A simple, comforting Creamy Mushroom Risotto made with chanterelle and chestnut mushrooms, fresh thyme and Parmesan. Perfect for busy weeknights in autumn. Autumn has arrived…
If you love quick comfort food, this creamy mushroom risotto is a winner. Tender chanterelle and chestnut (crimini) mushrooms mingle with silky Arborio rice, finished with mascarpone and Parmesan for a rich, warming dish. It’s easy to make, economical, and satisfying on busy nights.
Risotto is straightforward and doesn’t require elaborate ingredients. I keep Arborio rice and chicken stock on hand so I can make risotto any evening. The key is attention while cooking and good-quality ingredients—simple elements produce the best flavour.
Tips To Remember When Making Risotto
- Choose the right rice: Use Arborio or Carnaroli rice for the proper creamy texture.
- Prefer homemade stock: Homemade chicken stock gives superior flavour. If using store-bought, pick a good-quality, low-sodium option to control seasoning.
- Simmer slowly: Cook the risotto over medium-low heat and stir frequently. Rushing with high heat will spoil the texture and flavour.
- Use quality ingredients: Simple dishes rely on good ingredients—fresh herbs, real Parmesan, and ripe mushrooms make a difference.
How To Make Creamy Mushroom Risotto – Step By Step
Warm the chicken stock in a pot over medium heat so it stays hot while you cook the rice.
In a large pan over medium heat, add 2 tbsp olive oil. Finely chop the onion and sauté until translucent. Add the garlic, sliced mushrooms and thyme leaves, frying for about 2 minutes while stirring occasionally.
Add the Arborio rice to the pan and stir until the rice is well coated and has absorbed some of the flavours from the onions and mushrooms.
Pour in 2–3 ladles of the hot chicken stock—just enough to cover the rice—then add a small pinch of salt and pepper. Stir constantly until the rice starts to absorb the stock.
Continue to add the stock one ladle at a time, allowing the rice to absorb the liquid between additions and stirring frequently. Repeat until the stock is used and the rice is cooked through; if needed, add an extra 100 ml (about 1/3 cup) of stock or water to reach the right consistency.
Remove the pan from the heat and stir in 2 tbsp grated Parmesan and 1 heaped tbsp mascarpone. Taste and adjust seasoning with salt and pepper if necessary, then serve immediately in bowls.
The End Result & Texture
I prefer risotto slightly sticky and very creamy rather than loose. If you like a looser finish, simply add more hot stock or a splash of water at the end until you reach the desired consistency.
What Mushrooms Can I Use?
This recipe works well with chestnut (crimini) and chanterelle mushrooms, which are often available at supermarkets and farm shops. You can also use white button mushrooms, portobello, or porcini for different flavour profiles—each variety brings its own earthy, woody notes.
For a stronger mushroom flavour, rehydrate dried porcini by soaking them in warm water for about 10 minutes. Finely chop the rehydrated porcini and add them to the risotto along with a little of the soaking liquid for extra depth—strain the liquid well to avoid gritty bits.
More Mushroom Recipes You Might Like;
- Mushroom Spinach Pasta
- Speck and Mushroom Pappardelle
- Cheesy Speck and Mushroom Pizza
- Parmesan Mushroom Toasts
If you try this Creamy Mushroom Risotto or any other recipe, let me know how it turned out in the comments—I love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to make the dish perfectly the first time.
Creamy mushroom risotto
By Emily
Ingredients
- 14.1 oz (400g) Arborio rice
- 4 cups (1 litre) chicken stock
- 3.5 oz (100g) chanterelle mushrooms, finely sliced
- 3.5 oz (100g) chestnut (crimini) mushrooms, finely sliced
- 1 heaped tbsp mascarpone
- 1 tbsp fresh thyme
- 1 white onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp Parmesan, freshly grated
- 2-3 tbsp olive oil
- 1 pinch salt and pepper
Instructions
- Keep the chicken stock warm in a pot over medium heat.
- Heat 2 tbsp olive oil in a large pan over medium heat. Finely chop the onion and sauté until translucent. Add garlic, mushrooms and thyme and fry for 2 minutes, stirring occasionally.
- Add the Arborio rice and stir until it is well coated and has absorbed the flavours.
- Add 2–3 ladles of hot stock to cover the rice and season with a small pinch of salt and pepper. Stir constantly until the rice begins to absorb the liquid.
- Continue adding stock one ladle at a time, stirring frequently and allowing the rice to absorb the liquid between additions. Continue until the rice is tender; if needed, add an extra 100 ml (1/3 cup) of stock or water.
- Remove from heat and stir in 2 tbsp Parmesan and the mascarpone. Adjust seasoning, mix well and serve.
Notes
What Mushrooms Can I Use?
- Chestnut (crimini) and chanterelles work beautifully and are commonly available. White button, portobello, or porcini are all great alternatives depending on the flavour you want.
- To boost mushroom flavour, rehydrate dried porcini in warm water for 10 minutes, chop and add to the risotto with a little of the soaking liquid—strain carefully to avoid grit.
Extra Tips To Remember When Making Risotto
- Always use Arborio or Carnaroli rice.
- Use homemade stock if possible; otherwise choose a quality, low-sodium store-bought stock.
- Simmer slowly over medium-low heat and stir often for the best texture.
- Prioritise high-quality ingredients for simple recipes.
I prefer risotto slightly sticky and very creamy. If you like it looser, add more hot stock at the end.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and is an approximation.
Nutrition
Carbohydrates: 58 g |
Protein: 9 g |
Fat: 7 g |
Saturated Fat: 2 g |
Cholesterol: 3 mg |
Sodium: 85 mg |
Potassium: 362 mg |
Fiber: 2 g |
Sugar: 1 g
Nutrition information is automatically calculated and should be used as an approximation.
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