Mushroom risotto
See this recipe step by step

Mushroom risotto

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 30 minutes, plus soaking

Vegetarian

Vegetarian

Method

  1. Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.
  2. Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
  3. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  4. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.
Try

A different flavour

Fry pieces of chicken with the onion and garlic, or, stir through chunks of roasted pumpkin or butternut squash towards the end of cooking.

445 kcalories, protein 15g, carbohydrate 63g, fat 17 g, saturated fat 7.7g, fibre 4g, sugar 3g, salt 1.45 g

Recipe from Good Food magazine, October 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Deedle

    08 November 2007

    Deedle rated and commented on this recipe

    4 stars

    The first time I made the recipe, I used a pan with a 30 cm base that proved too wide, so it took much longer for the risotto to cook. The next time around, I used a pan with a much smaller base (20 cm this time) and it worked a treat, as you Brits say. Aside from the closed chestnut mushrooms and porcini, I added a small mix of exotic mushrooms (shitake, oyster and enoki). The first time I cooked it, I don't think that after tipping the rice in I heated the grains enough, so I followed another book's advice that said "heat the rice through till it is hot and shining." I wonder if this also affected the cooking time and process the first time I made it. Anyway, other than that, my experience with cooking this recipe was great. It turned out creamy and delicious and was great even as a leftover. It's nice to know that you can make a dish yourself that would otherwise go for almost 10 quid in a restaurant. :-)

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  • Binder photo Nicola

    18 December 2007

    Nicola rated and commented on this recipe

    4 stars

    Really easy to make, will definitely do again, although the rice was cooked it wasnt piping hot.

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  • Binder photo tweedletwo

    27 December 2007

    tweedletwo rated and commented on this recipe

    5 stars

    very good added the chicken as well

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  • Binder photo Vixter

    21 January 2008

    Vixter rated and commented on this recipe

    4 stars

    Made creamy gorgonzola version - tasted great although it looked very strong.

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  • Binder photo ilovefood

    02 March 2008

    ilovefood rated and commented on this recipe

    4 stars

    i'v had this twice, once with the chicken and once with butterntu squash although the chicken was lovely the butternut squash was a bit to sweet and strong for my liking.

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  • Binder photo littlelouise

    18 April 2008

    littlelouise rated and commented on this recipe

    3 stars

    recipe worked well, when I make it again I will definately add something to give it a bit of variation as I found this recipe was a little bland.

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  • Binder photo Moosepup

    11 June 2008

    Moosepup rated and commented on this recipe

    5 stars

    I made this with the addition of a few wild mushrooms and some cooked chicken. It was really delicious, a must-eat for mushroom fans! I was quite heavy-handed with the parsley as I felt it needed a bit of freshness to lift all those earthy flavours. This will certainly feature on our dining table again.

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  • Binder photo schkottie

    15 July 2008

    schkottie rated this recipe

    5 stars

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  • Binder photo pixey

    11 September 2008

    pixey rated and commented on this recipe

    5 stars

    I didn't use the Porcini mushrooms I couldn't find any in the supermarket! I added chopped bacon and vacuum packed chestnuts. I also used dried parsley instead of fresh. It was a thoroughly tasty treat! I will definitely be cooking it again. I can't eat cheese so the chestnuts provided a strong flavour and different texture instead.

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  • Binder photo Seher

    01 February 2009

    Seher commented on this recipe

    This was, quick, easy and quite tasty. I added chopped chicken tights and i think it can make a main course. The only thing is that the mushrooms make the rice a bit blakish. Will probably make it again.

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  • Binder photo Sofia

    03 February 2009

    Sofia rated and commented on this recipe

    5 stars

    I've made this with chicken and used chicken stock instead of vegetable stock, and left out the dried porcinis because I couldn't find them at the supermarket. Absolutely delicious!

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  • Binder photo Abs

    26 May 2009

    Abs rated and commented on this recipe

    5 stars

    This was a lovely meal, my only change was to use Twineham Grange cheese instead to make it completely veggie. I will definitely make this again. Often.

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  • Binder photo ruth21981

    06 August 2009

    ruth21981 commented on this recipe

    used one type of mushroom and didnt use wine used veg stock, and mixed herbs as it was all we had! - was delicous!

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  • Binder photo Mick + Gill

    15 August 2009

    Mick + Gill rated and commented on this recipe

    5 stars

    I added an extra squeeze of lemon at the same time as the parmesan and also an extra dash of wine to taste before serving, Absolutely delicious!

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  • Binder photo dangermish

    07 October 2009

    dangermish commented on this recipe

    really really tasty!! used 25g of dried exotic mushrooms instead of porcini and it was plenty (the dried mushrooms tend to be with the herbs and spices for those who couldnt find them in supermarkets) forgot the butter at the end, and sprinkled on cheddar, yum!

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  • Binder photo dangermish

    07 October 2009

    dangermish rated this recipe

    5 stars

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  • Binder photo Di

    30 November 2009

    Di rated and commented on this recipe

    4 stars

    Very nice, served with a rocket and balsamic salad. Will make this again.

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  • Binder photo Ceri

    24 January 2010

    Ceri rated this recipe

    4 stars

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  • Binder photo annaz1

    30 January 2010

    annaz1 rated this recipe

    4 stars

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  • Binder photo dragonma5306

    18 April 2010

    dragonma5306 rated and commented on this recipe

    5 stars

    Really easy to make. I halved everything for two and it worked perfectly. Very tasty, will definitely be making again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 30 minutes, plus soaking

Vegetarian

Vegetarian

Ingredients

  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 2 garlic cloves , finely chopped
  • 250g pack chestnut mushrooms , sliced and washed
  • 300g risotto rice , such as arborio
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g parmesan or grana padano, freshly grated
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445 kcalories, protein 15g, carbohydrate 63g, fat 17 g, saturated fat 7.7g, fibre 4g, sugar 3g, salt 1.45 g

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