Risotto Recipe

Ingredients

• 950 ml (4 cups)chicken stock, preferably low- or no-sodium
• 42 g (3 tbsp), dividedbutter
• 30 ml (2 tbsp), dividedolive oil
• 454 g (1 lb)mushrooms of your choice
• 3 cloves, crushed and dividedgarlic
• 1shallot, diced, or ¼ medium onion
• 30 ml (2 tbsp)white wine
• 95 g (½ cup)Arborio rice
• 50 g (½ cup)finely grated Parmigiano Reggiano
• A generous pinchsalt
• A generous pinchblack pepper

Instructions

1. 1

   Brown the mushrooms

   Heat the stock in a medium saucepan and keep it at a low simmer on a back burner. In a large, heavy-based frying pan, foam 1 tablespoon of the butter over medium-high heat until it begins to brown, then add 2 tablespoons of olive oil and the mushrooms. Leave them undisturbed for 2–3 minutes to sear. Add two-thirds of the crushed garlic and a generous pinch of salt and pepper, lower the heat to medium and cook, tossing occasionally, until deeply browned and caramelised. Transfer the mushrooms to a plate. Cook in two batches if your pan is small.

2. 2

   Soften the shallot

   In the same pan over medium heat, melt another tablespoon of butter until foaming and golden, but not burnt. Add the shallot and remaining garlic and cook, stirring, until soft. Pour in the wine and scrape the browned bits from the bottom with a wooden spoon or spatula. Let the wine reduce until mostly evaporated.

3. 3

   Toast the rice

   Stir in the Arborio rice and toast for 1–2 minutes, until the edges of the grains look translucent while their centres remain opaque.

4. 4

   Cook the risotto

   Add the stock one cup at a time, stirring occasionally. Wait until almost all the liquid has been absorbed before adding the next cup. Start tasting the rice after 15 minutes; it is ready when creamy and cooked through, with a slight al dente bite. You may not need all the stock.

5. 5

   Finish and serve

   Stir in the cheese, the remaining butter and half the mushrooms. If the risotto is thicker than you like, loosen it with cream, one tablespoon at a time. Divide between plates and top with the remaining mushrooms just before serving. Eat immediately.

What is mushroom risotto?

Risotto is a northern Italian rice dish cooked gradually with stock until the grains release starch and create a creamy texture. This version pairs that method with deeply browned mushrooms, garlic, wine and Parmigiano Reggiano.

The separate stages matter: searing gives the mushrooms colour, while adding stock gradually lets the rice cook evenly and turn creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 18g protein, 50g carbs, 37g fat.

The rice supplies most of the carbohydrates, while butter, olive oil and cheese contribute much of the fat. Mushrooms and cheese provide some protein, with the stock adding flavour and moisture. A green vegetable or salad alongside makes a balanced, fresh-tasting plate.

Choose mushrooms that brown well

Mushrooms: Use a variety you enjoy, but avoid crowding them in the pan. If they are piled up, they release moisture and steam instead of searing; cook them in batches if needed.

Garlic: Dividing it gives some time to flavour the mushrooms and the rest a chance to soften with the shallot.

Build the risotto in stages

Stock: Keep it at a low simmer so each addition does not cool the rice too much. Add it a cup at a time and wait until the previous addition is nearly absorbed.

Rice: Toast the grains until their edges look translucent and their centres are still pale. That visual change is a useful cue before you start adding stock.

Look for a creamy, tender texture

Doneness: Begin tasting at 15 minutes, as the recipe directs. The rice should be cooked through but retain a slight bite, rather than turning soft or mushy.

Consistency: The finished risotto should be creamy, not stiff. Add stock only as needed, and use the optional cream a tablespoon at a time if you want to loosen it further.

Make the most of the timing

Mushrooms: Give them a few minutes without moving so they can sear before tossing. Let them brown deeply before taking them out of the pan.

Serving: Risotto is at its best just after cooking, so have plates ready and add the reserved mushrooms at the last moment.

What to serve with it

A crisp green salad or simply cooked green vegetables provide a fresh contrast to the rich rice and cheese. Serve the risotto as the main dish, or offer a smaller portion alongside a vegetable side.

Recipe notes & tips

• Warm the stock before adding it to the rice.
• Sear mushrooms in batches if the pan is crowded.
• Keep the stock at a low simmer while you cook.
• Taste the rice from the 15-minute mark to judge doneness.
• Add stock gradually and stop when the rice is creamy and tender with a little bite.
• Serve straight away, while the risotto is loose and warm.

Variations

• Use mixed mushrooms: Combine varieties for a range of flavours and textures.
• Try vegetable stock: Swap it for the chicken stock if you prefer a meat-free version.
• Add fresh herbs: Stir chopped parsley into the finished risotto for a fresh note.
• Adjust the wine: Use extra stock in place of the wine if you would rather leave it out.
• Add extra cheese: Offer more finely grated Parmigiano Reggiano at the table.

Common mistakes to avoid

• Crowding the mushrooms: They steam rather than brown; cook them in batches if necessary.
• Burning the butter: Take care as it foams, and lower the heat if it starts to darken too quickly.
• Adding all the stock at once: Add it a cup at a time, allowing most of each addition to absorb.
• Overcooking the rice: Start tasting after 15 minutes and stop when it has a slight bite.
• Making the risotto too thick: Add a little more stock or loosen it with cream a tablespoon at a time.
• Leaving it to stand: Serve as soon as it is finished for the intended creamy consistency.

How to store

Cool leftovers promptly and keep them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of stock or water, stirring until hot throughout; the texture will be thicker than when freshly made.

Frequently asked questions