I love this Creamy Mushroom Risotto because it’s one of those recipes that turns simple ingredients into something extraordinary. The slow cooking and constant stirring create a luscious, velvety texture, while the mushrooms add depth and the truffle oil brings a touch of sophistication. It’s the perfect blend of creamy and savory, and even though it feels gourmet, it’s surprisingly easy to make at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 cup Arborio rice 4 cups vegetable broth 1 cup mushrooms (cremini or shiitake), sliced 1 small onion, finely chopped 3 cloves garlic, minced 1/2 cup heavy cream 2 tablespoons truffle oil 1/2 cup Parmesan cheese, grated 2 tablespoons olive oil Salt and pepper to taste Fresh parsley, chopped (for garnish)
Directions
I heat the vegetable broth in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet, I warm the olive oil over medium heat. I add the finely chopped onion and sauté for 3–4 minutes until it softens and becomes translucent.
I add the minced garlic and sliced mushrooms, cooking for 5–7 minutes until the mushrooms turn golden brown and fragrant.
I stir in the Arborio rice and toast it for about 1–2 minutes, making sure each grain is lightly coated with oil and slightly translucent at the edges.
I begin adding the warm vegetable broth, one ladle at a time, stirring continuously. I allow the rice to absorb the liquid before adding more. This process takes about 15–20 minutes, and by the end, the risotto should be creamy and the rice al dente.
I stir in the heavy cream, grated Parmesan cheese, and truffle oil, mixing until everything is smooth and rich.
I season with salt and pepper to taste, then remove the skillet from heat and let the risotto rest for a minute before serving.
I serve it warm, garnished with fresh parsley for a beautiful finish.
Servings and Timing
This recipe makes 4 servings.
Prep time: 10 minutes
Total time: 35 minutes
Variations
For a vegan version, I replace the heavy cream with coconut cream and use nutritional yeast instead of Parmesan.
I love mixing in spinach, asparagus, or peas for added color and freshness.
When I want a heartier dish, I top it with grilled chicken or seared scallops.
I occasionally swap the truffle oil for lemon zest and thyme for a brighter, lighter flavor profile.
Storage/Reheating
I store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a pan over low heat, stirring in a splash of broth or cream to bring back its creamy texture. I avoid microwaving since it can make the rice dry. Risotto doesn’t freeze well, so I always enjoy it fresh when possible.
FAQs
What kind of rice works best for risotto?
I always use Arborio rice because its high starch content creates that signature creamy texture.
Can I use other mushrooms?
Yes! I love using a mix of shiitake, cremini, and portobello for a more complex flavor.
Do I need truffle oil?
It’s optional, but I love the rich aroma it adds. If I skip it, I sometimes drizzle a little extra olive oil before serving.
Can I make this ahead of time?
I prefer serving it fresh, but I can make it up to 30 minutes ahead and keep it covered on low heat, stirring occasionally.
Why do I need to add broth gradually?
Adding broth slowly helps the rice release starches, creating that creamy consistency without cream or cheese.
Can I use regular rice?
No—short-grain rice like Arborio, Carnaroli, or Vialone Nano works best for true risotto texture.
How do I make it dairy-free?
I replace heavy cream with unsweetened almond cream or coconut milk, and skip or replace Parmesan with nutritional yeast.
How can I make it more flavorful?
I sometimes sauté the mushrooms with thyme or rosemary, or finish the dish with a squeeze of lemon juice.
What should I serve with it?
I love serving this risotto with a simple green salad, roasted vegetables, or garlic bread.
Can I add protein to this dish?
Yes, I often add grilled chicken, shrimp, or seared tofu for a complete meal.
Conclusion
This Creamy Mushroom Risotto is one of my favorite comfort dishes—it’s elegant yet effortless. I love how the earthy mushrooms, creamy texture, and delicate touch of truffle oil come together in perfect harmony. Whether I’m cooking for guests or treating myself to something special, this risotto always delivers a restaurant-quality experience right from my own kitchen.
