Creamy Mushroom Risotto with Butter and Parmesan

This CREAMY mushroom risotto is completely achievable at home, and the secret is there's no cream at all. Just butter and parmesan stirred in at the end, exactly the way I learned to make it at The Connaught. Let's make it!

Watch me make this on YouTube!

Why This Mushroom Risotto Works

At The Connaught, working under Angela Hartnett, risotto was on the menu every single day, originally with langoustine, but the technique was always the same. No cream. Just butter and parmesan beaten into the rice at the end, which gives risotto that glossy, silky finish you get in a restaurant. This mushroom version uses that exact same method, with mushrooms fried separately so they stay golden and crispy on top rather than steaming in the liquid. Even though the flavour is completely different from the langoustine I used to make, the method is exactly the same one I still use today.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Serves: 2 as a starter
• Difficulty: Medium
• Special Equipment: Wide heavy-bottomed pan

The key to great risotto is patience and warm stock. Adding cold stock straight from the fridge drops the temperature of the pan and breaks the cooking rhythm, leaving the rice gluey rather than silky. When I tested adding stock one ladleful at a time versus all at once, the difference was dramatic: the gradual method gives the starch time to release slowly, which is what creates that creamy texture without any cream at all. Keep your stock in a small saucepan over a low heat while you cook and you'll notice the difference immediately.

Ingredients

For the Risotto:

• 1 white onion, finely diced
• 3 garlic cloves, minced
• 180g arborio risotto rice
• 100ml dry white wine
• 500–700ml hot chicken stock (or vegetable stock)  see my homemade chicken stock recipe
• 70g unsalted butter, cubed
• 75–100g parmesan cheese, finely grated
• 2 tbsp olive oil
• Salt to taste

For the Mushrooms:

• 8–10 button mushrooms, sliced
• 1 tbsp butter
• Pinch of salt

How to Make Creamy Mushroom Risotto

1. Fry the mushrooms: Melt 1 tbsp of butter in a small frying pan over high heat. Add the mushrooms with a pinch of salt and fry until golden and caramelised, about 3 to 4 minutes. Don't stir too much, just let them colour. Set aside.
2. Sauté the base: Heat 2 tbsp of olive oil in a wide heavy-bottomed pan over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft and sweet but not coloured. Add the garlic and cook for another minute.
3. Toast the rice: Add the arborio rice and stir for 1 to 2 minutes until the edges of the grains turn translucent. This toasting step helps the rice hold its structure through cooking.
4. Add the wine: Pour in the white wine and stir until fully absorbed, about 1 to 2 minutes.
5. Add the stock gradually: Add the hot stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. Keep the heat at a gentle simmer throughout. This takes 18 to 20 minutes in total.
6. Finish with butter and parmesan: When the rice is just cooked (tender but with a tiny bit of bite), remove from the heat. Add the cubed butter and grated parmesan and beat vigorously until the risotto is glossy and creamy. Taste and adjust salt.
7. Serve immediately: Spoon into warm bowls and top with the fried mushrooms.

Why You'll Love This Recipe

• No cream needed: The creaminess comes entirely from butter and parmesan, a technique called mantecatura that makes it genuinely luxurious.
• Restaurant technique, home kitchen: This is the exact method used at Michelin-starred restaurants, and it works just as beautifully in a standard pot at home.
• Ready in 35 minutes: Once your mise en place is ready, this comes together quickly enough for a weeknight.
• Deeply savoury: The fried mushrooms on top add a golden, slightly crispy contrast to the silky rice underneath.
• Endlessly adaptable: Master this base and you can make any risotto you like.

Chef's Tips for Mushroom Risotto

Keep your stock hot: This is the single most important tip. I keep mine in a small saucepan over a low heat throughout cooking. Adding it hot keeps the temperature in the pan steady and lets the starch release properly.

Don't walk away: Risotto needs attention. Stir regularly and stay close to the pan. When I've tried leaving it for a few minutes between stirs, the bottom catches and the texture goes stodgy. Constant stirring is the difference.

Cook your mushrooms separately: The mushrooms go in a separate pan because they need high heat and very little movement to caramelise properly. In the risotto pan, surrounded by liquid, they'd steam instead and you'd lose all that golden colour.

Taste before you season: Both stock and parmesan carry salt. Season right at the end, once the butter and cheese are in, rather than adding salt throughout.

Substitutions & Variations

• No white wine? Leave it out and add an extra ladle of stock instead. The wine adds depth but the risotto will still be delicious without it.
• Vegetarian? Swap the chicken stock for a good vegetable stock. Use the full 700ml as vegetable stock can be lighter in flavour.
• Different mushrooms? Button mushrooms work beautifully, but portobello, oyster, or a mix of wild mushrooms would all be wonderful.
• Want to make it a main? Double the recipe and serve 4 as a light main, this scales easily.

Storage

Best eaten fresh: Risotto is at its absolute best the moment it comes off the heat. The texture changes as it sits, so serve immediately.

Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of hot stock or water, stirring to loosen it back up.

Freezer: Not recommended. The texture of risotto doesn't survive freezing and the rice becomes mushy.

Avoid: Don't reheat risotto in the microwave without adding liquid first. It will dry out and go stodgy. Always add a splash of hot stock and stir while reheating on the hob.

Frequently Asked Questions

Can I use a different rice for mushroom risotto? Arborio is the classic choice, but carnaroli or vialone nano both work well and are slightly firmer. Regular long-grain rice won't work as you need a short-grain starchy rice to get the creaminess.

Why is my risotto gluey instead of creamy? The most common cause is cold stock (which shocks the pan and breaks the cooking rhythm) or too much heat (which makes the starch seize). Keep your stock warm in a separate pan and maintain a gentle, steady simmer throughout.

Can I freeze mushroom risotto? No, risotto doesn't freeze well. The rice turns mushy and the creamy texture is lost completely. Make what you'll eat and store any leftovers in the fridge for up to 2 days.

What if I don't have a wide heavy-bottomed pan? A large deep frying pan also works well. The width matters more than the depth as you want enough surface area for the rice to cook in an even layer. Avoid small saucepans where the rice piles too deep.

What do you serve with mushroom risotto? As a starter, serve it on its own with a little extra parmesan grated on top. As a main, it's lovely alongside a simple green salad or some crusty bread to scoop up every last bit.

Can I make mushroom risotto ahead of time? You can par-cook it, which is how restaurant kitchens handle risotto during service. Cook until about 80% done (rice still has a chalky centre), spread it out on a tray to cool, then finish it with the final stock, butter and parmesan when you're ready to serve.

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This mushroom risotto is proof that the most impressive food is often the simplest. You don't need cream, you don't need tricks, just the right technique and a little patience. The mantecatura at the end, beating in cold butter and parmesan off the heat, is what makes this genuinely restaurant-quality, and I've made it exactly this way since the day I learned it at The Connaught.

Enjoy!

Del x

Silky, creamy mushroom risotto made with butter and parmesan, no cream needed, just the technique I learned in a Michelin-starred kitchen.