Mushroom risotto

Mushroom risotto

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(97 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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30th Jan, 2015
Absolutely beautiful. I added dried thyme with the mushrooms instead of using fresh parsley, left out the wine and stirred through some chopped leftover sausages I had in the fridge. Hubby was really impressed so this is going to become a regular for us.
11th Jan, 2015
Delicious! I used smoked, dry-cured bacon lardons at the beginning to render some tasty fat to cook the onions and garlic in. Otherwise followed the recipe to the letter and it was delicious. Will definitely save this recipe to use again.
6th Dec, 2014
Very successful - if a tiny bit gritty but I didn't pay heed to the instruction to chuck away the last bit of porcini soaking liquid, which appears to be quite critical part of the process. I added half fat creme fraiche to mine at the end with the parmesan and this has turned what was quite a dark coloured risotto - looked a bit like rice cooked in gravy - into a lovely creamy risotto and also cut through some of the intensity of the mushroom flavour, so I think it's been a good move. Could also have used mascarpone or even double cream to achieve the same. Very tasty, dinner party quality :)
13th Nov, 2014
Lewis Watson's picture
Lewis Watson
14th Oct, 2014
11th Oct, 2014
Made this last night using Carnaroli risotto rice and dried wild mushrooms that did include porcini, but not porcini alone. It definitely required more liquid as the rice was not cooked after adding all the stock. We added smoked bacon lardons when frying the onions and garlic to introduce some protein. Having had to buy almost all the ingredients just to make it, it was a pretty expensive dinner in the end (£13 from Tesco for the chestnut mushrooms, dried mushrooms, rice, parmesan cheese, 1 onion and butter, which does not include the white wine, garlic, olive oil, chicken stock cube, dried parsley (which we used instead of fresh) and salad we had on the side which we already had at home). We were not huge fans with the result overall, as it had a strange flavour when you bit into it in parts. Will be trying a different risotto recipe next time.
16th Sep, 2014
A fantastic recipe, always a winner with my boyfriend! I usually substitute the wine for extra stock. Delicious!
25th Jul, 2014
This is a great recipe made a number of times. Tip only use 750ml to soak mushrooms as always have 300 to 350ml left over at the end. Use Porcini stock cubes rather than vegetable stock for a richer flavour which i purchased in Carluccio's
5th Jul, 2014
Made this risotto for supper really lovely and tasty. Would definitely make again.
27th May, 2014
Tried this tonight. I've never cooked a risotto before and this was easy to follow. I didn't have dried mushrooms so used what I had in the fridge and it tasted OK. I guess there would have been more flavour with the dried mushrooms but hey ho! I also had to cut the ingredients down as I was onky cooking for me. Other than using nearly all the stock, it worked out OK. I enjoyed it!


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