This Mushroom Risotto Is So Creamy and Delicious!

How to make creamy mushroom risotto – the right way.
This easy mushroom risotto recipe uses arborio rice, dried porcini mushrooms and simple technique to create a rich, glossy risotto without using cream.

If you’ve ever searched for how to make mushroom risotto that’s creamy but still has a bite, this step-by-step method shows you exactly how to get it right. This recipe feeds 4 and is perfect for a simple vegetarian dinner.

WHY YOU’LL LOVE THIS RECIPE:

• Creamy risotto without cream
• Deep flavour from dried porcini mushrooms
• Uses arborio rice for authentic texture
• Step-by-step method so you don’t overcook it
• Crispy parmesan crisps for added crunch
• Feeds 4

This is proper mushroom risotto — glossy, rich, and finished with butter and parmesan for that classic silky texture.

INGREDIENTS (Serves 4)
300g arborio rice
80g sliced white cap mushrooms (chestnut mushrooms also work)
Dried porcini mushrooms (rehydrated as per pack instructions)
1 litre vegetable stock (800ml stock + reserved porcini mushroom liquid)
1 white onion, finely diced
2 cloves garlic, finely chopped
100–150ml white wine
Olive oil
Pinch dried oregano (or herbs of choice)
20–30g grated parmesan (plus extra to finish)
20g unsalted butter, cubed
Fresh parsley, chopped
Salt & pepper

For the Parmesan Crisps:
1 tbsp grated parmesan per crisp
Optional: oregano, chilli flakes, rosemary or basil

METHOD – STEP BY STEP

Start by rehydrating your dried porcini mushrooms according to the pack instructions (this can take around 30 minutes, so do it first).

In a pan over a medium heat, add a glug of olive oil and your finely diced white onion. Cook gently until softened.

Add the chopped garlic and cook for another minute.

Add your sliced white mushrooms and cook until softened.

While they’re cooking, drain the porcini liquid through a sieve into a jug containing 800ml of hot vegetable stock. You’ll end up with 1 litre of stock including the mushroom water.
(Sieving removes any grit from the dried mushrooms.)

Squeeze out the rehydrated porcini and add them to the pan.

Add 300g arborio rice and stir for a minute to lightly toast the grains. Arborio rice is key when making risotto because of its high starch content — that’s what gives you the creamy texture.

Add your dried oregano and pour in 100–150ml white wine. Let it cook until the alcohol evaporates.

Now begin adding the stock gradually, a ladle at a time, stirring regularly and topping up as it absorbs. This gradual method is what creates a creamy mushroom risotto without adding cream.

Parmesan Crisps:

On a lined baking tray, place 1 tablespoon of grated parmesan per crisp and spread into thin discs.

Season if you like. Bake at 180°C fan for around 10 minutes until golden.
Allow to cool so they crisp up fully.

Continue adding stock to the risotto until the rice is cooked but still slightly firm in the centre (al dente).

Turn off the heat. Check for seasoning.

Stir through 20–30g grated parmesan and 20g cubed unsalted butter. This final step is what gives risotto its classic silky finish.

Add chopped parsley, spoon into bowls, and top with a parmesan crisp and extra grated parmesan if you like.

This is the first recipe in a 3-part mini series.
Coming later this week:
• Easy marinara sauce
• Arancini balls made using leftover risotto

If you’re looking for more easy Italian-inspired recipes, make sure you’re subscribed.

Let me know in the comments — do you prefer porcini mushroom risotto or chestnut mushrooms?

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