Mushroom risotto

Mushroom risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(90 ratings)

Takes 30 minutes, plus soaking

Easy

Serves 4
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal445
  • fat17g
  • saturates7.7g
  • carbs63g
  • sugars3g
  • fibre4g
  • protein15g
  • salt1.45g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 250g pack chestnut mushroom, sliced and washed
  • 300g risotto rice, such as arborio
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 x 175ml glass white wine
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g Parmesan or grana padano, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
AnnieLeeds
13th Jan, 2017
5.05
I made this last night and gave it 10 out of 10, quite a rarity! Used about 30g of shitake mushrooms and 20g of porcini but seemed to taste delicious, very classy.
manamana
5th Dec, 2016
5.05
Just like my brother makes! Added a little thyme to the stock as I had it on the windowsill. Lovely :)
mabelthepooh
8th Jun, 2016
Does need quite a bit of seasoning and I always add a dollap on Mascarpone at the end for special occasions :~) Try making double then you can make the delicious Arancini balls the following day. Roll in Panko breadcrumbs to get lovely crispy balls
daddyscooking
14th May, 2016
5.05
This is top restaurant quality. Loved it and I'm not normally a lover of risotto. I had no white wine in the house, so substituted with chicken stock. De-lish-ous! Thank you Good Food!!!
SiNZ
9th May, 2016
3.8
Gave this a go for my daughter, who prefers vegetarian cuisine. Used a 100gm medley of exotic mushrooms in the place of some of the chestnut mushrooms but followed the rest of the recipe as prescribed. Found I had to add water a couple of times in step 4 to get the rice fully cooked. The result was really good though. Lots of flavour.
MrMelville
24th Mar, 2016
5.05
Made this last night with a mix of dried wild mushrooms and porcini and it turned out great. Will be making again. Yes you have to attend to it while the rice cooks but what do you think the bottle of wine you just opened is for?
little_lady
6th Mar, 2016
5.05
Risotto is something I've always struggled with, but this turned out perfect. Very easy to follow and cook, and was full of flavour.
Bobbysnana
22nd Feb, 2016
Absolutely delicious, substituted wine with Schloer, also added some sliced black garlic with cheese butter and parsley yum
skatebambi
14th Feb, 2016
Nice, simple risotto recipe. You can't call it vegetarian if you include parmesan though.... if you know anything about how that cheese is made you'd know that. With the parmesan substituted with Violife Prosociano and the butter with non-dairy margarine it becomes vegan and very delicious too
karipatta
5th Jan, 2016
This is really delicious. I needed to use more liquid to ensure the rice was cooked. I added thyme sprigs to the water when soaking the mushrooms and omitted the parsley as a consequence. A five star recipe all round, which I don't seem to be able to include!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.