Creamy Mushroom Risotto is a super cheesy risotto filled with fresh mushrooms. This meal is easy to make and will please all Italian lovers.
I love Italian food! Bread, pasta, butter, cheese, and sauce. Did I say bread? Italian is one of my favorite foods to eat and cook, and Boston is one of my favorite cities to find authentic Italian. I love taking a walk to Faneuil Hall where I can fill up on a variety of kinds of cuisine, my favorite being the pastries. I can then stroll down to Boston’s version of Little Italy. There is a row of some of the best Italian restaurants I have ever gone to. Maybe it’s the atmosphere that adds to the allure, but I still vividly remember my first time eating risotto.
It was a tiny place that looked like a hole in the wall from the outside, but when you walked in, it was warm and inviting with the smell of fresh baked bread and garlic. Sorry, I am drooling now. Since then, I have been on a mission to replicate that night and that dish – the amazing risotto. Now I’ve come close, but to be honest, nothing will ever beat Boston’s Little Italy.
I can’t replicate the ambiance, and maybe that’s because I have 5 children and there’s rarely a quiet or peaceful moment unless they’re asleep, not to mention the fact that I have to prepare the meal myself. But I will say this, I still love this creamy Italian rice cooked with butter, cheese, and wine. From my Little Italy to yours… Bon Appetit!
Enjoy! XOXO San
How do you make Creamy Mushroom Risotto?
Bring broth to a slow boil over medium heat in a saucepan. Reduce heat to low.
Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the mushrooms and season with salt and pepper to taste. Cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
Add 2 tablespoon of butter and stir in the shallots. Cook for 1 minute. Add rice and coat with butter, stir about 2 minutes. When the rice turns a pale golden color, pour in wine or broth, stirring constantly until the wine is fully absorbed. Add 1/2 cups of heated broth to rice and stir until absorbed. Continue adding broth 1/2 cup at a time, stirring periodically. Cook until the liquid is completely absorbed and the rice is al dente, about 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives (optional), parmesan and asiago cheese. Season with salt and pepper to taste.
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Creamy Mushroom Risotto
- 6 cups chicken broth or sub vegetable broth
- 6 tablespoons butter divided
- 8 ounces Portobello mushrooms thinly sliced
- 8 ounces white mushrooms thinly sliced
- 8 ounces Shiitake mushroom thinly sliced and stems removed
- 2 shallots diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine you can use more broth to replace
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Asiago cheese
- Bring broth to a slow boil over medium heat in a saucepan. Reduce heat to low.
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add the mushrooms and season with salt and pepper to taste. Cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
- Heat the butter in a pan and stir in the shallots. Simmer for 60 seconds, then add your rice and coat it with butter; keep stirring everything together for approximately 2 minutes until the risotto has taken on a pale golden hue. Pour in either wine or broth while continuing to stir, allowing every drop of liquid to be fully absorbed before moving forward.
- Ladle 1/2 cup of heated broth over the top of your mixture at intervals, stirring intermittently as you do so that all of the flavors come together evenly throughout its cooking time—roughly 20 minutes will get you al dente perfection!
- Remove from heat, and stir in mushrooms with their liquid, butter, chives (optional), parmesan and asiago cheese. Season with salt and pepper to taste.
Kids review: This first words out of Maddens (6 years) was “yay mushrooms!” What? Come again? He is our very picky eater so this was a surprise to me. Madden did eat all his mushrooms first and then the risotto. The kids all loved this and there wasn’t one plate that went to the sink full or even with a little food on it. WIN! We have this meal at least every other month, I guess I need to make it more!