Creamy Overnight Mushroom Risotto Recipe with Crispy Parmesan Crust
A rich and creamy mushroom risotto made easy with an overnight soaking technique and topped with a crispy Parmesan crust for a perfect cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: Overnight soaking plus 30 minutes active cooking
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 cup (200g) Arborio rice
- 8 ounces (225g) cremini mushrooms, sliced
- 3 tablespoons unsalted butter, softened
- 2 medium shallots, finely chopped
- 3 large garlic cloves, minced
- 3 cups (720ml) vegetable or chicken broth, warmed
- 1 cup (100g) Parmesan cheese, freshly grated (plus extra for crust)
- 1/4 cup (60ml) heavy cream (optional but recommended)
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon zest (optional)
Instructions
- Soak the rice overnight: In a medium bowl, combine 1 cup (200g) arborio rice with 3 cups (720ml) warm broth. Cover and refrigerate overnight (or at least 6 hours).
- Sauté mushrooms and aromatics: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 8 ounces (225g) sliced cremini mushrooms, 2 finely chopped shallots, and 3 minced garlic cloves. Cook for about 7 minutes until mushrooms are tender and aromatic, stirring occasionally.
- Drain and add rice: Drain the soaked rice, reserving the broth. Add the rice to the skillet with mushrooms, stirring to coat the grains in butter and oil. Cook for 2-3 minutes until the rice looks translucent around the edges.
- Add herbs and cream: Stir in 1 teaspoon fresh thyme, 1/4 cup (60ml) heavy cream, and half of the freshly grated Parmesan (about 1/2 cup or 50g). Mix well.
- Cook risotto: Pour in the reserved broth gradually, stirring gently. Let it simmer on low heat for about 10 minutes, stirring occasionally. Add a splash of water or broth if needed to loosen the risotto.
- Season and zest: Season with salt and freshly ground black pepper to taste. Add 1 teaspoon lemon zest for brightness.
- Prepare for crust: Preheat your oven broiler. Sprinkle a generous layer of the remaining Parmesan cheese evenly over the risotto in the skillet or transfer to an oven-safe dish.
- Broil for crispy crust: Place under broiler for 2-4 minutes, watching closely until the cheese melts and turns golden and crispy.
- Serve immediately: Let the risotto rest for a minute or two, then scoop onto plates and enjoy.
Notes
Watch the broiler closely to avoid burning the Parmesan crust. Use warm broth to avoid shocking the rice. Overnight soaking softens the rice and reduces active cooking time. For vegan version, substitute butter with olive oil, heavy cream with coconut cream, and Parmesan with vegan alternatives.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 375
- Sugar: 2
- Sodium: 400
- Fat: 16.5
- Saturated Fat: 9
- Carbohydrates: 42.5
- Fiber: 3.5
- Protein: 13.5
Keywords: risotto, mushroom risotto, creamy risotto, overnight risotto, Parmesan crust, easy dinner, comfort food