This easy creamy mushroom risotto will be one of your favorite risotto recipes. Learn how to cook it, what it's served with and how to fix sticky risotto.
- Servings 2
- 1 hour 15'
How to cook risotto? It’s easier than you think, with this creamy mushroom risotto recipe.
- 1/4 cup + 2 Tbsp. of Mazola® Corn Oil, plus more for drizzling
- 1 lb. (about 4 cups) mixed crimini and white mushrooms, broken into pieces or sliced 1/4″ thick
- 3 garlic cloves, peeled, thinly sliced
- 6 thyme sprigs
- 1/4 tsp. crushed red pepper flakes
- 2 tsps. salt
- 1 medium onion, finely chopped
- 1 cup arborio rice
- Salt and Pepper
- 1/2 cup white wine
- 3 cups chicken stock
- ½ cup finely grated Parmesan
- 1/2 tsp. finely grated lemon zest
- 1/3 cup coarsely chopped parsley leaves
- Lemon wedges (for serving)
How to make the Creamy Mushroom Risotto
- Preheat the oven to 350°F.
- Toss the mushrooms, garlic, thyme, red pepper flakes, 1/4 cup of Mazola® Corn Oil, and 1/2 tsp. salt on a rimmed baking sheet.
- Roast them on the bottom rack, tossing halfway through, until they are deeply golden brown and crisped (approximately 25–30 minutes).
- Meanwhile, heat 2 Tbsp. of Mazola® Corn Oil in a large pot. Add the onion and cook, stirring often, until it’s softened and slightly translucent (approximately 3–5 minutes).
- Stir in the rice; season it with pepper and 1/2 tsp. salt.
- Cook, stirring occasionally, until some grains are translucent (about 2 minutes).
- Add the wine, bring to a simmer, and cook, stirring occasionally, until the pan is almost dry (about 2 minutes).
- Add 2 1/2 cups of the stock. Bring to a simmer, then cover and cook until the liquid is mostly absorbed but the rice is still slightly firm in the center (approximately 16–18 minutes).
- Add the remaining 1/2 cup stock and cook, stirring constantly, until the rice is tender but still has some bite and the sauce is creamy (about 2 minutes).
- Remove from heat and stir in the Parmesan cheese and lemon zest; season to taste with salt, if needed.
- Transfer the creamy mushroom risotto to a platter. Top it with the crispy mushrooms and parsley.
- Drizzle with Mazola® Corn Oil and grated parmesan.
- Serve your creamy mushroom risotto with lemon slices.
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What is risotto served with?
For your creamy mushroom risotto to show off (even more) all of its amazing flavors, you may serve it with some roasted asparagus. If you prepared the risotto as a side dish, it’s a great option to pair it with a classic baked chicken breast, pork roast, or go full Mediterranean and serve it with shrimps.
How do you fix sticky risotto?
To fix a sticky, dry consistency risotto you can add a little more stock and stir it until you reach the texture you want. Remember: baby steps. Only add a little at a time, you wouldn’t want to end up with a soupy risotto.
Should you put cream in risotto?
No! Classic risotto does not contain any cream. The creaminess of this creamy mushroom risotto comes from the rice cooking process. Cream does not improve any risotto texture (but you may use it as part of a sauce, for flavoring reasons).
This recipe is brought to you by Mazola® Corn Oil.
Please note that:
Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.
Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at www.mazola.com for fat and saturated fat content.