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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cizzim's picture
3rd Apr, 2014
Lovely recipe! The supermarket didn't have any dried porcini mushrooms so I just used Oyster and chestnut mushrooms. I also used chicken stock instead of vegetable stock as I thought the flavours would suit it better. Had it with some fried chicken fillets, it was great! :) I halved the recipe and still needed to use almost the entire litre of stock, but not all of it. Was the first time I'd made risotto (although I grew up watching my dad make it many times!) and I was very pleased with the result!
9th Mar, 2014
Definitely needs more liquid. For those who prefer a lighter creamier risotto, try Carnaroli instead of Arborio. It's available in Tesco but not with the rice, you will find it beside the herbs & spices section. This is the preferred rice used by Italians and IMO makes a better Risotto. Good recipe the reason for 4 rather than 5 is the amount of liquid.
10th Feb, 2014
This was a great easy to use, basic recipe for a risotto. I used a 300g bag of frozen Cooks Ingredients mixed mushrooms from Waitrose. Next time I'll probably use one and a half bags, to make it even more mushroomy. Used chicken stock instead of vegetable, which gave a lovely flavour. I also used more wine and more hot water on top of the recommended amount of liquid; this was definitely necessary to get the texture I prefer in a risotto. We both enjoyed it immensely, and I will definitely be making it again!
19th Dec, 2013
This is a perfect rissoto recipe, I use dried porcini and a few frech chestnut mushrooms and it comes out fabulous every time
17th Nov, 2013
Very nice risotto!
17th Sep, 2013
Not the best risotto I've had
29th Jun, 2013
I did this in my food tech class! I'm 13 and after mastering the risotto technique can cook this off by heart! The first time I prepared this dish I was overcome by the glorious sweet, earthy aroma whilst cooking and the creamy taste at the end; I couldn't help but to cook this again. :P
7th May, 2013
The rice was lovely, but hubby reckoned the porcini mushrooms were like chewing shoe leather. I won't be doing this one again.
12th Apr, 2013
Good recipe, just not GREAT. Came out tasting quite dry, cooked it for my whole family and everyone agreed it was missing something.
3rd Apr, 2013
Nice with a sprinkling of truffle oil and some pickled mushrooms on top to add an extra layer of depth.


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