Mushroom risotto

Mushroom risotto

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(99 ratings)

Takes 30 minutes, plus soaking


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


  • kcal445
  • fat17g
  • saturates7.7g
  • carbs63g
  • sugars3g
  • fibre4g
  • protein15g
  • salt1.45g
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  • 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



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

  • handful parsley leaves, chopped



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

  • 50g parmesan or grana padano, freshly grated



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


  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.

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Comments, questions and tips

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19th Sep, 2017
can you use normal mushrooms or do they have to be dried?
11th Jun, 2017
This is all time favourite !! I tend to add just a bit more dried mushrooms as I love the taste, but the quantities are perfect and the recipe results in a creamy, juicy, mouthwatering dish. Thank you BBC Good Food !!
8th Jun, 2017
Love your recipes Barney, they never fail & are always delicious. This is no exception - easy to follow instructions & stunning result. Winner!
9th May, 2017
Made for the second time last was delicious. I upped the quantity of garlic, as we love the stuff, and added spinach close to the end of cooking as well as a poached egg on top and a herby Parmesan crisp. A real winner, it was was delicious!
11th Jun, 2017
Thanks for the spinach tip !!
30th Mar, 2017
Made tonight, it turned out lovely. Added pancetta along with the onions for extra flavour. Husband loved it and had previously claimed to dislike risotto (he said he would have this again next week) It need lots of seasoning while cooking, I was expecting it to be a little bland but the Parmesan, butter and fresh parsley added at the end of cooking really make the dish.
13th Jan, 2017
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.
5th Dec, 2016
Just like my brother makes! Added a little thyme to the stock as I had it on the windowsill. Lovely :)
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
14th May, 2016
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!!!


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