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    Home » Recipes » Mains

    Creamy Mushroom Risotto

    Published: Sep 26, 2018, Last updated: Jul 11, 2019 by Emily This post may contain affiliate links.

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    Creamy mushroom risotto in a bowl topped with extra mushrooms
    This Creamy Mushroom Risotto recipe is a cheap and filling dinner that's incredibly simple to make, the whole family will love it. www.insidetherustickitchen.com

    A super easy Creamy Mushroom Risotto made with chanterelle and chestnut mushrooms, fresh thyme and parmesan cheese. This risotto is ultra comforting and great for busy weeknights. Autumn has arrived...

    AN overhead shot of creamy mushroom risotto with chanterelle mushrooms

    If there's something I really love it's quick comfort food and this creamy mushroom risotto is just that! I mean what better way to celebrate Autumn? Delicious chanterelle and chestnut (crimini) mushrooms are mixed through mouthwatering silky arborio rice with mascarpone and parmesan. It's just SO good!

    Risotto is so simple to make and doesn't take long at all. It's a quick and cost-effective way to make a filling and satisfying meal on busy weeknights. I always have arborio rice in the cupboard and chicken stock either in the freezer or store cupboard so I can whip up a risotto any night of the week.

    Tips To Remember When Making Risotto

    • Always use either Arborio or Carnaroli rice for making risotto.
    • Use homemade chicken stock preferably for the best flavour. If you don't have homemade stock then go for a good quality store bought option and try going for a low sodium brand so you have more control over the seasoning.
    • Simmer the risotto slowly on a medium to slow heat, stirring often. Don't be tempted to speed things up and turn up the heat, the flavour won't be great and either will the texture.
    • Use high-quality ingredients, always. If food is simple you need quality.

    How To Make Creamy Mushroom Risotto - Step By Step

    Add olive oil in a large pan under a medium heat. Finely chop the onion and add to the pan, saute until the onions are translucent. Add the garlic, mushrooms and thyme leaves to the pan with the onions, fry for 2 minutes stirring occasionally (photos 1-3).

    Add the arborio rice and stir until it has soaked up all the flavours and mixed thoroughly with the onions and mushrooms (photos 4 & 5).

    Step by step photos for making creamy mushroom risotto

    Add around 2-3 ladles of chicken stock until the rice is covered and add a small pinch salt and pepper. Stir constantly until the rice starts to absorb the stock.

    Continue adding one ladle of stock at a time allowing the rice to absorb the stock each time whilst constantly stirring. Continue until stock is used up, the rice should be perfectly cooked at this point (photo 7).

    Turn off the heat and add around 2 tablespoon parmesan, the mascarpone and any extra salt if needed. Stir everything together an serve in bowls (photos 8 & 9).

    The End Result & Texture

    I always make my risotto slightly sticky and creamy rather than loose. I much prefer it this way but if you want yours a little looser just add a little extra water or stock until it's at the consistency you like.

    What Mushrooms Can I Use?

    You can also try using different varieties of mushrooms, chestnut (Crimini) and chanterelles are really delicious and fairly easy to come across at most supermarkets or farm shops.

    You could also use common white button mushrooms, portobello, porcini (<< really delicious) or any other mushrooms you can easily find. Different varieties give all sorts of delicious, earthy and woody flavours so depending on the mushrooms you choose the end result will be different.

    For an extra mushroom kick, you could rehydrate dried porcini mushrooms by soaking them in a little warm water for 10 minutes, finely chop them and add them to the risotto along with the mushroom liquid.

    Tip: Just be careful when pouring in the mushroom liquid as it tends to be gritty toward the end, you don't want that in your risotto.

    A side shot of creamy mushroom risotto in a white marble bowl

    More Mushroom Recipes You Might Like;

    • Mushroom Spinach Pasta
    • Speck and Mushroom Pappardelle
    • Cheesy Speck and Mushroom Pizza
    • Parmesan Mushroom Toasts

    If you've tried this Creamy Mushroom Risotto or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    An overhead shot of creamy mushroom risotto with chanterelle mushrooms
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    5 from 4 votes

    Creamy mushroom risotto

    A super easy Creamy Mushroom Risotto made with chanterelle and chestnut mushrooms, fresh thyme and parmesan cheese, This risotto is ultra comforting and great for busy weeknights!
    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 6 people
    Calories 342kcal
    Author Emily Kemp

    Ingredients

    • 14.1 oz (400g) arborio rice
    • 4 cups (1 litre) litre chicken stock
    • 3.5 oz (100g) chanterelle mushrooms finely sliced
    • 3.5 oz (100g) chestnut mushrooms (Crimini) finely sliced
    • 1 heaped tbsp mascarpone
    • 1 tablespoon fresh thyme
    • 1 white onion finely chopped
    • 2 cloves garlic finely chopped
    • 2 tablespoon parmesan freshly grated
    • 2-3 tablespoon olive oil
    • 1 pinch salt and pepper

    Instructions

    • Put the chicken stock in a pot under a medium heat.
    • Add 2 tablespoon olive oil in a large pan under a medium heat. Finely chop the onion and add to the pan, saute until the onions are translucent. Add the garlic, mushrooms and thyme leaves to the pan with the onions, fry for 2 minutes stirring occasionally.
    • Add the arborio rice and stir until it has soaked up all the flavours and mixed thoroughly with the onions and mushrooms.
    • Add around 2-3 ladles of chicken stock until the rice is covered and add a small pinch salt and pepper. Stir constantly until the rice starts to absorb the stock.
    • Continue adding one ladle of stock at a time allowing the rice to absorb the stock each time whilst constantly stirring. Continue until stock is used up, the rice should be perfectly cooked at this point, if not you can add an extra 100ml (â…“ cup) of water or stock.
    • Turn off the heat and add 2 tablespoon parmesan, the mascarpone and any extra salt if needed. Stir everything together an serve in bowls.

    Notes

    What Mushrooms Can I Use?

    • You can also try using different varieties of mushrooms, chestnut (Crimini) and chanterelles are really delicious and fairly easy to come across at most supermarkets or farm shops.
    • You could also use common white button mushrooms, portobello, porcini (<< really delicious) or any other mushrooms you can easily find. Different varieties give all sorts of delicious, earthy and woody flavours so depending on the mushrooms you choose the end result will be different.
    • For an extra mushroom kick, you could rehydrate dried porcini mushrooms by soaking them in a little warm water for 10 minutes, finely chop them and add them to the risotto along with the mushroom liquid. 
    • Tip: Just be careful when pouring in the mushroom liquid as it tends to be gritty toward the end, you don't want that in your risotto.

    Extra Tips To Remember When Making Risotto

    • Always use either Arborio or Carnaroli rice for making risotto.
    • Use homemade chicken stock preferably for the best flavour. If you don't have homemade stock then go for a good quality store bought option and try going for a low sodium brand so you have more control over the seasoning.
    • Simmer the risotto slowly on a medium to slow heat, stirring often. Don't be tempted to speed things up and turn up the heat, the flavour won't be great and either will the texture.
    • Use high-quality ingredients, always. If food is simple you need quality.
    • I always make my risotto slightly sticky and creamy rather than loose. I much prefer it this way but if you want yours a little looser just add a little extra water or stock until it's at the consistency you like.
     

    Nutrition

    Calories: 342kcal | Carbohydrates: 58g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 362mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 4.5mg | Calcium: 42mg | Iron: 3.6mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Mains

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    Reader Interactions

    Comments

    1. Carolina

      March 18, 2022 at 1:09 am

      Can I use mushroom stock/broth instead of chicken?

      Reply
      • Emily

        March 21, 2022 at 9:22 am

        Absolutely!

        Reply
    2. Madison | A Joyfully Mad Kitchen

      September 29, 2018 at 2:55 pm

      Oooh I love risotto! Can't wait to make this version.5 stars

      Reply
    3. David @ Cooking Chat

      September 29, 2018 at 12:34 am

      Delicious! Just made a batch of mushroom risotto last night, bit of chicken too. Leftovers tonight! I used the liquid from soaking porcinis for something else, instead of chicken broth.5 stars

      Reply
    4. Amanda

      September 27, 2018 at 8:30 pm

      I'm not lying when I say this is the most amazing mushroom risotto I've ever seen.... it's so pretty and I bet it tastes even better!

      Reply
      • Inside the rustic kitchen

        September 28, 2018 at 11:17 am

        Aw thank you so much, Amanda, that comment just made my day!

        Reply
    5. Sam

      August 30, 2017 at 9:43 pm

      Mushroom risotto is my favourite!5 stars

      Reply
    6. Hanady | Recipe Nomad

      January 18, 2017 at 5:22 pm

      Oh this looks heavenly! So creamy- exactly like risotto should be. I hate dry risotto! And like you I have a wedge of Parmesan just waiting to be grated all over this!

      Reply
      • Inside the rustic kitchen

        January 19, 2017 at 11:31 am

        Thank you so much! 🙂

        Reply
    7. Claire @foodiequine

      January 18, 2017 at 5:04 pm

      Risotto is one of my favourite comfort foods but I've never added Ricotta to mine. Definitely going to give that variation a try next time. Thanks for the inspiration.

      Reply
      • Inside the rustic kitchen

        January 19, 2017 at 11:32 am

        No problem, ricotta is so lovely in risotto! 🙂

        Reply
    8. Lisa | Garlic & Zest

      January 18, 2017 at 4:50 pm

      This risotto looks so creamy! Must be the ricotta, yes?

      Reply
      • Inside the rustic kitchen

        January 19, 2017 at 11:33 am

        Hey Lisa, yeah the ricotta gives the risotto it's lovely creaminess, it's delicious!

        Reply
    9. Jessy @ The Life Jolie

      January 18, 2017 at 4:43 pm

      I'm ashamed to say I've never made Risotto- this looks so creamy and delicious! You make it sound so easy to make- I'm going to have to try this!

      Reply
      • Inside the rustic kitchen

        January 19, 2017 at 11:34 am

        Ahh you need to try making it asap, it's a great cheap and delicious meal! Thank you 🙂

        Reply
    10. Dannii

      January 18, 2017 at 4:40 pm

      I can never get risotto right when I make it, so I am going to have to give your recipe a try. It looks great.

      Reply
      • Inside the rustic kitchen

        January 19, 2017 at 11:35 am

        Thanks so much, I hope you enjoy this version 🙂

        Reply

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