Italian
Mushroom Risotto
A creamy Italian risotto with mixed mushrooms, white wine and parmesan, stirred to velvety perfection.
10 min prep
30 min cook
4 servings
420 kcal/serving
Mediumvegetarian
Adjust Servings
Ingredients (9 items)
Estimated total: £14.93
Method
- 1
Heat stock in a saucepan and keep it at a gentle simmer.
- 2
Heat olive oil and half the butter in a wide pan over medium heat.
- 3
Sauté diced onion for 3 minutes, add garlic and cook 1 minute more.
- 4
Add sliced mushrooms and cook for 5 minutes until golden.
- 5
Add arborio rice, stir for 1 minute to toast the grains.
- 6
Pour in white wine (if using) and stir until absorbed.
- 7
Add stock one ladle at a time, stirring and waiting for each to absorb.
- 8
Continue for 18-20 minutes until rice is creamy and al dente.
- 9
Remove from heat, stir in remaining butter and parmesan. Rest 2 minutes.
Chef's Tips
- Never wash arborio rice — the starch creates the creamy texture.
- Use a mix of chestnut, shiitake and oyster mushrooms for depth.
