6 mg

Phosphorus 230 mg

Iodine 8 mcg

Magnesium 23 mg

Zinc 1.1 mg

Selenium 9 mcg

Copper 0.18 mg

Manganese 0.5 mg

Chromium 3 mcg

Molybdenum 8 mcg

Chloride 220 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use warm stock for the best creamy texture.
Stir the rice often but do not over stir it.
Use any spoon or pan you already have at home.
Fresh Parmesan gives a richer flavor than packaged cheese.
Serve the risotto immediately while it is hot and creamy.

Keywords: mushroom risotto, creamy risotto, arborio rice recipe, weeknight dinner, Italian comfort food, vegetarian risotto, 30-minute meals