The BEST Mushroom Risotto Recipe

Ingredients

• 14 gdried mushrooms, such as morels, porcini or shiitake
• 1.18 litres, dividedwater
• 710 mlchicken stock
• 227 gmushrooms, such as baby bella, shiitake or oyster
• 1 teaspoon, dividedkosher salt
• 60 ml, dividedextra-virgin olive oil
• 400 garborio or Carnaroli rice
• 150 gyellow onion, minced (about ½ medium onion)
• 2 clovesgarlic, minced or pressed
• 237 mldry white wine, such as Sauvignon Blanc
• 1 teaspoonfreshly ground black pepper
• 43 gbutter
• 33 ggrated Parmesan cheese
• 1 teaspoonlemon juice
• 8 gItalian parsley, chopped

Instructions

1. 1

   Rehydrate mushrooms

   Put the dried mushrooms in a medium bowl. Boil 475 ml of the water and pour it over them. Leave for 20 minutes so the mushrooms soften and flavour the water. Lift them out, squeeze them well, chop them roughly and set aside.

2. 2

   Warm the stock

   Strain the mushroom soaking water to remove any grit, then pour it into a large saucepan with the chicken stock and the remaining 710 ml of water. Bring to a simmer.

3. 3

   Cook the mushrooms

   Cut the fresh mushrooms into thick slices. Heat 30 ml of the olive oil in a large, heavy Dutch oven or deep-sided frying pan over medium-high heat. Add the fresh mushrooms and ½ teaspoon of salt; cook for 2–3 minutes, until they begin to soften and smell fragrant. Add the rehydrated mushrooms and cook, stirring occasionally, for 3–4 minutes, until soft and juicy. Transfer to a bowl.

4. 4

   Toast the rice

   Add the remaining 30 ml of oil to the pan over medium heat. Stir in the rice and keep stirring for 2–3 minutes, until the grains are coated, toasted and fragrant. Add the onion and garlic and cook for another 2 minutes, until the onion softens. Season with the remaining salt, then return the cooked mushrooms to the pan and stir to combine.

5. 5

   Add the liquids

   Pour in the wine and add the black pepper. Stir for about 2 minutes, until the wine is absorbed. Add 475–590 ml of warm mushroom stock and simmer, stirring about every 3 minutes, until nearly absorbed. Continue adding stock about 120 ml at a time, stirring as the rice absorbs it and the bottom of the pan begins to dry. Add more stock as needed to stop the rice sticking or burning.

6. 6

   Finish the risotto

   After about 25 minutes, the rice should be tender with a slightly chewy centre. When only a small amount of stock remains in the pan, take it off the heat. Add a ladle of stock, the butter, Parmesan and lemon juice. Stir until the butter and cheese melt into the remaining liquid and the risotto turns creamy.

7. 7

   Check the seasoning

   Taste and add more salt or pepper if needed. Sprinkle with parsley and, if desired, drizzle with more olive oil before serving.

What is mushroom risotto?

Risotto is an Italian rice dish made by adding warm stock gradually and stirring as the rice cooks. This version builds mushroom flavour with both dried and fresh mushrooms.

The dried mushrooms lend depth to the soaking liquid, while the fresh ones give the finished dish tender, juicy pieces. Butter and Parmesan stirred in at the end create a creamy finish without cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 9g protein, 61g carbs, 17g fat.

Rice supplies most of the carbohydrates, while olive oil, butter and Parmesan contribute much of the fat. The chicken stock, mushrooms and cheese provide some protein, though this is not a particularly protein-rich combination. For a more balanced plate, serve it with a generous side of vegetables and a protein of your choice.

Why use two kinds of mushrooms?

Dried mushrooms: soaking them softens them and infuses the water with flavour. Strain that liquid carefully before adding it to the stock so any grit stays behind.

Fresh mushrooms: cooking them separately first lets them soften and turn juicy before they join the rice. Thick slices remain distinct in the finished risotto.

Keep the stock warm

Warm stock: a gentle simmer keeps the liquid ready to add without cooling the rice in the pan. Keep it nearby while you cook.

Small additions: start with the larger measure, then add more in roughly 120 ml portions. Stir as the rice absorbs each addition, and add more when the bottom of the pan begins to dry.

Toast before adding liquid

Rice: stir the grains in the oil for 2–3 minutes, until coated and fragrant. This step helps the rice cook evenly as you add the stock.

Aromatics: add the onion and garlic after toasting, and cook until the onion softens. The mushrooms go back in before the wine, so their flavour is distributed through the rice.

Look for a tender centre

Doneness: after about 25 minutes, the grains should be tender to bite with a slightly chewy centre. Rice can take a little more or less time, so use the texture as your guide.

Finish: take the pan off the heat when the rice is tender and a scant amount of stock remains. Stirring in the butter, Parmesan and lemon juice then brings the remaining liquid together into a creamy coating.

Serve it straight away

Timing: risotto is at its creamiest just after the final stir, so have bowls and accompaniments ready. Finish with parsley and the optional drizzle of olive oil.

Pairings: serve it as a main with a crisp green salad, or as a side alongside roasted vegetables or chicken.

Recipe notes & tips

• Strain the mushroom soaking liquid through a fine sieve to catch any grit.
• Keep the stock at a simmer so it is warm when added to the rice.
• Stir the rice regularly, especially as the pan begins to dry out.
• Use the rice’s texture, rather than the clock alone, to judge when it is done.
• Have the butter, Parmesan and lemon juice ready before taking the pan off the heat.

Variations

• Use vegetable stock: swap it for the chicken stock to make the dish vegetarian, and check that the Parmesan is suitable.
• Change the mushrooms: use a different mix of fresh varieties while keeping the total amount the same.
• Add thyme: stir a little fresh thyme into the mushrooms as they cook for an aromatic note.
• Finish with extra Parmesan: grate a little more over each serving at the table.
• Make it alcohol-free: replace the wine with additional warm stock.

Common mistakes to avoid

• Skipping the straining: grit can end up in the risotto; strain the soaking liquid before using it.
• Adding cold stock: it can interrupt the cooking; keep the stock gently simmering beside the pan.
• Pouring in all the stock at once: the rice needs time to absorb it; add it gradually as directed.
• Letting the pan dry out: rice can stick or burn; stir and add another measure of stock when the bottom begins to dry.
• Cooking by time alone: rice may need more or less than 25 minutes; taste for a tender grain with a slightly chewy centre.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a saucepan with a splash of stock or water, stirring until hot; the texture will be thicker than when freshly made.

Frequently asked questions