Creamy Mushroom Risotto (No Wine)

French

This creamy mushroom risotto is a comforting, hearty dish.

Here I’m sharing an alcohol-free version that’s simple to make and full of flavour, perfect for an easy family dinner or a cosy meal with friends any day.

Mushroom Risotto Without Wine : Creamy, Easy 35-Minute Recipe

It’s a little frustrating that my tribe doesn’t care for risotto, because I genuinely adore it.

I’ve tried countless versions, but they prefer biryani-style rice where every grain stays separate.

They’re used to my fluffy white rice alongside chilli con carne, tomato calamari, chicken tikka masala, or baked stuffed aubergine, so when they see risotto, they assume I’ve messed up the cooking!

The only creamy rice they welcome is rice pudding.

Still, this alcohol-free mushroom risotto is worth it: Arborio rice, hot stock, parmesan and a knob of butter create silky grains, topped with golden sautéed mushrooms.

For extra depth, I sometimes soak a dried mixed mushroom blend and stir in a splash of that fragrant soaking liquid.

Ready in about 35 minutes. Serve it straight away, with extra parsley and parmesan, while it’s still creamy.

Ingredients for mushroom risotto

• 200 g Arborio rice (risotto rice) : High in starch for that naturally creamy texture. Don’t rinse it.
• 200 g mushrooms (button mushrooms, or chanterelles/porcini/mixed)
  • Button mushrooms = mild and quick.
  • Chanterelles/porcini = deeper, “woodsy” flavour.
  • Brown them well so they don’t steam.
• 1 garlic clove : Adds aroma without overpowering. Add after the onion to avoid burning.
• 1 large onion : Builds the base flavour and helps the risotto taste rich and rounded.
• 50 ml white vinegar : Stands in for wine by adding brightness. Let it evaporate well.
• 500 ml hot chicken stock : Keep it hot so the rice cooks evenly and stays creamy.
• 100 ml crème fraîche (or heavy cream) : For extra smoothness at the end (add off the heat).
• Parmesan (finely grated, to taste) : Brings saltiness and umami; it also thickens the risotto naturally.
• Parsley : Fresh finish that balances the richness.
• 2 tbsp butter : For the final “silky” finish (stir in off the heat).
• 3 tbsp oil : Helps sauté onion and mushrooms without burning.
• Salt + black pepper : Go easy on salt until the end (stock + parmesan already season a lot).

Step-by-step: how to make the creamiest mushroom risotto (easy to follow)

1) Prep everything first

• Finely chop the onion.
• Wipe mushrooms clean (paper towel is best) and slice them evenly.

2) Start the flavour base

• Heat the oil in a pan over medium heat.
• Sauté the onion until golden (this adds real depth).
• Add half the mushrooms and cook 3–5 minutes, just until softened and lightly coloured.

3) Heat the stock : Pour in the chicken stock and bring it to a boil, then keep it at a gentle simmer (hot stock is key).

4) Toast the rice (“nacrer” step)

• In a heavy-bottomed pot, melt 1 tbsp butter with 1 tbsp olive oil.
• Add the rice and stir 1–2 minutes until the grains look glossy and slightly translucent on the edges.

5) Deglaze with vinegar : Pour in the white vinegar and stir until it’s almost fully evaporated.

6) Cook the risotto, ladle by ladle 

• Add a small ladle of hot stock to the rice and stir regularly.
• When it’s mostly absorbed, add another ladle.
• Repeat until the rice is tender but still has a slight bite (al dente).
• Keep it creamy, not dry, add stock before the pot looks “empty.”

7) Finish for maximum creaminessTake the pot off the heat.

• Stir in the crème fraîche and the remaining butter until glossy.
• Taste and adjust salt and black pepper.

8) Make the mushroom topping

• In a separate pan with a little oil, sauté the garlic and the remaining mushrooms.
• Season with salt and pepper and cook over fairly high heat until their water releases and fully evaporates, leaving them nicely browned.

9) Serve

• Spoon risotto onto plates.
• Top with the sautéed mushrooms, chopped parsley, and parmesan.

Tips for Perfect Creamy Mushroom Risotto

• Use Arborio rice : This short-grain rice is ideal for risotto because it absorbs stock well and turns creamy without falling apart.
• Soften the onion before adding the rice : Gently sweating the onion builds flavour and gives the risotto a softer, more rounded taste.
• Add the stock gradually
  • Pour in hot stock one ladle at a time, stirring often.
  • Wait until each ladle is mostly absorbed before adding the next.
• Don’t let it catch or burn : Keep an eye on the heat and stir regularly so the rice doesn’t stick to the bottom of the pan.
• Season well 
  • Salt and black pepper make a big difference.
  • Feel free to add herbs or spices you enjoy (like thyme, parsley, or a pinch of paprika).
• Serve straight away
  • Risotto is best when it’s hot and creamy.
  • Finish with grated parmesan and fresh parsley for the best flavour.

Storage, reheating, and make-ahead (without losing the creamy texture)

• Fridge: keep in an airtight container for 2-3 days.

• Best make-ahead method: cook the risotto 1-2 minutes less, cool, then finish later with a splash of hot stock + butter/parmesan.

• Reheat on the stovetop (best): low heat + add 2-4 tbsp hot stock (or water) per serving, little by little, stirring until creamy again.

• Microwave (fast): add a small splash of stock/water, cover, heat in 30-second bursts, stirring between.

• How to “rehydrate” without ruining texture: add liquid gradually, then finish with a little butter/cream/parmesan for the silky feel.

• Freezing: possible, but texture can turn slightly grainy; thaw in the fridge then reheat with stock + a little fat to improve it.

Other dishes to try

• Egg Fried Rice
• Oven-Roasted Potatoes
• Caprese Pasta Salad with Pesto
• Potato and egg salad