Wild Mushroom Risotto

Ingredients

• 200 g (1 cup)Arborio rice
• 1shallot, diced
• 1 tbspolive oil
• 2garlic cloves, crushed
• 75 mlwhite wine
• 1 litremushroom stock (see recipe)
• 25 gdried mushrooms
• 1 pinchsalt
• 1 pinchpepper
• 1 tsp, plus extra for garnishthyme, chopped
• 100 g (75 g and 25 g, divided)butter
• 50 g (½ cup)Parmesan cheese, grated
• 100 gmushrooms (Swiss brown, chestnut or shiitake)
• 1spring onion, sliced diagonally
• To tasteParmesan cheese
• Optional, to tastetruffle oil

Instructions

1. 1

   Soak mushrooms

   Combine the dried mushrooms with 1 litre of warm water and leave to soak for at least 1 hour. For a deeper soak, leave them overnight.

2. 2

   Warm the stock

   Heat the mushroom stock in a saucepan and keep it at a gentle simmer.

3. 3

   Cook aromatics

   Heat the olive oil and 25 g of butter in a pan over medium-high heat. Cook the shallot and garlic.

4. 4

   Toast the rice

   Add the Arborio rice and cook, stirring continuously, for 2–3 minutes.

5. 5

   Reduce the wine

   Pour in the white wine and cook for 2–3 minutes, until reduced, then add the thyme.

6. 6

   Add the stock

   Add the stock one soup ladle at a time, stirring gently until each addition is absorbed before adding more. Continue for about 25–30 minutes, until the rice has absorbed the stock.

7. 7

   Fry mushrooms

   Fry the mushrooms for the garnish in a separate pan.

8. 8

   Finish the risotto

   Take the cooked rice off the heat and stir in the remaining 75 g of butter and the grated Parmesan.

9. 9

   Garnish and serve

   Serve the risotto in bowls or on plates. Top with the fried mushrooms, extra thyme and spring onion. Drizzle with truffle oil if using, and grate over as much Parmesan as you like.

What is wild mushroom risotto?

Risotto is an Italian rice dish, traditionally made by adding liquid gradually and stirring as the rice cooks. This Australian version builds its earthy flavour from dried mushrooms steeped for stock, with fresh mushrooms added as a garnish.

Arborio rice releases starch as it cooks, giving the dish its characteristic creamy texture. Butter and Parmesan stirred in at the end make the finish especially rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 695 calories, 22g protein, 107g carbs, 16g fat.

The rice supplies most of the carbohydrates, while butter, olive oil and Parmesan contribute much of the fat. The mushrooms, rice and Parmesan all contribute some protein. Pair a portion with a green salad or vegetables for a fresher, more balanced plate.

Build flavour with the mushrooms

Dried mushrooms: soaking them in warm water creates a savoury base for the stock. The recipe suggests at least 1 hour, or overnight for a longer soak.

Fresh mushrooms: Swiss brown, chestnut or shiitake mushrooms are listed for the garnish. Fry them separately so they can be arranged on top of the finished risotto.

Keep the stock warm

Simmering the mushroom stock in a separate saucepan means it is ready to add to the rice. Add it a ladle at a time, stirring gently as the rice takes it up.

The method gives an approximate cooking time of 25–30 minutes for adding stock. Let the rice guide you as you work through the additions.

Look for creamy rice

Stir continuously while toasting the rice for 2–3 minutes, then continue to stir gently as you add the stock. This helps the rice cook evenly and release starch.

The recipe describes the stock as being absorbed before the next ladle is added. The finished dish should be creamy, with the rice cooked through.

Finish off the heat

Take the pan off the heat before stirring in the final 75 g of butter and the grated Parmesan. This gives the risotto its buttery, cheesy finish.

Keep the garnish separate until serving: fried mushrooms, extra thyme and sliced spring onion add contrast to the creamy rice.

Plan for the soaking time

The stated total time is 40 minutes, but the dried mushrooms need at least 1 hour of soaking, or an overnight soak if preferred. Allow for that extra time when planning the meal.

Once the stock is ready, the cooking and finishing steps are designed to be done at the hob, with the garnish cooked in a separate pan.

Serve it simply

Serve straight away while the risotto is creamy, finishing each portion with the fried mushrooms and spring onion. Add truffle oil only if you want its aroma, and grate extra Parmesan over the top.

A simple green salad or plainly cooked vegetables make a fresh accompaniment to this rich main course.

Recipe notes & tips

• Soak the dried mushrooms overnight if you want to prepare the stock ahead.
• Keep the stock at a gentle simmer while you cook the rice.
• Stir continuously while toasting the rice for 2–3 minutes.
• Add the stock one ladle at a time and let the rice absorb it before adding more.
• Fry the garnish mushrooms in a separate pan while the risotto cooks.
• Add the truffle oil sparingly, since it is an optional finishing touch.

Variations

• Change the mushrooms: choose Swiss brown, chestnut or shiitake mushrooms for the garnish.
• Skip the truffle oil: leave it out for a simpler mushroom and Parmesan finish.
• Add extra thyme: scatter more chopped thyme over the plated risotto.
• Adjust the Parmesan: grate more over each serving, as suggested in the recipe.
• Make it vegetarian: check that the mushroom stock and Parmesan you use suit your requirements.

Common mistakes to avoid

• Rushing the soak: the dried mushrooms need at least 1 hour in warm water; soak them overnight if you have time.
• Using cool stock: keep the stock at a simmer in a separate saucepan while cooking the rice.
• Adding all the stock at once: add it one ladle at a time so the rice can absorb it gradually.
• Skipping the stirring: stir continuously while toasting the rice, then gently as the stock goes in.
• Adding the final butter too early: take the pan off the heat before stirring in the remaining 75 g of butter and Parmesan.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan, stirring until hot; add a little water or stock if needed to loosen the rice.

Frequently asked questions