Categories Food, Italian food, Recipes, Risotto, World food

Creamy mushroom risotto

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Creamy mushroom risotto

I really don’t want to sound biased with this mushroom risotto recipe, but truth be told this is one of my most complimented ones. I guess because it is such a fulfilling and comfy dish to have on a cold rainy day [UK winter basically]. It does take its time like any other risotto recipe, but you will see it’s totally worth it!

The key here is patience, make time for the rice to absorb the broth and all its flavours in order to achieve that creamy texture. I like to make my own broth (it makes the difference believe me) but you can always use a vegetable or mushroom stock cube like this or this, but bear in mind they usually have palm oil.

If you want to do your own broth it’s really simple. Get good quality Portobello mushrooms, cut them in quarters and simmer in water with rosemary, pepper, onion and garlic. Take the mushrooms out before they are totally cooked, chop them and set aside.


  • 6 Portobello mushrooms
  • 30 grams of butter
  • 1 tablespoon of olive oil
  • 1 shallot
  • 2 cups  of arborio rice
  • Dry white wine like one of these
  • 6 cups of mushroom broth (see method above)
  • Parmesan
  • Freshly cut parsley



In a large pan or casserole sauté the chopped shallot with butter and olive oil.

Add the arborio rice and fry it until the grain becomes clear instead of white.

Add the wine and let it simmer [and if it’s good quality have a sip…or two]. Once the wine is absorbed by the rice start adding the first ladle of warm broth while gently stirring.

Keep adding the broth, letting it cook with the rice and then add another ladle of broth. Repeat this process until the rice is almost cooked and then add the chopped mushrooms. At this point season with a good pinch of salt. This requires your work and attention so treat yourself to another sip of wine.

Turn the hob off and add a knob of butter and grated parmesan. Don’t eat directly from the pan, I know it’s tempting.

Serve with freshly cut parsley and more grated parmesan, ‘cause why not?

Portobello mushrooms have a nutty and “earthy” flavour and that’s why I love to make this risotto, because in the end you get a really comfy and rich dish. Hope you enjoyed this creamy mushroom risotto and if you ever try it please let me know on the comments below!


  1. Hey everyone 🙂 I don’t know anybody who loves risotto more than me, so I was quite excited to try this out. And I must confess I have already cooked it twice since this has been published… true story!
    This is DELICIOUS!!! I have tried risotto basically everywhere and this is the second best I have had in my life (fyi: the best one was at a Restaurant in the “italian part” of Switzerland, but it was a different kind of risotto… so let’s put it this way: this is the best mushroom risotto I have ever had! 😀 ). Try it, I promise you won’t regret it.

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