Creamy Boursin Mushroom Spinach Risotto Step-by-step instructions

Before you start

Before starting, warm the vegetable broth in a saucepan over low heat; it should be hot but not boiling. Prep all ingredients: slice the mushrooms, mince the shallot, grate the parmesan, and have the Boursin cheese at room temperature for easier melting.

Set up a ladle and a wooden spoon near the stove. Keep the wine and broth within reach, as you'll be adding them gradually.

Instructions

Sautéing and Toasting

1. 1Sauté the Mushrooms
   In a large skillet over high heat, melt 1 tablespoon of the butter with the olive oil. Add the sliced mushrooms and cook without stirring too often, letting them brown deeply. Once golden and caramelized, transfer to a plate and set aside.
   Look for Mushrooms are deeply browned and have released their moisture, edges crisp.
   Tip Don't overcrowd the pan; cook in batches if needed to get a good sear.
2. 2Toast the Rice
   Reduce heat to medium. Add the remaining tablespoon of butter to the same skillet. Add the minced shallot and cook until softened, about 2 minutes. Stir in the Arborio rice and toast, stirring constantly, until the grains are translucent at the edges, about 2 minutes.
   Look for Rice grains are slightly translucent and make a clicking sound when stirred.
   Tip Toasting the rice helps it absorb liquid slowly and stay al dente.

The mushrooms should be deeply browned with crispy edges, and the rice should be toasted and translucent at the edges. The shallot is soft and fragrant. The pan is hot, and the aroma of butter and mushrooms fills the kitchen. Before moving on, ensure the mushrooms are set aside and the rice is ready for the wine.

Simmering to Creaminess

3. 3Deglaze with Wine
   Pour in the white wine and stir until it is mostly absorbed by the rice. The liquid should bubble gently, and the pan should be nearly dry before adding broth.
   Look for The wine is absorbed and the pan is almost dry.
   Tip Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
4. 4Add Broth Gradually
   Begin adding the warm vegetable broth one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18 to 20 minutes, until the rice is creamy and al dente.
   Look for The rice is tender but still has a slight bite in the center, and the mixture is creamy.
   Tip Keep the broth warm on a neighboring burner; cold broth slows cooking.

The rice is slowly absorbing the broth, and the mixture is bubbling gently. The wine has been absorbed, and each ladle of broth is creating a creamy, starchy liquid.

The rice is becoming tender but still has a slight bite. The kitchen smells of wine and toasted rice. The risotto is nearly done when the broth is almost fully absorbed.

Finishing with Cheese and Spinach

5. 5Melt in the Boursin and Spinach
   Remove the pan from heat. Drop the entire wheel of Boursin cheese into the hot risotto and stir until fully melted and creamy. Add the baby spinach and stir until wilted.
   Look for The risotto is glossy and the spinach has wilted into the sauce.
   Tip Stir gently but continuously to help the cheese melt smoothly.
6. 6Finish and Serve
   Fold in the reserved caramelized mushrooms and most of the grated parmesan. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, topped with the remaining parmesan.
   Look for The risotto is thick, creamy, and studded with mushrooms and green spinach.
   Tip For a looser texture, stir in an extra splash of warm broth before serving.

The Boursin has melted into a glossy, velvety sauce, and the spinach has wilted to a vibrant green. The mushrooms are folded in, and the parmesan adds a salty, nutty finish. The risotto is thick and creamy, with a luxurious sheen. It's ready to be served immediately, garnished with extra parmesan.

Common mistakes

One common mistake is adding too much broth at once, which can make the rice soupy and prevent proper starch release. Another is not stirring often enough, leading to sticking or uneven cooking.

Also, avoid cooking the mushrooms on low heat, as they'll steam instead of caramelize. Finally, don't skip the wine—it adds acidity that balances the richness of the cheese.

How to tell it’s done

The risotto is done when the rice is tender but still has a slight bite in the center—al dente. The texture should be creamy and loose, not stiff or dry.

To test, spoon a small amount onto a plate; it should spread slightly but hold its shape. If you're using a protein, ensure it reaches the safe internal temperature. No protein here, but the dish should be piping hot throughout.