Decadent Creamy Mushroom Risotto Recipe with Arborio Rice

Elevate Your Dinner Menu with Our Creamy Mushroom Risotto with Arborio Rice – A True Culinary Delight!

Indulge in the velvety texture and earthy aroma of Creamy Mushroom Risotto with Arborio Rice. Crafted from savory mushrooms and finest Arborio rice, this Italian classic is designed to comfort and satiate your appetite. The dish showcases a medley of flavors that come together in a perfect blend of umami and creaminess, making it a culinary masterpiece. Ideal as a standalone meal or paired with grilled meat or seafood, this risotto is a fun and elegant way to elevate your dinner menu. Get your fork ready and taste the wonders of this mouthwatering dish!

Creamy Mushroom Risotto with Arborio Rice


  • 1 Cup Arborio Rice
  • 4 Cups Chicken or Vegetable Broth
  • 1/2 Cup White Wine (optional)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 Small Onion, finely diced
  • 2 Garlic Cloves, minced
  • 1 Cup Button Mushrooms, sliced
  • 1/4 Cup Parmesan Cheese, grated
  • 1/4 Cup Heavy Cream
  • Salt and Pepper to taste


  1. In a saucepan, heat the broth and let it simmer.
  2. In a separate pot, heat the olive oil and butter over medium heat.
  3. Add onions and garlic, and sauté until softened.
  4. Add mushrooms and season with salt and pepper.
  5. Cook until the mushrooms release their liquid and become tender.
  6. Add the Arborio rice to the pot and stir it into the mushroom-onion mixture.
  7. Pour in the white wine, if using, and cook until the wine has evaporated.
  8. Add a ladleful of hot broth to the pot and stir well.
  9. Allow the rice to absorb the broth before adding another ladleful. Repeat this process until the rice is almost cooked.
  10. Add the grated Parmesan cheese and heavy cream, stir well, and cook until the risotto becomes creamy and the rice is fully cooked.
  11. Adjust the seasoning with salt and pepper to taste and serve hot.


Number of Servings

  • 4 Servings

Nutritional Information (per serving)

  • Calories: 410
  • Total Fat: 16g
    • Saturated Fat: 8g
    • Unsaturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 35mg
  • Sodium: 900mg
  • Total Carbohydrates: 52g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Added Sugars: 0g
  • Protein: 12g

Ask the Chef – Tips & Tricks

Use Hot Broth: It is recommended to heat the broth and let it simmer in a separate saucepan. Adding hot broth to the rice helps maintain a consistent temperature and allows the rice to cook evenly.
Choose the Right Rice: Arborio rice is the best type of rice for risotto since it is high in starch and absorbs liquids well, giving the dish its creamy texture when cooked.
Patience is Key: Consistently stirring and adding broth to the rice gradually is important for achieving creamy and tender risotto. Rushing the process may result in undercooked rice or overly thick risotto.
Wine: Using white wine is optional, but it provides additional flavor to the dish. Be sure to cook the wine until it has evaporated before adding the broth.
Mushrooms: Button mushrooms are used in this recipe, but you can experiment with other varieties to suit your taste.
Seasoning: Risotto requires a good amount of seasoning to bring out its flavors. Be sure to taste the risotto frequently and adjust the seasoning with salt and pepper to your liking.
Serve Immediately: Risotto is best served immediately while it is hot and still creamy. If you need to prepare it ahead of time, you can reheat by adding a bit of hot broth or water to loosen up the texture.

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