Member recipe
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Risotto w/ mushrooms

By jeepeej (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
Yummiest comfort food you can find!


  • olive oil
  • 1 shallot (or onion), chopped
  • 1 cup "risotto rice" (short grain rice, e.g. Carnaroli, Arborio, Padano, etc.)
  • 1/2 cup dry white wine
  • 4 cups mushroom stock, hot!
  • 2 oz butter
  • 1/4 cup Parmegiano-Reggiano, finely grated
  • black pepper
  • 250g (wild) mushrooms, whole and/or sliced (coarsely or finely, anything goes)
  • 1 clove of garlic, finely chopped
  • 2 tsp thyme
  • 1 tsp cayenne pepper
  • 1 pinch of salt


  • A dash of truffle oil to the mushrooms/garlic mix.


  • STEP 1
    Sweat the chopped shallot in olive oil.
  • STEP 2
    When they soften add the rice, and toast until translucent while stirring regularly.
  • STEP 3
    Add a glass of white wine (room temperature), and stir continuously.
  • STEP 4
    When the wine is almost absorbed, stir in the stock, 1 ladle at the time.
  • STEP 5
    When the stock is almost absorbed add the next ladle, and repeat this until the rice is "al dente".
  • STEP 6
    (In total 3-4 ladles are needed.)
  • STEP 7
    In the meantime sauté the wild mushrooms with a pinch of salt.
  • STEP 8
    After a few minutes add the cayenne pepper and a little later the garlic.
  • STEP 9
    Optional: add a dash of truffle oil.
  • STEP 10
    When the rice is 'al dente' stir in (part of) the sliced mushrooms.
  • STEP 11
    Turn off the heat to add the butter and the cheese.
  • STEP 12
    Let it sit for a minute and then stir in well.
  • STEP 13
    Serve on a plate, with (part of) the mushrooms separately, or on top of the risotto (leave a few smaller ones whole).
  • STEP 14
    Goes wonderful with e.g. salmon and asparagus. And a glass of wine of course!
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