Make a creamy mushroom and chive risotto with golden mushrooms, tender rice, butter, and Pecorino Romano for an elegant homemade dinner.
Rich, creamy, and filled with earthy flavor, this Creamy Mushroom and Chive Risotto Recipe makes an elegant dinner using simple ingredients. Golden mushrooms give the dish a savory depth, while fresh chives add color and a delicate onion flavor.
Slowly adding hot salted water allows the rice to release its natural starches, creating a silky consistency without heavy cream. Butter and Pecorino Romano complete this comforting Italian-inspired dish, making it perfect for family dinners, holidays, date nights, and special occasions.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 to 8 servings
For the Salted Water
1 tablespoon kosher salt
10 cups water
For the Mushrooms
3 tablespoons extra-virgin olive oil
12 ounces cremini or baby bella mushrooms, cleaned and sliced
Pinch of kosher salt
Freshly ground black pepper, to taste
For the Risotto
3 tablespoons extra-virgin olive oi
l
½ large white onion, finely chopped
Pinch of kosher salt
2 cups Acquerello rice or Carnaroli rice
1 stick unsalted butter, cut into pieces
1¾ cups finely grated Pecorino Romano cheese
¼ cup finely chopped fresh chives, plus more for serving
Step 1: Heat the Salted Water
Combine the kosher salt and water in a medium stockpot. Bring the water to a gentle simmer over medium heat. Reduce the heat to low and keep the water hot throughout the cooking process.
Step 2: Sauté the Mushrooms
Heat 3 tablespoons of olive oil in a 6-quart Dutch oven or large heavy-bottomed pot over medium-high heat.
Add the mushrooms in an even layer and season them lightly with salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Transfer the mushrooms to a plate and set them aside.
Step 3: Soften the Onion
Reduce the heat to medium and add the remaining 3 tablespoons of olive oil to the same pot. Add the chopped onion and a pinch of salt.
Cook for 6 to 8 minutes, stirring frequently, until the onion is translucent and beginning to soften.
Step 4: Finish Cooking the Onion
Add ½ cup of the hot salted water to the onion. Cook for about 5 minutes, stirring often, until the water evaporates and the onion is completely tender and sizzling gently in the oil.
Step 5: Toast the Rice
Add the rice and stir thoroughly to coat every grain with oil.
Cook for about 5 minutes, stirring constantly, until the grains become translucent around the edges and make a light, glassy clattering sound against the sides and bottom of the pot.
Step 6: Add the Hot Water
Reduce the heat to medium. Add the hot salted water to the rice in ¾-cup increments, stirring frequently.
Allow each addition to become almost completely absorbed before adding more. Each addition should take approximately 2 to 3 minutes to absorb. Reduce the heat to medium-low if the liquid disappears too quickly.
Step 7: Cook Until Al Dente
Continue adding water and cooking the rice for 25 to 30 minutes. Begin tasting it after approximately 15 minutes.
The rice is ready when the grains are tender but not mushy, with a slightly firm center. The risotto should remain loose and fluid rather than thick or stiff.
Step 8: Return the Mushrooms
When the rice is nearly al dente, return the sautéed mushrooms to the pot.
Continue adding hot water as needed and stirring until the mushrooms are heated through and the rice is surrounded by a creamy, flowing liquid.
Step 9: Add the Butter and Cheese
Remove the pot from the heat. Add the butter and stir until completely melted.
Gradually add the Pecorino Romano, stirring continuously until the cheese melts and the risotto becomes smooth and creamy. If the risotto becomes too thick, stir in a small amount of the remaining hot water.
Step 10: Add the Chives
Fold the chopped chives into the risotto. Taste and adjust the salt and black pepper as needed.
Step 11: Serve the Risotto
Immediately spoon the mushroom and chive risotto into warm shallow bowls.
Garnish each serving with additional chopped chives, freshly ground black pepper, and Pecorino Romano, if desired.
Acquerello and Carnaroli rice are excellent choices for risotto because they release enough starch to create a creamy texture while retaining a pleasantly firm center.
Keep the salted water hot throughout the cooking process. Adding cold water can interrupt the cooking and prevent the rice from cooking evenly.
Clean the mushrooms with a damp paper towel or soft brush. Avoid soaking them because mushrooms absorb water easily and may not brown properly.
Do not overcrowd the mushrooms while sautéing them. Use a wide pot or cook them in batches if necessary so they brown instead of steaming.
Cooking the mushrooms separately allows them to develop a richer color and flavor without releasing excess moisture into the risotto.
Add the hot water gradually and stir frequently. This encourages the rice to release its starches and creates the dish’s signature creamy consistency.
The exact amount of water needed may vary. Stop adding water once the rice is al dente and surrounded by a loose, creamy liquid.
Risotto continues to thicken as it rests. Keep it slightly looser than desired and serve it immediately after adding the butter and cheese.
Pecorino Romano is naturally salty. Taste the finished risotto before adding more salt.
This recipe is naturally gluten-free. When cooking for someone with celiac disease or gluten sensitivity, check all packaged ingredients for appropriate gluten-free labeling and prevent cross-contact during preparation.
