Mixed Mushroom Risotto

Ingredients

• 60 ml (¼ cup), dividedextra-virgin olive oil
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 200 g (1 cup)Arborio rice
• 710 ml (3 cups)chicken stock, warmed
• 57 g (4 tablespoons), dividedunsalted butter
• 454 g (1 pound)mixed mushrooms, sliced (such as crimini, shiitake, maitake or oyster mushrooms)
• as neededkosher salt
• as neededfreshly ground black pepper
• 50 g (½ cup)Parmesan cheese
• 15 ml (1 tablespoon)flat-leaf parsley, chopped
• 5 ml (1 teaspoon)chives, chopped

Instructions

1. 1

   Soften the aromatics

   Heat a medium saucepan over medium heat. Add 30 ml (2 tablespoons) of the olive oil and warm it, then add the onion and sauté until soft and translucent, about 6 minutes. Add the garlic and sauté for about 30 seconds, until fragrant.

2. 2

   Toast the rice

   Add the rice and sauté, stirring occasionally, for 1 to 2 minutes.

3. 3

   Add the first stock

   Reduce the heat to medium-low. Pour in 240 ml (1 cup) of the chicken stock and stir constantly until it is almost completely absorbed.

4. 4

   Cook the risotto

   Keep adding the stock 60 ml (¼ cup) at a time, stirring frequently and waiting until each addition is almost completely absorbed before adding more. Maintain a simmer throughout, continuing until the risotto is al dente, about 20 minutes.

5. 5

   Brown half the mushrooms

   Heat a large sauté pan over medium heat and add 15 ml (1 tablespoon) of the olive oil. Add 28 g (2 tablespoons) of the butter and let it melt. Add half the mushrooms and sauté until golden brown, about 6 minutes. Season with salt and pepper.

6. 6

   Cook remaining mushrooms

   Transfer the cooked mushrooms to a bowl and return the pan to the heat. Add the remaining olive oil and butter, then sauté the remaining mushrooms.

7. 7

   Finish and garnish

   Stir the Parmesan into the risotto, then add the mushrooms and stir to combine. Garnish with the parsley and chives.

What is mushroom risotto?

Risotto is a northern Italian rice dish cooked gradually with stock until the grains are tender and the mixture turns creamy. This version pairs that classic method with a mix of browned mushrooms, Parmesan and fresh herbs.

Arborio rice releases starch as it is stirred and simmered, giving the dish its characteristic texture without needing cream. Cooking the mushrooms separately lets them brown before they are folded into the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 10g protein, 39g carbs, 21g fat.

The rice provides most of the carbohydrates, while olive oil, butter and Parmesan contribute much of the fat. The mushrooms and Parmesan provide some protein, with the chicken stock contributing to the overall flavour. Serve a portion with a green salad or vegetables for a more balanced plate.

Choosing the rice and stock

Arborio rice: its short, starchy grains suit the slow addition of stock and help create a creamy finish. Keep the grains intact by cooking them to al dente rather than until completely soft.

Warm stock: warmed chicken stock is ready to simmer as soon as it meets the rice. Add it in small amounts so the rice can absorb it gradually.

Getting golden mushrooms

Cook in batches: the method divides the mushrooms in half so they have room to brown in the pan. If they crowd together, they release moisture and are less likely to turn golden.

Butter and oil: the oil heats with the butter for sautéing, while the butter adds richness. Season each batch with salt and pepper as it cooks.

Stirring and doneness

Add gradually: begin with the full first cup of stock, then continue with 60 ml portions. Stir frequently and wait until each addition is nearly absorbed before adding the next.

Check the texture: the risotto should remain at a simmer and take about 20 minutes to reach al dente. Taste a grain near the end; it should be tender but still have a slight firmness in the centre.

Finishing the risotto

Fold in the cheese: stir the Parmesan through the cooked rice before adding the mushrooms. This distributes its savoury flavour through the creamy base.

Fresh herbs: parsley and chives go on at the end as a garnish. Add them just before serving to keep their flavour distinct.

What to serve with it

The risotto is rich and filling on its own, but a crisp green salad or simply cooked green vegetables make a fresh contrast. Serve it soon after combining the mushrooms and rice, while the texture is at its creamiest.

Recipe notes & tips

• Warm the chicken stock before starting so it does not interrupt the simmer when added.
• Keep the risotto gently simmering throughout the gradual stock additions.
• Stir frequently, especially as the liquid gets lower in the pan.
• Give the mushrooms room in the pan so they brown instead of steaming.
• Taste the rice near the end of cooking to check for an al dente centre.
• Serve soon after adding the mushrooms and Parmesan for the best creamy texture.

Variations

• Change the mushrooms: use any mix of crimini, shiitake, maitake or oyster mushrooms.
• Use other vegetables: substitute vegetables you have on hand for the mushrooms and sauté them until tender.
• Choose vegetable stock: use warmed vegetable stock instead of chicken stock for a meat-free version.
• Add fresh herbs: vary the parsley and chives with another fresh herb you enjoy.
• Adjust the seasoning: finish with more freshly ground black pepper to taste.

Common mistakes to avoid

• Adding all the stock at once: add it gradually so the rice can absorb it as it cooks.
• Letting the pan stop simmering: keep the heat steady at a gentle simmer throughout the stock additions.
• Rushing the stock additions: wait until each portion is almost absorbed before adding the next.
• Crowding the mushrooms: cook them in the two batches specified so they have room to brown.
• Overcooking the rice: taste it near the end and stop when it is al dente.
• Adding herbs too early: use the parsley and chives as a final garnish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a little stock or water if the risotto has thickened.

Frequently asked questions