This post may contain affiliate links. Please read my disclosure policy.
This recipe for mushroom risotto is so easy to make yet so flavorful! You'll think you're at your favorite sit-down restaurant.
I love the chewy, creamy texture of risotto, and many people think it's difficult to make.
This is actually not true, in my opinion. You just have to watch the pot and stir often so the rice doesn't stick to the pan bottom.
How to Make Risotto
The first steps in making the best creamy mushroom risotto is to lay the foundation of your flavors.
In this recipe, this means cooking your base of garlic, mushrooms, and marjoram in the butter and oil. This process will assure more flavor for your risotto.
Once your foundation is nicely sauteed, you will then add the rice and cook it slightly before adding the broth.
If you'd like to make this recipe vegetarian, you can add vegetable broth instead of the beef stock/broth called for.
Likewise, it should be just as delicious if you choose to use chicken stock instead of beef.
Use whatever broth or stock you have on hand, but follow the procedure pretty closely to get the best outcome.
Don't leave out the lemon juice and zest if possible, as this adds nice flavor. It's about like adding white wine.
The lemon juice doesn't make the risotto tart, but it reduces down to a sort of concentrate for adding flavor you don't want to miss!
Tips for Creamy Mushroom Risotto
Don't skimp on the butter and oil.
This recipe is not supposed to be low carb or low fat. It's designed to be delicious and satisfying (like most, if not all, of my recipes)!
Note that the amount of butter and oil called for is important for the cooking of the garlic, mushrooms, and rice in the initial cooking states (so nothing sticks to the pan bottom, and everything cooks nicely instead of scorching).
Also, make sure not to leave out the lemon juice and zest if possible. They are both very important for the flavors in this mushroom risotto recipe (as stated above).
Another important key to the success of this recipe for mushroom risotto is to stay by your pot. You will be stirring your pot quite a bit, so don't leave the kitchen (except for a very short time).
It's important to keep an eye on your pot and stir frequently (and part of the time constantly) so your risotto turns out beautifully.
What to Serve with Mushroom Risotto
Recipe For Mushroom Risotto (Creamy Mushroom Risotto)
- 2 Tbsp butter
- 2 Tbsp oil
- 8 ounces mushrooms , sliced thickly
- 1 Tbsp garlic , minced (2-3 large cloves)
- 1 tsp dry marjoram
- ½ tsp salt , more to taste
- ¼ tsp black pepper , more to taste
- 1 lemon large, zest and juice
- 1-½ cups Arborio rice , uncooked
- 3 cups beef stock (or broth)
- ½ cup heavy cream (or half and half)
- ¼ cup parmesan cheese , shredded or grated
- Heat Dutch oven or heavy pot to medium.
- Add oil, butter, mushrooms, garlic, marjoram, salt, and pepper. Stir and cook 5 minutes, uncovered.
- Add lemon juice and zest and cook 5 minutes uncovered (reducing the liquid).
- Add rice, and cook 1 minute, stirring.
- Add stock/broth and turn up heat. Heat to almost boiling, stirring frequently (about 2 minutes).
- Turn heat back down to medium and cook for 10 minutes, stirring continuously to make sure rice doesn't stick to pan bottom.
- Turn heat to low-medium (2-3) and cook 5 more minutes, stirring frequently.
- Remove from heat, add cream and parmesan cheese, and stir.
- Cover and let sit 5 minutes. Stir again before serving.
Don't Forget to Pin For Later!