Best creamy mushroom risotto recipe without wine

Creamy mushroom risotto without wine, featured image.

5 from 5 votes

Best creamy mushroom risotto recipe without wine

This restaurant-style mushroom risotto recipe (risotto ai funghi) has an easy step-by-step guide to help you make the best, Michelin-star risotto every time! With fresh mushrooms and dried porcini for the ultimate flavor.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Side Dish

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 648kcal

Author: Makos

Ingredients

For the porcini:

0.7 oz dried porcini mushrooms (a little more than ½ cup)
1 cup hot water

For the risotto:

2 tablespoons olive oil
1.65 pounds fresh mushrooms, chopped
2 cups risotto rice, such as arborio, carnaroli
1 onion, finely chopped (or grated)
1 garlic clove, minced
¼ teaspoon dried thyme (optional)
4 cups boiling water or chicken broth-stock – you may not need it all
1 cup warm milk
1 cup grated parmesan cheese
1 tablespoon cold butter (optional)
2 teaspoons salt
freshly grated black pepper

US Customary - Metric

Instructions

Prepare the porcini: Rinse them under running water, then transfer them to a small bowl, add the 1 cup of hot water and let them soak for 15-20 minutes.
Saute the fresh mushrooms: Place a large skillet or deep, wide saucepan over high heat. When the pan is hot, add the olive oil and the mushrooms and sauté stirring frequently with a wooden spatula until the mushrooms are browned and fragrant (about 10 minutes).
Toast the rice and the onion: Reduce heat to medium-high and add the rice and the chopped onion. Cook stirring frequently until the onion is translucent and soft (about 5 minutes).
Add the garlic and cook for 1 more minute.
Add the soaked porcini with their water and the dried thyme and stir with a wooden spatula to deglaze the pan. Reduce the heat to a gentle simmer and cook until almost all of the water is absorbed by the rice.
Add the hot water/stock: Start adding the hot liquid in small doses (using a soup ladle is perfect for this job), waiting for each dose to be absorbed by the rice before adding the next one. This will take about 15-20 minutes.
Add the Parmesan and milk: When you have about 1 cup of water or broth left, add the milk, the grated parmesan cheese, the salt and the pepper. Stir to combine, taste and adjust the salt and the black pepper. Continue cooking until the risotto is creamy and the rice is cooked but still al dente (taste it every now and then to determine when it's ready). You may need to add some more hot water.
One minute before you think the risotto is going to be ready, take it off the stovetop. Add the butter (if using) and gently stir. Serve immediately.

Notes

I suggest breaking the large chunks of dried porcini into smaller ones for better distribution throughout the dish.
While you sauté the fresh mushrooms, at some point they will start to water out. Continue cooking until all of their juices evaporate. After that point, cook them some more, stirring frequently, until they start to smell awesome.
Have the water (or broth) in a small pot on the stove, almost simmering. This way, when you add it to the rice, it won't stop the cooking process. I usually have a little more than half a cup of water/stock left.
The risotto will continue to cook after you take it off the stove-top. That's why you should taste it and take it off the heat one minute before you think it will be ready. At this point it should look more "soupy" than regular.

Nutrition