Creamy Mushroom Risotto Served in a wooden bowl on a placemat

Creamy Mushroom Risotto

The taste and texture of Risotto is appreciated in Japan, a country that is known for their love of rice. Risotto an Italian dish, but the Japanese have a fondness for this creamy delicacy.

Creamy Mushroom Risotto (Risotto ai Funghi) is an easy dish to prepare, as long as you can find the right ingredients.  When making Risotto, the most important ingredient is, of course, the rice.  The Japanese grow and produce many types of rice such as Koshikari, the short grain rice used for sushi, Mochikome, the sticky rice used to make Japanese Wagashi (sweets), and Genmai, brown rice used for cooking and in certain types of tea.

Carnaroli Rice for Risotto, Koshikari Rice for Sushi, and Mochikome Rice for Mochi

Risotto requires a highly absorbent grain of rice, and although Japanese Koshikari rice could be used with some adjustments to the recipe, it is not the best choice. Arborio rice is commonly used in Italy but it is difficult to find in Japanese markets. Carnaroli rice is easy to find in Japan and makes wonderful Risotto.

Risotto requires slow cooking and it really can’t be rushed.  The rice is cooked over low heat and the stock needs to be continually replenished as it is absorbed. The stock should be kept hot on a burner throughout the cooking so that it does not lower the temperature of the risotto as it is added into the dish. During preparation, risottos should not be stirred continuously.  I recommend giving it a good stir every 30 seconds or so and then letting the liquid bubble.  When adding in the cheese, it’s best to sprinkle in a little at a time until it totally melts into the risotto and then continue to add more.  The secret to a delicious Risotto is to take your time and never rush it.  Risotto can’t be rushed.

Risotto is popular and there are many ways to make it.   Here on Mountainplums I had posted a few Risotto recipes in the past.  Try out this Creamy Mushroom Risotto recipe for yourself, and share your thoughts in the comments section, below.

Creamy Mushroom Risotto (Risotto ai Funghi)

Creamy Mushroom Risotto (Risotto ai Funghi) can be found in many Italian restaurants and it’s one of the most simple, basic, and delicious ways to prepare Risotto.  Most Risotto starts with absorbent short grain Arborio or Carnaroli Rice that is heated in some butter or fat until hot and then a little white wine is added in which is quickly absorbed.  Warm broth is gradually added in until the rice becomes tender and finally, cheese and other ingredients- in this case mushrooms- are mixed in.  Be sure to serve Risotto while it is still a bit hard- it will continue to cook while you are serving it.

10 mins 25 mins Makes 4 servings
PREP 10 mins
COOKING 25 mins
YIELD Makes 4 servings
Creamy Mushroom Risotto Served in a wooden bowl on a placemat


  • 1 cup of Carnaroli rice
  • 1/3 cup dry white wine
  • 1 TBSP Olive Oil
  • 1 1/3 lb washed and sliced shiitake and white mushrooms
  • 1/2 chopped onion
  • 1 piece of beef fat – about 2-3 ozs
  • 4 cups beef broth
  • 2 TBSP butter
  • 1 oz parmigiana cheese, grated
  • 2 TBSP fresh chopped Italian parsley


  • Heat consommé until almost boiling and keep hot over the stove for the duration of the cooking.

  • Sauté the mushrooms in the olive oil over med high heat for 3-4 minutes until softened.  Remove from heat and set aside.

  • Heat the beef fat in a hot skillet over medium high heat until the fat turns translucent.
  • Turn the stove down to medium, add the onions, and sauté for 3 minutes until softened and translucent.

  • Add the rice and sauté in the beef fat over medium heat for 3-4 minutes until the rice is hot and slightly darkened.

  • Add in the wine and stir into the rice until completely absorbed.
  • Turn the heat down to medium low.  Add 1/2 cup of water.  Stir every thirty seconds until the liquid is mostly absorbed.

  • Continue to add consommé and stir every 30 seconds until the rice is firm (Al dente), but no longer crunchy (about 20-25 minutes).
  • Remove the beef fat and turn the heat up to medium.

  • Add the butter, parsley, and mushrooms and stir in withe the risotto.

  • Sprinkle with the cheese and them stir it in.  Remove from heat.

  • Serve immediately while still hot.  Add salt and pepper to taste.


  • The old saying is that Risotto cannot be rushed, and this is true.  Be patient and give your Risotto time to cook.
  • Keep your broth hot while cooking Risotto for best results.


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