Best creamy mushroom risotto recipe without wine

That is an extremely creamy mushroom risotto with out wine.

By following 5 straightforward steps you may learn to make this straightforward recipe excellent each time.

Mushroom risotto with dried porcini served on a plate.
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I nonetheless have not met anybody who stated no to the creamy texture and the intoxicating aroma of this mushroom risotto.

This straightforward, restaurant-style recipe combines contemporary mushrooms with dried porcini to create an intense mushroom taste which is the signature of this dish.

It is made with out wine and with out cream, however I promise that you’ll not miss any of them. As a substitute of wine, water is used, and the cream is changed by milk, one thing that makes this recipe lighter.

The deep, earthy taste of this risotto is complemented by some garlic and grated parmesan cheese.

In lots of eating places it’s served with very skinny slices of truffle (or truffle oil) and chopped contemporary parsley on high. I actually do not discover each of those additions vital, however you may actually add them for those who like.

In our family, this risotto is sort of at all times served as a foremost dish with a inexperienced salad on the aspect (like this arugula salad) and possibly some slices of contemporary bread.

Alternatively, it may be served as a starter/appetizer or as a aspect dish. In that case, you may reduce the recipe in half for a similar quantity of servings.

Landscape image of mushroom risotto served on a plate.


  • Recent mushrooms.
  • Olive oil.
  • Risotto rice.
  • Onion.
  • Garlic.
  • Dried porcini mushrooms.
  • Water or rooster broth or vegetable broth.
  • Dried thyme (optionally available).
  • Milk.
  • Parmesan cheese.
  • Butter (optionally available).
  • Salt and freshly grated black pepper.

Ingredient Notes:

Recent mushrooms: Any kind of mushrooms can be utilized reminiscent of white button mushrooms, Swiss Brown/Cremini mushrooms, Portobello mushrooms, chanterelles, and so forth. Select your favourite kind or the one out there.

Rice: The unusual white rice just isn’t appropriate for any form of risotto. Solely a short-grain rice needs to be used reminiscent of carnaroli rice, Arborio rice or Vialone Nano. These sorts are excessive in starch which is launched throughout cooking, making the dish very creamy.

You’ll be able to learn extra within the article the sorts of risotto rice from and on this article about the sorts of rice usually from

Dried Porcini: They make all of the distinction! Someway, they switch their deep taste to the remainder of the mushrooms making them tastier.

You’ll be able to learn extra data within the article porcini mushrooms from

Wine: On this recipe, water is used as an alternative to dry white wine. Nonetheless, if you wish to use wine, you should use half to at least one cup and cut back the equal quantity from the water (or the broth).

Parmesan cheese: For the very best outcomes, select Parmigiano Reggiano matured for a minimum of 24 months.

Water or broth: It must be very popular (virtually boiling) with the intention to not cut back the temperature of the risotto and cease the cooking course of. You’ll be able to heat it in a second pot or within the microwaves.

Directions – steps

The next technique could appear a bit unorthodox, however that is my favourite method of constructing risotto as a result of with these steps I simply add to the skillet the substances with the order they’re given, with out having to individually cook dinner and put aside any of them. The outcomes are at all times excellent!


Rinse the dried mushrooms underneath working water, switch them to a small bowl, add 1 cup of sizzling water and allow them to soak for 15-20 minutes.

Dried porcini mushrooms soaking in a bowl with hot water.

Within the meantime, take away any dust from the contemporary mushrooms utilizing kitchen paper or a clear towel. Do not wash them with water as a result of they will take in moisture. After that, utilizing a pointy knife, chop them into small items.

Left image is showing how to clean white button mushrooms and the right image showing how to saute them in a skillet.

Step #1: Sauté the contemporary mushrooms with the olive oil:

Warmth a big skillet (or a deep, vast saucepan) over excessive warmth and add the chopped mushrooms and the olive oil. Stir continuously till the mushrooms begin to water launch their juices.

In spite of everything of their juices are evaporated, the browning course of will start. This can give them taste, so that you don’t need to rush it.

Step #2: Add the rice and the onion.

Add the risotto rice and the chopped onion to the skillet. Stir continuously to toast the rice and soften the onion. Then add the minced garlic and stir for 1 minute.

Left photo: Adding the rice in the skillet. Right photo: adding the dried porcini.

Step #3: Add the dried mushrooms

Add the soaked porcini with their water and stir with a wood spatula to deglaze the underside of the pan. Cut back to medium warmth and wait till a lot of the water is absorbed, stirring continuously.

Step #4: Add the liquid (broth or water)

As soon as a lot of the water from the soaked mushrooms is absorbed, begin including the new liquid in small doses (a soup ladle is ideal for this job), ready for every dose to be absorbed by the rice earlier than including the subsequent one.

Moreover, give the rice a vigorous stir occasionally to assist it extract its starches. Some Italian cooks wish to forcefully shake the saucepan as a result of slamming the rice on the edges of the pan additionally releases extra starch. With this cooking method you may positively get a really creamy consistency.

Left photo: How to add hot water gradually in the risotto. Left photo: Adding the grated parmesan and the milk.

Step #5: Add the Parmesan and the milk

As soon as there’s about one cup of the broth (or water) left, add the grated cheese and the milk. Stir to mix and let it come to a mild simmer.

Add some salt and freshly floor black pepper and style to regulate the seasonings and the doneness of the rice. The rice needs to be cooked by however al dente. If it is not completed but, add some extra broth and proceed cooking for a couple of minutes extra.

Optionally, add a tablespoon of chilly butter on the finish and stir to mix.

How you can know when the risotto is prepared

Remember that the risotto will proceed to cook dinner after you are taking it off the stove-top. That is why it’s best to style it and take it off a minute earlier than you assume will probably be prepared.

I do know that this requires somewhat little bit of instinct, however as soon as you’ve got made it 1-2 occasions, it is going to look like a chunk of cake.

As a result of the rice will proceed to cook dinner, it’s best to take it off the warmth when it nonetheless has some liquid left (simply as you see within the following photograph). This creamy liquid shall be absorbed within the subsequent couple of minutes, so by the point you are able to eat it, will probably be creamy and al dente on the similar time.

Finished mushroom risotto without wine in the skillet.


As a substitute of olive oil you should use a impartial tasting vegetable oil.

The dried porcini will be substituted by a mixture of dried wild mushrooms, shiitake mushrooms or you too can omit them. If you happen to omit them make certain to make use of contemporary mushrooms with intense style reminiscent of portobello, contemporary porcini, or oyster mushrooms.

For the liquids you should use water, rooster inventory or vegetable inventory.

Milk will also be changed by water or broth.

Parmesan cheese. The closest various is grated Grana Padano. Pecorino Romano or Cheddar can also work.

Storage – Reheating

The Italians have a saying: the risotto does not watch for you, you watch for the risotto. Which means it’s best to serve the risotto instantly. The following day the consistency won’t be the identical and there’s nothing you are able to do to repair that.

Nonetheless, in case you have any leftovers you may retailer it in an hermetic container and maintain it within the fridge for as much as 2 days.

The one “acceptable” method I’ve discovered to reheat risotto is on the microwaves. Every other technique that entails stirring will break the rice and can make it mushy.

Closer image of mushroom risotto served on a plate.

Meals pairings

One of the best dishes to pair mushroom risotto is rooster or beef dishes, inexperienced, refreshing salads and bread. Some strategies are:


What’s an alternative to white wine in mushroom risotto?

One of the best substitute for dry white wine is rooster inventory or vegetable broth. You can even use water if you do not have anything.

What’s the trick to creamy risotto?

The kind of rice used and the cooking method. Select a short-grain risotto rice like Carnaroli or Arborio with loads of starch.
As for the cooking method, add the liquid in small doses stirring vigorously. Look forward to the rice to soak up the liquid earlier than including the nest dose.

Do you have to add cream to risotto?

Many recipes use cream to make risotto thicker. Nonetheless, cream just isn’t vital for a lot of risotto recipes, and will be changed by milk or rooster broth.

Why do you set chilly butter in risotto?

Including chilly butter on the finish of the cooking course of makes the risotto creamier and extra wealthy. This step known as mantecatura in Italian.

Are you able to freeze risotto?

Freezing risotto just isn’t advisable as a result of the feel of the rice shall be grainy and the creaminess shall be fully misplaced.


Finest creamy mushroom risotto recipe with out wine

That is an extremely creamy mushroom risotto with out wine. By following 5 easy steps you may learn to make this straightforward recipe excellent each time.

Prep Time15 minutes

Lively Time40 minutes

Whole Time55 minutes

Course: Major Course, Aspect Dish

Delicacies: gluten-free, Italian, Mediterranean

Key phrase: creamy, dried, mild, mushroom, porcini, risotto, with out wine

Yield: 4 servings

Energy: 586kcal

Creator: Makos


For the porcini:

  • 0.7 oz (20 grams) dried porcini mushrooms (somewhat greater than ½ cup)
  • 1 cup sizzling water (250 grams)

For the risotto:

  • 2 tablespoons (26 grams) olive oil
  • 1.65 kilos (750 grams) contemporary mushrooms, chopped
  • 2 cups (380 grams) risotto rice, reminiscent of arborio, carnaroli
  • 1 onion, finely chopped (or grated)
  • 1 garlic clove, minced
  • ¼ teaspoon dried thyme (optionally available)
  • 4 cups (1000 grams) boiling water or rooster broth-stock – you could not want all of it
  • 1 cup (250 grams) heat milk
  • 1 cup (75 grams) grated parmesan cheese
  • 1 tablespoon chilly butter (optionally available)
  • salt and freshly grated black pepper


  • Put together the porcini: Rinse them underneath working water, then switch them to a small bowl, add the 1 cup of sizzling water and allow them to soak for 15-20 minutes.

  • Saute the contemporary mushrooms: Place a big skillet or deep, vast saucepan over excessive warmth. When the pan is sizzling, add the olive oil and the mushrooms and sauté stirring continuously with a wood spatula till the mushrooms are browned and aromatic (about 10 minutes).

  • Toast the rice and the onion: Cut back warmth to medium-high and add the rice and the chopped onion. Cook dinner stirring continuously till the onion is translucent and delicate (about 5 minutes).Add the garlic and cook dinner for 1 extra minute.
  • Add the soaked porcini with their water and the dried thyme and stir with a wood spatula to deglaze the pan. Cut back the warmth to a mild simmer and cook dinner till virtually the entire water is absorbed by the rice.

  • Add the new water/inventory: Begin including the new liquid in small doses (utilizing a soup ladle is ideal for this job), ready for every dose to be absorbed by the rice earlier than including the subsequent one. This can take about 15-20 minutes.

  • Add the Parmesan and milk: When you’ve got about 1 cup of water or broth left, add the milk, the grated parmesan cheese, the salt and the pepper. Stir to mix, style and modify the salt and the black pepper. Proceed cooking till the risotto is creamy and the rice is cooked however nonetheless al dente (style it once in a while to find out when it is prepared). Chances are you’ll want so as to add some extra sizzling water.One minute earlier than you assume the risotto goes to be prepared, take it off the stovetop. Add the butter (if utilizing) and gently stir. Serve instantly.


  • I recommend breaking the big chunks of dried porcini into smaller ones for higher distribution all through the dish.
  • When you sauté the contemporary mushrooms, in some unspecified time in the future they may begin to water out. Proceed cooking till all of their juices evaporate. After that time, cook dinner them some extra, stirring continuously, till they begin to scent superior.
  • I often have somewhat greater than half a cup of inventory left.

Extra risotto recipes to attempt:


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