Mushroom Risotto

This homemade Mushroom Risotto is creamy, dreamy risotto perfection! Arborio rice, a flavorful stock, mushrooms and parmesan cheese with a bit of cream!

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

It has been about 6-7 years since I started making risotto at home. It did scare me at first because everyone told me how difficult it was to make but I’m here to tell you that you can do it! Risotto isn’t hard to make, it just takes a little patience. My first risotto to be shared on the blog was this amazing broccoli and cheese risotto and I’ve even branched out to making apple cinnamon dessert risotto! 

But let me show you how I make our favorite creamy Mushroom Risotto at home. 

Quick Glance at what you’ll need to Mushroom Risotto: (amounts in recipe card below)

• butter
• baby Bella mushrooms, cleaned and sliced
• salt
• garlic powder
• Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend**
• water*
• Better Than Bouillon Seasoned Vegetable Base*
• arborio rice
• parmesan cheese
• heavy cream

* Instead of the water and Better Than Bouillon Seasoned Vegetable Base you can use 4 cups of vegetable broth

** I really like the Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend but you can leave it out if you can’t find it where you live.

(amounts in recipe card below)

How do you make Mushroom Risotto?

Start with the mushrooms:

We’re starting this homemade risotto by cooking the mushroom. You can really use any type of mushrooms that you like but I’ve chosen to use baby bellas for this one just because they’re pretty easy to find at our grocery stores. 

Start by cleaning and slicing the mushrooms. Remember, whole mushrooms normally come packaged with dirt still on them. We need to clean that off before we cook them BUT don’t rinse them. I know it’s tempting to just rinse those mushrooms off in the sink to get rid of the dirt but don’t! 

Don’t wash mushrooms!

Washing mushrooms will cause them to get water logged! Just take a clean paper towel or dish cloth and gently wipe the dirt off of them. 

Add sliced mushrooms to a medium/large skillet over medium heat. Season mushrooms and sauté about 10 minutes until soft. Pour mushrooms onto a plate and set aside, leaving leftover mushroom juices in the pan.

Time to cook the arborio rice:

Pour water into a small sauce pan and stir in Better Than Bouillon Seasoned Vegetable Base. Or if you can’t find Better Than Bouillon Seasoned Vegetable Base, you can use vegetable broth. I use to just use boxed broth for risottos but I started using the Better Than Bouillon Chicken and Veggie bases a few months ago and I love them. They really add a lot of flavor! (NO, this isn’t sponsored, they don’t know who I am. I just love that stuff)

Place saucepan onto the stove top over low heat just to warm it up. You’re going to want this broth to be warm before adding it to the rice. 

Add butter to skillet and melt. Once butter is melted, add in the arborio rice and stir. Let it toast in the melted butter for about 3 minutes, stirring occasionally.

 

Stir in one cup of the warm broth. Stir and simmer until all of the broth has been absorbed. Be sure to continuously stir to keep rice from sticking to pan.

Add the second cup of chicken broth and stir. Again, let the rice simmer while stirring until the liquid is gone.

Continue this process until all of the broth has been added and absorbed. This should take about 30 minutes.

Once the last cup of broth has almost been completely absorbed, stir in mushrooms.

Add in shredded parmesan cheese and heavy cream.

Simmer for about 10 minutes while stirring.

Rice should be creamy with a slight bite to it. Risotto should be served as soon as it is finished cooking.

Garnish with chopped parsley.

What to Serve With Mushroom Risotto:

• Steak with Mushroom Cream Sauce
• Slow Cooker BBQ Pork Chops
• Pimento Cheese Stuffed Burger
• Garlic Roasted Chicken Thighs

Mushroom Risotto FAQ:

1. What rice do you make risotto with? Risotto is normally made with arborio rice because it creates a creamy dish with an al dente bite. However, you can also use regular white rice or sushi rice. NOTE – if you use regular white rice or sushi rice it will not be quite and creamy as arborio rice. When I first started making risotto I used white rice to practice with because it was cheaper. 
2. What is Mushroom & Company Multipurpose Umami Seasoning Blend? This is a seasoning blend that I found at Trader Joes and absoutly love. It’s a blend of kosher salt, black pepper, red pepper, mushroom powder, and mustard seed. 
3. Can I use chicken broth? You sure can! 

 

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Mushroom Risotto

Mushroom Risotto

Yield: 4 to 6 servings

This homemade Mushroom Risotto is creamy, dreamy risotto perfection! Arborio rice, a flavorful stock, mushrooms and parmesan cheese with a bit of cream!

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Ingredients

• 4 tablespoons butter
• 8 oz baby Bella mushrooms, cleaned and sliced
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend**
• 4 cups water*
• 4 tablespoons Better Than Bouillon Seasoned Vegetable Base*
• 1.5 cup arborio rice
• 1 cup shredded parmesan cheese
• 1 cup heavy cream
• Parsley optional for garnish

Instructions

1. Add sliced mushrooms to a medium/large skillet over medium heat.
2. Season mushrooms with salt, garlic powder and Umami Seasoning Blend if using it.
3. Sauté about 10 minutes until soft. Pour mushrooms onto a plate and set aside, leaving leftover mushroom juices in the pan.
4. Pour water into a small sauce pan and stir in Better Than Bouillon Seasoned Vegetable Base.
5. Place saucepan onto the stove top over low heat just to warm it up.
6. Add butter to skillet and melt.
7. Once butter is melted, add in the arborio rice and stir. Let it toast in the melted butter for about 3 minutes, stirring occasionally.
8. Stir in one cup of the warm broth. Stir and simmer until all of the broth has been absorbed. Be sure to continuously stir to keep rice from sticking to pan.
9. Add the second cup of chicken broth and stir. Again, let the rice simmer while stirring until the liquid is gone.
10. Continue this process until all of the broth has been added and absorbed. This should take about 30 minutes.
11. Once the last cup of broth has almost been completely absorbed, stir in mushrooms.
12. Add in shredded parmesan cheese and heavy cream.
13. Simmer for about 10 minutes while stirring.
14. Rice should be creamy with a slight bite to it.
15. Risotto should be served as soon as it is finished cooking.
16. Garnish with chopped parsley.

Notes

* Instead of the water and Better Than Bouillon Seasoned Vegetable Base you can use 4 cups of vegetable broth

** I really like the Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend but you can leave it out if you can't find it where you live.

To loosen thickened/cooled risotto, stir in a bit of warm broth or heaavy cream and reheat on stove top.

 

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