A super easy creamy mushroom risotto made with chanterelle and chestnut mushrooms, fresh thyme and Parmesan cheese. Ultra comforting and perfect for busy weeknights. Autumn has arrived…
If you love quick comfort food, this creamy mushroom risotto is a perfect choice. Earthy chanterelles and chestnut (crimini) mushrooms mingle with silky arborio rice, mascarpone and grated Parmesan for a rich, satisfying meal. It’s simple to prepare and ideal for crisp autumn evenings.
Risotto is straightforward and surprisingly quick when you have the key ingredients on hand. Keep arborio rice in the pantry and chicken stock in the freezer or cupboard and you can make a filling, budget-friendly dinner any night of the week.
Tips to Remember When Making Risotto
- Use the right rice: Arborio or Carnaroli rice gives the best texture for risotto.
- Prefer homemade stock: Homemade chicken stock yields the best flavour. If using store-bought, choose a good-quality, low-sodium option so you can control seasoning.
- Simmer gently: Cook the risotto on medium-low heat and stir often. Rushing by using high heat affects both flavour and texture.
- Quality matters: With simple dishes, good ingredients make a big 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.
Heat 2 tablespoons olive oil in a large pan over medium heat. Finely chop one white onion and sauté until translucent. Add two cloves of finely chopped garlic, the sliced mushrooms and one tablespoon of fresh thyme leaves. Fry for about 2 minutes, stirring occasionally.
Add the arborio rice and stir to coat the grains and combine with the onions and mushrooms so the rice soaks up the flavours.
Pour in 2–3 ladles of hot chicken stock so the rice is covered, add a small pinch of salt and pepper, and stir constantly until the rice begins to absorb the liquid.
Continue adding one ladle of stock at a time, allowing the rice to absorb the liquid between additions and stirring often. Keep going until the stock is nearly used and the rice is tender but al dente. If needed, add an extra 100 ml (about 1/3 cup) of stock or water to reach the right texture.
Remove from the heat and stir in 2 tablespoons freshly grated Parmesan and a heaped tablespoon of mascarpone. Taste and adjust salt and pepper if necessary, then serve immediately in bowls.
The End Result & Texture
I prefer risotto slightly sticky and creamy rather than very loose. If you like it looser, simply add a little more hot stock or water to reach your preferred consistency.
What Mushrooms Can I Use?
Chestnut (crimini) and chanterelles are delicious choices and often easy to find. You can swap in white button mushrooms, portobello or porcini — each variety gives a different, pleasant earthy character. For an extra mushroom boost, rehydrate dried porcini in warm water for 10 minutes, chop and add them along with a little of the soaking liquid (strain carefully to avoid grit).
Ingredients (serves 6)
- 400 g (14.1 oz) arborio rice
- 1 litre (4 cups) chicken stock, kept hot
- 100 g (3.5 oz) chanterelle mushrooms, thinly sliced
- 100 g (3.5 oz) chestnut (crimini) mushrooms, thinly sliced
- 1 heaped tbsp mascarpone
- 2 tbsp freshly grated Parmesan
- 1 tbsp fresh thyme leaves
- 1 white onion, finely chopped
- 2 cloves garlic, finely chopped
- 2–3 tbsp olive oil
- Pinch of 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. Sauté the chopped onion until translucent, then add the garlic, sliced mushrooms and thyme; fry for about 2 minutes, stirring.
- Add the arborio rice and stir until well coated and aromatic.
- Add 2–3 ladles of hot stock to cover the rice, season lightly and stir constantly until the liquid is absorbed.
- Continue adding one ladle of stock at a time, stirring frequently and letting the rice absorb the liquid before adding more. Cook until the rice is tender but still has a bit of bite. Add an extra 100 ml stock or water if needed.
- Remove from heat, stir in the mascarpone and Parmesan, adjust seasoning, and serve immediately.
Notes
- Use Arborio or Carnaroli rice for the best risotto texture.
- Homemade stock improves flavour; if using store-bought, choose low-sodium and taste as you go.
- Stirring and gentle heat are key to a creamy result.
- Different mushroom varieties will change the flavour profile—experiment for variety.
- When using porcini rehydration liquid, strain it carefully to avoid grit.
Nutrition (per serving, approximate)
Calories: 342 kcal | Carbohydrates: 58 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 2 g | Sodium: 85 mg | Fiber: 2 g
If you try this creamy mushroom risotto, let me know how it turned out. Enjoy!