3 ratings

Creamy Mushroom Risotto

A perfect indulgent side (or dinner)
Creamy Mushroom Risotto
Jessica Chou/The Daily Meal

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.

Ready in
50 m
20 m
(prepare time)
30 m
(cook time)
Calories Per Serving


For the mushroom topping:

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

For the risotto:

  • 3-4 Cups chicken broth or vegetable 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
  • Parsley, for garnish


For the mushroom topping:

Step 1: Melt 1 tablespoon butter in a sauté pan over medium heat until foaming.

Step 2: Add 3 1/2 ounces mushrooms, 2 sprigs of thyme, and 2 sprigs of parsley, and cook to soften. Season with salt and pepper, to taste.

For the risotto:

Step 1: In a medium-sized pot, bring 4 cups chicken broth to a simmer over medium heat. Keep to a low simmer.

Step 2: Meanwhile, place 1/2 cup 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.)

Step 3: In a large pot, melt 2 tablespoons of the butter. When it foams, add 1/2 cup finely chopped onion and cook until translucent.

Step 4: Add 1 cup rice to the butter and onion mixture, and mix vigorously for about 1 minute. Add 1 cup 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.

Step 5: 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 1/2 cup of broth. Stir frequently until it has soaked in. Repeat with 1/2 cup increments until the rice is al dente.

Step 6: 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 1/4 cup butter, about 1-2 tablespoons at a time, with a wooden spoon. Beat in 1/2 cup Parmesan and half of the cream.

Step 7: Taste, and if it's not creamy enough, add the remaining cream.

Step 8: Season with salt, to taste, and spoon onto plates. Top with the mushroom topping and garnish with parsley. Serve immediately.