Garlic Butter Mushroom Risotto

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
Description

Creamy, comforting, and bursting with umami, this Garlic Butter Mushroom Risotto is an Italian classic made with Arborio rice, caramelized mushrooms, garlic, butter, and Parmesan-style cheese. Each spoonful delivers a silky texture and deep, savory flavor that’s both indulgent and satisfying. Perfect for cozy dinners, special occasions, or when you want to impress guests with a dish that feels luxurious yet approachable.

Ingredients
    For the Mushroom Base:
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 400 g mushrooms (mixed variety such as cremini, button, or shiitake, sliced)
  • 3 cloves garlic (minced)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
    • For the Risotto:
  • 1 ½ cups Arborio rice (short-grain Italian rice)
  • 1 small onion (finely chopped)
  • 3 tbsp unsalted butter (divided)
  • 4–5 cups vegetable broth (kept warm)
  • ½ cup halal white grape juice or apple juice (used instead of wine for deglazing)
  • ½ cup Parmesan-style cheese (finely grated)
  • 2 tbsp heavy cream (optional for extra creaminess)
  • Salt and black pepper to taste
    • For Garnish:
  • 1 tbsp chopped parsley
  • Extra Parmesan-style cheese (for serving)
  • A drizzle of melted garlic butter
Instructions
    Prepare the Broth
  1. 1
    In a saucepan, heat vegetable broth over low heat and keep it warm throughout the cooking process. Warm broth helps the rice cook evenly without shocking the temperature each time it’s added.
    2. Sauté the Mushrooms
  2. 2
    In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add sliced mushrooms in a single layer and let them brown without stirring for 2–3 minutes.
  3. 3
    Once golden, add garlic, thyme, salt, and pepper. Sauté for another 3–4 minutes until the mushrooms are soft and fragrant. Remove from the pan and set aside.
  4. 4
    Chef’s Note: Letting mushrooms sear undisturbed helps them develop that deep, nutty flavor and prevents them from steaming.
    5. Sauté the Aromatics
  5. 5
    In the same skillet, add 1 tbsp butter and the chopped onion. Sauté for 2–3 minutes until translucent but not browned. This forms the flavor foundation for your risotto.
    6. Toast the Rice
  6. 6
    Add the Arborio rice to the pan with the onions. Stir continuously for 1–2 minutes to coat each grain in butter and lightly toast the rice. This step helps the rice absorb liquid slowly and develop a creamy texture later.
    7. Deglaze the Pan
  7. 7
    Pour in the white grape juice or apple juice. Stir and let it simmer until the liquid has almost evaporated. This adds depth and a subtle sweetness to balance the savory flavors.
    8. Add the Broth Gradually
  8. 8
    Begin adding warm vegetable broth one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for 20–25 minutes.
  9. 9
    The risotto should become creamy and slightly al dente — tender but with a slight bite.
  10. 10
    Tip: Stirring often helps release the rice’s natural starch, creating that luxurious, velvety texture risotto is known for.
    11. Incorporate Mushrooms and Finish the Risotto
  11. 11
    Once the rice is nearly done, stir in the sautéed mushrooms along with any juices from the pan. Add 2 tbsp butter, Parmesan-style cheese, and heavy cream (if using). Stir gently until everything is creamy and well combined. Season with salt and pepper to taste.
    12. Rest and Serve
  12. 12
    Remove from heat and let the risotto rest for 3–5 minutes before serving. This allows the flavors to settle and the texture to firm slightly. Serve warm, garnished with chopped parsley, a drizzle of melted garlic butter, and extra Parmesan-style cheese.
Note

Texture Tip: The perfect risotto should be creamy and flow slightly when spooned onto a plate — not dry or clumpy.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of broth or water when reheating to restore creaminess.

Variations:

  • Add spinach or kale for extra greens.
  • Use wild mushrooms for a deeper, earthy flavor.
  • Add grilled chicken or shrimp (halal) for a protein-packed version.

Make it Vegan: Replace butter with vegan butter, cream with coconut cream, and cheese with nutritional yeast.

Keywords: creamy risotto, mushroom risotto, Italian rice dish, easy dinner recipe, garlic butter
Read it online: https://petitepanini.com/recipe/garlic-butter-mushroom-risotto/