Mushroom risotto

Ingredients

• 1,200 mlmushroom stock
• 1 smallonion, finely chopped
• 2 clovesgarlic, finely chopped
• to tasteolive oil
• 400 gmixed mushrooms
• 350 gArborio rice (risotto rice)
• 1 glasswhite wine
• 25 gbutter
• to tasteParmesan, grated
• to tastesalt and pepper

Instructions

1. 1

   Warm the stock

   Heat the mushroom stock in a saucepan and keep it warm.

2. 2

   Soften the aromatics

   Add a splash of olive oil to a large, shallow pan. Cook the chopped onion and garlic for about 2–3 minutes, until soft and translucent.

3. 3

   Prepare the mushrooms

   Brush the mushrooms clean. Cut about half into small dice, then slice or tear the rest into pieces.

4. 4

   Cook diced mushrooms

   Add the finely chopped mushrooms to the pan with the onion and cook briefly.

5. 5

   Toast the rice

   Stir in the rice and cook over a medium heat for about 2 minutes.

6. 6

   Add the wine

   Pour in the white wine and let it cook until the rice has absorbed it.

7. 7

   Add the stock

   Stir in a ladleful of stock at a time, allowing each addition to be absorbed before adding the next, until the rice is tender. The risotto should still be slightly moist.

8. 8

   Finish the risotto

   Stir in the butter and half of the grated Parmesan, then season with salt and pepper. Turn off the heat and leave the risotto to stand.

9. 9

   Brown the mushrooms

   Fry the remaining mushrooms in a frying pan with olive butter until golden.

10. 10

    Serve with Parmesan

    Spoon the mushrooms over the risotto and grate Parmesan on top.

What is mushroom risotto?

Risotto is an Italian rice dish cooked gradually with stock until the grains turn tender and the mixture becomes creamy. This version builds its flavour around mushroom stock and a mixed selection of mushrooms.

The method makes use of two mushroom textures: finely diced mushrooms are stirred into the rice, while larger pieces are browned and served on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 12g protein, 70g carbs, 15g fat.

Most of the carbohydrates come from the Arborio rice, while the butter, olive oil and Parmesan contribute much of the fat. The rice, mushrooms and cheese provide some protein, though the amount varies with the stock and how much Parmesan is used. Balance the plate with a crisp salad or green vegetables alongside the risotto.

Why use Arborio rice?

Arborio: this short-grain rice releases starch as it is stirred and cooked, helping the stock form a creamy coating without needing cream.

Avoid rinsing it before cooking, as that would wash away some of the surface starch that helps create the characteristic texture.

Build the mushroom flavour

Diced mushrooms: cooking these with the onion and garlic distributes their savoury flavour through the rice.

Larger pieces: frying the rest separately gives the finished dish a more varied texture and a golden topping. Brush the mushrooms clean rather than soaking them in water.

Add stock gradually

Warm stock: keeping it hot helps the rice continue cooking when each ladleful is added.

Small additions: stir in one ladle at a time and wait for most of the liquid to be absorbed before adding more. The rice should end up tender but the risotto should remain a little loose and moist.

Use the wine well

After adding the wine, let the rice absorb it before beginning with the stock. This gives the wine time to cook into the rice rather than leaving a pool of liquid in the pan.

The recipe specifies one glass; pour it in gradually if your glass is especially large, and judge the rice by how much liquid it has absorbed.

Finish off the heat

Butter and Parmesan are stirred through once the rice is cooked, adding richness and a savoury finish. Turning off the heat before they go in helps keep the final texture smooth.

Serve the risotto soon after it has stood, topped with the golden mushrooms and more freshly grated Parmesan.

What to serve alongside

A crisp green salad or simply dressed leaves bring freshness alongside the rich rice and mushrooms. You could also serve a side of green vegetables, such as steamed broccoli or green beans.

Keep accompanying dishes lightly seasoned so they do not compete with the mushroom stock and Parmesan.

Recipe notes & tips

• Keep the stock hot in a separate pan while you cook the rice.
• Use a wide, shallow pan so the rice cooks in an even layer.
• Stir regularly as you add the stock, scraping across the bottom of the pan.
• Stop adding stock when the grains are tender but the risotto is still slightly moist.
• Grate the Parmesan just before serving for a fresh, savoury finish.

Variations

• Use dried mushrooms: soak them first and add some strained soaking liquid to the stock for a deeper mushroom flavour.
• Add fresh herbs: finish with chopped parsley for a fresh contrast.
• Try another hard cheese: use finely grated pecorino for a sharper finish.
• Add peas: stir in a handful near the end of cooking for extra colour and sweetness.
• Make it alcohol-free: replace the white wine with extra mushroom stock.

Common mistakes to avoid

• Cold stock: it slows the cooking when added, so keep the stock warm in a separate pan.
• Adding all the stock at once: the rice is harder to cook evenly, so add it a ladleful at a time.
• Overcooking the rice: check it as it nears tenderness and stop while it still has a slight bite.
• Dry risotto: keep adding stock until the rice is tender and the mixture is still a little moist.
• Crowding the mushrooms: they can steam rather than brown, so fry them in batches if the pan is full.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until piping hot; the texture will be softer than when freshly made.

Frequently asked questions