Creamy Mushroom Risotto

Creamy Mushroom Risotto
Jessica Chou


For the mushroom topping

  • 1 Tablespoon  unsalted butter
  • 3 1/2 Ounces  mushrooms, such as maitake or chanterelle
  • sprigs thyme
  • sprigs parsley, plus more for garnish
  •   Salt and pepper, to taste

For the risotto

  • 3-4 Cups  chicken broth or other broth
  • 1/2 Cup  heavy whipping cream
  • 1/4 Cup  plus 2 tablespoons unsalted butter
  • 1/2 Cup  finely chopped onion
  • 1 Cup  carnaroli or arborio rice
  • 1 Cup  dry white wine, plus more for drinking
  • 1/2 Cup  grated Parmesan
  •   Salt, to taste

This recipe borrows a trick from Thomas Keller, who mixes in softly beaten heavy whipping cream at the very end for a super luxurious risotto.

Click here to see 'Shrooms: They're What's for Dinner Tonight.


For the mushroom topping

Melt the butter in a sauté pan over medium heat until foaming. Add the mushrooms, thyme, and parsley, and cook to soften. Season with salt and pepper, to taste.

For the risotto

In a medium-sized pot, bring the chicken broth to a simmer over medium heat. Meanwhile, in place the heavy whipping cream in a mixing bowl and beat using an electric mixer or by hand until soft peaks form (the cream should just curl over softly when the whisk is held up).

Then, melt 2 tablespoons of the butter in a large pot. When it foams, add the onion and cook until translucent.

Then, add the rice and mix vigorously for about 1 minute. Add the white wine and let the wine soak into the rice until evaporated. Stir vigorously, scraping the bottom so the rice doesn't stick, until the rice has toasted, about 2 minutes.

Add enough chicken broth to cover the rice and cook, stirring frequently. When the rice has soaked up the broth (take a spoon and run it through; if the broth doesn't pool, it is ready), add another ½ cup of broth. Stir frequently until it has soaked in. Repeat with ½ cup increments until the rice is al dente.

Once the rice is ready (there should be a bite, but the center should be cooked through), remove from the heat and vigorously beat in the remaining butter, about 1-2 tablespoons at a time, with a wooden spoon. Beat in all of the cheese and 1/2 of the cream.

Taste, and if it's not creamy enough, add the remaining cream. Season with salt, to taste, and pour into plates. Top with the mushroom topping and garnish with parsley.


Calories per serving:

1,099 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 141g 217%
  • Carbs 170g 57%
  • Saturated 88g 441%
  • Fiber 9g 37%
  • Trans 3g
  • Sugars 10g
  • Monounsaturated 38g
  • Polyunsaturated 5g
  • Protein 40g 81%
  • Cholesterol 415mg 138%
  • Sodium 3,305mg 138%
  • Calcium 881mg 88%
  • Magnesium 134mg 34%
  • Potassium 948mg 27%
  • Iron 11mg 62%
  • Zinc 5mg 34%
  • Phosphorus 814mg 116%
  • Vitamin A 1,345µg 149%
  • Vitamin C 24mg 40%
  • Thiamin (B1) 1mg 82%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 12mg 60%
  • Vitamin B6 1mg 35%
  • Folic Acid (B9) 480µg 120%
  • Vitamin B12 1µg 18%
  • Vitamin D 3µg 1%
  • Vitamin E 4mg 19%
  • Vitamin K 95µg 119%
Have a question about nutritional data? Let us know.
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