This mushroom-brie risotto is my go-to risotto: It is creamy, delicious, and easy to make. The risotto is made without wine for a straightforward everyday use.
This risotto is:
- Easy – You will only need a few ingredients and it’s made without alcohol (no need to open a bottle). No special skills needed, it’s exclusively cutting and stirring.
- Fancy – Italian food is almost always classy, no matter how simple the dish. A drizzle of olive oil, a sprinkle of parmesan and you’ll get a fancy dish that wow’s everybody.
- Creamy – The addition of parmesan AND brie makes this risotto super creamy. No heavy cream here!
- Adaptable – The recipe can easly be altered, use different types of mushrooms, or omit the cheese, it’s up to your taste.
- Highly addictive – This umami-packed dish makes every single bite a delight. Just a warning: It’s so good, you will keep eating, even though you are full already.
Brie cheese is not a must, however adding it – or any other soft-ripened cheese like Camembert – makes the risotto extra delicious and creamy. The brie will not melt entirely but rather soften from the heat, which I adore even more.
This quick and easy risotto without alcohol is creamy, delicious, umami-packed, and highly addictive. Brie cheese is not a must, however adding it – or any other soft-ripened cheese like Camembert – makes the risotto extra delicious and creamy. The brie will not melt entirely but rather soften from the heat, which I adore even more.
Recipe: Ursula | lilvienna.com
- 1 small onion or 2 shallots, diced (1/2 cup, 60 g)
- 1.5 cup sliced cremini/brown button mushrooms (100 g)
- 3 cups hot vegetable broth (720 ml)
- 1.5 tablespoons olive oil
- 1 cup risotto rice (medium grain rice such as Arborio or Carnaroli) (190 g)
- 1.5 tablespoons unsalted butter
- 1/3 cup brie cheese, cubed (50 g); for substitute see intro
- 1/3 loosely packed cup Parmesan cheese, freshly grated (30 g)
- more brie cheese
- grated lemon zest
- grated Parmesan
- chopped parsley or thyme
- drizzle of olive oil
- Finely dice the onion. Clean mushrooms and cut into slices. Heat broth, either on the stove or in the microwave.
- In a medium heavy-based saucepan, heat olive oil over medium heat. Add shallots and sauté until softened, about 1-2 minutes. Do not brown them. Add the rice and stir until it crackles (or is at least hot), about 1 minute.
- Pour in about 3/4 of the hot vegetable broth and simmer, covered, over medium-low heat for about 14-17 minutes, stirring occasionally.
- In the meantime, melt butter in a pan and sauté mushrooms until tender and lightly browned. Set a few aside for garnish and add the rest to the risotto. If there is some butter left in the pan, add it to the risotto as well.
- Towards the end of the risotto cooking time, check whether there is still enough liquid left and stir often to avoid scorching. Pour in the remaining broth if necessary.
- Cut the brie into small pieces.
- As soon as the rice is tender but still firm to the bite, stir parmesan and then Brie. Do not add the brie all at once but rather scatter the cheese cubes to ensure even distribution. The risotto should be creamy. Season to taste – usually, no additional salt is required.
- Divide risotto among two bowls and top with remaining mushrooms. Add all or some of the optional ingredients listed in the serving section above. Enjoy!
Do not wash the rice before cooking, the starch on the grains is crucial for a creamy risotto.
Thanks for sharing the recipe for Mushroom Risotto. I often try this dish but I use ghee replacing oil and butter. I can reduce the number of ingredients and I can make it more flavorful with ghee. I love using pure cow ghee for best ghee benefits.
Happy to hear that you make mushroom risotto often. It’s one of my regulars too since it’s such a quick dish. The ghee is a perfect substitution for the oil and butter mix :)