Creamy Mushroom Risotto
Last Updated: January 25, 2026
Rich, creamy, and packed with mushrooms, this risotto is perfect for two generous servings. Double the ingredients if you want to serve four.
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Ibad and I are huge MasterChef fans, and we’re always watching people whip up risotto on the show. We wanted to see what all the hype was about!! Here’s my take on a creamy, dreamy mushroom risotto. Hope you enjoy this as much as we did!! Creamy, spicy, and comforting 🍄💛
Recipe
Ingredients
- Arborio rice – 1 cup
- Chicken broth – 4 cups (or mushroom broth for vegetarian)
- Shallot – 1, diced
- Garlic cloves – 2, minced
- Cremini mushrooms – 1/4 cup, sliced
- White mushrooms – 1/4 cup, sliced
- Tomato paste – 1 tablespoon
- Chilli flakes – 1 teaspoon (adjust to taste)
- Cayenne – 1/2 teaspoon (adjust to taste)
- Salt – to taste
- Black pepper – to taste
- White pepper – to taste
- Chilli olive oil – 2 tablespoons
- Garlic powder – 1/2 teaspoon (adjust to taste)
- Onion powder – 1/2 teaspoon (adjust to taste)
- Calabrian chilli paste – 1 teaspoon (adjust to taste)
Method
1. Prepare the mushrooms
Slice the Cremini and White mushrooms, and set aside. Mushrooms are little sponges, so I like to gently wipe them clean with a paper towel before slicing.
2. Warm the broth
Heat the chicken or mushroom broth in a saucepan and keep it warm on low heat. You’ll add it gradually to the risotto, so it needs to stay hot.
3. Sauté shallot & garlic
In a large pan, heat the chilli olive oil over medium heat. Add diced shallot and sauté until softened. Add minced garlic and chilli flakes, cooking until fragrant.
4. Toast the rice
Stir in the Arborio rice and toast for 2–3 minutes, stirring frequently. Mix in the tomato paste until the rice is evenly coated.
5. Add mushrooms & seasonings
Add the mushrooms to the pan. Season with cayenne, black & white pepper, garlic powder, onion powder, and Calabrian chilli paste. Taste and adjust seasoning as needed.
6. Cook the risotto
Gradually add the warm broth, 1 cup at a time. Stir frequently and wait until most of the liquid is absorbed before adding the next cup. Continue for 18–20 minutes, or until the rice is creamy and al dente. (I personally like my risotto a little softer, so I sometimes cook it a bit longer.)
7. Finish & serve
Taste and adjust salt and seasoning. Garnish with fresh herbs (parsley or basil), extra chilli flakes, and/or Parmesan cheese. Serve immediately.
Important Notes
- Keeping the broth warm is key! Cold broth slows cooking.
- Stir frequently to create a creamy texture; risotto needs attention and that’s what makes it extra special!
- Mushrooms can be swapped for any mix you like, more Cremini, shiitake, or portobello all work great!
- Adjust the chilli and Calabrian paste based on your spice preference.
