Mushroom risotto sprinkled with parmesan in a bowl

Mushroom risotto

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(253 ratings)

Prep: 5 mins Cook: 25 mins 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 mushrooms, chopped
  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 50g dried porcini 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.

  2. Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

  3. Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

  4. Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

  5. Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

  6. 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.

  7. 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.

  8. 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 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.

  9. 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 25g grated cheese and the remaining chopped parsley leaves.

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Comments, questions and tips

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Jonny Singer's picture
Jonny Singer
29th May, 2020
Really delicious recipe, and super easy to do, but the idea that it takes 25 minutes (as stated) is a joke! 20 minutes soaking 5 mins on the onions 8 minutes on the mushrooms 1 minute before the wine is added Then it's at least another 25 minutes for the rice to fully cook. Add in 5 minutes of rest time, and this is an hour recipe start to finish, and 45 minutes from when you've made the stock. It's a great recipe, just if you're trying to time it for serving, don't start 25 minutes before!
Sean Hardon's picture
Sean Hardon
21st Apr, 2020
Personally I add the wine into the onions before the rice, cooking of the alcohol. As I find the rice can soak some of alcohol up before it is cooked off.
Agathacooks's picture
22nd Mar, 2020
This was DELICIOUS!!!!! I Skipped the wine and parsley and i added baby button mushrooms as well for diversity. Amazing. Had to add water a few times for the risotto rice to cook though.
15th Feb, 2020
Can someone explain what “Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl” means? Thanks
Chloe AR's picture
Chloe AR
23rd May, 2020
I wanted to ask the same thing, doesn’t make sense!
Sean Hardon's picture
Sean Hardon
21st Apr, 2020
It means you're retaining the re hydrated mushrooms and a couple of table spoons of mushroom stock. All of it might be too strong.
4th Mar, 2020
I was wondering the same thing myself but found the answer by clicking the 'questions' tab above
26th Oct, 2019
Have made this several times now, as someone else said restaurant quality, in fact nicer than some risottos I’ve had out. Very easy to make, the dried mushrooms really do give an intensity of mushroom flavour and really make the risotto.
24th Sep, 2019
Great recipe! I only had porcini power, but used 2 tsp of that and turned out really well.
13th Sep, 2019
I made this last night and it was delicious! I used chicken stock instead of vegetable stock because we had run out of vegetable stock but will definitely try it again in future. Love it!


28th Jan, 2019
I don't understand step 1? "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." I presume you place the mushrooms in a bowl, pour the water over, wait, then strain the liquid into a second bowl, keeping the mushrooms (obviously) and also keeping just a few tbsp of the liquid, discarding the rest of the litre of water? Is it confusingly written or is it just me?
goodfoodteam's picture
28th Jan, 2019
Thanks for your question. You keep the mushrooms and the majority of the soaking liquid. Stock is then added to this soaking liquid to be used in the risotto. The reason you discard the last fews tbsp of soaking liquid is that sometimes dried mushrooms have gritty bits in which you want to get rid of. Hope that makes sense now.
Rob Houlton's picture
Rob Houlton
14th Jul, 2018
Hi, great dish but can you freeze it?
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. We wouldn't suggest freezing this dish. All our dishes that are just as good when frozen and reheated are marked with a blue star above the nutritional information.
Miri Cande's picture
Miri Cande
25th Feb, 2018
Is there a way I can change your measurements into US system?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. You can use our weight converter to change from metric to imperial here: Hope that helps!
Natasha Taylor's picture
Natasha Taylor
15th Jan, 2018
Hi, is the nutrition for this recipe per serve or for the whole recipe? Thanks.
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. It's nutrition per serving.
Ginny Fletcher's picture
Ginny Fletcher
2nd Jan, 2018
Sorry if I'm being stupid, but I can't follow what I'm supposed to do with the mushroom water after soaking - it says to 'drain (the mushrooms) into a bowl, discarding the last few tbsp of liquid left in the bowl' - how much do I keep and how much do I discard? Thanks in advance!
goodfoodteam's picture
4th Jan, 2018
Thanks for your question. The last few tablespoons might be a bit gritty that is why we suggest discarding it, the rest of the mushroom liquid is mixed with the stock to add to the risotto. Hope that's a bit clearer now!
10th Jun, 2020
Made this for my family and we all absolutely loved it! I ended up not adding any wine, butter or Parmesan to the dish itself ( I only grated some on top) and it was still delicious! And as Waitrose only sells 30g packets of porcini mushrooms, I only put 30g in. Would 100% recommend this recipe and will definitely be making it again.
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