Mushroom Risotto

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, peeled and finely chopped
• 2 medium clovesgarlic, minced
• 400 g (2 cups/14 oz)risotto rice or Arborio rice
• 240 ml (1 cup)white wine, preferably dry
• 400 g (14 oz)mixed mushrooms, such as champignon, porcini and Portobello, cleaned and sliced
• 1 litrewarm chicken broth or vegetable stock
• 4 sprigs, finely chopped, or 2 tablespoons choppedfresh thyme or fresh parsley
• 30 g (2 tablespoons/1 oz), or up to 100 gbutter
• About 100 g (1 cup), dividedgrated Parmesan cheese
• 120 ml (½ cup)double cream
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 3–5 minutes, until soft.

2. 2

   Toast the rice

   Stir in the rice until coated with oil, then warm it through without letting it brown. Add the wine and cook, stirring constantly, until it has been absorbed. Add the mushrooms and mix them in.

3. 3

   Cook with stock

   Add the warm stock about 120–240 ml (½–1 cup) at a time, stirring constantly and waiting for each addition to be absorbed before adding more. Keep the rice just below covered by liquid and keep it moving so it does not stick. This should take about 20 minutes; cook until the rice is al dente, firm but neither crunchy nor too soft. For softer risotto, add another cup of stock or water and cook a little longer.

4. 4

   Finish the risotto

   Stir in the thyme or parsley, butter and ½ cup of the Parmesan until melted. Add the double cream and stir, then season with salt and pepper.

5. 5

   Serve straight away

   Spoon the risotto into bowls, top with the remaining Parmesan and serve immediately.

What is mushroom risotto?

Risotto is an Italian rice dish made by gradually cooking short-grain rice with liquid until it turns tender and creamy. Arborio rice releases starch as it is stirred, giving the dish its distinctive texture without needing a separate sauce.

This version pairs mixed mushrooms with white wine, herbs, Parmesan and cream. The gradual stock additions let the rice cook evenly while the mushrooms bring an earthy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 25g protein, 88g carbs, 31g fat.

Most of the carbohydrates come from the rice, while olive oil, butter, Parmesan and double cream contribute much of the fat. The rice, Parmesan and mushrooms provide most of the protein. Balance a bowl with a green salad or extra vegetables on the side.

Choose the rice and mushrooms

Rice: Arborio is a good choice because its grains hold their shape while releasing enough starch to make the risotto creamy. Avoid rinsing it, as that would wash away surface starch.

Mushrooms: A mix of champignon, porcini and Portobello gives varied flavour and texture. Clean them and slice them before starting so they are ready to add after the wine has been absorbed.

Build the base gently

Aromatics: Cook the onion and garlic until soft, not browned, to give the rice a mellow savoury base. When you stir in the rice, coat the grains with oil and warm them without letting them colour.

Wine: Add it after the rice is warmed and keep stirring until it has disappeared into the grains. This gives the rice time to absorb the wine before the stock goes in.

Add the stock gradually

Small additions: Pour in about 120–240 ml at a time and let the rice absorb most of it before adding more. Keep the liquid level just below the top of the rice rather than flooding the pan.

Steady stirring: Stir frequently throughout the roughly 20-minute cooking period to prevent sticking and help the rice cook consistently. Use warm stock so each addition does not cool the pan noticeably.

Check the texture

Al dente rice: Taste a grain near the end of cooking; it should feel tender on the outside with a slight firmness in the centre, not crunchy. If it is still too firm, continue cooking with another small addition of stock.

Looser finish: The recipe allows an extra cup of stock or water for a softer result. Add it gradually, stopping when the rice reaches the texture you prefer.

Finish with dairy and herbs

Butter and Parmesan: Stir them in while the risotto is hot so they melt into the rice. The recipe uses 30 g butter, with up to 100 g suggested for a richer finish.

Cream and herbs: Add the double cream after the butter and half the Parmesan, then season to taste. Thyme gives an aromatic note, while parsley offers a fresher finish.

Serve while creamy

Timing: Serve the risotto as soon as it is finished, while the rice is tender and the sauce is loose and creamy. A little extra Parmesan on top completes each bowl.

On the side: A crisp green salad or simply dressed vegetables can balance the rich, savoury rice. Serve them alongside rather than stirring them into the pan.

Recipe notes & tips

• Warm the stock before adding it so the rice cooks steadily.
• Keep the pan at a moderate heat and stir often to prevent the rice catching.
• Add the stock in small amounts rather than covering the rice completely.
• Taste the rice as it nears 20 minutes, since the exact cooking time can vary.
• Grate the Parmesan finely so it melts readily into the hot risotto.

Variations

• Use vegetable stock: Choose it instead of chicken broth for a meat-free version.
• Change the herbs: Use thyme for an aromatic finish or parsley for a fresher one.
• Make it richer: Use up to 100 g butter as suggested in the ingredient list.
• Adjust the texture: Add an extra cup of stock or water and cook a little longer for softer rice.
• Vary the mushrooms: Use any combination of the listed champignon, porcini and Portobello mushrooms.

Common mistakes to avoid

• Adding too much stock at once: Keep the rice just below covered so it can absorb the liquid gradually.
• Letting the rice brown: Warm it only until coated and heated through before adding the wine.
• Leaving the rice unstirred: Stir frequently during stock additions to help prevent it sticking to the pan.
• Adding cold stock: Warm it first to keep the cooking process steady.
• Cooking by the clock alone: Taste for a tender grain with a little firmness, as the time can vary.

How to store

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

Frequently asked questions