How To Make Perfect, Creamy Mushroom Risotto

Ingredients

• 4 oz Shiitake Mushrooms (caps only, diced, for risotto)
• 2 oz Shiitake Mushroom Stems (reserved for stock infusion)
• 10 oz Cremini Mushrooms (whole, sliced and roasted for garnish)
• 2 sprig Fresh Thyme (fresh, added to roasting pan)
• 4 tbsp Olive Oil (extra virgin, divided)
• 1 tsp Salt (kosher or sea salt)
• 4 cup Chicken Stock (low‑sodium, homemade or store‑bought)
• 2 cup Water (room temperature)
• 1 cup Yellow Onion (½ medium onion, finely diced)
• 4 tbsp Unsalted Butter (softened, divided (2 tbsp for sauté, 2 tbsp cold for finishing))
• 1 cup Arborio Rice (rinsed briefly)
• 1 cup Pinot Grigio (dry white wine for deglazing)
• 2 tbsp Mascarpone Cheese (room temperature)
• 2 tbsp Truffle Butter (black truffle butter, softened)
• 0.25 cup Parmigiano-Reggiano Cheese (freshly grated)

Instructions

1. Preheat Oven and Roast Cremini Mushrooms

   Preheat the oven to 450°F. Toss the sliced cremini mushrooms (8‑10 oz) with 2 tbsp olive oil, fresh thyme, and a pinch of salt. Spread on a baking sheet and roast, stirring once, until golden and caramelized, about 20 minutes.

   Time: PT20M

   Temperature: 450°F

2. Prepare Shiitake Mushrooms

   Remove stems from shiitake caps. Slice the caps into ½‑inch pieces (about 4 oz) and set aside for the risotto. Keep the stems (about 2 oz) for the stock; you can also slice a few stems for garnish later.

   Time: PT5M

3. Infuse Stock with Mushroom Stems

   In a saucepan, heat 1 tbsp olive oil over medium‑high heat. Add the shiitake stems and toast for 2‑3 minutes until fragrant. Add 4 cups chicken stock and 2 cups water, bring to a gentle simmer, and keep simmering while you finish prep.

   Time: PT10M

   Temperature: medium‑high

4. Dice Onion and Grate Cheese

   Finely dice half a medium yellow onion (about 1 cup). Grate the Parmigiano‑Reggiano cheese and set aside.

   Time: PT5M

5. Sweat Onion

   In the large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium‑high heat. Add the diced onion, season with a pinch of salt, and sweat for about 1 minute until translucent but not colored.

   Time: PT3M

   Temperature: medium‑high

6. Cook Shiitake Pieces

   Add the diced shiitake caps to the skillet. Cook, stirring, for 3 minutes until they soften and release their juices.

   Time: PT3M

   Temperature: medium

7. Toast the Rice

   Stir in 1 cup Arborio rice. Toast for 2 minutes, stirring constantly, until the grains become fragrant and slightly translucent at the edges.

   Time: PT2M

   Temperature: medium

8. Deglaze with Wine

   Pour in 1 cup Pinot Grigio, stirring until the liquid is mostly absorbed and the alcohol aroma dissipates.

   Time: PT3M

   Temperature: medium

9. Gradual Stock Incorporation

   Add a ladleful of hot mushroom‑infused stock to the rice, stirring until absorbed. Continue adding stock ladlefuls every 30 seconds, stirring constantly, for about 20 minutes, until the rice is al dente and the mixture is creamy.

   Time: PT20M

   Temperature: medium

10. Finish with Creamy Elements

    Remove the skillet from heat. Stir in 2 tbsp mascarpone, 2 tbsp truffle butter, and the remaining 2 tbsp cold unsalted butter until fully melted and incorporated.

    Time: PT5M

11. Add Parmesan and Adjust Seasoning

    Stir in the grated Parmigiano‑Reggiano. Taste and add more salt or pepper if needed. If the risotto is too thick, thin with a splash of warm stock.

    Time: PT2M

12. Plate and Garnish

    Spoon a generous mound of risotto onto each plate. Top with the roasted cremini mushrooms and any reserved shiitake garnish. Finish with an extra sprinkle of grated Parmigiano‑Reggiano.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

12g

Carbohydrates

70g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Shiitake Mushrooms: Cremini mushrooms, Portobello mushrooms
• Instead of Shiitake Mushroom Stems: Other mushroom stems
• Instead of Cremini Mushrooms: Button mushrooms, Portobello mushrooms
• Instead of Fresh Thyme: Dried thyme
• Instead of Olive Oil: Canola oil
• Instead of Chicken Stock: Vegetable stock
• Instead of Yellow Onion: White onion
• Instead of Unsalted Butter: Margarine
• Instead of Arborio Rice: Carnaroli rice
• Instead of Pinot Grigio: Sauvignon Blanc, dry vermouth
• Instead of Mascarpone Cheese: Cream cheese
• Instead of Truffle Butter: Regular butter with truffle oil
• Instead of Parmigiano-Reggiano Cheese: Pecorino Romano

Equipment Needed

• Oven
• Baking Sheet
• Chef's Knife
• Cutting Board
• Saucepan
• Fine Mesh Sieve (optional)
• Large Skillet
• Wooden Spoon
• Heat‑Resistant Spatula (optional)
• Measuring Cups
• Ladle
• Grater
• Plate

Critical Steps — Do Not Skip

• Roast mushrooms at high temperature to develop caramelization.
• Toast the Arborio rice until fragrant before adding liquid.
• Add stock gradually while stirring to release starch and create creaminess.
• Finish the risotto off the heat with mascarpone, truffle butter, and cold butter for extra silkiness.

Chef Tips from the Video

• Use a high‑quality Arborio or Carnaroli rice for the best starch release.
• Keep the infused stock hot throughout cooking to maintain a steady simmer.
• A wooden spoon helps scrape the pan edges, preventing the rice from sticking.

Troubleshooting

Storage

Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 2 days. Reheat gently on the stovetop with a splash of stock, stirring constantly.

Freezer: Freezing is not recommended; the texture becomes grainy after thawing.

Room temperature: Do not leave the risotto at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the mushrooms up to a day ahead; store in the fridge and reheat briefly before serving.
• Prepare the chicken stock and keep it warm on the stove or in a thermos.
• Grate the Parmesan and measure the mascarpone in advance for a smoother finish.

Frequently Asked Questions